Indian cooking might seem intimidating, with terms uncommon in the Western world. Many of the terms are simply Indian words for otherwise common kitchen fare. Bhindi is okra, and brinjal is eggplant. Palak is spinach, Paneer is cheese, and Garam Masala simply means "spice mix", which might contain any one of a number of spices.

Indian cooking made simple! A few ingredients might complicate matters, but I do just fine without them. (So far.) I've seen recipes calling for curry leaves, but I've also heard that they don't keep all that well, and don't freeze without a compromise in flavor. Plus, I don't know if I've ever run across such an item in my shopping excursions. And I've yet to acquire the Asafoetida, or Indian Hing, but I've been making do without it.

More Indian terms: Dal is typically the term for lentils and other pulses (dried beans) which have been stripped of their outer hulls and split. The lentils are the base of many thick, spicy stews, also referred to as dal. The hulling of the lentils improves digestibility, but also reduces fiber content. But lentils are high in protein, second only to soybeans and hemp in protein content, making them a great choice for vegetarians.

Dal recipes are often simple; the lentils can be boiled in water with some turmeric and other seasonings. Tamarind might be added during cooking, lending a sour flavor, and ginger might be included. Traditionally, a "tadka" (also known by other Indian terms) is added at the end of cooking time. 

Basically, the tadka is seasoned, spice-infused oil. A mix of herbs, spices, and/or seeds are heated in a small amount of olive oil, and added before serving, for maximum flavor; typically, the tadka is poured over cooked dal, or over Basmati rice. Personal preference might dictate the choice of spices; common additions include cumin, chili powder, mustard seeds, and garlic. (Garlic is typically added to the heated oil at the very end, so as just to "steep" it a bit.) Other ingredients to consider: Asafoetida, fresh or dried chili pods, cilantro, cloves, cinnamon, nutmeg, and fennel, to name a few. One of my favorite blends to roast and grind contains the whole seeds of foenugreek, coriander, cumin and cardamon seeds. You can vary the ratio; I like using more of the foenugreek and cumin, personally.

If you've looked over any Indian recipes, you might see a reference to "garam masala". Not to worry! It simply means, "spice mix", and even we westerners can make up our own garam masala mixes. Taking tips from various cuisines, we might try a North West Indian-inspired garam masala, which is usually comprised of cloves, green and/or black/brown cardamom, cinnamon, and mace and/or nutmeg. Many commercial mixtures might add other less expensive spices. Dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel are other options. A garam masala of cloves, cinnamon, cardamom, fennel, mace, cumin, turmeric and nutmeg would lend a different flavor. I'm excited to explore many of these options!

Here's a bit of history: In the past, the word dal has been used on occasion in a derogatory sense, referring to people living in rural areas of Pakistan and India, who typically live off of vegetarian foods. Well, how far we've been coming! Now, it's quite cool amongst the more informed, more conscientious folk, to go wholeheartedly into vegetarianism. Not due to any misfortunes of birth place or social status in life, but as a choice. So the slang, "Dal" can be a good thing, right?