cookbook review: the indian slow cooker by anupy singla

While searching for Indian recipes last December, I stumbled upon a new book entitled The Indian Slow Cooker by Anupy Singla. Anupy is the author of the blog Indian as Apple Pie. I’d never read her blog before, but as I looked through it I became more and more interested in this book. As you know, I love Indian food. I craved it constantly when I was pregnant with Laura (who incidentally loves it as well), and I make quite a few Indian and Indian-inspired recipes in my kitchen.

But putting my slow cooker to use to make mouth-watering Indian dishes — and healthy ones at that — seemed almost too good to be true! No, there’s no need for diet pills when you’re cooking with fresh veggies, beans, and heart-healthy oils.

The first recipe I made was “Dhuli Moong Dal – Simplest of Simple Yellow Lentils” (p. 55). Being new to cooking lentils, they still weren’t simple enough for me at first! I followed the recipe and let it cook for several hours. When I checked on my dal, I saw that the lentils weren’t cooking down at all. They were still quite hard. After doing a little research, I attribute this to adding salt at the start of cooking. So I poured out my lentils into a large pot and cranked the heat on the stove. This quick-fix worked quite well and my dish was saved! The result was delicious. Per the author’s suggestion, I topped it with a bit of butter, which made the dish extra-delicious. Don’t you want a bowl of this?

Dhuli Moong Dal - Simplest of Simple Yellow Lentils

Sunday I decided to try making her recipe for “Aloo Gobi – Spiced Cauliflower and Potatoes” (p. 91). I halved the recipe and it turned out perfect! In an ideal world with extra time, I would probably saute the potatoes first to give them a little more texture, but even without doing so it was delicious. And the whole point of the book is simplifying cooking: chop, drop, and go.

Aloo Gobi - Spiced Cauliflower and Potatoes

Laura gobbled up both these dishes. She absolutely loves rice and lentils, so that didn’t surprise me. But the aloo gobi was quite spicy and she still devoured a dish. I’m really looking forward tor trying out more of these recipes, especially the Split Chickpea Curry, Dry Spiced Dal, Goan Black-Eyed Peas, Spicy Punjabi Eggplant with Potatoes, Minced Lamb with Peas, and Lamb Biryani.

I wish that the book had the nutritional information for the dishes, but it’s not that hard to figure it out. The book was tough to find when I was originally looking for it. It was out of stock at my local Barnes & Noble and Amazon didn’t have it, either. Thank goodness for Oblong Books! I checked their inventory online and was able to drive over that night and buy it. I don’t purchase a lot of cookbooks, but this is one I’m happy to have in my library.

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5 Comments

  1. Thanks for the review. As a fellow lover of Indian I have been eying this since you posted about it on your twitter feed and have been looking forward to your review!

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