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)
- 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.) - When the 4 hours are up, make the
tempering (tarka). In a small pan, heat
the oil over medium-high heat. - Add the carom seeds. Once they begin