Simple Indian Food - Vegetarian Meal

In this platter there are more options besides just the staple rice and lentil. This moong dal or lentil recipe is terribly simple. First, take about one little cup of moong dal and soak it for fifteen minutes in warm water post rinsing it in water. Eventually pressure cook it for roughly three or even four whistles with enough salt and half teaspoon of turmeric powder. Once the lentil is cooked in the cooker turn off the gas and check for consistency. Open the lid of the cooker and smash a little with the ladle and notice how thick and paste like it turns. Desirably add a small portion of warm water, if needed to correctly make the consistency a little thinner and soup like. Then leave it aside.

Next up is yet another simple preparation, one that is made with potatoes and beans. A medley of both gives an amazing flavor to the whole dish. The potatoes and beans mix are a fry that happens very quickly. At this stage, dice into evenly small pieces a big potato and two handfuls of green beans and leave them all aside for frying. Now warm up a wok, add fair amount of mustard oil or any other you use and let it get warmed. Once warmed, put into it half teaspoon of cumin and as it splutters time for turmeric powder about half teaspoon, little red chili around half teaspoon and one fourth teaspoon each of cumin and coriander, and about half a teaspoon of ginger paste. Stir them all very well and let it get marinated as you fry them well in the oil. Add slight water and whisk well and let it all come through, now slowly gradually add all the prior cut veggies. Evenly stir it for a few seconds close the lid of the wok for as long as the potatoes and beans are not done enough. Turn the gas to medium low. Once all cooked through evenly open the lid and check for salt. Give this a good mix and garnish it with finely chopped coriander leaves.

Bhindi or okra is a much-loved vegetable, and its fry almost a delicacy we all love. My kids love it especially. In this preparation we pour some mustard oil in the wok and let it be hot enough. Then add the okra and fry them all well on medium heat for five or six minutes. Add in salt for seasoning, half a teaspoon each of turmeric red chili powder too. Once they are all mixed up well with the okra it is time to sauté for additional couple of minutes and turn off the gas once done quite well. Adjust the salt and add a splash of water for it to gain the sogginess that my kids like it a bit mushy. Turn off the gas, serve it hot.

Chop one whole broccoli into equal pieces ensuring the florets do not come off. Leave them aside. Immerse in warm salt water and cook it for two minutes. Eventually, take them out and run them under cold water and keep them aside for cooking. Prepare the spices now. Warm up a little mustard oil and to it add a quarter spoon each of cumin seeds, red chili and turmeric powder and some asafetida and pinch or two of salt if needed. Thoroughly sauté them with a bit of water so that it does not burn and catch at the bottom and tip the broccoli pieces in. Cook them all for four minutes on low flame with the lid partially on and turn off the gas when nicely soft.

Add hot warm rice cooked and cooled prior and the recipe of which is not covered in this section. Garnish the boxed plate with some yoghurt dip on one side and tip in some cut bananas into it add rock salt, black pepper to the yoghurt dip and it is ready. Popularly known as raita and eaten either at the end or with the meal in this section. Pour a ladle or two of moong dal on rice with dollop of clarified butter and we are good to go. Next up serve the potatoes with beans, bhindi fried next to it and wala your food is ready! Enjoy this and skip your non vegetarian delights gleefully for a nutritious plate of everything you need.