The Steaming Pot - Easy vegetarian recipes from India

Moong dal pairs well with gourds: my much-clicked recipe of ridge gourd moong dal is ample proof of that. This recipe combines moong dal with another similar gourd – the zucchini – with some green leafy goodness added to the mix. It’s homey, light and lemony, the kind that inspires coinages such as “comfort food”.
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A pumpkin kala chana (black chickpea) preparation infused with the Bengali flavors of panch phoron and mustard oil. Dried bay leaves lend a subtle aromatic base to the curry, jaggery brings out the pumpkin’s sweetness, raw mango powder gives it tang. (more…)

"Cannot handle the pungency of radish" – is that your rationale for staying away from radish-based curries? I know how you feel. Once upon a time, I was you. Till I discovered tricks to tame the mighty mooli. May I gently recommend to you my mooli fry recipe. With steps calculated to reduce the sharpness of radish, mooli fry presents to you this root veggie in its mildest form.

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A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.

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Packed with the zing of mustard, garlic and paprika, this zucchini cherry tomato curry is lip-smacking delicious.

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Pumpkin (kaddu) and red kidney beans (rajma) make a hearty, richly flavored kaddu rajma curry. Dry red chilies give it heat, tamarind lends it tang, jaggery balances it all.

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Aloo chana is an easy-to-cook recipe from Bihar that uses kala chana (black chickpea) – the smaller, thicker-skinned sibling of the chickpea used in channa masala or hummus. Black chickpea has an earthy, dense flavor and high roughage content. This dish is filling, a good source of carbs, protein and iron – besides being really tasty.

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