Vegetables & pulses

Vegetables & pulses

By
Ragini Dey
Contains
19 recipes
Published by
Hardie Grant Books
ISBN
9781742705200
Photographer
Jana Liebenstein

Arguably the world’s most diverse and delicious vegetarian food, the sheer variety of Indian vegetarian recipes is astounding. India has the world’s largest vegetarian population, with 60–70 per cent consuming an entirely meat-free diet. As a result, wonderful dishes ranging from the simplest to the most elaborate, appear in the homes of both the rich and poor, and in restaurants throughout India. Just one or two spices are needed to enhance the distinctive flavour of individual vegetables, whether it be the humble potato, a sweet pumpkin or the more exotic okra.

Traditionally, vegetables and pulses are eaten together with other dishes as part of a shared Indian meal. Rice dishes such as Vegetable biryani and Mushroom and chickpea pulao often feature alongside meat and fish dishes, as do dals, curries and simple side dishes, such as Pumpkin with panch phoron or Green bean thoran.

Although there are many vegetarians in India, hardly any are vegan. Dairy plays an important part in Indian vegetarian cooking – yoghurt, ghee, milk, cream and panir cheese are all used. However, for those wanting to avoid these, substitutes such as coconut milk (for cream and milk), vinegar, and ground cashews and almonds can often be used.

The dishes in this chapter can either be eaten as stand-alone meals with rice or bread or they can be part of a larger feast. Try pairing them with other recipes in this book and see which flavours you like best. There are no rules!

Featured Recipes in this Chapter

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