Cooking Vegetarian: 2,600+ Recipes
Bountiful summer green pilau is a whole garden in one pot — fava beans, broccoli, and zucchini folded through basmati rice with ginger, green chiles, and warm spices. It looks like a lot of work and behaves like a weeknight dish. The trick is staging the vegetables so...
Mum's legendary lentil fritters with a crispy twist are everything a fritter should be: cloud-soft inside from blended urad dal, shatteringly crisp outside, and served with a two-minute garlic and red pepper chutney. The twist is that chutney — a garlicky...
This life-saving sprouted lentil salad is the lunch I reach for when I want something clean but not sad: crunchy sprouts, baby tomatoes, red onion, green chiles, and a bright lemon-cumin dressing with lots of cilantro. It comes together in fifteen minutes and keeps...
Hearty rajma — kidney bean curry for a crowd — is the pot you put on when the whole family is coming. Deeply simmered kidney beans in a thick tomato gravy built on ginger, garlic, and cumin, it's comfort food with real gravity. Soak the beans the night before and...
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...