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In the morning, grind the cinnamon, cardamom pods, and nutmeg to a powder in an electric coffee mill or a mortar and pestle.

Add the currants and spices to the rice and stir in 15 minutes before serving.

Divide the rice among 4 cereal bowls and pour ½ cup milk on top of each serving.

Sprinkle each bowl with the toasted coconut and nuts. Drizzle with honey.

SUGGESTED BEVERAGE: A cup of hot spiced chai would be a perfect complement.

CURRIED CHICKPEAS WITH FRESH GINGER AND CILANTRO

Serves 6 to 8

As anyone familiar with Indian food knows, chickpeas are one of the most common types of legumes found on Indian tables. In this popular recipe, the spices and fresh ingredients are added at the very end of the cooking time to preserve optimum flavor and freshness. Regulate the heat by the amount of cayenne you use.

2 cups dried chickpeas 6 cups water

1 red onion, finely chopped

¼ cup sesame or vegetable oil

1 tablespoon cumin seeds

¼ teaspoon black peppercorns

4 whole cloves

4 green cardamom pods

1½ teaspoons pure chile powder

1½-inch piece fresh ginger, peeled and minced

½ teaspoon ground turmeric

1 teaspoon garam masala

½ teaspoon cayenne (optional)

Salt to taste

Juice of 1 lemon

Yogurt, for serving (optional)

3 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish

A few fresh cilantro leaves, for garnish

Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.

In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.

Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.

Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas. Recover and continue cooking for another 30 to 60 minutes.

Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.

Add salt to taste, then stir in the lemon juice. Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.

SUGGESTED BEVERAGE: I would enjoy a light-to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albariño.

CREAMY DAL

Serves 4

In southern India, dal is traditionally served thin like a soup, then ladled over rice. But in northern India, where dal is traditionally scooped up with roti or served on rice, it is usually made thicker, almost the consistency of a porridge. I’ve suggested 4 to 5 cups of water so that you can make it thin like the southern Indians or thicker like a northern “stew.” In addition, you can vary the heat intensity in the finished dish by the number of serrano chiles you add. Keep in mind that one serrano will add heat to the whole dish.

1 cup dried lentils

4 to 5 cups water

1 tablespoon unsalted butter

½ yellow onion, chopped

¼ teaspoon cumin seeds

¼ teaspoon mustard seeds

½-inch piece fresh ginger, peeled and grated

1 or 2 serrano chiles, seeded, deveined, and cut into julienne

1 large tomato, chopped

Pinch of curry powder

Salt to taste

½ cup half-and-half or heavy cream

Several sprigs fresh cilantro, for garnish

Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert and add the water (the amount will depend on the consistency you desire).

Cover and cook on low for 4 to 6 hours, until the lentils are tender. While the lentils are cooking, prepare the remaining ingredients.

In a sauté pan, melt the butter and add the chopped onion. Sauté until the onion is medium brown, about 10 minutes. Add the cumin seeds, mustard seeds, ginger, and chiles and continue cooking for another 5 minutes over medium heat. Add the tomato and continue to cook for another 5 minutes.

When the lentils