The Steaming Pot - Easy vegetarian recipes from India

Ginger lovers: this one is for you.

A spicy sweet and sour chutney, with ginger as its star. (more…)

Osaman is Gujarat’s answer to rasam: a light broth with ‘dal water’ as base. It gets its kick from the high-power tempering – salt, sweet, sour and hot all at once.

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We normally make cheela – a savoury pancake popular as breakfast food in India – with besan (gram flour),  but my taste buds prefer the more delicate flavors of moong ka cheela. Moong dal has the added edge of being less taxing to the tummy than gram flour.

On to the recipe…and a bonus: I’ve managed to get step-by-step pictures this time!

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A chunky, nutty tomato chutney with lots of ginger. Like the sound of it? You’ll love this chutney then.

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Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place are spicy.

On other "tadka" days, tomato toor dal is one of my most-loved ways of having toor dal.

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Is it just me or does a simple change like cutting vegetables in a different shape give a dish a whole new spin?

For dinner last night, before I started chopping up the bhindis (okra) into my usual 1-cm disks, I noticed that some of them were bulging – which means the seeds were big and ripe. I didn’t want those seeds and yet the bhindis were good enough to eat. What could be done?

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Parathas stuffed with a spiced peas masala. A delicious, protein-rich weekend brunch.

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