15 Easy Vegan Indian Food Recipes for Any Occasion

Vegan Indian food is full of bold flavors, vibrant spices, and wholesome ingredients.

It offers a variety of dishes that are naturally plant-based, nutritious, and satisfying.

These 15 vegan Indian food recipes are designed to be easy to prepare, flavorful, and authentic.

From curries and dals to vegetable stir-fries, biryanis, and flavorful snacks, there’s a recipe for every craving.

Using legumes, vegetables, rice, and traditional Indian spices, these dishes are perfect for weeknight meals or special occasions.

Enjoy wholesome, aromatic, and delicious vegan Indian meals at home.

15 Easy Vegan Indian Food Recipes for Any Occasion

Vegan Indian recipes prove that plant-based cooking can be rich, aromatic, and satisfying.

These 15 recipes offer a range of flavors, textures, and spice levels to suit every palate.

From quick weekday dinners to festive meals, there’s a dish for every occasion.

Experiment with spices, herbs, and vegetables to create your own unique Indian flavors.

Vegan Indian food is hearty, delicious, and packed with nutrients.

With these recipes, you can enjoy authentic, flavorful, and wholesome Indian meals anytime at home.

Vegan Chana Masala

This Vegan Chana Masala is a hearty and flavorful chickpea curry.

It combines chickpeas, tomatoes, onions, and a blend of traditional Indian spices.

Perfect for a protein-rich, comforting dinner served with rice or gluten-free flatbread.

Slow simmering allows the chickpeas to absorb the aromatic flavors, creating a rich, thick curry.

Ingredients:

• 2 cups cooked chickpeas
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and let them sizzle for 30 seconds.
• Add chopped onions and sauté until golden brown, about 5–7 minutes.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes until tomatoes soften.
• Stir in cooked chickpeas and mix well.
• Add 1/2 cup water, cover, and simmer for 15 minutes.
• Sprinkle garam masala and stir to combine.
• Garnish with fresh cilantro before serving.

This Vegan Chana Masala is rich, spicy, and satisfying.

Chickpeas provide protein while spices create warmth and depth.

It is perfect for a wholesome vegan Indian dinner.

A comforting and flavorful dish ideal for weeknight or festive meals.

Vegan Aloo Gobi

This Vegan Aloo Gobi is a classic Indian dish of potatoes and cauliflower.

It is cooked with aromatic spices, garlic, ginger, and tomatoes for a flavorful vegan curry.

Perfect for a light, nutritious dinner or lunch served with rice or flatbread.

Slow simmering allows the vegetables to absorb the spices, making them tender and flavorful.

Ingredients:

• 2 cups cauliflower florets
• 2 medium potatoes, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté for 30 seconds.
• Add onions and cook until golden brown, about 5 minutes.
• Stir in garlic and ginger, cooking 1–2 minutes until fragrant.
• Add tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes.
• Add potatoes and cauliflower, mixing well with the spice mixture.
• Cover and cook for 15–20 minutes until vegetables are tender.
• Sprinkle garam masala and stir gently to combine.
• Garnish with fresh cilantro and serve hot.

This Vegan Aloo Gobi is aromatic, flavorful, and wholesome.

Potatoes and cauliflower absorb spices for a satisfying, hearty meal.

It is perfect for a vegan Indian dinner.

A simple yet comforting dish ideal for family meals or casual dinners.

Vegan Baingan Bharta

This Vegan Baingan Bharta is a smoky roasted eggplant curry.

It combines roasted eggplant, onions, tomatoes, and spices for a rich, flavorful dish.

Perfect for a hearty vegan dinner served with rice or flatbread.

Slow roasting eggplant develops a smoky, deep flavor that pairs perfectly with aromatic spices.

Ingredients:

• 2 medium eggplants
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Roast eggplants over an open flame or in the oven until the skin is charred and flesh is soft.
• Peel off the skin and mash the flesh thoroughly.
• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds.
• Add onions and cook until golden brown.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes.
• Add mashed eggplant and mix thoroughly with the spices.
• Cover and simmer for 10 minutes, stirring occasionally.
• Sprinkle garam masala and garnish with fresh cilantro before serving.

