Cooking Vegetarian: 2,600+ Recipes
Authentic Gujarati dal is a sweet, sour, and spiced lentil soup that's a world away from plain dal — thin, glossy, and layered with mustard seeds, curry leaves, and a whisper of star anise. It's the dal that makes you drink the bowl. Once you taste that...
Temple rasam is a taste of tradition in a bowl — a thin, restorative broth of tomatoes, lentils, ginger, and black pepper, sharpened with tamarind and finished with sizzling mustard seeds and curry leaves. It's the dish you want when you're cold or simply in...
Bengali coconut dal with cinnamon and cardamom is slow food in the best way: chana dal simmered until tender in a mustard oil base, with coconut, tomatoes, and red bird's eye chiles. The whole spices make the kitchen smell like a sweet shop. It's a two-hour...
Sri Lankan dal with coconut and lime kale mallum is really two dishes in one pot: a soft, coconutty red lentil dal and a bright tangle of kale stirred through at the end. Cardamom, cinnamon, and cloves perfume the whole thing. It's the rare lentil dish that feels...
South Indian sambhar, that golden lentil and vegetable stew, is everyday home cooking at its best: soft lentils, butternut squash, and eggplant in a brothy, spice-tempered tomato base. The curry leaves, mustard seeds, and fenugreek blooming in hot oil give it its...
This simple moong dal with garlic cumin tadka proves that a pot of lentils needs almost nothing — soft moong dal simmered with turmeric, then hit at the last second with sizzling ghee, cumin, garlic, shallots, and green chiles. The tadka poured over the top at the...
Pumpkin black-eyed pea coconut curry is a one-pot dinner that manages to be both cozy and bright: sweet roasted pumpkin, creamy black-eyed peas, and tomatoes in a lightly coconut-scented gravy. Roasting the squash first gives it caramelized edges that a simmered curry...
This truly decadent paneer curry is restaurant-style comfort: soft cubes of paneer folded into a slow-simmered buttery tomato sauce finished with kasoori methi and honey. The trick isn't a long ingredient list — it's patience while the onions, ginger, and...
Indian-spiced paneer stuffed Romano peppers are the dinner I make when I want something handsome with almost no effort: sweet, thin-skinned peppers filled with cumin-scented grated paneer, tomato, and cilantro. They roast into something far greater than the sum of...
Jim Pizer's legendary paneer kebab recipe earns its reputation with an unusual marinade: mango chutney, ginger, garlic, and tomato paste worked into cubes of paneer with toasted chickpea flour. The chutney caramelizes as the skewers cook, leaving a sticky, gently...
Mint and cilantro paneer tikka gets its vivid green marinade from a quick blend of herbs, Greek yogurt, green chiles, and garlic. The chickpea flour toasts into the marinade and helps it cling, so every cube of paneer comes off the pan deeply seasoned with charred...
Quick Sri Lankan egg hoppers with onion sambol sound like a weekend project, but the batter comes together in minutes and mostly needs time to rise. These bowl-shaped rice-flour crepes get crisp and lacy at the edges while an egg sets softly in the center. The punchy...