It was 2 a.m. on Friday, December 9, 2005. As I prepared to leave for work, I called my assignment desk to warn them I was running late. We were in the middle of a snowstorm in Chicago, and my consultant husband was stuck in Canada. My nanny would arrive any minute, but that was never good enough for the television station where I reported. That day I assumed the story would be snow, snow and more snow. 

“Anupy. Get to work right now! Didn’t you hear?” The high notes so early in the morning threw me off. Something was wrong. 

“There’s a plane stuck in the middle of the street at Midway Airport. A Southwest Airline jet skidded off the runway and crashed into a car. A little boy is dead, and we need you out there as soon as possible.” It had all happened while I was asleep.

I still don’t remember the drive in. I was in a zone, and I was one of the first reporters on the scene. I conducted live round-the-clock interviews for my station and others, including CNN.

Nine hours later, I arrived home exhausted to my little girls and asked the daily question, “What did they eat?” It was the same story: soggy broccoli, pasta out of a box and juice—I was devastated. Despite working, my mother always made sure we had a hot, authentically Indian meal on the table. We had a strong, traditionally Indian household that believed in healthy, wholesome Indian food. Even our spaghetti had cumin in it. 

I decided that day it was time for a change. 

I eventually quit work to focus on re-teaching my girls how to eat. I cooked up a storm, focusing on the recipe cards my mother handed me year after year as I moved from one job to another. She cooked in a slow cooker because it mimics the low-flame style of cooking in India called dum pukht cooking, where ingredients and spices slowly cook in a heavy pot sealed at the top with dough. This slow prep is one of the best ways to cook legumes: beans, lentils and peas. 

It’s all in the spices

Many new to Indian cooking assume it’s complicated and riddled with many cumbersome steps. But once they pick up one of my slow cooker recipes, they realize it’s as simple as chopping a few ingredients, tossing them into the slow cooker with water and spices and sitting back. It allows all of your heart-healthy spices to infiltrate your beans, lentils and vegetables. Even better, you can actually use dried legumes instead of resorting to more expensive and less-healthy canned options. 

The key is learning how to use spices effectively. You really only need six key spices to make most dishes: cumin seeds, mustard seeds, turmeric powder, garam masala, coriander powder and red chile powder or cayenne. 

With these spices and a slow cooker, you’re well on your way to getting dinner on the table easily every night of the week without resorting to take out. 

Excerpted from Vegan Indian Cooking © 2012, by Anupy Singla. Reprinted with permission of Agate Surrey. 

Recipes

Rajmah: Punjabi Curried Kidney Beans

Slow Cooker Size: 5-Quart, Cooking time: 11 hours on high, Yield: 10 cups

3 cups dried kidney beans, cleaned and washed
1 medium onion, peeled and chopped
2 medium tomatoes, chopped
1 2-inch piece ginger, peeled and chopped or grated
3 cloves garlic, peeled and chopped
2–3 green Thai, serrano or cayenne chiles, chopped
2 whole cloves
1 cinnamon stick
1 tablespoon cumin seeds
1 tablespoon red chile powder or cayenne
1–2 tablespoons coarse sea salt 
1 teaspoon turmeric powder 
1 teaspoon garam masala
8 cups water
½ cup chopped fresh cilantro

1. Put all ingredients except cilantro in slow cooker. Cook on high for 11 hours, until the beans break down and become somewhat creamy. 
2. Remove and discard the cloves and cinnamon stick (if you can find them).
3. Stir in the cilantro. 

Serve with Indian bread like roti or naan or over rice. 

Kheer: Indian Rice Pudding

Slow Cooker Size: 5-Quart, Cooking Time: 3 hours on high, Yield: 9 cups

1 cup white basmati rice, washed
¼–½ cup sugar or agave nectar 
1 teaspoon seeds of green cardamom, slightly crushed
½ cup golden raisins
8 cups milk (soy milk works best in this recipe)
2 tablespoons finely chopped or slivered almonds or pistachios

1. Put all ingredients but nuts in slow cooker. If you are using agave, wait until the end to add it to avoid discoloration. 
2. Cook on high for three hours. 
3. Add agave if using and sprinkle chopped nuts over the top and serve immediately or chill first. 

Excerpted from The Indian Slow Cooker © 2010, by Anupy Singla. Reprinted with permission of Agate Surrey. 

Band Gobi: Punjabi-Style Cabbage

Slow Cooker Size: 3 1/2-Quart, Cooking time: 4 hours on low, Yield: 7 cups

3 tablespoons oil
1 tablespoon cumin seeds
1 teaspoon turmeric powder
½ yellow or red onion, peeled and diced
1 1-inch piece ginger, peeled and grated or minced
6 cloves garlic, peeled and minced
1 medium potato, peeled and diced
1 medium head white cabbage, outer leaved removed and finely shredded
1 cup fresh or frozen peas
1 green Thai, serrano or cayenne chile, stem removed, and chopped
1 teaspoon coriander powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
½ teaspoon red chile powder or cayenne
1-½ teaspoons coarse sea salt

1. Put all ingredients in slow cooker and mix gently. 
2. Cook on low for 4 hours. Serve with white or brown basmati rice, roti or naan. This is a great filler for a pita. 

Excerpted from The Indian Slow Cooker © 2010, by Anupy Singla. Reprinted with permission of Agate Surrey.