The Steaming Pot - Easy vegetarian recipes from India

What do you do with an assortment of vegetables when the clock says snack-time? Make mixed vegetable pakoras, if you ask me. This pakora recipe does not demand exactness; take the broad template and switch around the veggies and/or quantities as you wish.

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Masoor dal pakodi – with red lentil as starring ingredient, this crunchy snack-time goodie also doubles up as a curry dumpling (badi). Learn how to make these delicious fritters.

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Momos seemed like exotic restaurant-only food to me for a long time, till a friend taught me how easy it is to make them at home. All you need is to figure out a way to steam the momos. The good news is: you don’t need fancy equipment for it; an idli stand and an Indian pressure cooker do the job perfectly.

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Avengers: Infinity War famously declared "We Will Deep Fry Your Kebab". This kachche kele ke kebab recipe duly follows that memo.

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Sweet potato’s starchy sweetness plays off the robust flavors of sookhi sabzi masala in this recipe. The spices make this dish taste so exotic, you can hardly tell that putting this together was so easy.

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Not too long ago, the mention of sundal outside of south India would be met with quizzical stares. Times are changing – this simple boiled legume dish is gaining traction far and wide for its health benefits, compatibility with special diets (vegan, Jain), and ease of making.

Sundal can be made with various types of legumes – chickpeas or peanuts for example. This recipe uses a very light and easily digested legume: yellow moong dal.

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Sundal is a simple legume preparation from south India – a style of cooking in which boiled legumes are tempered with spiced oil and fresh coconut. The sattvic ingredient profile of sundal makes it a popular prasadam (i.e. blessed by the Gods) dish. During the nine days of Navarathri, south Indian homes traditionally offer sundal to their guests, prepared with a different legume each day.

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