Basmati is an aromatic long-grain rice from Northern India. The word ‘basmati’ literally means fragrant in Hindi. Although widely grown worldwide, the variety from India is unmatched in its flavor and taste. So, look for an Organic version at your local Indian grocery store, if possible.
Cabbage and peas blend in this classic dish with a myriad of textures and flavors coming through in every bite. This dish is best combined with roti and daal during the cold weather. In the hot summer months, however, the preferred pairing will be with basmati rice and raita to ease digestion.
Black beans are native to the Americas and popular in Latin American cuisine. Admittedly, I only had black beans after meeting my wife, who is a Mexican food aficionado, in my late 20s. So, even though they are not an intrinsic part of Indian cuisine, they are very compatible with curry spices.
Bharta is a delightful dish typically served with roti and daal or raita. Since it’s warming, it’s great to have during the fall and winter months. Thoroughly cooking the eggplant neutralizes the toxicity of this nightshade. Pittas should take caution and avoid eating it during hot weather.
Moong and Masoor daal is an easily digestible dish made by combining equal parts of split moong and masoor lentils. These lentils need no pre-soaking or pressure cooking and cook rapidly on stovetop within 20-30 minutes. They are quite delicious by themselves, however, may be accentuated by adding QuikCurry InstaGold Masala.