The Steaming Pot - Easy vegetarian recipes from India

Mixed legumes cooked with whole spices and fresh fenugreek, topped with a rich ghee-garlic tadka. Panchmel dal is one of those rare dishes that are complex and, at the same time, comforting.

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Sabudana kheer (sago pudding) – an easy dessert idea for a party menu. It cooks quicker than rice kheer, needs the stove top only (no oven), and is vegetarian-friendly.

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When writing about butter soy baby corn, I am reminded of the acronym WYSIWYG (What You See Is What You Get). There isn’t really more to the recipe than what the headline presents: three ingredients – butter, soy sauce, fresh baby corn – come together to give a lip-smacking umami snack.

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Epic’s Tyohaar ki Thali was playing on my TV as I went about Sunday chores, only half an eye on the proceedings on screen…when this radish walnut chutney recipe made me stop in my tracks.

What an intriguing flavor profile, and what simplicity!

I had a fresh bunch of moolis in my fridge and a pot of homemade dahi. I decided to try out this recipe immediately.

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A Turkish-inspired masoor dal recipe that weaves the goodness of root vegetables in a wholesome, comforting soup.

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Butter garlic green beans – a quick and easy side dish to go with your meals. Here’s a step by step recipe with pictures.

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A super flavorful kadhi spiced with mustard (sarson) and fenugreek (methi). This recipe’s highlight is its use of methi in as many as three forms: methi seeds roasted and ground, methi seeds soaked overnight, and fresh methi leaves fried.

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