The Steaming Pot - Easy vegetarian recipes from India

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 green papaya side dish that’s light, tangy and full of nutrition. Papeeta ka chokha asks of you only five ingredients and is a breeze to make (discounting the will it takes to peel the toughish skin).

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This easy apple chutney recipe involves no peeling, no oil and only a handful of accessible ingredients. Cook on the stovetop and have delicious apple chutney ready almost effortlessly.

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A Bihar-style potato drumstick curry (aloo sahjan), in which the fiery flavors of mustard and garlic giving company to drumstick.

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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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With garlic, curry leaves and ghee for company, dal with raw mango is like heaven in a bowl. What’s more, it doesn’t take much to give your workaday yellow dal this exotic tangy twist. Let me show you how.

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