1.  The cumin/jeera seed is almost always exposed to heat to release its wonderful aroma and flavor.
2.  It is also used as a garnishing spice when it is dry roasted and coarsely ground and then sprinkled on yogurt salads/raita, Indian salads or kuchumbers
3.  Most of the Indian lentils and beans will have cumin added to them. It imparts flavor and helps to digest beans and lentils
4.  Heat Cumin and garlic in oil or ghee and add vegetables and potato, alternatively drizzle over cooked vegetables or potatoes
5.  Add ground Cumin tangy lime or lemon or yogurt marinades for grilling and barbecues
Cumin is frequently used in many Mexican dishes including chili con carne and tamales

The Ajika Spice System:

1.  The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities and medium bottles for spices used in medium quantities and small bottles for spices used in small quantities.
 

2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking and a spoon may be used for the spices. When oil is sizzling, you need to add spices fast.

The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Dal Makhani or Kali Daal (black beluga lentils)
Ingredients:
1 cup split urad daal (black lentils) - Soaked, overnight or for 4 hours.
1 large onions sliced thin
1 green chillies slit
Salt to taste
A pinchof asafetida
1 large ripe tomatoes chopped into cubes
2" piece of ginger paste
1 tbsp. garlic minced
2 tsp. coriander powder
1 tsp. cumin powder
1/2 tsp. red chilli powder
1/2 cup thick cream whisked
2 tbsp. canola or sunflower or peanut oil
2 tbsp. ghee
1 tsp. cumin seeds
Method :
Boil the soaked lentils with 4 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
In a separate pan, heat the oil and fry the other onion till soft.
Add the ginger and garlic and fry for a minute.
Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer until the lentil is thick like porridge.
Pour in the whisked cream and mix well. Turn off the fire.
In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
Pour this into the lentils and mix well.