The Steaming Pot - Easy vegetarian recipes from India

Dahi vada (lentil dumplings in yogurt) is standard fare at our place during the festive season. Come Diwali or Holi, dahi vadas are made in big batches and, along with chhole and sweets, laid out for visitors during the day. At night, dahi vada is served on the side with poori sabzi. Dishfuls that stocked the fridge in the morning are all lapped up by dinnertime.

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Besan ki sabzi is a curry we make for festive occasions: gram flour batter is cooked, cooled, cut and fried, then simmered in curry. It takes time, it takes skill – but the result is worth every bit of the effort.

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Sattu, or roasted gram flour, was once a little-known staple of rural Bihar. Not anymore. With more awareness of sattu’s nutritive profile – low glycemic index, fiber-dense, low sodium – “poor man’s protein” sattu is now hailed as a superfood.

Is there a delight greater than discovering that tasty comfort food is also extremely healthy, and that extremely healthy is also extremely affordable?

This sattu jaljeera drink combines sattu with jaljeera (cumin-based spice). It is really quick to put together and needs no cooking or fancy processing equipment. A great choice for “shortcut” breakfast or post-workout drink.

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This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.

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Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.

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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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