If you love dals, rich curries, flatbreads, savory breakfasts, exotic desserts, and all flavors Indian, then this book is for you. Richa Hingle’s recipes, inspired by regional Indian cuisines and local ingredients, are streamlined for the home cook.

Recipes include:

• Butternut Coconut Red Lentil Curry
• Manchurian Cauliflower
• Vegetable Korma
• Gulab Jamun and other sweets
• and dals, dals, dals!

Make your own Indian meals and learn the secrets of exotic spices. With gorgeous food photography, simplified techniques, and step-by-step instructions, you’ll explore traditional, new, and restaurant-style Indian delectables in your own kitchen. Includes many soy-free and gluten-free options.

 

Recipes reprinted with permission from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC. You can purchase Vegan Richa’s Indian Kitchen at your local bookshop or through our affiliate links with Amazon and IndieBound.

MOM’S CHICKPEA FLOUR PANCAKES

Chilla (Pudla)

Prep: 15 minutes | Active: 25 minutes | Inactive: 20 to 25 minutes | Makes 8 to 10

This is my Mom’s chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder. Add finely chopped vegetables such as zucchini.

• 1 cup chickpea flour, garbanzo bean flour, or besan
• 1 1/2 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/4 teaspoon carom seeds or cumin seeds
• 1/2 cup finely chopped red onion
• 1 hot green chile, finely chopped (remove seeds to reduce heat)
• 1/4 cup packed chopped cilantro
• 1 to 2 tablespoons + 1 teaspoon safflower oil, divided

1. In a bowl, combine the chickpea flour and 3/4 cup water. Whisk to get a smooth consistency. Whisk in another 1/2 to 3/4 cup water to make a thin lump-free batter. (If using besan, you will need less water).
2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Let the batter sit for 5 minutes.
3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to 1/3 cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
4. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot.

ROASTED CAULIFLOWER AND RADISH WITH MUSTARD, NIGELLA AND FENNEL SEEDS

Prep: 20 minutes | Active: 10 minutes | Inactive: 20 minutes | Serves 4

This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds.

• 4 cups cauliflower florets
• 15 to 18 small red radishes, sliced (2 to 3 cups)
• 1 tablespoon safflower or other neutral oil
• 2 teaspoons fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon nigella seeds
• 1 teaspoon red pepper flakes, or to taste
• 3/4 to 1 teaspoon salt
• 1/2 cup chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish

1. Preheat the oven to 425°F. Place the cauliflower and sliced radish in a large bowl. Add the oil and rub lightly to coat.
2. Pulse the fennel, mustard, nigella seeds, pepper flakes and salt to a coarse mixture in a spice grinder or blender. Add them to the vegetables and toss well. Spread the vegetables on a parchment-lined baking sheet.
3. Bake for 25 minutes or until the cauliflower is golden and tender to your preference.

Garnish liberally with cilantro and lemon juice before serving.

MANGO CURRY TOFU

Prep: 20 minutes | Active: 25 minutes | Inactive: 20 minutes | Serves 4

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free.

Tofu:

• 14 ounces firm tofu
• 2 teaspoons safflower or other neutral oil
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon salt

Curry:

• 3/4 cup chopped red onion
• 1 (1-inch) knob of ginger
• 3 cloves garlic
• 2 tablespoons water
• 1 teaspoon safflower or other neutral oil
• 1/4 teaspoon cumin seeds
• 2 bay leaves
• 4 cloves
• 1 1/4 cups canned or culinary coconut milk
• 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
• 1/2 teaspoon salt
• 2 teaspoons apple cider vinegar
• Generous dash of black pepper
• 1/4 teaspoon Garam Masala, for garnish
• 2 tablespoons chopped cilantro, for garnish

1. Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Richa Hingle grew up in India, eating fresh, local, plant-based food. She is the award-winning creator of VeganRicha.com, whose large international following enjoy her gorgeous photography and easy-to-follow recipes. She lives, writes, and cooks in Seattle, Washington. http://www.veganricha.com.