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Vegan Indian recipes

Indian dishes with no dairy, ghee, eggs or meat. (681 recipes)

Set dosaThick spongy dosas

Set dosa is a Bengaluru darshini breakfast, ordered as a 'set' of three small, thick, pancake-soft dosas served with vegetable sagu and coconut chutney, often before the office rush or at a lazy Sunday table. Poha and a high share of rice make the batter rise into a holey, spongy dosa that's cooked on one side only. A common mistake is spreading it thin like a crisp dosa; pour it and just nudge it into a thick round so it stays soft. Chef's tip: cover the dosa for a minute while it cooks so the steam sets the top and the holes stay open.

45 minIndianBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Mamidikaya pappuToor dal with raw mango

Ugadi falls just as the first green mangoes reach Andhra markets, so the festive lunch nearly always has a pot of mamidikaya pappu beside the pulihora and pachadi. Toor dal is cooked soft, then sharpened with chunks of sour raw mango and slit green chillies, and finished with a sizzling tempering of garlic, dried red chilli and curry leaves. Mixed into hot rice with a spoon of ghee, it is tangy, mellow and comforting. The common mistake is cooking the mango with raw dal: its acid stops the lentils from softening, so always cook the dal to a smooth mush first. The mango is ready when a piece crushes easily but still holds its shape. Chef's tip: mangoes vary hugely in sourness, so add half, taste after five minutes and add the rest only if the dal needs more bite.

40 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Kurkuri bhindiCrispy fried okra strips

Kurkuri bhindi is the dhaba and wedding-buffet side that disappears first: thin, slivered okra tossed in a dry coat of besan, chilli and amchur and fried until it shatters. In Punjabi and Delhi homes it is served as a tea-time snack, scattered over dal-chawal or eaten by the handful while the rest of dinner cooks. The mistake almost everyone makes once is washing the okra and slicing it while still damp: the coating turns into gluey lumps and the strips go limp. Wash it an hour ahead and dry it completely. Chef's tip: toss the slivers with the spices first and add the flours only just before frying, so the okra cannot release liquid into the coating.

27 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Kholasapori pithaRice pancakes with coconut and jaggery

Kholasapori means 'pressed in the khola', the shallow clay pan that every Assamese kitchen brings out for Magh Bihu, when guests are offered a plate of pitha before anything else. These are thicker and softer than the crisp til pitha: a loose batter of sticky rice flour is spread on the hot pan, filled with coconut and jaggery and folded over, so the outside is lightly speckled and the inside chewy and sweet. A heavy cast-iron pan stands in well for the khola. Common mistake: a pan that is too hot; the batter should set slowly with no browning in the first minute, and it is ready to fold when the edges lift and the top no longer looks wet. Chef's tip: wipe the pan with a cloth dipped in oil between each pitha rather than pouring oil in, so they stay pale and even.

50 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Vishu kanjiRice and green gram porridge

In Kerala, Vishu starts before sunrise with the kani, when each member of the family is led with closed eyes to see a tray of rice, gold-yellow konna flowers, fruit, a mirror and a lamp, so the year begins with something lucky. Breakfast afterwards, in many central Kerala homes, is this kanji: rice and lightly roasted whole green gram cooked soft and finished with coconut milk, eaten with a dry chakka or pumpkin side and pappadam. It is mild, creamy and nourishing, nothing like a plain rice gruel. The common mistake is boiling the thick coconut milk, which splits it and turns the kanji grainy; it goes in at the end, off the boil. It is ready when the gram has burst and the rice falls apart when stirred. Chef's tip: a few crushed cumin seeds and a shallot fried in coconut oil spooned over each bowl make it taste festive.

45 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Ratalu puriFried purple yam slices

Ratalu puri belongs to Surat's evening snack trail, where farsan sellers on Chowk Bazaar fry purple yam slices to order and shake a tangy masala over them while they are still sizzling. Inside the crisp, golden coat the yam turns creamy and faintly sweet, and the masala of dry mango, black salt and chilli wakes everything up. They are eaten hot with green chutney, usually on cool winter evenings when ratalu is in season. A common mistake is cutting the yam too thick: slices thicker than 3 mm stay raw in the middle by the time the batter browns. Chef's tip: oil your hands before peeling ratalu, as the raw sap can make skin itch.

30 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Congress kadlekaiSpiced roasted peanuts

Congress kadlekai is a fixture of Bengaluru's Iyengar bakeries and the Basavanagudi Kadlekai Parishe, the peanut fair held each November. Roasted peanuts are split in half, which is said to be where the name comes from, and tossed in a little hot oil with curry leaves, hing and chilli so the spices cling to the flat sides. It's salty, crunchy and very hard to stop eating with evening coffee. A common mistake is frying the peanuts in the tempering: they're already roasted and burn quickly, so add them off the heat. Chef's tip: rub the warm roasted peanuts in a cloth and blow away the skins; skinless halves take the masala much better.

20 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Pappada vadaFried pappadam fritters

Pappada vada is a Kerala tea-shop snack from the stretch between Thrissur and Palakkad, where a jar of them sits on the counter beside the banana fritters for the four o'clock chai break. Plain urad pappadams are dunked in a thin, chilli-red rice-flour batter with sesame and hing, then fried until the coating turns into a glassy, bubbly crust around the crisp pappadam inside. They are salty, peppery and loud to eat, and they keep in a tin for a week. The usual mistake is a thick batter: it fries into a hard, oily shell, so it should coat the back of a spoon thinly, like single cream. Chef's tip: use the small Kerala pappadams, not the big spiced Punjabi ones, and fry two at a time so the oil stays hot.

25 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

NeypathiriFried rice and coconut rounds

Neypathiri belongs to the Mappila kitchens of Malabar, from Kozhikode to Kannur, where trays of these puffed rice rounds come out for Ramadan evenings, weddings and Sunday breakfast with a chicken or egg curry or a mild potato stew. Roasted rice flour is scalded with water and bound with ground coconut, shallots and fennel, then rolled small and fried so each one balloons. They are crisp outside, soft and fragrant inside. The mistake to avoid is cold water: the dough must be made with boiling water or it cracks and won't puff. Chef's tip: roll them no thinner than 3 mm and keep the rolled discs under a damp cloth, or the edges dry and they stay flat.

