The Steaming Pot - Easy vegetarian recipes from India

A nifty tip I picked up via Mahanandi – roasting yellow moong dal before cooking it. When you roast moong dal, the dal acquires a more aromatic, nuttier taste which really adds to the dishes being cooked with it.

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Cutting open a pomegranate (anar) can be a messy affair, enough to keep me away from the fruit much as I like its juicy sweetness. Not so today. My local foodmart had on sale tempting glossy shelled pomegranate seeds – which got promptly purchased and put to use in this refreshing pomegranate raita.

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When onions and dried fenugreek get together, the result is magical. Try making paneer kasoori methi with these two ingredients that give the gravy its unique, layered flavor.

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Strawberries are in the market – exorbitant as they always are in India – but allow yourself a little indulgence. And take heart that you get the REAL deal when you make strawberry milkshake at home – no gooey magenta syrup that the juicewalla surreptitiously adds to the blender.

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Come Indian summer and yogurt begins to feel like manna from heaven. This moong and onion raita uses spiced yogurt to great effect.

For the uninitiated, ‘raita’ is a yogurt-based accompaniment for Indian meals. Served cold, its digestive, cooling properties are a great counterpoint to the otherwise spicy Indian meal.

There are endless variations to the raita – every region has its specialties, every family has its own spin on it. Here is one raita recipe that I specially like – using moong sprouts and onions.

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Tempering with cumin seeds – a quick way to embellish your plain boiled rice. Jeera rice is a popular addition to a party menu, and why not – this technique of tempering makes a little effort go a long way.

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What do you like to stuff inside your parathas? This soya bean stuffing is a constant favorite of mine. The main ingredient in the stuffing is soya bean granules, quick and easy to prepare, with all the goodness of soya.

You Need:

For the paratha:

• Whole wheat flour (atta) – 2 cups
• Water – to knead

For the stuffing:

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