A bright side dish to perk up your mealtimes. Cucumber and pomegranate are loaded with antioxidants, and when they come together, they make a salad that’s the very definition of healthy gorgeousness.
Vegetables
Millet Peanut Vegetable Stir Fry
Stir-fried boiled millets with assorted vegetables, peanuts and seasoning – a healthy one-pot meal that sits just right in the lunchbox. Millet peanut vegetable stir-fry is vegetarian-friendly, gluten-free, and uses no onion or garlic.
Dhansak: Parsi Dal and Vegetable Medley
Dhansak – in which legumes, vegetables and aromatic spices come together in a celebration of Persian and Gujarati flavors. The name tells us as much: “dhansak” comes from dhan (Persian for “seed” – legumes) and sak (Gujarati “shaak” – vegetables).
This recipe is a meatless take on the dhansak template, with plenty of vegetables and a freshly prepared dhansak masala.
Poi Saag Toor Dal: Basale Leaves and Yellow Lentils
I love cooking greens with toor dal – my go-to combination is spinach toor dal, mostly because spinach is easier to procure than other greens. When I do get my hands on poi saag (basale leaves/Malabar spinach), I alternate between cooking them in Bengali style or Andhra style – this poi saag toor dal recipe closely follows the Andhra style as in Sailu’s excellent blog.
Tilwale Shimla Mirch: Sesame Bell Pepper
When the sharp juiciness of shimla mirch (green bell pepper/capsicum) is coupled with the delicate nuttiness of til (sesame seeds), something magical happens! Try tilwale shimla mirch (sesame bell pepper) to witness it yourself.
Baingan Mooli Patta Sabzi: Eggplant Radish Leaves Curry
The onset of winter brings with it fresh white radish (mooli) topped with lush green leaves. Here’s a curry that puts those radish greens to excellent use: baingan mooli patta sabzi.
Pumpkin Za’atar with Butter Garlic Sauce
It’s pumpkin season! Time to bring out all the pumpkin recipes for your meals. Today’s main course – pumpkin za’atar with butter garlic sauce – came about by sheer serendipity. I had a pumpkin, I had some za’atar, and I realize this is starting to sound like PPAP so I will pause here to tackle first things first: “What’s za’atar?”