Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

northern India and Pakistan. Its name
clearly implies a black color, but the
color of this condiment actually ranges
from a brownish-pink to a dark violet
when it is mined and then light purple to
pink once it is ground to a powder. Kala
namak is mainly sodium chloride, but it
is also rich in trace minerals, including
magnesium and volcanic iron. When
used with fresh ingredients, such as
vegetables, yogurts, and lentils, it
enhances the foods’ natural taste and
gives you a pop of flavor. Its sulfuric
tones make it a perfect addition to my
Masala Tofu Scramble, as it imparts the
smell and taste of eggs. Some believe
that black salt does not increase the
sodium content of the blood in the way