A FLAVOURFUL JOURNEY

In Vibrant India (Ten Speed Press, $34.99) Chitra Agrawal presents vegetarian recipes  “from Bangalore to Brooklyn” – from the city where her parents met to where she owns and runs Brooklyn Delhi.

KOSAMBRI SHREDDED CARROT AND LENTIL SALAD

2 tbsp moong dal or 1/3 cup moong bean sprouts or other green sprouts

3/4 cup unsweetened grated coconut (fresh, frozen or  dried)

3 medium carrots, peeled and shredded (about 2 cups)

1/2 cucumber, peeled, seeded,  finely chopped

1 plum tomato, finely chopped

2 tsp mild-flavoured oil such as canola

1/2 tsp black mustard seeds

Pinch of asafoetida

4 or 5 fresh curry leaves

1 or 2 Indian green chillies or serrano chillies, finely chopped

Juice of half a lemon

1/4 cup chopped cilantro leaves

1/2 to 3/4 tsp salt

Wash the moong dal until the water is clear and soak for 2 to 3 hours until doubled in size.

Thaw frozen coconut or place dried coconut in a little hot water to plump it up.

Drain the dal and place in a large bowl with the carrots, cucumber, tomato and coconut.

Put the oil in a tempering pot or a little pan over medium heat. When the oil is hot and shimmering, add one mustard seed. When the seed sizzles and pops, add the rest of the seeds and asafoetida. Keep a lid handy to cover the pan while the seeds are popping. When the popping subsides ( a few seconds), turn the heat to medium-low. Rub the curry leaves a little between your fingers to release their natural oils and drop them and the green chillies into the oil. Cover, to prevent splattering. Then stir to evenly coat everything with the oil and fry for 10-15 seconds. Turn off heat.

Pour the oil mixture over the vegetables. To get all of the oil out of the pan, put a spoonful or two of the salad into the pan and spoon it back into the bowl.

Add the lemon juice, cilantro, 1/2 tsp of the salt and mix well. Taste for lemon and salt and adjust if needed. Garnish with more cilantro and serve.

HURALIKAYI GREEN BEAN AND COCONUT STIR-FRY

1/4 cup unsweetened grated coconut (fresh, frozen or dried)

1 tbsp mild-flavoured oil such as canola

1/2 tsp black mustard seeds

Pinch of asafoetida

4 or 5 fresh curry leaves

1 dried red chilli, broken in half

1 lb green string beans, trimmed and cut into 1/4-inch pieces

1/4 tsp turmeric powder

3/4 tsp salt

1 tsp sambhar powder

1 tbsp freshly-squeezed lemon juice, plus more as needed

Chopped cilantro leaves for garnish

Thaw frozen coconut or place dried coconut in a little hot water to plump it up.

Put the oil in a wok or large frying pan over medium heat. When the oil is hot and shimmering, add one mustard seed. When the seed sizzles and pops, add the rest of the seeds and asafoetida. Keep a lid handy to cover the pan while the seeds are popping. When the popping subsides ( a few seconds), turn the heat to medium-low. Rub the curry leaves a little between your fingers to release their natural oils and drop them and the dried red chilli into the oil. Cover, to prevent splattering. Then stir to evenly coat everything with the oil and fry for a few seconds.

Add the green beans and turmeric powder and mix well. Mix in the salt and stir fry for a minute on medium heat. Add a couple of tbsps of water. Turn the heat to medium-low, cover and cook the beans until tender and cooked through, 4 to 5 mins. Mix in the sambhar powder and cook for two mins. more. Stir in the coconut and cook for another min. Turn off the heat. Mix in the lemon juice. Taste for lemon and salt and adjust if needed. Garnish with chopped cilantro.