Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 teaspoon red chile powder or cayenne

6 cups (1.42 L) water

2 tablespoons oil

1 teaspoon red pepper flakes

2 tablespoons minced fresh cilantro

1. Put the split gram, green lentils, onion,
   ginger root, garlic, tomato, chiles, 1
   tablespoon of the cumin, turmeric, salt,
   red chile powder, and water in the slow
   cooker. Cook on high for 5 hours. (See
   page 47 for details on making this dish
   without a slow cooker.)


2. Near the end of the cooking time, heat
   the oil in a shallow pan over medium-
   high heat.