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Stir in tomato sauce, brown sugar, and cayenne and cook, stirring occasionally, until sauce slightly thickens and becomes dark red, about 10 minutes. Add milk and broth and cook, stirring, until.

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7. Nutmeg and mace. Two of my favorite spices, nutmeg and mace, are used a lot in Indian cooking. Mace is the dark-red outer covering of the nutmeg. Fresh nutmeg is processed by removing the pulpy outside and sliding off the mace. It has a tough outer covering that needs to be cracked off before grating.

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Cook for 5 minutes, until tomato mixture thickens and becomes paste-like. Add turmeric, chili powder, black pepper, coriander, amchur, salt, brown sugar and garam masala. Stir till fragrant, about 30 seconds. Deglaze with water, stirring to make sure tomato mixture is not stuck on the bottom.

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Cumin seed powder goes well with coriander powder. It is used along with red chilli powder, turmeric powder and salt as the basic spices for a number of Indian dishes like curries and stir fry dishes. When freshly roasted and ground, it is also used as a garnish or finishing spice for Raita, spiced buttermilk/ Chaas.

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Add the chopped apples. Using a stick blender, puree the Indian Spiced Red Lentil Soup until smooth and creamy (alternatively, let the soup cool slightly, then puree in 2 batches in the hand blender. Be sure to leave the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape).

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The 20 Essential Indian Spices. The fragrant and aromatic spices are the foundation of Indian cuisine. They bring a touch of authentic spirit to all the famous dishes. From curry, rice, and dals to vegetables and meaty stews, be they humble or celebratory, Indian dishes are flavored with a combination of different spices.

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Here is what I put in each one: I) Powdered/ Everyday Spices: Cumin seeds, Mustard seeds, Turmeric, Red Chili powder, Coriander powder, Salt, and Garam Masala. II) Whole Spices - Cinnamon, Black Peppercorns, Cloves, Green cardamom, Black Cardamom, Mace, and Bay leaves.

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Cloves add a distinct flavor to kheer/sweet pudding, and masala chai is incomplete without cloves. Because of its antibacterial and anti-inflammatory properties, cloves are an essential ingredient in various medicinal concoctions and are the best home remedy for toothaches. 7 / 22. Stefan Irvine/Getty Images.

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Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add spices and cook for another minute. Add the lentils, tomatoes, broth, and salt.

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Add the spices and tomato paste. Stir to combine. Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet. Add the broth, maple syrup, and red lentils. Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.

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Essential Indian Spices. For a non-Indian native, having these essential spices in the pantry can give a quick start in the world of curries. Imagine a rich, aromatic curry simmering in a pot, with its irresistible fragrance wafting through the air. The foundation of most Indian curries lies in these five essential spices: Red Chili

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Cook for 1 minute until garlic starts to turn golden and smells amazing. Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes. Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.

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Commonly used spices include cinnamon, cumin seeds, cardamom, and mustard seeds. Chaat Masala: Chaat masala is an aromatic spice blend with a citrusy taste, popular in Indian cuisine. This savory mix is commonly used in making snacks like papdi chaat and pani puri and sprinkled on salads and other dishes.

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How to use: A safe amount to use is roughly 2 tbsp of tamarind pulp. To make this pulp, pour hot water over the tamarind and let it sit for 45 minutes. Upon cooling, rub the fruit between your fingers to separate the flesh from the seeds. Do this until you've attained a thick and pulpy mixture.

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Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 - 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed. Serve: Ladle into individual serving bowls as is.

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Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant. Add the vegetable/apple mixture. Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes. Add the chicken broth, coconut milk, lentils, and salt. Bring the soup to a boil.