Legume Curries

To declare that legumes (basically, legumes are seeds that grow within pods) are an Indian vegetarian’s lifeline is an understatement. A rich source of essential nutrients (low in fat, no cholesterol, high in fiber, protein, folate, potassium, iron, magnesium, and phytochemicals—a group of compounds that may help prevent cardiovascular disease and cancer), lentils, beans, and peas have been a part of the Indian diet since 4500 B.C. With over sixty varieties to choose from, legumes are a staple not only for vegetarians but also for those who consume meat—especially when eating meat daily might not be economically feasible. Dried legumes (also called pulses) are inexpensive and have a long shelf life, making them very convenient, especially in a society where refrigeration is still scarce in the smaller towns and villages. Every meal in India includes a legume curry, and like vegetables, their importance is evident in the sheer number of recipes in this chapter.