1. Separate cauliflower florets from stalk. Peel off rough outer fibers from stalk and cube peeled stalk.
2. Peel and cube potatoes the same size as cauliflower stalk.
3. Heat a teaspoon of oil in a pan. Add cumin seeds. When seeds start to sizzle, add chana dahl, a dash of hing and turmeric powder. Let cook for a few seconds and then add onion, chilies and ginger. Cover to cook for a minute.
4. Add potato and cauliflower stalk and a pinch of salt. Cover and cook for 2-3 minutes, stirring occasionally.
5. Add cauliflower florets and about 1/2 cup of water. Stir well and cook till almost dry. If cauliflower or potato is under-cooked, add some more water, cover and cook till cooked. Add only enough water to cook the vegetables.
6. Add frozen peas, salt and chili powder. Stir well and cover to cook for another 2 minutes or till peas are cooked through.
7. Remove cover and cook for another minute, browning the vegetable slightly. Serve warm.

1. Pressure cook dahl in a 1:3 ratio of dahl to water till dahl is soft and mushy.
2. Return cooked dahl to a simmer, add coriander powder and salt to taste.
3. In a small frying pan, heat 1 teaspoon of oil and add mustard seeds. When the popping of mustard slows, add hing and turmeric powder. Then add onion and chilies and pinch of salt. When onion softens, add tomatoes and saute for another minute. Add to dahl and stir to combine.

1. Pressure cook dahl in a 1:3 ratio of dahl to water, and potato, till dahl is soft and mushy.
2. In a separate pot, bring half a pot of lightly salted water to boil. Add cabbage and cook till done.
3. Return cooked dahl to a simmer, add cooked cabbage with some of the "cabbage water", coriander powder and salt to taste.
4. In a small frying pan, heat 1 teaspoon of oil and add mustard seeds. When the popping of mustard slows, add hing and turmeric powder. Then add onion, chilies and pinch of salt. When onion softens, add tomatoes. Saute for another minute and add to dahl and stir to combine.

1. Pressure cook spinach with dahl in a 1:3 dahlt to water ratio till dahl is soft and mushy.
2. Return cooked dahl to a simmer, add coriander powder and salt to taste.
3. In a small frying pan, heat 1 teaspoon of oil and add cumin seeds. When seeds sizzle, add hing and turmeric powder. Then add onion and chilies and pinch of salt. When onion softens, add tomatoes and cook for another minute. Add to dahl and stir to combine.

1. In a medium size frying pan, heat 1 teaspoon of oil. Add cumin seeds and when seeds sizzle, add chana dahl, hing, chilies and turmeric powder. Saute for a few seconds, then add green bell peppers and a pinch of salt. Cover and steam cook till peppers are soft.
2. Add besan enough to coat peppers (use more besan if peppers are juicy). Add chili powder and salt to taste. Stir well. Cover and cook till besan is cooked, stirring occasionally to prevent bottom from burning. Besan should be nicely brown and somewhat dry (but not burnt!)

1. In a medium size frying pan, heat 1 teaspoon of oil. Add cumin seeds and when seeds sizzle, add chana dahl, hing and turmeric powder. Saute for a few seconds, then add green bell peppers, a pinch of salt and half a rice bowl of water. Cover and steam cook till peppers are soft.
2. Add kidney beans, chili powder and coriander powder. Mix well and cook for another 5 minutes.

1. Dice string beans.
2. In a medium size frying pan, heat 1 teaspoon of oil. Pop mustard seeds, add chana dahl, hing, chilies and turmeric powder. Saute for a few seconds, then add string beans, a pinch of salt and half a rice bowl of water. Cover and steam cook till string beans are done.
3. Add coconut flakes and chili powder. Stir and cook for another minute.