This Vegan Baingan Bharta is smoky, flavorful, and rich.

Eggplant absorbs spices beautifully, creating a delicious, comforting curry.

It is perfect for a wholesome vegan Indian dinner.

A classic, satisfying dish ideal for weeknight or festive meals.

Vegan Tofu Tikka Masala

This Vegan Tofu Tikka Masala is a creamy, spiced curry featuring marinated tofu.

It combines tofu, tomatoes, coconut milk, and aromatic Indian spices for a rich dinner.

Perfect for a protein-packed vegan meal served with rice or naan.

Slow cooking allows tofu to soak in the spices and coconut milk for maximum flavor.

Ingredients:

• 1 block firm tofu, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup coconut milk
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Press tofu to remove excess water and cut into cubes.
• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds.
• Add onions and cook until golden brown.
• Stir in garlic and ginger, cooking 1–2 minutes.
• Add tomatoes, turmeric, coriander, paprika, and salt, cooking 5–7 minutes.
• Add tofu and stir gently to coat with spices.
• Pour in coconut milk and simmer for 10–15 minutes.
• Sprinkle garam masala and mix well.
• Garnish with fresh cilantro and serve hot.

This Vegan Tofu Tikka Masala is creamy, flavorful, and satisfying.

Tofu absorbs spices beautifully while coconut milk adds richness.

It is perfect for a protein-rich vegan dinner.

A hearty, comforting dish ideal for weeknight or festive meals.

Vegan Dal Tadka

This Vegan Dal Tadka is a comforting, protein-rich lentil curry.

It features yellow lentils cooked with aromatic spices and finished with a tempering of garlic, cumin, and chili.

Perfect for a nutritious vegan dinner served with rice or flatbread.

Slow cooking lentils ensures they are soft and creamy while the tempering adds depth and aroma.

Ingredients:

• 1 cup yellow lentils (toor dal or moong dal)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Rinse lentils thoroughly and cook in 3 cups water until soft, about 20–25 minutes.
• Heat oil in a pan over medium heat.
• Add cumin seeds and let them sizzle 30 seconds.
• Add chopped onions and sauté until golden brown.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add tomatoes, turmeric, red chili powder, and salt, cooking 5–7 minutes.
• Pour cooked lentils into the pan and mix thoroughly with spices.
• Simmer for 5–10 minutes, adjusting consistency with water if necessary.
• Garnish with fresh cilantro before serving.

This Vegan Dal Tadka is flavorful, creamy, and nourishing.

Lentils provide protein while spices create a warming, aromatic curry.

It is perfect for a wholesome vegan Indian dinner.

A comforting, nutritious dish ideal for everyday meals or casual dinners

Vegan Vegetable Biryani

This Vegan Vegetable Biryani is an aromatic, colorful rice dish.

It combines basmati rice with a mix of vegetables, spices, and fresh herbs for a flavorful, wholesome meal.

Perfect for a special vegan dinner or festive occasion.

Slow cooking allows the rice to absorb the flavors of the spices and vegetables evenly, creating a fragrant, cohesive dish.

Ingredients:

• 1 1/2 cups basmati rice
• 2 cups mixed vegetables (carrot, peas, beans, cauliflower)
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/4 tsp saffron threads soaked in 2 tbsp warm water
• 3 tbsp oil
• Salt to taste
• Fresh cilantro and mint for garnish

Instructions:

• Rinse basmati rice in cold water 2–3 times until water runs clear.
• Soak rice in water for 30 minutes, then drain.
• Heat oil in a large pan over medium heat.
• Add cumin seeds and sauté for 30 seconds.
• Add sliced onions and sauté until golden brown, about 8 minutes.
• Stir in garlic, ginger, and green chilies, cooking 1–2 minutes until fragrant.
• Add chopped tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes until tomatoes soften.
• Add mixed vegetables and cook for 5 minutes.
• Gently fold in soaked, drained rice.
• Pour 3 cups water and the saffron water over the rice and vegetables.
• Cover and cook on low heat for 20–25 minutes until rice is tender and water is absorbed.
• Sprinkle garam masala, mix gently, and garnish with cilantro and mint before serving.

