The Steaming Pot - Easy vegetarian recipes from India

Tomato rice – this vividly colored one-pot meal is just right for boxing up and carrying to school or office. Plan ahead for rushed mornings: boil some extra rice at dinnertime, stash it away in the fridge overnight and, when it’s time to pack your lunch the next morning, put together tomato rice.

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Tender broad beans / fava beans (sem in Hindi) are cooked with an unusually colored, delicious black sesame sauce in this recipe. The dark, nutty flavor of the sauce brings out the earthiness of the broad beans.

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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.

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Four ingredients – each in equal measure – roasted and ground: and lo, there you have a delicious sookhi sabzi masala! Sprinkle the masala over dry sautéed veggies with some salt – you need no other seasoning.

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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.

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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.

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