45 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Halasina happalaJackfruit papads

In Udupi and the rainy Malnad hills, families turn the glut of summer jackfruit into happala: raw bulbs cooked soft, ground with chilli and cumin, pressed into thin rounds and dried on the terrace for the monsoon months. Fried in coconut oil they puff into a crisp, earthy papad with a gentle chilli heat, eaten with rice and saaru or on their own with tea. The common mistake is pressing them too thick; they stay leathery and won't puff. Aim for about 2 mm, thin enough to see light through the edges. Chef's tip: oil your hands, the plastic sheets and the press, because raw jackfruit latex is very sticky and will glue everything together.

90 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Mochar chopBanana flower croquettes

Mochar chop is the more patient cousin of the vegetable chop: croquettes of finely chopped banana flower cooked with potato, coconut and Bengali spices, crumbed and fried. Bengali families make them at home for Durga Puja evenings and Bijoya visits, when a plate of chops goes round with tea, and the best telebhaja shops in north Kolkata sell them through the festival. The filling is earthy, slightly sweet and nutty, under a very crisp crust. Common mistake: not removing the hard stamen and the papery hood from each floret, which stay tough and bitter however long you cook them. Chef's tip: oil your hands and drop the chopped flower straight into water with turmeric and a little salt; it stops the florets turning black and keeps your hands from staining.

75 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

Lasaniya sevGarlic gram flour sev

Every Kathiawadi and Ahmedabadi farsan shop keeps a tin of lasaniya sev, the red, garlic-packed cousin of plain sev, and many homes press a batch before Diwali or a long train journey. Pounded garlic and red chilli go into the gram flour dough, so each fine noodle is crunchy, hot and strongly garlicky. It is eaten by the handful with tea, sprinkled on poha or mixed into chevdo. The common mistake is leaving garlic in pieces: they block the sev press and burn in the oil, so grind the garlic to a smooth paste and sieve it in with a spoon of water. Chef's tip: break the sev into the oil in one round spiral and fry only until the bubbling stops; overfried sev turns bitter and dark.

40 minIndianSnacks & StartersVeganGluten freeSpicy
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Kul er chutneyJujube chutney

Many Bengali families do not eat kul (Indian jujube, or ber) all winter until it has been offered to Goddess Saraswati, so on Saraswati Puja the first taste usually comes as this glossy chutney at the end of the khichuri bhog. Fresh or dried kul is simmered with jaggery, a tempering of panch phoron and dried red chilli in mustard oil, and finished with a touch of roasted spice powder, giving a sticky, sweet, sour and mildly hot relish. Dried kul gives a darker, chewier chutney; fresh kul is brighter and tangier. Common mistake: cooking it too thick on the stove; the chutney sets firmer as it cools, so stop when the syrup coats a spoon and runs off slowly. Chef's tip: prick each fresh kul with a fork before cooking so the syrup gets inside instead of the fruit bursting.

35 minIndianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Bataka sevFasting potato sev

Bataka sev is the sev that Gujarati households can eat on upvas days, from Ekadashi and Shivratri to the Navratri fasts: there is no gram flour, only boiled potato bound with arrowroot, seasoned with rock salt, green chilli and crushed pepper. It fries into pale gold, delicate threads that melt quickly in the mouth, and is eaten on its own, over farari chevdo or on fasting bhel. The common mistake is using warm or watery potatoes, which make a sticky dough that will not pass through the press; boil, peel and cool the potatoes completely, and grate them rather than mashing. Chef's tip: fry in small spirals in moderately hot oil and lift them out while still pale, as they keep colouring for a minute after draining.

45 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Kanda bhajiyaOnion fritters

The first heavy monsoon shower in Gujarat sends half the state to the kitchen for kanda bhajiya, eaten piping hot with masala chai, fried green chillies and a dab of chutney. Thin onion slices are salted until they weep, then tossed with just enough gram flour to bind them into rough, airy clusters that fry up crunchy and sweet. The common mistake is mixing a wet batter and dunking the onions in it: you get heavy, oily bhajiya, so let the onions' own juice do most of the work and add water only by the teaspoon. Chef's tip: a spoonful of hot frying oil stirred into the mix just before frying makes the clusters lighter and crisper.

27 minIndianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Kappa varuthathuTapioca chips

Kappa varuthathu, crisp tapioca chips, are sold by weight in Kerala bakeries from Thiruvananthapuram to Kozhikode and fried at home whenever fresh tapioca is cheap after the monsoon. Peeled roots are shaved very thin, fried in coconut oil with a splash of salt water, and dusted with chilli powder while still hot. They are lighter and crunchier than banana chips, with a faint sweetness under the heat. A common mistake is crowding the pan: the slices stick together and steam instead of crisping, so fry a single handful at a time. Chef's tip: soak the slices in cold water for 10 minutes and dry them thoroughly; it washes off surface starch so the chips stay pale and separate.

50 minIndianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Vazhakkai bajjiRaw banana fritters

Every Chennai beach stall and every Tamil wedding tiffin has a tray of vazhakkai bajji, long thin slices of raw plantain in a soft, puffy, red-tinged coat. They are best eaten minutes out of the oil around 5 pm, with coconut chutney and a tumbler of coffee. The mistake is slicing too thick: the banana stays starchy and hard while the batter overbrowns, so cut slices 2–3 mm thin, ideally on a mandoline, lengthways. Chef's tip: a spoonful of rice flour and a pinch of hot oil whisked into the batter makes the coating crisp outside and keeps it from going soggy.

30 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Jamnagari ghughraPotato and pea fried pastries

In the evening the lanes near Jamnagar's Darbargadh fill with ghughra carts, where crimped half-moon pastries are fried by the hundred, split open on the plate and drenched in green chutney, sweet date chutney and red garlic chutney, then finished with masala and fine sev. The filling is a coarse mash of potato and green peas with ginger, chilli and a touch of sugar and lemon; the pastry is thin and blistered. It is street food eaten standing up, messy and hot. The common mistake is frying on high heat, which gives a pale, soft crust with raw spots around the crimped edge. Chef's tip: seal the edges with a little water and twist the pleats tightly, or the filling escapes and spits.

75 minIndianSnacks & StartersVeganSpicy
by KrazyBadal 0 views

Tal ni chikkiSesame jaggery brittle

On 14 January every Gujarati rooftop fills with kite-flyers, and somewhere between the manja reels there is always a tin of tal ni chikki, broken into shards. The thinnest kind, tal sankli, is rolled out so fine you can almost see through it; it shatters with a snap and tastes of toasted sesame and dark caramel. It is a two-ingredient sweet where everything depends on the jaggery. Common mistake: pulling the jaggery off the heat too soon; it must reach the hard-crack stage, when a drop in cold water sets instantly and snaps cleanly, or the chikki stays chewy and sticks to the teeth. Chef's tip: work fast and roll on the greased back of a steel thali; if it hardens before you finish, warm it in the pan for a few seconds.

