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ecause of their strong religious beliefs, a large portion of the Indian population is vegetarian. By natural circumstance, and with their amazing array of dals, rice, chutneys, spices, and fermented dishes, moving to WFPB eating is less of a change than, for example, it would be in Southland, New Zealand. We have put together some recipes from Karnataka cuisine. Some have been altered to remove the jaggery and palm sugars traditionally used. Karnataka cuisine dates back to the iron age and is one of India's oldest surviving traditional foods. The Idli and Dosa found on the following pages uses black grain, a rice that can take a while to prepare (ferment), but it's worth the wait. It's very filling. And, along with the chutneys and sambar soup, incredibly tasty as well. These dishes are common in Southern India and best prepared the night before. For a small cost, I have used an Idli mould that fits into a pressure cooker for steaming. Traditionally coconut shells have been used as the mould to steam in pots or the microwave. Thanks to Divya Kachwalla for your help here, Also, check out her wonderful Biryani recipe. As one of the most popular dishes in South Asia, we couldn't leave this out of our small collection of Indian cuisine. Enjoy!
wholefoodliving.life | Autumn 2023
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