1. Wash spinach and chop 1/4 of the bunch. Dice tomatoes and onion. Cube tofu.
2. In a saucepan, heat a teaspoon of oil and add cumin seeds. When seeds start sizzling, add chana dahl, hing and turmeric powder. Then add onion and chilies. Saute for a while till onion softens a little. Add unchopped spinach and cover to cook till spinach wilts.
3. Let spinach cools a little before transfering to a blender. Add coconut flakes and blend the mixture. If the mixture is too thick, some water can be added.
4. Return blended spinach sauce to saucepan and turn stove to medium low. Add chopped spinach, tomatoes and tofu cubes. Add salt to taste. Cook for 3-5 more minutes or until spinach has wilted and tofu is cooked through. Serve immediately when it's still surprisingly green :-)

1. In a saucepan, heat a teaspoon of oil and add half of the cumin seeds. When seeds start sizzling, add chana dahl, hing and turmeric powder. Then add onion and chilies. Saute for a while till onion softens a little. Add tomato and coriander powder and cook for about 5 minutes.
2. Transfer tomato mixture to blender. Add soy yogurt/ soy sour cream and coconut flakes. Blend well.
3. In a separate pot, heat oil and saute the other half of cumin. Add mushroomand salt to taste. Cook till mushroom start to sweat.
4. Add blended sauce and frozen peas to mushroom. Return sauce to a simmer and turn off the stove.
5. Top with cilantro.

1. In a saucepan, heat a teaspoon of oil and add cumin seeds. When seeds start sizzling, add chana dahl, hing and turmeric powder. Then add onion and saute till onion softens. Add tomato cook for about 5 minutes.
2. Transfer tomato mixture to blender and blend with chilies.
3. Return tomato gravy to pan, add chick peas, chana masala and salt to taste. Cook for another 5 minutes.
4. Top with cilantro.

1. In a saucepan, heat a teaspoon of oil and pop mustard seeds. Then add chana dahl, hing, turmeric powder and chilies.
2. Add cabbage, a pinch of salt and half a rice bowl of water. Cook covered till cabbage is soft.
3. Add peas, tomatoes, chili powder, coriander powder, white pepper powder and salt. You can also add a dash of soy sauce. Cover and cook for another 2 minutes.
4. Continue to cook uncover till liquid has boiled away.

1. Separate cauliflower florets from stalks. Leave florets in chunks. Peel bark off stalk and cube stalk the same size as potato.
2. Heat 1 teaspoon of oil in a large saucepan or a dutch oven. Add cumin seeds and when seeds sizzle, add chana dahl, hing, turmeric. Stir and add onion and chilies. Add a pinch of salt. Saute and cover to sweat onion.
3. When onion softens, add potato, carrots and cauliflower stalk. Add half a rice cup of water, stir well, cover and cook for 6 minutes.
4. Add cauliflower flowets and garam masala. Cover for another minute.
5. Stir rice into vegetable mixture and add 4.5- 5 rice cups of water. Add chick peas and salt to taste. Simmer covered until mixture has a thick starchy consistency (the state when rice is almost cooked).
6. Stir in tomatoes and continue to cook covered till rice is done. Let rice cools in its own steam (pot covered) for about 10 minutes.

1. Add rice and water to a rice cooker. Transfer cooked rice to a mixing bowl and fluff with a fork.
2. Add oil, hing, turmeric powder, lemon juice and salt to rice. Mix well.
3. With a little oil heated in a wok, pop mustard seeds and saute urad dahl and chilies slightly.
4. Transfer rice mixture to wok and stir well (quickly). Transfer lemon rice to serving container and serve warm, with a few fried papadam :-)

1. Add rice and water to a rice cooker. Transfer cooked rice to a mixing bowl and fluff with a fork.
2. Add oil and salt to rice. Mix well.
3. With a little oil heated in a wok, pop mustard seeds, add hing and saute urad dahl and chilies slightly. Turn off stove and stir in coconut flakes.
4. Transfer rice mixture to wok and stir well.

1. Add rice, water, carrot, daikon, potato to a large rice cooker. When rice is almost done, add chick peas and continue cooking till rice cooker turns itself off. Transfer cooked rice mixture to a mixing bowl and fluff with a fork.
2. In a small skillet, heat oil. Add tamarind rice mix and cashew nuts. Saute till fragrant.
3. Pour oil mixture into rice mixture in mixing bowl. Mix well.

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