30 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Semiya upmaSavoury vermicelli

Semiya upma is a fixture of Tamil home cooking, from Coimbatore to Chennai, made for breakfast, for school tiffin boxes and very often for a light dinner when nobody wants a heavy meal. Ready-roasted wheat vermicelli is cooked in a tempering of mustard seeds, dal, curry leaves, onion and green chilli with a handful of peas until each strand is soft and separate. It is mild and savoury with a squeeze of lemon, and children love it. The common mistake is adding too much water, which turns the vermicelli into a sticky lump. Chef's tip: once the water is absorbed, take the pan off the heat and leave it covered for 2 minutes; the strands finish cooking in the steam and stay separate.

15 minIndianPasta & NoodlesVegan
by KrazyBadal 0 views

Gota sheddhoBoiled whole moong and winter vegetables

Gota sheddho is cooked by West Bengali families on the night of Saraswati Puja and eaten cold the next morning, on Sheetal Shashthi, a day when the stove is left to rest. Everything goes into the pot whole, which is what gota means: roasted green moong, small potatoes, sweet potatoes, flat beans, peas, baby aubergines and a handful of spinach, boiled with green chillies and salt and finished with raw mustard oil. It is simple, mild and surprisingly good, with the pungent oil lifting the soft vegetables and creamy moong. Common mistake: cutting the vegetables; they must stay whole so they hold their shape overnight. Cook until the moong is tender and a potato is soft when pierced, but the aubergines still hold together. Chef's tip: dry-roast the moong until it smells nutty before boiling; it gives the whole pot a toasty depth.

60 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

Koova payasamArrowroot pudding

In central Kerala, the morning of Thiruvathira begins with a bath before dawn and a bowl of koova, arrowroot starch that many families still pound and wash out from their own garden roots. Cooked with jaggery and coconut milk, it turns into a glossy, wobbly pudding that is light on the stomach for a day without rice. The texture should be silky and pourable while hot, thickening as it cools. Common mistake: tipping the powder straight into hot liquid, which gives lumps you can never whisk out; slake it in cold coconut milk first and stir all the time, and it is ready when it turns from cloudy white to clear and coats the back of a spoon. It is fasting-safe as written (arrowroot, jaggery, coconut and cardamom only), and Gujarati farari cooks use the same starch; check your own family's fasting rules if you add anything else. Chef's tip: melt and strain the jaggery separately and let it cool a little before adding, so the coconut milk does not split.

30 minIndianIndian SweetsVeganGluten free
by KrazyBadal 0 views

Thiruvathira puzhukkuTubers and plantain with coconut

On Thiruvathira, in the Malayalam month of Dhanu, Kerala women keep a vow for Shiva and Parvati: they stay off rice, dance the thiruvathirakali in a circle at night and eat a plate built from the earth's tubers instead. Puzhukku is the heart of that plate, a thick, gently spiced mash of elephant-foot yam, colocasia, sweet potato, raw plantain and red cowpeas folded through a coarse paste of coconut, green chilli and cumin, then finished with raw coconut oil and curry leaves. Each tuber goes in at its own time so the pieces end up tender but still recognisable. Common mistake: stirring hard once everything is soft, which turns it into glue; it is done when a piece of yam crushes easily against the side of the pot and the water has almost gone, then you only fold. Eat it warm with koova payasam or a glass of buttermilk. Chef's tip: undercooked yam and colocasia can make the throat itch, so taste a piece before adding the coconut and keep cooking if it is still firm in the centre.

60 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

Bharela marchaStuffed green chillies

In Kathiawad, bharela marcha are made with the long, fat and fairly mild bhavnagri chillies that come in every winter, and they sit beside a thali of rotla, kadhi and khichdi as a sweet-sour-hot side. The filling is besan roasted in oil until nutty, mixed with sugar, lemon, turmeric and dhana-jiru, and the chillies are cooked covered on low heat until soft and blistered in patches. A common mistake is using small, very hot chillies; choose large mild ones, or the dish is too fierce to eat. Chef's tip: slit the chillies only on one side and scrape out the seeds and ribs; the heat drops right down and the filling stays inside.

30 minIndianSidesVeganGluten freeSpicy
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Jamnagari kachoriDry sweet-spicy kachori

Jamnagari kachori are the little dry kachori that travel: Gujarati families buy them by the box in Jamnagar and carry them abroad, because the filling has no water in it and they keep for a month. The pastry is short and crisp, and the filling is a crumbly mix of roasted besan, dry coconut, sesame, fennel, coriander seed, sugar, raisins and a hit of chilli and dry mango, sweet, sour and hot at once. They are a tea-time snack and part of every Diwali tray. The common mistake is frying them fast; they need a long, slow fry on low heat so the pastry cooks crisp all the way through. Chef's tip: roast the besan for the filling until it smells nutty and just darkens, or the kachori taste raw and floury.

90 minIndianSnacks & StartersVegan
by KrazyBadal 0 views

Avalose podiRoasted rice flour and coconut powder

Avalose podi is a keeping snack from central Kerala, especially Syrian Christian homes around Kottayam and Thrissur, made in big batches before Christmas or long journeys. Coconut is rubbed into rice flour and roasted for close to an hour until the mix turns sandy, golden and smells like toasted biscuits. It is eaten by the spoonful with a little sugar and a ripe banana, or with black coffee, and can be bound with jaggery into avalose unda. The mistake is high heat; the coconut browns before the flour is cooked through and the podi tastes raw and bitter. Chef's tip: keep stirring over low heat until a pinch, cooled, falls apart like sand between your fingers.

65 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Ajma na pan na bhajiyaBorage leaf fritters

Ajma na pan, the thick, fuzzy, thyme-scented leaves of the Indian borage plant (also called karpooravalli or Mexican mint), grow in pots on balconies all over Gujarat, and on rainy evenings they are picked straight into the bhajiya batter. Each leaf is dipped whole in thin spiced besan and fried into a crisp, lacy fritter with a soft, herbal centre that tastes of ajwain and pepper. The usual mistake is a thick batter: it hides the leaf and fries doughy, so keep it like pouring cream and let excess drip off. Chef's tip: pat the leaves completely dry after washing, or the batter will slide off in the oil.

