Free How to Cook Indian by Sanjeev Kapoor

they sputter, add the curry leaves, then immediately pour this tempering into the dal mixture and stir well.
5. Garnish with the coconut. Chill for about 20 minutes and serve cold.
Sprouting beans: Soak the beans in water for a few hours. Then drain and place them on a moist cheese-cloth. Leave at room temperature. Make sure the cloth stays moist. The beans should sprout in a day or two.
    Ladyfinger Pachidi
Okra with yogurt
In India, okra is commonly referred to as “ladyfingers,” not to be confused with the Italian cookies of that name. Be sure to crisp up the okra well or it will become mushy after you add it to the yogurt. You can add grated fresh coconut to the yogurt and okra if you’d like. This cooling side dish is very refreshing in the summer.
Serves 4.
15 to 20 okra pods
1 quart (800 ml) vegetable oil
1½ cups (375 grams) plain yogurt
½ teaspoon table salt
¼ teaspoon asafetida
1 tablespoon sesame oil
½ teaspoon black mustard seeds
¼ teaspoon fenugreek seeds
2 dried red chiles, stemmed and broken in half
10 to 12 fresh curry leaves
1. Wash the okra and pat dry with paper towels. Thinly slice the okra and spread out on paper towels for about 10 minutes.
2. Place a nonstick deep wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, slide in the okra and fry until lightly browned and crisp. Remove with a slotted spoon and drain on paper towels. Let cool to room temperature.
3. Put the yogurt in a bowl and whisk until smooth. Add the salt and asafetida, and whisk. Stir in the okra.
4. Place a small nonstick sauté pan over medium heat and add the sesame oil. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the fenugreek, chiles, and curry leaves. Pour this tempering over the okra and immediately cover the bowl to trap the flavors.
5. Stir and serve.
    Lauki Raita
Bottle gourd in yogurt
This simple dish pairs mild-tasting bottle gourd with seasoned yogurt. As a variation, you can garnish the dish with dried mint. This gourd can be substituted with red pumpkin.
Serves 4.
9 ounces (250 grams) lauki (bottle gourd)
1¾ teaspoons table salt
1 cup (250 grams) plain yogurt, chilled
½ teaspoon red chile powder
1 teaspoon ground roasted cumin (page 32)
1. Peel and grate the lauki. Drain any liquid.
2. Transfer to a nonstick saucepan. Add 1 teaspoon of the salt and cook over medium heat for 5 minutes. Drain off the water released by the lauki and transfer the cooked gourd to a plate to cool.
3. Put the yogurt in a bowl and whisk until smooth. Add the remaining ¾ teaspoon salt and the chile powder, and stir well. Add the lauki and stir well. Put in the refrigerator to chill for at least 30 minutes.
4. Sprinkle with the cumin and serve cold.
    Moong Moth Ka Anokha Salad
Salad of mixed sprouts
Sprouts are not a common ingredient in North Indian cuisine, but as we become more health conscious, these protein-laden little pulses have made their presence felt. I have adopted sprouts in a big way in my cooking, and one of the finer offerings is this salad.
Serves 4.
½ cup (75 grams) sprouted moong (sprouted green gram; see Note page 75)
½ cup (70 grams) sprouted moth/matki (see Note)
1 teaspoon table salt
1 green chile, stemmed and minced
½ medium orange
1 medium red onion, cut into ½-inch (1-cm) cubes, layers separated
½ medium apple, cored and cut into ½-inch (1-cm) cubes
1 medium green bell pepper, seeded and cut into ½-inch (1-cm) cubes
1 medium cucumber, seeded and cut into ½-inch (1-cm) cubes
2 medium tomatoes, cut into ½-inch (1-cm) cubes
½ teaspoon chaat masala (spice mix for chaat; page 24)
1 tablespoon freshly squeezed lemon juice
1. Place the sprouts in 2 separate bowls. Add ¼ teaspoon of the salt and ½ cup (100 ml) water to each bowl and cook in a microwave oven on high power for 2 minutes. Drain and transfer the sprouts to a large bowl. Add the chile.
2. Halve the orange and remove the skin, pith, and seeds. Cut into small