Cooking Vegetarian: 2,600+ Recipes

Authentic Punjabi kala chana chole is dark, glossy, and deeply spiced — black chickpeas simmered with a hand-ground blend of cinnamon, cardamom, cloves, and black pepper. Ginger and green chili cut the richness, and every spoonful tastes of slow Punjabi cooking....

Punjabi dal with panir cheese (panir sabat moong) is country cooking at its richest — whole mung beans simmered until tender, then finished with cubes of fresh panir, brown sugar, and garam masala. A cumin and asafetida tarka in a generous pour of ghee makes it...

Authentic South Indian sambar — a lentil and vegetable stew — balances sour tamarind, sweet jaggery, gentle heat, and creamy toovar dal in every spoonful. The tamarind and coconut purée does the heavy lifting, simmered into the dal until the pot turns complex and...

Dry toovar dal with chopped spinach (toovar palak dal) is not your usual soupy dal — it cooks with barely a cup and a half of water, so the grains stay distinct and the spinach clings to them. Tomato and cumin season it, and a generous hand with the ghee makes it...

Panchmel dal, the hearty five-dal soup, is the classic answer to a pantry full of lentils — moong, urad, toovar, split peas, and chana dal, five in one pot. Each cooks to its own texture, so the soup is creamy and chewy at once. A ginger-deepened base and a ghee...

My triple dal tadka is the ultimate comfort in a bowl — three dals, moong, urad, and toovar, soaked together and simmered until each breaks down differently, then crowned with a sizzling tadka of cumin, coriander, fennel, and dried chilies. Layered, soothing, and made...

Herbed split pea soup with apple and coconut (masala matar dal) sounds unusual and tastes inspired — tart wedges of cooking apple simmer with split peas, whole spices, and coconut until everything softens into something sweet-sour and fragrant. It is the dal version...

Hearty seven-grain soup is a bowl of pure endurance — barley, wheat and rye berries, brown and wild rice, millet, and split peas all swimming with carrot, celery, and spinach. Each grain brings its own chew, so every spoonful is a little different. This is soup to...

Creamy split pea soup (gajar matar dal) is what happens when carrots meet split peas in one pot — sweet coins of carrot simmering until the soup turns thick and golden. Ginger and whole green chilies warm it through, and a cumin tempering finishes the bowl. Humble,...

Creamy pressure cooker dal and rice soup is a one-pot hug: split peas, dal, and basmati cooked together under pressure with carrots, cauliflower, and radishes. Everything breaks down into a smooth, golden soup that tastes like it simmered all day. The pressure cooker...