The Steaming Pot - Easy vegetarian recipes from India

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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Don’t throw away bottle gourd peel – use it in lauki chutney. Pair with hot rice and ghee for a wholesome, comforting meal.

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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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Have boiled rice in your fridge ? Congratulations – you can have your dinner ready in seven minutes flat, with this lemon rice recipe. Tangy, tasty, superquick – it’s a blessing on days when there is just no time to cook.

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A quick method of making mooli sambar: everything in the pot, pressure-cooked, topped with a tadka. Ideal for days when you don’t have too much time for the kitchen.

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The orange and pink of pumpkin and red lentil, steeped in the gold of turmeric: happy-hued pumpkin masoor dal is just what you need for warmth and cheer this season.

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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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