Go Vegan!

Go Vegan!

Vegan food is a worldwide practice of eating food that is free of any animal produce. A vegan makes choices that do not result in any pain or harm to...

Vegan food is a worldwide practice of eating food that is free of any animal produce. A vegan makes choices that do not result in any pain or harm to animals. Vegans refrain from all products derived from animals - milk and its products, meat, fish, eggs, honey etc. If the thought of vegan food being complicated and difficult to cook or find is crossing your mind, here are a few recipes for you to try

Lahsooni Dal Palak

A favourite with most of us, Palak Dal gets a twist with a sharp tempering of garlic and red chillies. The aroma is enough to tickle the palette


Tur/Arhar Dal 2/3 cup

Palak/spinach leaves 11/2 cup


Onion 1 medium


Green chillies 2 slit

(adjust according to spice tolerance)

Turmeric Powder ¼ tsp

Red Chilli Powder ¼ tsp

Asafetida a large pinch

Dried Red Chillies 1

(broken into two pieces)

Salt to taste

Whole Cumin Seeds 1 tsp

Garlic 2 pods

(peeled and sliced)

Gingely Oil 1 tbsp


  • Wash the dal and soak it for 15 minutes.
  • Pick the palak leaves, leaving out thick stems and chop it, wash and drain well.
  • In a pressure cooker, add the soaked and drained dal, chopped palak leaves, turmeric powder, asafetida powder, chopped onion, green chillies and one cup water and cook for three whistles. Turn off the heat and allow the pressure to escape.
  • Open the cooker, add the salt and ½ cup water and mash the cooked dal with a wooden spoon.
  • In a tempering pan, heat the gingely oil, add the cumin and allow it to splutter, add the dry red chillies and the sliced garlic, on a low heat, allow the garlic to turn golden brown. Add the red chilli powder and take off the heat. Add this to the cooked dal and stir, bring to a boil. Serve hot with steamed rice or rotis.
Warm Brown Rice Salad
This is a dish that is very versatile, increase the amount of rice by double and serve as a pulav, swap the brown rice with cooked white rice or even cooked pasta if you are not fond of its taste.
Brown Rice ½ cup
(washed and soaked for 20 minutes)
Onion 1 medium
Red bell pepper 1 medium
Zucchini ½ a small one
Carrot 1 medium
Red chilli flakes ½ tsp
Lemon juice 1 tsp
Salt to taste
Olive oil 1 tbsp
Oregano ½ tsp
Garlic 1 pod, sliced
Fresh Coriander Leaves 1 small bunch
  • In a pressure cooker, add the rice and 11/2 cups of water, cook for 3 whistles and then lower the flame and cook for 10 minutes till done.
  • When the pressure releases, open the cooker, fluff the rice with a fork. If there is water at the bottom, drain it with a sieve. Set aside.
  • If you do not like the taste or texture of brown rice, you can use regular white rice for this dish.
  • Peel the carrot and cut into small cubes. Chop the onions, zucchini and bell peppers into the same size as the carrots.
  • In a pan, heat the olive oil and fry the garlic slices till they are golden brown, remove them carefully to a small plate and set aside.
  • In the same oil, add the carrots and cook for 2-3 minutes, covered.
  • Add the onions, bell peppers and zucchini pieces and stir and cook for 2 minutes, add the oregano, salt, red chilli flakes, and part of the fresh coriander and stir. Remove from the heat and cool for 5 minutes.
  • When you are ready to serve, add the cooked brown rice to the vegetables and stir gently. Taste and check for salt, adjust if needed. Add the lemon juice and remaining coriander and stir gently. Serve immediately.

Baghare Gajar aur Matar

This is an easy-to-make vegetable side dish familiar to the Indian palate. Goes well with steamed rice and dal or rotis.

Carrots 4-5 medium
(peeled and diced)
Peas 1 cup
(fresh or frozen)
Oil 1 tsp
Fresh Fenugreek Leaves (Methi)
1small bunch
(stalks removed)
Salt to taste
Sugar a pinch
Red chilli powder ¼ tsp
Kitchen King Masala 1 tsp
Whole Cumin Seeds 1 tsp
Ginger Garlic paste ¼ tsp
  • In a pan, heat the oil and splutter the cumin. Fry for 30 seconds and add the ginger garlic paste. Fry for a minute, stirring till it is no longer raw.
  • Add the chopped carrots and cover and cook for 4-5 minutes, stirring occasionally so that the carrots steam in their own juices.
  • Open the pan, add the salt, sugar, red chilli powder, kitchen king masala and fresh fenugreek leaves and stir well. Cook for 1-2 minutes till the fenugreek leaves have wilted. Serve hot with rice or rotis.
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