25 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

UgganiTempered puffed rice

In Kurnool, Anantapur and Kadapa, uggani is the cheap, filling morning plate of the roadside hotel, made from borugulu (puffed rice) that is soaked, squeezed and tossed in a hot tempering of onion, green chilli and peanuts. It is soft and lightly tangy with lemon, with crunch from the putnalu (roasted gram), and it is almost always eaten with a crisp mirchi bajji on the side and a glass of tea. The mistake most people make is soaking the puffed rice too long, so it collapses into mush; it needs only a quick dip. Chef's tip: dust over a spoon of roasted gram powder at the end; it soaks up excess moisture and gives the dish its typical light, fluffy texture.

20 minIndianBreakfast & BrunchVeganGluten free
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Sharkara varattiJaggery-glazed banana chips

Sharkara varatti sits at the top left of every Onam sadya leaf in Kerala, next to the salty banana chips, and boxes of it travel to relatives abroad every August. Raw nendran bananas are cut into thick half-moons, fried until crisp, then tossed in jaggery syrup cooked to the thread stage with dry ginger, cardamom and cumin, so each piece wears a thin, crackly brown coat. A common mistake is pulling the syrup too early: if it isn't at a firm one-thread stage the coating stays sticky and the chips go soft in a day. Chef's tip: once you add the chips keep stirring off the heat until the syrup turns dry and sandy; that's when it sets crisp.

60 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

MoodeSteamed idli in leaf cylinders

Moode is the festive idli of Mangaluru and Udupi, made for Krishna Janmashtami, Ganesh Chaturthi and big family breakfasts. The batter goes into tall cylinders woven from kedige (screwpine) leaves, which perfume the soft, spongy rice cake with a floral scent you can't get any other way; markets on the coast sell the woven moulds ready to fill. Slice it into thick rounds and serve with coconut chutney, sambar or a spicy chana gassi. The common mistake is filling the leaf moulds to the brim: the batter rises as it steams and spills out, leaving a dense cake. Fill them only two-thirds full. Chef's tip: if you can't find screwpine leaves, roll banana leaves into tight cones and tie them with string; the shape and steaming are the same, only the scent is milder.

60 minIndianBreakfast & BrunchVeganGluten free
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Tomato khejur chutneyTomato and date chutney

A Bengali festive meal ends with chutney, and during Durga Puja the bhog plate's last stop is often this glossy tomato and date chutney. Ripe tomatoes are cooked with a mustard-seed and dried-chilli tempering, then sweetened with sugar and stoned dates and studded with raisins until it turns jammy and sticky. It is eaten as its own course after the vegetables, to clean the palate before the sweets. Common mistake: taking it off the heat too early so it stays watery; it is ready when a spoon drawn through the pan leaves a clear line for a second and the chutney looks shiny. Chef's tip: add a few strips of aamsotto (dried mango leather) with the dates if you have it; it gives the deep, fruity sourness of the pandal chutney.

35 minIndianChutneys & DipsVeganGluten free
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Plastic chutneyRaw papaya chutney

Plastic chutney gets its funny name from the way the thin slices of raw papaya turn clear and glassy, like cellophane, as they cook in syrup. It is the chutney of every Bengali wedding feast and of the Durga Puja bhog, served in a small heap at the end of the meal, sweet, sharp with lime, and dotted with raisins. No onion or garlic goes near it. Common mistake: cutting the papaya too thick or cooking it on high heat; thick slices stay opaque and chewy, while a fast boil caramelises the syrup before the papaya turns clear. The chutney is ready when every slice is see-through and the syrup coats a spoon. Chef's tip: soak the sliced papaya in water with a pinch of baking soda for 15 minutes, then rinse; this helps the slices stay crisp-tender and turn translucent evenly.

40 minIndianChutneys & DipsVeganGluten free
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Bandhakopir torkariCabbage with peas and potato

In Bengali homes and pandal kitchens during Durga Puja, the bhog plate needs a dry vegetable beside the khichuri, and bandhakopir torkari is one of the favourites. Cabbage is shredded fine and cooked slowly with potato, peas, ginger and whole cumin, with no onion or garlic because it is offered to the goddess before it is eaten. A pinch of sugar and a final dusting of garam masala make it gently sweet and fragrant. Serve it with khichuri, luchi or plain rice and dal. Common mistake: covering the pan for the whole time, which steams the cabbage grey and watery; cook it mostly uncovered so the liquid evaporates and the edges just start to brown. Chef's tip: salt the shredded cabbage for 10 minutes and squeeze it lightly before cooking; it cooks faster and soaks up the spices better.

35 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

Pesaha appamUnleavened rice and lentil cake

On Pesaha, Maundy Thursday, Syrian Christian families in Kerala gather in the evening for a meal that remembers the Last Supper. The head of the house cuts the Pesaha appam (indri appam), an unleavened, steamed cake of roasted rice flour, urad dal and coconut, marked with a cross made from the palm leaves blessed on Palm Sunday, and shares it with everyone, dipped in sweet Pesaha paal. It is soft, dense and lightly savoury. Chef's tip: grind the soaked urad dal and coconut together very finely; the batter should be smooth and thick, like idli batter.

70 minIndianBreads & ParathasVeganGluten free
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Kumror chhokkaPumpkin, potato and chickpeas

Kumror chhokka is the soft, sweet-savoury pumpkin dish that turns up on the niramish bhog plate at Durga Puja, next to khichuri and luchi, and at Bengali vegetarian feasts all year. Red pumpkin and potato are cooked down with soaked chickpeas, panch phoron (the Bengali five-spice), ginger and a pinch of sugar, until the pumpkin half melts and coats everything. There is no onion or garlic, which keeps it fit for the offering. It is mild, a little sweet and comforting. Common mistake: cutting the pumpkin and potato the same size; pumpkin cooks much faster, so cut it into bigger pieces, and stop when the potato is soft and some of the pumpkin has broken down. Chef's tip: a teaspoon of ghee and a pinch of roasted cumin powder stirred in at the very end makes it taste like the pandal version.

45 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

SulaimaniSpiced lemon black tea

In Kozhikode, sulaimani is the clear amber tea poured after a heavy biryani, and in Ramadan it is the glass that follows the dates at iftar. A little loose black tea is brewed with cardamom, clove and cinnamon, then sweetened and sharpened with fresh lime so it is light, warming and gently fragrant. Chef's tip: steep the tea for only two minutes; sulaimani should be bright and clear, never strong and bitter.

