1,000 Indian Recipes

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Authors: Neelam Batra
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techniques that date back centuries, such as making yogurt and grilling, and with modern adaptations such as pressure cooking and broiling. Although these days you may not crack a coconut very often or dry-roast all your spices, I offer the following preparations for when you want to follow traditional methods for the most authentic results.
Sprouted Beans vs. Bean Sprouts
Sprouted beans and bean sprouts are the delicate-looking beans with wispy tendrils attached, often seen at salad bars and in local produce markets. When dried beans are kept under moist conditions, they germinate—burst open and tiny shoots, or sprouts, as they are called, emerge from them. (These shoots are the beginnings of new plants.) At this stage what you see are soft, juicy beans with about 1 ⁄ 4 -inch or smaller white shoots. These are sprouted beans.
When these shoots are allowed to grow (as in alfalfa and mung bean sprouts), they become much longer and the bean itself hollows out and often falls off. These long, tender shoots are called bean sprouts.
In my opinion, sprouted beans and bean sprouts are two different products with two different purposes, even though they both come from the same dried beans. It's the sprouted beans, the ones with tiny white shoots attached and with a delicate flavor and substantial bite, that are routinely used in Indian homes. The long, thin, white sprouts filled with water are more popular in Asian cooking and are unheard of in Indian cooking. Indians use sprouted beans to make numerous salads, such as Mixed Sprouted Bean Salad with Potato Vermicelli .
When selecting dried beans and seeds, make sure they come from a reliable source and are not treated with fungicides, as is commonly done to seeds that have to be planted. Also, if the seeds you are sprouting are accidentally left outside for a longer time than is necessary, there is a chance they may spoil. Check to ensure that they are not slimy or bad smelling.
Although all types of dried beans, seeds, and grains, including whole wheat and barley, can be sprouted and used in Indian cuisine, mung beans, lentils, and dew beans ( moth dal ) are Indian favorites.
Be aware that while sprouts from smaller beans can be eaten raw, the larger ones, like chickpeas, should be cooked at least 5 minutes or longer to increase their digestibility.

Dry-Roasting Spices, Nuts, and Flours
    Sookha Bhunna
    Makes about 1 ⁄ 2 cup
    Dry-roasting (sookha bhunna) specifically for dry spices, herbs, nuts, dals (legumes), and selected flours is done by browning them in a skillet, without adding any cooking fat or liquid. This process cooks out the raw smell that untreated spices tend to have and intensifies the flavors by heating the essential oils. Here are some specifics:
    Spices ( Masalae )
    All spices can be dry-roasted, but the most popular ones are cumin, black peppercorns, coriander, fennel, sesame, and mustard seeds. This is how—place 1 ⁄ 2 cup of any one type of whole seeds in a small, cast-iron skillet, saucepan or tava and roast over medium heat, stirring and shaking the pan, until a highly fragrant smoke arises and the seeds are a few shades darker, about 2 minutes. Remove from the heat and let cool. With a rolling pin, the back of a large spoon, or in a mortar and pestle, crush them until coarsely ground. Or, grind them finely in a spice or coffee grinder. Store in an airtight container in a cool, dark place, about 1 month at room temperature or about 6 months in the refrigerator. Roasted black peppercorns can be transferred to a pepper mill to grind fresh for every use.
    Nuts and Seeds ( Maevae )
    Starting with 1 ⁄ 2 cup whole, sliced, or slivered nuts, place them in a small, cast-iron skillet or saucepan and roast over medium heat, stirring and shaking the pan, until golden (do not brown), about 2 minutes. Remove from the heat and let cool. Use immediately or store in an airtight container in a cool, dark place, about 1 week at room temperature or about 1 month in the

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