The Steaming Pot - Easy vegetarian recipes from India

Masoor dal – the salmon-pink, hulled lentil – is a quick-cooking dal that needs no prior soaking or laborious cooking. My masoor dal tadka recipe rides on the pliability of masoor and has the dish ready to serve in a matter of minutes.

In case you’re wondering, tadka is the process of tempering spices in hot oil and pouring them along with the oil into a dish. I use ghee for tadka in this recipe; the aroma of ghee brings out the earthy flavor of masoor dal. (more…)

Okra is one of the most versatile vegetables around, isn’t it? I cook it with onions or without, deck it with Indian spices or sometimes look westwards for inspiration. Despite the same core ingredient, each of these okra dishes tastes worlds apart from each other. Dahi bhindi – okra with yogurt – is another such unique recipe. (more…)

Green eggplant in mustard-fenugreek masala is not for the faint-hearted. The spices in this are heavier and headier than, say, in bittersweet baingan. Try it if you dare!

I made this dish with long green eggplant, which is the mildest-tasting variety of eggplant I know of. The eggplant’s blandness gives a nice base to the strong flavors of the spices. (more…)

Confession time: I had to Google "nenua in English" for this post. I learnt that the vegetable is called sponge gourd: the name comes from the fact that the fibrous core of the gourd is dried and used as a sponge/loofah. Not surprisingly, the Latin name of sponge gourd is Luffa cylindra.

Be that as it may, it feels stilted to call the very Bihari nenua "sponge gourd" especially since I’m blogging about a very Bihari recipe. I’ll continue calling it nenua in this post.

Gourds pair well with dal, as in the lovely ridge gourd moong dal. Nenua chana is another case in point. This is a very uncomplicated recipe with few ingredients, the perfect kind for a new cook to test their skills on.

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Sem is Hindi for broad beans, a variety of beans with a distinct robust flavor. This recipe for aloo sem – i.e. potato and broad beans curry – is the typical way the curry is made in a "pure" vegetarian (no onion or garlic) household in Bihar.

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This eggplant fry recipe makes a great side dish, especially when the rest of your meal is low on spices. It’s often on my menu for a quick weekday dinner, with boiled rice, raita and simple pressure-cooked yellow dal. Which is not to say that it does not work well with a lavish party meal but yes, it does add a special je ne sais quoi to otherwise masala-free fare.

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A crunchy, nutty, leafy side dish for an Indian meal – cabbage and peanuts stir fry. This is just right for the day after gorging on pooja delicacies, when your tummy says "no more" to pooris and dum aloo. I had today cabbage and peanuts stir fry with a simple meal of tomato toor dal, mint raita and boiled rice.

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