10 minIndianDrinksVeganGluten free
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Pesaha paalCoconut milk and jaggery drink

Pesaha paal ('Passover milk') is the sweet dip served with Pesaha appam at the Maundy Thursday supper in Kerala's Syrian Christian homes. Coconut milk is simmered with melted jaggery, a little roasted rice flour to thicken it, cardamom and dried ginger until it becomes a warm, silky drink. The family dips pieces of the blessed appam into it after the evening prayers. It is vegan and gluten free, and ready in half an hour. Chef's tip: strain the jaggery syrup before adding the coconut milk, as jaggery often carries grit.

30 minIndianDrinksVeganGluten free
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Hyderabadi khattaSour tamarind sauce

In Hyderabad the pre-dawn sehri meal of Ramadan is often khichdi, kheema and khatta: a thin, sour tamarind and onion sauce, tempered with curry leaves, garlic and dried chilli, ladled over the soft rice and lentils to wake up the palate at four in the morning. It is runny like a rasam, tart and savoury with just a little heat. Chef's tip: fry the onion only until soft, not brown, so the khatta stays light and sharp.

25 minIndianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

VornGreen gram and coconut milk sweet

On 8 September, Mangalorean Catholics celebrate Monti Fest, the feast of Mary's Nativity, which is also a harvest festival: new ears of grain are blessed at church and shared at home, and the family eats a vegetarian feast of new-season vegetables. Vorn, a pudding of split green gram (moong) cooked with coconut milk, jaggery and cardamom, is the sweet that ends it. It is like a gentle payasam, vegan and gluten free. Chef's tip: dry-roast the moong dal until fragrant before cooking it, which gives vorn its nutty flavour.

60 minIndianIndian SweetsVeganGluten free
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PinacaRice flour, jaggery and coconut cakes

Pinaca is one of the oldest Goan Christmas sweets in the kuswar tray, made in the weeks before Christmas from three things: rice flour roasted until golden and nutty, jaggery and freshly grated coconut. They are pressed into small cakes or squares and have a soft, crumbly, toffee-like bite. They are vegan and gluten free. Chef's tip: take your time roasting the rice flour, as it is the roasting that gives pinaca its flavour, but stir constantly because it burns at the edges.

60 minIndianIndian SweetsVeganGluten free
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Aamras (spiced mango pulp)

When Kesar mangoes reach Ahmedabad and Alphonsos reach Pune in April and May, aamras appears at almost every summer lunch in Gujarat and Maharashtra. It's simply ripe mango pulp, thick and silky, with a pinch of dry ginger to help digestion, a little cardamom and sometimes a spoon of sugar if the fruit isn't sweet enough. It's eaten as part of the meal rather than after it, scooped up with hot puris, alongside a potato sabzi and dal; in Maharashtra it's also served at Akshaya Tritiya and Gudi Padwa. Spoon it out chilled in bowls, or offer it to children by itself. It is naturally egg-free and vegan: the mango's own thick pulp gives all the body, so nothing needs to bind or set it. Chef's tip: use only soft, fragrant, fully ripe mangoes and press the pulp through a sieve if they are fibrous; under-ripe fruit is the common mistake that makes aamras sour and thin.

15 minIndianIndian SweetsVeganGluten free
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DalithoyMild toor dal with mustard

Dalithoy is the comfort dal of Konkani-speaking families in Goa, Mangalore and Udupi, eaten almost daily at lunch with red rice, and the first thing many make for someone recovering from illness. It is deliberately simple: toor dal cooked very soft with ginger and green chilli, thinned to a pourable soup and finished with coconut oil, mustard seeds, curry leaves and a good pinch of asafoetida. A portion gives about 19 g of protein from the toor dal, or about 23 g with a plate of rice, for about 330 kcal. With a pressure cooker it is on the table in half an hour. The most common mistake is skimping on the asafoetida or burning it: it is the main flavour here, so add it off the heat at the end of the tempering. Chef's tip: whisk the cooked dal until it is completely smooth before thinning it; dalithoy should be silky, with no whole grains left.

30 minIndianCurriesVeganGluten free
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Chana ghassiBlack chickpea coconut curry

Chana ghassi is a Mangalorean and Udupi favourite, cooked for Sunday breakfast with soft neer dosa or for a weekday lunch over boiled rice. Small black chickpeas are simmered until tender and then cooked in a russet gravy of coconut and spices roasted in coconut oil, sharpened with tamarind and finished with fried onion and curry leaves. A portion gives about 21 g of protein, mostly from the black chickpeas with a little from the coconut. The chickpeas need 8 hours of soaking first (overnight is easiest), which is not counted in the times. The most common mistake is under-roasting the coconut and spices: the gravy then tastes raw and flat instead of deep and toasty. Chef's tip: roast the dried chillies, coriander and fenugreek first and the coconut last, until it turns an even reddish brown; grind it with a little of the chickpea cooking water for the smoothest gravy.

65 minIndianCurriesVeganGluten free
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Ghanta tarkariMixed vegetables with dried peas

Ghanta is the Odia one-pot of everything the winter market offers, cooked in Bhubaneswar and Cuttack homes for festival days and pujas, and in a similar form in the temple kitchens at Puri. Pumpkin, raw banana, sweet potato, aubergine and beans are cooked with soaked dried peas and chana dal until the pulses thicken it into a soft, chunky stew, seasoned with ginger, cumin and a light panch phoron tempering. A portion gives about 20 g of protein from the dried peas, chana dal and vegetables. The dried peas and chana dal need 8 hours of soaking first (overnight), which is not counted in the times. The most common mistake is adding all the vegetables at once: pumpkin melts to mush while the raw banana is still hard, so add them in two stages. Chef's tip: grind the ginger and cumin with a little water to a fresh paste rather than using powder; it is what gives ghanta its clean, warm flavour.

60 minIndianCurriesVeganGluten free
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Paal kozhukattai (rice dumplings in sweet coconut milk)

Paal kozhukattai is made in Tamil Nadu homes for Vinayaka Chaturthi and on rainy evenings when something warm and sweet is wanted. Tiny pearls of rice-flour dough are cooked in thin coconut milk until they float and turn glossy, then the pot is sweetened with jaggery and finished with thick coconut milk and cardamom. The dumplings are soft and chewy, the liquid creamy and caramel-coloured, and the whole thing is served warm in small bowls, or at room temperature as part of a festival offering. It is naturally egg-free and vegan: the rice flour, scalded with boiling water, holds the dumplings together, and its starch thickens the coconut milk as they cook. Chef's tip: once the thick coconut milk goes in, keep it below a boil; boiling it hard is the common mistake that splits the coconut milk and makes it oily.

