masala, in a heavy pan, mix 1 cup (237
mL) in 1 teaspoon of hot oil as a base
for just about any Indian-inspired meal
(essentially eliminating the need to chop
and add onion, ginger root, and garlic!).
Add 2 cups (300 g) of beans, lentils, or
any chopped vegetable. Add 1 teaspoon
each of coarse sea salt and red chile
powder or cayenne to taste. If you want
a curried liquid base, add 2 cups (474
mL) water as well and heat the mixture
through before serving. For our super-
secret family recipe using this masala,
take a look at Adarak ki Sabji on page
156.
To make this dish in a 5-quart (4.74-L)
slow cooker, double all the ingredients