The Steaming Pot - Easy vegetarian recipes from India

Chana dal has a rich texture and a hint of sweetness in its taste when compared to other yellow dals such as moong or toor. These qualities make chana dal the perfect pairing choice with green leafy vegetables, especially greens that lean towards bitter.  For those who would not touch fenugreek chutney or chaulai saag, a smart alternate to get their dose of greens is by "hiding" the leaves in chana dal.

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A no-cook, no-bake healthy treat, chia mango pudding can be prepared the night before and had for breakfast. A true blessing on rushed mornings.

Chia seeds are tiny powerhouses of nutrition – they are packed with protein, fibre, Omega-3 fatty acids and other micronutrients. They are also filling and, since they absorb water, they make you feel thirsty nudging you to increase your water intake.

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Sometimes the universe sends you many little signals nudging you towards a certain action.

Last month I was swapping recipes with a colleague for quick lunchbox ideas when she asked: "Don’t you make anything at all without tomatoes?" I had been describing to her my red capsicum curry. Her remark made me pause and reflect. Yes, I am partial to tomatoes.

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You read that right: chia seeds and sabja seeds are not the same. Ignore the wisdom that tells you otherwise. Set aside the surface similarities, the fact that both chia and sabja are recommended for weight loss and as a source of nutrients/dietary fiber. Here’s a rundown of the differences between these two wonder foods.

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Rajma masala giving you the same old same old vibe? Try something different with rajma (kidney beans) this time – something that is quicker to put together, that works wonderfully as a teatime snack or lunchtime salad. Try rajma chaat.

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Indian vegetable dishes are most often tinged yellow, the color of turmeric. Recipes high on tomatoes and red chilies may be red, those that rely on leafy vegetables, green. White is rare – one reason that makes this cabbage coconut stir fry exceptional.

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Bhindi bhujiya besanwali, with its crunch and bite, appeals even to those who turn their noses up at okra in other forms. Perfect on the side with rice and dal.

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