50 minIndianIndian SweetsVeganGluten free
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Methi dalLentils with fenugreek leaves

In Punjab, Rajasthan and Delhi homes, methi dal arrives in late autumn and winter, when bunches of fresh fenugreek are cheap and fragrant at every vegetable cart. The leaves are stirred into a pot of soft toor and moong dal, where their gentle bitterness balances the earthy lentils, and a cumin and garlic tadka goes over the top. It is a light everyday dinner with phulka or rice. A portion gives about 21 g of protein from the two dals, for about 350 kcal. The most common mistake is cooking the leaves for too long or chopping in the thick stems, which makes the dal bitter and stringy: use only leaves and tender tips and add them for the last few minutes. Chef's tip: toss the chopped leaves with a pinch of salt, leave them for 10 minutes and squeeze out the green juice; it takes the harsh edge off the bitterness without losing the flavour.

45 minIndianCurriesVeganGluten free
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Avarekalu saaruField bean and coconut curry

When the avarekai (hyacinth bean) season comes to Bengaluru and Mysuru in December and January, the city celebrates with a whole street festival of avarekalu dishes, and this thin, fragrant saaru is the one cooked at home for lunch with ragi mudde or rice. The tender beans, popped out of their pods, are simmered in a gravy of coconut, roasted spices and a little tamarind and jaggery. Fresh beans are watery, so a portion gives about 12 g of protein, from the beans, a little toor dal and the coconut; that is why it is not tagged High protein. Frozen shelled avarekalu from Indian grocers works well out of season. The most common mistake is undercooking the beans: like all hyacinth beans they must be cooked until completely soft, never eaten raw or half-cooked. Chef's tip: for the classic hitikida flavour, soak the shelled beans in warm water for 30 minutes and squeeze each one out of its skin; it takes time but gives a creamier, sweeter saaru.

50 minIndianCurriesVeganGluten free
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Gongura pappuLentils with sour roselle leaves

In Guntur, Vijayawada and across Telangana, gongura pappu is the everyday lunch dal that people who move away miss most: toor dal cooked soft with handfuls of sour roselle leaves, which melt into a tangy, olive-green purée, then finished with a sizzling tempering of garlic and dried red chillies. It is eaten mixed into hot rice with a spoon of ghee or oil and a crisp papad. A portion gives about 20 g of protein, almost all from the toor dal, and about 23 g with a plate of rice. Gongura is sold in Indian grocers in bunches; you need only the leaves. The most common mistake is cooking the leaves in an aluminium or iron pan: their acid reacts with the metal and the dal turns dark and tastes metallic, so use a steel or enamelled pot. Chef's tip: mash the dal and wilted leaves together hard with a whisk or wooden masher before tempering; a smooth, creamy pappu carries the sourness evenly instead of in stringy patches.

45 minIndianCurriesVeganGluten freeSpicy
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Tindora nu shaakIvy gourd stir-fry

Tindora (ivy gourd) nu shaak is a lunch-box and dinner standby in Gujarat and Mumbai's Gujarati homes: thin rounds of the little gourd stir-fried with mustard seeds and turmeric until they are tender inside and lightly crisp at the edges. It is a dry shaak, eaten with dal-bhaat or rolled into a rotli, and children often like it best. The common mistake is slicing the tindora too thick, which means it either stays raw in the middle or needs water that makes it soggy; cut every round about 3 mm thick. Chef's tip: avoid tindora that is red or soft inside, which means it is overripe and will taste sour. Most hing contains wheat, so buy a gluten-free one if needed.

28 minIndianVegetarianVeganGluten free
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Veg Hakka noodlesVegetable stir-fried noodles

Hakka noodles are the street and restaurant staple of Kolkata's Chinese community, now sold from carts in every Indian city for a cheap evening meal and loved by children everywhere. Thin noodles are boiled, cooled, then tossed over the highest heat with shredded cabbage, carrot, peppers and spring onion, seasoned with soy, vinegar and white pepper. The mistake that ruins them is a crowded, lukewarm pan: the vegetables sweat and the noodles clump into a damp heap, so cook in a very hot wok and do two batches if yours is small. Chef's tip: toss the boiled noodles with a teaspoon of oil as soon as they are drained; they won't stick while you chop. Check the noodle packet: many Hakka noodles contain egg, so buy egg-free ones for a vegan dish.

20 minIndianPasta & NoodlesVegan
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Turai ki sabziRidge gourd with tomato

In Uttar Pradesh, Bihar and across the North Indian plains, turai (ridge gourd) is the light monsoon vegetable that mothers cook for upset stomachs, hot evenings and anyone who wants a gentle dinner with roti and dal. Peeled and chopped, it releases its own water as it cooks, and with a little tomato and cumin it forms a soft, sweet, barely spicy gravy. The common mistake is adding water: the gourd is full of it, and extra water gives a bland, thin soup, so cover the pan and let it make its own. Chef's tip: taste a slice of raw gourd before cooking; very occasionally one is bitter, and a bitter gourd will spoil the whole pot.

25 minIndianVegetarianVeganGluten free
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Lehsuni palakGarlic spinach

In Punjabi homes from Amritsar to Ludhiana, lehsuni palak is the green dish that lands on the table in winter when spinach is cheap and sweet, eaten with hot phulkas and a bowl of dal. It is not a purée like palak paneer: the leaves are chopped and wilted so they keep some body, then a second round of garlic fried golden in oil is poured over at the end, nutty and fragrant. The usual mistake is burning the garlic; dark brown garlic turns bitter and spoils the whole pan, so pull it off the heat when it is the colour of light toast. Chef's tip: squeeze the washed spinach lightly before it goes in, or the pan floods and the leaves stew instead of sautéing.

20 minIndianVegetarianVeganGluten free
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Guvar nu shaakCluster beans with garlic and jaggery

Guvar (cluster beans) is everyday Gujarati shaak, cooked in Kathiawad and Ahmedabad homes most weeks with bajra rotla or rotli and a bowl of khadhi. The flat, slightly bitter beans are steamed in their pan with ajwain and garlic, then balanced the Gujarati way with a little jaggery and a squeeze of lemon, so every mouthful is gently sweet, sour and spicy. The mistake to avoid is using old, thick guvar; the pods should snap cleanly, and tough ones stay stringy however long you cook them. Chef's tip: a pinch of bicarbonate of soda in the cooking water is an old trick for keeping guvar green, but it is not needed if you keep the lid off at the end. Most hing contains wheat, so buy a gluten-free one if needed.

