Heartily Vegetarian: India in Three Recipes

Exploring the Rich Flavors of Indian Vegetarian Cuisine

Indian cuisine is a vibrant and diverse culinary tradition that delights the senses with its bold flavors, aromatic spices, and colorful presentation. For those interested in exploring vegetarian Indian cooking, there are countless recipes that offer hearty, satisfying meals without the use of meat. One such source of inspiration is the cookbook "Deftig Vegetarisch Indien" by Anne-Katrin Weber, which showcases the depth and variety of vegetarian dishes from across the subcontinent.

Weber’s journey through India took her to bustling street food stalls, traditional family kitchens, and spice markets, where she gathered ideas for her recipes. Here are three standout dishes that highlight the richness of Indian vegetarian cooking.

Bengali Chickpea Dal

This creamy and flavorful chickpea dal is a staple in many Indian households. The dish combines the earthy taste of chickpeas with a blend of aromatic spices, creating a comforting and nourishing meal.

Ingredients: - 250g chana dal (small, split yellow chickpeas) - ½ tsp ground turmeric - Salt - 3-4 green cardamom pods - ½ cinnamon stick - 4 cloves - 1 tsp cumin seeds - 2-3 dried red chilies - 1 tsp ground coriander - 1 tsp panch phoron (five-spice blend) - 50g raisins - 200g heavy cream - 1 Indian bay leaf - 2 tbsp ghee - 30g coconut chips

Instructions: Start by rinsing the chana dal under cold water and soaking it for 2-3 hours. Drain and rinse again before adding it to a pot with 1 liter of water, turmeric, and salt. Bring to a boil, skimming any foam that forms. Reduce heat and cook with the lid slightly ajar for 30-50 minutes until the chickpeas are tender but not mushy.

While the dal cooks, prepare the topping. Warm the ghee in a pan, add the coconut chips, and toast until lightly browned. Remove and set aside. Then, add the cardamom seeds, cinnamon, cloves, cumin seeds, and chilies to the same pan and roast for 2 minutes until fragrant. Let cool, then grind into a fine powder.

Once the dal is cooked, stir in the spice mixture, raisins, cream, and bay leaf. Season with salt and simmer for 5-10 minutes. Serve the dal in bowls, topped with the toasted coconut chips.

Pumpkin-Tomato Biryani with Fried Onions

This biryani recipe is a delightful fusion of pumpkin, tomatoes, and fragrant spices, offering a unique twist on the classic dish.

Ingredients: - 250g basmati rice - 250g onions - 2 garlic cloves - 20g ginger - 500g pumpkin (e.g., butternut) - 1 small jar saffron threads (0.1g) - 500g tomatoes - 4 tbsp coconut oil - 4 green cardamom pods - 1½ tsp cumin seeds - 1 clove - Salt - 150g frozen peas - Freshly ground black pepper - Baking dish (approx. 8 × 10 inches)

Instructions: Wash and soak the rice, then drain. Slice the onions into thin rings and finely chop the garlic and ginger. Peel and deseed the pumpkin, cutting it into cubes. Mix saffron with 4 tbsp hot water. Wash the tomatoes and cut them into wedges.

Heat 2 tbsp of coconut oil in a pot and sauté the onions for about 10 minutes. Set half aside. Add the garlic and ginger and sauté briefly. Crush the cardamom pods and add them along with the pumpkin, cumin, clove, and some salt. Cook for 5 minutes until the pumpkin is crisp-tender.

Add the tomatoes and peas to the mixture and season with salt and pepper. Meanwhile, parboil the rice in salted water for 5 minutes, then mix with the saffron water.

Preheat the oven to 400°F. Layer the pumpkin-tomato mixture and rice in the baking dish, starting and ending with rice. Bake for 25 minutes until the rice is crispy and golden. Fry the reserved onions until crispy and serve over the biryani.

Red Lentil Pancakes with Roasted Cauliflower

These savory lentil pancakes pair perfectly with roasted cauliflower, offering a nutritious and flavorful meal.

Ingredients for the pancakes: - 200g red lentils - 2 tbsp chickpea flour (or soy flour) - 1 tsp baking powder - 1 tsp ground turmeric - 1 tsp chili powder - 1 tsp ground coriander - 1 tsp ground cumin - Salt - Approx. 2 tbsp vegetable oil

For the cauliflower: - 1 small cauliflower - 2-3 tbsp vegetable oil - 1 tsp brown mustard seeds - 1 tsp cumin seeds - Salt - 1-2 tsp garam masala - ½ tsp ground turmeric

For the topping: - 4-6 sprigs mint - 250g plain or coconut yogurt (min. 3.5% fat) - 4 tbsp mango chutney - 4 tbsp coriander-yogurt chutney (optional) - Some garam masala

Instructions: Soak the lentils in cold water for at least 4-6 hours. Drain and rinse, then puree with chickpea flour, baking powder, spices, and water in a mixer. Let rest for an hour.

Cut the cauliflower into florets, wash, and pat dry. Heat oil in a pan, add mustard and cumin seeds, then cook the cauliflower until crisp-tender. Add water, garam masala, and turmeric, and steam for 8-10 minutes.

Meanwhile, preheat the oven. Heat some oil in a pan and pour the batter, swirling to spread. Cook each side for 2-3 minutes until golden. Keep warm in the oven.

For the topping, wash and dry the mint leaves. Serve the pancakes with yogurt, cauliflower, chutneys, and a sprinkle of mint and garam masala.