The Steaming Pot - Easy vegetarian recipes from India

From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

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We normally make cheela – a savory pancake popular as breakfast food in India – with besan (gram flour), but my taste buds prefer the more delicate flavors of moong dal cheela. Moong dal has the added edge of being less taxing to the tummy than gram flour.

On to the cheela recipe, with step-by-step pictures…

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Green moong dal, when boiled, retains its shape unlike dals like masoor (red lentil) and toor (yellow lentil). One can put boiled moong dal to good use in a moong bean salad.

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Sabudana, also called sago, is used as fast food in India. No, not the fast food of the burger-and-fries ilk. Fast food, as in vrat food. For those who don’t know what I’m talking about, explanation follows. Others, please bear with me a minute or feel free to skip the next two paras directly to the sabudana khichdi recipe.

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I love grilled sandwiches. They have become something of a staple for my weekend breakfast. The sandwich filling varies depending on my mood and the contents of my fridge/pantry – mashed potatoes, paneer slices, the vegetable side-dish from last night’s dinner. This tomato baby corn filling, spiked with Italian spices, is one of my reigning favorites.

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When mangoes are in season, I like to incorporate the fruit in my meals in miscellaneous ways. Here’s my way to spruce up the staid and simple quick oats with fresh mango pulp. This is a breakfast-on-the-run recipe made special with the addition of this glorious fruit. Here’s how you could make mango oats.

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I’ve got myself a pack of organic red poha (flattened brown rice) this time and made this nice breakfast-time dish of kanda poha (flattened rice cooked with onions, potatoes and peanuts) with it. This style of cooking poha is popular in Maharashtra and Karnataka, where it goes by the name avalakki bath.

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