All Vegetarian Recipes: 2,600+ Plant-Based Ideas

Gujarati chana dal with doodhi pairs nutty split chickpeas with delicate bottle gourd and — the Gujarat signature — a whisper of jaggery for gentle sweetness. A mustard-cumin vaghar poured over the top at the end ties it all together. Mild, homey food that makes the...

Hearty chana dal with spinach is exactly what the title promises — a bowl of soft, buttery split chickpeas with greens wilted through, finished with a ghee tempering of mustard seeds, cumin, and curry leaves. It simmers mostly on its own. Ladle it over rice or scoop...

Aloo bodi tama is Nepal's beloved one-pot of potatoes, black-eyed peas, and bamboo shoots — sour, funky, and oddly comforting all at once. The bamboo (tama) brings the tang, the beans the body, the potatoes the softness. Simmered with cumin, turmeric, and tomato,...

Alsande tonak — Goan black-eyed pea curry — is built on a base of onions, tomatoes, and fresh grated coconut, simmered until the beans turn soft and the gravy turns golden. The coconut here is not a garnish; it cooks right into the sauce. Weekend-pot energy, and worth...

Vegetable ishtu — Kerala's gentle, aromatic stew — starts with a freshly ground pepper, cardamom, and cinnamon spice blend and ends with a tempering of mustard seeds and curry leaves. It is mild-mannered food in the best way, all warmth and fragrance. If your...