This Vegan Vegetable Biryani is aromatic, colorful, and flavorful.

Rice absorbs the spices and vegetables for a rich, cohesive dish.

It is perfect for a festive or special vegan dinner.

A wholesome, satisfying meal ideal for gatherings or weeknight dinners.

Vegan Methi Malai

This Vegan Methi Malai is a creamy, fenugreek-flavored curry.

It combines fresh fenugreek leaves with a cashew-based cream sauce and aromatic spices.

Perfect for a rich, flavorful vegan dinner served with rice or flatbread.

Slow simmering allows the fenugreek to release its distinct aroma while the cashew cream adds smoothness and depth.

Ingredients:

• 2 cups fresh fenugreek leaves (methi), washed and chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup cashews, soaked for 4 hours
• 1 cup water
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds until fragrant.
• Add chopped onions and cook until golden brown, about 5–7 minutes.
• Stir in garlic and ginger, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, and salt, cooking 5 minutes until tomatoes soften.
• Blend soaked cashews with water until smooth and creamy.
• Pour cashew cream into the pan and mix thoroughly.
• Add chopped fenugreek leaves, stirring to combine.
• Cover and simmer 10–12 minutes until leaves are tender and flavors meld.
• Sprinkle garam masala and stir gently.
• Serve hot with rice or flatbread.

This Vegan Methi Malai is creamy, aromatic, and flavorful.

Fenugreek leaves add earthiness while cashew cream provides richness.

It is perfect for a comforting vegan dinner.

A fragrant, indulgent dish ideal for weeknight or festive meals.

Vegan Karela Masala

This Vegan Karela Masala is a tangy, bitter gourd curry with bold flavors.

It combines sliced karela with onions, tomatoes, and traditional Indian spices for a healthy, flavorful dish.

Perfect for a nutritious, protein-rich vegan dinner.

Slow cooking softens the karela while spices balance the natural bitterness, creating a harmonious, flavorful curry.

Ingredients:

• 2 cups karela (bitter gourd), sliced and deseeded
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Slice karela thinly and sprinkle with salt.
• Let sit for 15 minutes to reduce bitterness, then rinse and pat dry.
• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds.
• Add chopped onions and cook until golden brown.
• Stir in garlic and ginger, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, coriander, chili powder, and salt, cooking 5–7 minutes until soft.
• Add sliced karela, mix thoroughly with spices, and cook 15–20 minutes, stirring occasionally.
• Garnish with fresh cilantro before serving.

This Vegan Karela Masala is tangy, flavorful, and nutritious.

Karela provides natural bitterness balanced with spices for depth.

It is perfect for a wholesome vegan Indian dinner.

A healthy, satisfying dish ideal for weeknight or casual meals.

Vegan Baingan Bharta with Coconut

This Vegan Baingan Bharta with Coconut is smoky, creamy, and aromatic.

It combines roasted eggplant with coconut, tomatoes, onions, and traditional Indian spices.

Perfect for a hearty, vegan dinner with rice or flatbread.

Slow roasting the eggplant enhances its smoky flavor while coconut adds smooth richness.

Ingredients:

• 2 medium eggplants
• 1/2 cup grated coconut
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Roast eggplants over an open flame or in the oven until skin chars and flesh softens.
• Peel the skin and mash the flesh thoroughly.
• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds.
• Add chopped onions and cook until golden brown.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add tomatoes, turmeric, coriander, and salt, cooking 5 minutes.
• Mix in mashed eggplant and grated coconut, stirring well.
• Cover and simmer 10 minutes to combine flavors.
• Garnish with fresh cilantro and serve hot.

This Vegan Baingan Bharta with Coconut is smoky, creamy, and flavorful.

