Free The Café Spice Cookbook: 84 Quick and Easy Indian Recipes for Everyday Meals by Hari Nayak Page B

the instructions on the packet for the ratio of powder to the broth, as each brand has slightly different ingredients. I like to add a pinch of asafetida to this recipe, as this is how my mother made it at home, and it is a common ingredient in southern Indian cooking. Asafetida’s mild garlicky flavor adds a nice dimension to the soup, plus it is said to have beneficial digestive properties. This soup is traditionally served with dosai (page 124 ) as part of the main meal rather than as a first course.
    Serves 4
    Prep time: 15 minutes
    Cook time: 45 minutes
    8 dried red chili peppers
    15–20 curry leaves
    2 teaspoons coriander seeds
    1 tablespoon split yellow peas (chana dal)
    2 teaspoons fenugreek seeds
    ¾ cup (200 g) split pigeon pea lentils (toor dal)
    Salt, to taste
    7 cups (1.75 liters) water
    2 tablespoons vegetable oil
    1 teaspoon mustard seeds
    1 teaspoon fennel seeds
    ½ teaspoon cumin seeds
    2 baby eggplants (Asian, about 8 oz/250 g) trimmed and cut into ¾-in (2-cm) pieces
    1 carrot, peeled and diced (about ¾ cup/112 g)
    1 small potato, peeled and diced (about ¾ cup/130 g)
    ¼ lb (125 g) fresh green beans, trimmed and cut into 1-in (2.5-cm) lengths
    1 cup (250 ml) water
    1 tablespoon tamarind paste
    4 tablespoons chopped fresh coriander leaves
    Heat a cast iron pan over medium heat. Add 4 of the dried red chili peppers, half the curry leaves, coriander seeds, split yellow peas, and fenugreek seeds. Carefully roast the spices, stirring constantly, until toasted and fragrant, about 2–3 minutes. Remove the pan from the heat and allow to cool completely. Use a spice grinder or mortar and pestle to grind the spices into a powder. Pour the powder into a small bowl and add enough water, about 3–4 tablespoons, to form a thick paste. This can be made ahead of time and stored in the refrigerator for up to 1 week.
    Place the split pigeon pea lentils, salt, and remaining curry leaves in a medium saucepan and cover with the water. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, covered, until the lentils become soft and mushy. Skim off any scum that rises to the surface during the process. Set aside.
    Heat the oil in a large saucepan over medium heat and add the mustard seeds, fennel seeds, cumin seeds, and the remaining dried red chili peppers. Stir in the vegetables and cook, stirring constantly, for a minute. Add the water, cover, and boil until the vegetables are tender, about 10 minutes.
    Add the cooked lentils and tamarind paste and bring to a boil. Adjust the water if needed. Stir in the fresh coriander leaves and serve hot.

Buttery Black Lentils Dal Makhni
    Traditionally, in restaurants, this lentil dal is simmered overnight on a tandoor oven, which enhances the flavors of the dish. I find that soaking the lentils a little longer than usual does the same. I usually soak them in the evening when I need to make this dish for the next day’s lunch. Otherwise you can use a slow cooker if you have one. A low-calorie version is very easy. Replace the cream with 2% milk. Cooking it for a long time makes it rich tasting and creamy even without the cream. Try it; you won’t miss the high-calorie version. This recipe requires slow cooking for the best result. It reminds me of my days at Bukhara restaurant, one of the top restaurants of the world, where this dish is known to be the best. I was an intern there, and my job was to stir a big pot of the dal to prevent it from sticking. But I will never forget the compliments on this dish from the guests to the kitchen.
    Serves 4
    Prep time: 15 minutes, plus 8 hours for soaking
    Cook time: 1 hour 30 minutes
    2 cups (400 g) whole dried black lentils (urad dal), soaked overnight and drained
    8–10 cups (2–2.5 liters) water
    1 cup (250 g) tomato paste
    1 teaspoon Asian red chili powder or cayenne pepper
    2 fresh green chili peppers, slit
    Salt, to taste
    4 tablespoons Ginger-Garlic Paste (page 22 )
    3 tablespoons butter
    1 piece fresh