28 minIndianVegetarianVeganGluten free
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Vagharela bhaatTempered leftover rice

Vagharela bhaat is how Gujarati cooks rescue yesterday's rice: a quick vaghar (tempering) of mustard and cumin seeds, curry leaves, onion and green chilli, then the rice tossed through with turmeric and a squeeze of lemon. It is a one-pan lunch or late dinner, eaten with plain yogurt, a pickle or a bowl of kadhi. The common mistake is using freshly cooked, warm rice, which breaks and goes sticky; cold, fridge-firm rice keeps every grain separate. Food safety: cool leftover rice quickly, keep it in the fridge and use it within a day, and reheat it until piping hot all the way through. Chef's tip: crumble the cold rice with your fingers before it goes in the pan, so you never have to mash clumps in the pan.

15 minIndianRice & GrainsVeganGluten free
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Aloo matarPotato and pea curry

Aloo matar is the everyday potato and pea curry of North Indian homes, cooked through the winter when fresh peas fill the markets of Delhi and Punjab, and eaten with hot phulkas or rice on a weeknight. Small cubes of potato and sweet peas simmer in a thin, bright tomato gravy with cumin, turmeric and coriander, so it is comforting rather than rich. The common mistake is cutting the potatoes too big: they take forever, the peas turn grey waiting for them, and the gravy reduces to nothing. Chef's tip: mash two or three potato cubes against the side of the pot near the end; it thickens the gravy naturally without cream.

30 minIndianCurriesVeganGluten free
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Rava upmaSavoury semolina porridge

Rava upma is breakfast in countless homes across Tamil Nadu, Karnataka, Andhra Pradesh and Kerala, and the dish every South Indian student learns to cook first. Semolina is roasted until it smells nutty, then stirred into boiling water flavoured with a tempering of mustard seeds, urad and chana dal, curry leaves, ginger and green chilli, so it swells into a soft, fluffy, savoury porridge. Serve it with coconut chutney, a little pickle or a banana. The classic mistake is pouring the rava into water that is not boiling, or all at once, which gives lumps. Chef's tip: roast the rava in advance and keep it in a jar; roasted rava makes lump-free upma in ten minutes on a busy morning.

20 minIndianBreakfast & BrunchVegan
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Bhindi do pyazaOkra with onions

Bhindi do pyaza is the summer okra dish of North Indian dhabas and home kitchens, made in the hot months when ladyfinger is tender and cheap. 'Do pyaza' means two lots of onion: one fried soft into the masala and one added in chunky petals near the end so it stays sweet and slightly crunchy against the okra. The classic mistake is washing the okra and cutting it while it is still wet, which turns the whole pan slimy; dry every pod completely before you slice it. Chef's tip: add the salt only once the okra is nearly cooked, because salt draws out moisture and makes it sticky.

28 minIndianVegetarianVeganGluten free
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Aloo chaatPotato chaat

In Old Delhi lanes around Chandni Chowk, aloo chaat vendors fry boiled potato cubes in a huge flat tawa until crackly, then toss them with lemon, chaat masala and two chutneys, one sharp and green, one sweet and dark. It is an evening snack, eaten standing up from a leaf bowl with a toothpick, and at home it makes a quick light dinner or a party starter. The common mistake is frying potatoes straight from the pot while still hot and wet, which makes them break and soak up oil; let the cubes steam dry for a few minutes first. Chef's tip: toss everything at the last minute, as the chutneys soften the crust within ten minutes.

30 minIndianSnacks & StartersVeganGluten free
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Mushroom matarMushroom and pea curry

Across North India, from Delhi flats to Lucknow kitchens, mushroom matar has become the weeknight cousin of matar paneer: quick to cook, meaty in texture without any meat, and good with rotis or jeera rice. Button mushrooms and sweet green peas sit in a medium-thick onion-tomato gravy warmed with ginger, garlic and garam masala. The common mistake is adding the mushrooms to a wet masala, where they boil and turn rubbery; sear them first in a hot pan until they brown, and their juices go into the sauce rather than drowning it. Chef's tip: frozen peas are perfect here and need only the last 4 minutes, so they stay bright green.

30 minIndianCurriesVeganGluten free
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Vegetable frankie

The frankie was born on the streets of Mumbai and soon moved into the city's tiffin boxes: a soft flour roti wrapped around a spiced potato filling, sprinkled with a tangy chaat-masala vinegar and raw onion, then rolled in paper. Children eat it for lunch and after school, and parents tone down the chilli. This version is vegan; it contains gluten (wheat flour). Chef's tip: just a few drops of the masala water per roll; it should taste tangy, not make the roti soggy.

45 minIndianFast FoodVegan
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Vegetable cutlet

From Kolkata's railway canteens to Bengaluru's school tiffins, the vegetable cutlet is one of India's most familiar snacks: mashed potato with peas, carrot and green beans, lightly spiced, shaped into ovals, rolled in breadcrumbs and shallow-fried until crunchy. Children take them to school with ketchup and eat them warm at tea time. They are vegan and contain gluten (breadcrumbs). Chef's tip: chill the shaped cutlets for 20 minutes before frying; cold patties hold together and crisp better.

45 minIndianSnacks & StartersVegan
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Brun pavHard-crusted bakery bun

Order brun maska at one of Mumbai's old Irani cafés, under the bentwood chairs and slow ceiling fans, and a waiter brings a hard, round bun split and spread thickly with butter, next to a cup of sweet Irani chai. Brun is the opposite of soft ladi pav: its floury top crackles, the crust is thick enough to knock on, and the inside is dense and chewy, made to be dunked until it softens. The bread itself is just flour, water, yeast and salt, so it is vegan; add the butter (or a vegan spread) only when serving. A long, fairly slow bake gives the crust; pulling it out when it is merely golden is the mistake that leaves you with an ordinary roll. Chef's tip: a day-old brun is even better for dunking, so bake a batch ahead and split and toast them lightly before buttering.

