The Steaming Pot - Easy vegetarian recipes from India

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

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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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Take the basic semolina pancake recipe up a level: fortify it with carrot and cucumber, flavor its base with a dash of dahi, spice it up with ginger and chilies. Carrot cucumber rava cheela works really well for brunch or in the lunchbox with tomato pickle on the side.

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You will find a delicious mix of flavors, textures and colors in this patta gobhi aloo matar ki sabzi (cabbage potato peas curry). There’s crunch from cabbage, tender starchiness from potatoes, a slight sweetness from peas, all ensconced in a mustard and spice flavor base.

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Stir-fried boiled millets with assorted vegetables, peanuts and seasoning – a healthy one-pot meal that sits just right in the lunchbox. Millet peanut vegetable stir-fry is vegetarian-friendly, gluten-free, and uses no onion or garlic.

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Chana dal kosambari with lots of carrot, coconut and coriander – the mix of colors and flavors in this salad is so inviting, you can’t but reach out for seconds.

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Come winter and vegetable markets in town display mounds of the juiciest of turnips, crunchy fresh peas, bright red carrots. The vegetables almost invite themselves over to your place for a shalgam gajar matar fiesta – warm, comforting, colorful and fun.

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