Southern Indian Spices for Vegetables
“Here are the spices needed to make 1 – 1 1/2 lbs. of vegetable curry, southern Indian style.”
IngredientsNutrition1 teaspoonbrown mustard seeds1 teaspoonUrad Dal1⁄2 teaspooncumin seed1⁄8 teaspoonhing5 smalldried red chilies3 tablespoonsoil
DirectionsIn a small frying pan put the oil, mustard seeds, urad dal (split white not whole), and cumin seeds. Tear each of the dried chilies into 2-3 pieces and add to the mixture.Heat over high heat.To cook evenly, keep moving the spices around as the spices cook.After the mustard seeds start popping and the urad dal turns a very light brown, quickly sprinkle in the hing and remove from heat.You can then stir the spices into cooked lentils or vegetables.Variations:You may also add 1/4 teaspoons fenugreek seeds (methi) and/or 1 teaspoon chana dal, depending on which vegetables you are adding the spices to.
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