I second the idea of using spice mixtures. There are some good ones for sambhar, pav bhaji and the like that just require that you just add the vegetables. Sambhar is particularly versatile since you can add frozen and canned (tomatoes only for canned, though) vegetables in a pinch, though I strongly recommend using fresh eggplant, tomatoes, potatoes and a sprinkling of coconut instead of frozen stuff.
Making homemade sambhar can be pretty involved, so definitely start with the spice packet if you’re going to make that. There are also some really good mixtures that you can use to make dosa, which you’re familiar with, or vadai, which are these savory fried donut things that go very well with sambhar. All you do is add yogurt or water, shape them and toss them in oil.
If you want to jazz up some rice, you can do this to make a lemony rice:
When cooking the rice, toss in a little turmeric (about 1/4 teaspoon) and lemon rind
Sizzle about a teaspoon of mustard and cumin seeds in oil until they pop. Ideally, you should add in some aesfoetida powder, too, though that’s kind of a specialty spice. It’s not expensive, but if you don’t have access to an Indian market, you’ll have trouble finding it. So consider it optional for this recipe. Then add in some cashews, about a quarter cup
When the rice is done, toss the mustard seed mixture into the rice and stir, adding salt and lemon juice to taste.
Also, I usually use dried chickpeas and make chana masala in the slow cooker, but you can do it really fast this way:
Drain two cans of chickpeas.
Cut up one onion, three cloves of garlic, about an inch of ginger root and toss in a pan with a little oil.
When the onion starts to get transparent, throw in two teaspoons ground coriander, one teaspoon cumin, one teaspoon salt (I usually do a scant teaspoon, adding more later as necessary), a half teaspoon cayenne, a half teaspoon of whole cloves, one cinammon stick and a bay leaf.
Mix the whole thing with one eight-ounce can of tomato sauce.
Let it simmer until the consistency is like that of a medium-thick gravy.
From start to finish it takes about 30 minutes.
Indian food is some of the most varied food I’ve ever been exposed to or have cooked. As an American, I never liked having to eat vegetables or lentils as a kid. They were always boiled to death and horribly bland. In contrast, my husband who’s from India, once told me that he’s never met a vegetable or lentil he didn’t like.
I’ve been using bottled tandoori sauce, which you mix with plain yogurt, to make the marinade for tandoori chicken; it works pretty well for me. I used to have to get it at the Indian grocery (love to go in there, the smells alone are enticing for me!), but now you can take your pick of varieties at the Safeway.
