Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 teaspoon turmeric powder

½ teaspoon red chile powder or cayenne

1 black cardamom pod

6 cups (1.42 L) water

1 tablespoon oil

1 teaspoon carom seeds (ajwain)

1. Put all the ingredients except the oil
   and carom seeds in the slow cooker.
   Cook on high for 4 hours. (See page 47
   for details on making this dish without a
   slow cooker.)


2. When the 4 hours are up, make the
   tempering (tarka). In a small pan, heat
   the oil over medium-high heat.


3. Add the carom seeds. Once they begin