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Let me begin by saying that being a vegetarian your options are limited (I think so) and it all seems bland, but there is something about Indian cuisine that makes me feel that even vegetables have an eloquent flavor given the right treatment. Initially, I had my reservations regarding my tolerance for spices but I visited this place (Indian Kitchen) in Riverside, CA that changed my perception. I was amazed by the exhaustive vegetarian options, and each one with a different distinctive flavor. Same set of spices used in different proportion can culminate into amazing dishes. It would be an injustice to Indian food by saying its a haven for vegetarians since it equally accommodates non-vegetarians too with their wide assortments. I got to know this later on,that technically what we call Indian food could also mean food originating from Indian subcontinent( Pakistan, Bangladesh or Sri Lanka). Since the Indian subcontinent shares a common cultural dating back to more than 3000 years. However, many Non-vegetarian recipes have evolved when Mughal cuisine intermingled with traditional Indian cuisine. So all the spice lovers gather around and share your experiences and recipes that you love.
Simple Daal Yield: Approx 2/3 Cup 1 Â½ cups dry Red Lentils, rinsed 4 cups Vegetable Stock or Water 2 while dried Chilies, or Â½ tsp crushed 2 tsp Turmeric 1 tsp Sea Salt 2 tbsp Coconut Oil or Olive Oil 1 tsp Cumin Seeds 1 medium Onion, chopped 2 cloves Garlic, minced or grated 1 tbsp grated Ginger Root (or an additional clove of garlic) 1 cup chopped Tomato (optional) 1 tbsp Lemon Juice 1 tsp Garam Masala Combine the lentils, stock or water, chilies, turmeric, and salt in a soup pot on high heat. Bring to a boil, then reduce heat to simmer for about 30 minutes, until lentils are tender, stirring continuously. You may add up to an additional cup of water or stock to adjust to desired consistency. Heat the oil in a small skillet on medium-high. Add the cumin seeds and sautÃ© for about 15-30 seconds, until seeds are fragrant but not burning, then stir in the onions, garlic, and ginger. Reduce heat to medium and sautÃ© for about 5 minutes, until onions begin to brown. Add tomato and sautÃ© for another 7 minutes. Discard chilies once lentils are tender. Stir in the onion mixture, lemon juice garam masala, and additional salt if desired.