The Steaming Pot - Easy vegetarian recipes from India

Dalia (broken wheat) porridge is a favored breakfast food in many Indian homes. The grain is made by milling raw wheat grains; it’s especially nutritious as it is unrefined. Dalia is a great source of vitamins, minerals, dietary fibre – all that at an affordable price.

There’s got to be a catch, you think? You are right.

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Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.

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Autumn begins, which means goodbye mangoes. Fruit vendors in India no longer stock those mounds of sweet-smelling heaven. Chia mango pudding is filed for use during the next mango season. Meanwhile I switch loyalties to this lovely dried cranberry banana chia pudding. (more…)

A snack or side dish made of chana dal (Bengal gram) that capitalizes on this dal’s nutty taste. Sookhi chana dal needs very few ingredients and is easy enough to be put together by a kitchen newbie. Those who rely on instant noodles or packaged bhujiya for snack-time with the excuse "I don’t know how to cook" – prepare to shed that line!

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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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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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A chutney packed with the goodness of fresh coconut and curry leaves. Great on the side with dosa or idlis.

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