225 minIndianBreads & ParathasVegan
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Aloo bondaPotato fritters

In Karnataka and across South India, aloo bonda are fried at home on rainy afternoons and sold in every darshini café, and children come home from school to a plate of them with coconut chutney and tea for the grown-ups. Soft potato with mustard seeds, curry leaves and ginger is wrapped in a golden, crisp gram-flour coat. For children, the green chilli can be cut right back. Gram flour is gluten free, but asafoetida often contains wheat, so check the label. Chef's tip: the batter should coat a spoon thickly, like pancake batter; too thin and it slides off the potato in the oil.

45 minIndianSnacks & StartersVeganGluten free
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Idiyappam with coconut milk

Idiyappam, lacy nests of rice noodles pressed and steamed, is a breakfast across Kerala and Tamil Nadu, and soaked in fresh coconut milk it is one of the first 'proper' foods many South Indian babies eat, from about nine months. The strands are soft, a little springy and taste of sweet coconut. Grown-ups add salt to the dough and children over one often have a little jaggery stirred into the coconut milk; for babies both are left out. It has none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish), though coconut can rarely cause a reaction. Chef's tip: the water must be at a rolling boil when it hits the flour, or the dough is crumbly and won't press.

35 minIndianBreakfast & BrunchVeganGluten free
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Sev mamraPuffed rice snack mix

In Gujarati homes from Ahmedabad to Surat, a big steel tin of sev mamra is always ready for children coming home from school, unexpected guests and train journeys. Puffed rice is tossed in a little hot oil with turmeric, curry leaves and peanuts until crisp, then mixed with fine gram-flour sev for a savoury, mildly tangy crunch. A pinch of sugar is traditional; it is optional here. It contains peanuts. Whole peanuts are a choking risk for under-5s, so leave them out or crush them for little ones. Chef's tip: warm the puffed rice in the pan for a few minutes first; even slightly stale mamra turns crisp again.

15 minIndianSnacks & StartersVeganGluten free
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Nendran banana powder kurukku (ethakka podi kurukku)

In Kerala, families dry slices of raw nendran banana in the sun, grind them to a cream-coloured flour and cook it into kurukku, a smooth, thick porridge that has been a baby's first food in the state for generations. It is usually given mid-morning, and grandmothers often keep a jar of home-made ethakka podi for each new grandchild. It tastes gently sweet and slightly earthy. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: to make the powder at home, peel raw nendran bananas, slice them thinly, dry them in a low oven or the sun until brittle, then grind and sieve.

13 minIndianBreakfast & BrunchVeganGluten free
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Moong dal water for babies

In North Indian homes, moong dal ka pani is often the first thing other than milk a baby tastes, spooned from a steel katori at lunchtime while the family eats dal-chawal. Split yellow moong is cooked until it falls apart with a pinch of turmeric, then the thin top liquid is strained off; over the following weeks more of the soft dal is mashed in. It tastes mild and slightly sweet. It is free of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: a drop of ghee can be added once your baby is used to dairy, but keep it plain at first.

60 minIndianSoupsVeganGluten free
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Mini podi idli

In Tamil Nadu and Karnataka, podi idli is the tiffin parents pack because it stays soft until lunch and needs no chutney: steamed mini idlis are tossed in hot sesame oil with mustard seeds, curry leaves and spicy-nutty idli podi, so every one is coated. Train travellers carry them for the same reason. It is vegan and contains sesame; check that your podi's asafoetida is gluten free if that matters. Chef's tip: let the idlis rest for 5 minutes after steaming so they firm up and don't break when you toss them.

25 minIndianBreakfast & BrunchVegan
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Parwal ki sabziPointed gourd and potato curry

Parwal, the small striped pointed gourd, is the summer vegetable of Patna, Varanasi and the Bhojpuri belt, and parwal-aloo is what fills the plate beside dal, rice and roti through the monsoon months. Lightly scraped gourds are halved and cooked with potato, onion, turmeric and a little garam masala until tender and golden in spots. A portion is about 140 kcal. The common mistake is peeling the parwal completely; just scrape off the rough outer skin so the halves keep their green colour and do not fall apart. Chef's tip: choose firm, bright green parwal with soft seeds; if the seeds are hard and red, scoop them out before cooking.

30 minIndianVegetarianVeganGluten free
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Shimla mirch besanCapsicum with gram flour

In Marwari homes in Jodhpur and Bikaner, and across Vidarbha in Maharashtra, gram flour stretches a few vegetables into a satisfying dry sabzi, and capsicum with besan is the weekday favourite, eaten with phulka and a bowl of kadhi or dal. Diced green peppers are cooked until just soft, then dusted with roasted, spiced besan, which turns into crumbly golden bits that cling to the peppers. A portion is about 165 kcal. The common mistake is adding the besan raw to the wet peppers, which gives a pasty, raw-tasting coating; roast it dry in a separate pan first until it smells nutty. Chef's tip: keep the capsicum slightly crunchy; it carries on softening once the besan goes in.

23 minIndianVegetarianVeganGluten free
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Matki usalSprouted moth bean curry

Every Marathi kitchen from Pune to Kolhapur keeps a jar of matki, the small brown moth beans, sprouting on the counter, and a bowl of usal is what turns up with chapati or bhakri at a weekday lunch, or topped with farsan as misal on Sundays. The sprouts stay slightly firm in a thin, spicy gravy flavoured with goda masala, the sweet-smoky spice mix of Maharashtra, and a little fresh coconut. A portion is about 230 kcal. Sprouting takes 2 days (soak overnight, then leave wrapped in a cloth for 24–36 hours), which is not counted in the times. The common mistake is overcooking the sprouts until they split and go mushy; they should hold their shape and still have a slight bite. Chef's tip: add a teaspoon of jaggery and a few kokum petals at the end; the gentle sweet-sour balance is what makes usal taste Maharashtrian.

40 minIndianVegetarianVeganGluten free
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UlavacharuHorse gram soup

Horse gram (ulavalu) was once the grain fed to horses and the poorest farmers in the dry Rayalaseema and Krishna districts; today ulavacharu is a prized dish in Vijayawada restaurants, served with hot rice, a dot of ghee for those who eat it and fresh cream in the fancier places. The beans are boiled for a long time, and their dark, earthy cooking liquid is simmered down with tamarind, jaggery and spices into a thick, glossy, sweet-sour soup. A portion is about 210 kcal. The beans need soaking overnight first. The most common mistake is throwing away the cooking water: it is the soup. Chef's tip: let ulavacharu reduce slowly until it coats a spoon like thin gravy; that thick, almost syrupy finish is what separates it from rasam.

90 minIndianSoupsVeganGluten free
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