Eggplant and coconut blend beautifully for a rich, aromatic curry.

It is perfect for a hearty vegan dinner.

A comforting, satisfying dish ideal for weeknight or festive meals.

Vegan Tandoori Vegetable Skewers

These Vegan Tandoori Vegetable Skewers are smoky, spicy, and colorful.

They combine marinated vegetables baked or grilled with traditional tandoori spices for a flavorful Indian appetizer or dinner.

Perfect for a vegan BBQ, party, or casual meal.

Slow marination allows the vegetables to absorb spices fully, creating a vibrant, aromatic dish.

Ingredients:

• 1 cup bell peppers, cut into chunks
• 1 cup zucchini, sliced
• 1 cup mushrooms
• 1 onion, cut into chunks
• 1/2 cup vegan yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika
• 1 tsp garam masala
• 1 tbsp oil
• Salt to taste

Instructions:

• In a large bowl, combine vegan yogurt, lemon juice, turmeric, cumin, coriander, paprika, garam masala, and salt to create a marinade.
• Add chopped vegetables to the marinade and toss to coat thoroughly.
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Preheat oven to 400°F (200°C) or prepare a grill.
• Thread marinated vegetables onto skewers.
• Brush with oil and bake or grill for 20–25 minutes, turning halfway, until vegetables are cooked and slightly charred.
• Serve hot with vegan mint chutney or lemon wedges.

These Vegan Tandoori Vegetable Skewers are smoky, vibrant, and flavorful.

Marinated vegetables absorb spices for a rich, aromatic taste.

They are perfect for a vegan appetizer or main course.

A colorful, satisfying dish ideal for parties, BBQs, or casual dinners

Vegan Paneer Tikka (with Tofu)

This Vegan Paneer Tikka uses firm tofu as a substitute for paneer, marinated in vibrant Indian spices.

It is smoky, flavorful, and perfect for grilling or baking.

Slow marination ensures the tofu absorbs the spices, creating a rich, aromatic dish.

Ingredients:

• 1 block firm tofu, cubed
• 1/2 cup vegan yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp paprika
• 1 tsp chili powder (optional)
• 1 tbsp oil
• Salt to taste
• 1 bell pepper, cut into chunks
• 1 onion, cut into chunks

Instructions:

• Press tofu to remove excess water and cut into cubes.
• In a large bowl, combine vegan yogurt, lemon juice, turmeric, cumin, coriander, garam masala, paprika, chili powder, salt, and oil to make the marinade.
• Add tofu cubes to the marinade, tossing gently to coat thoroughly.
• Cover and refrigerate for at least 1 hour, ideally overnight, to allow flavors to penetrate.
• Preheat oven to 400°F (200°C) or prepare a grill.
• Thread marinated tofu, bell pepper, and onion alternately onto skewers.
• Arrange skewers on a baking tray and brush lightly with oil.
• Bake or grill for 20–25 minutes, turning halfway, until tofu is lightly charred and vegetables are tender.
• Remove skewers and serve hot with vegan mint chutney or lemon wedges.

This Vegan Paneer Tikka is smoky, tangy, and packed with flavor.

Tofu absorbs the spices beautifully, creating a satisfying, protein-rich dish.

It is perfect for vegan appetizers or main course meals.

A festive, aromatic dish ideal for parties or casual dinners.

Vegan Jackfruit Curry

This Vegan Jackfruit Curry is tender, meaty, and full of Indian spices.

It uses young green jackfruit as a base, cooked in a rich, spiced tomato gravy.

Perfect for a hearty vegan main course served with rice or flatbread.

Slow cooking allows jackfruit to absorb the spices and develop a meaty texture.

Ingredients:

• 2 cups young green jackfruit, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp chili powder
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté for 30 seconds until fragrant.
• Add chopped onions and cook until golden brown.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, coriander, chili powder, and salt, cooking 5–7 minutes until tomatoes soften.
• Add chopped jackfruit and mix thoroughly with the spice mixture.
• Pour 1/2 cup water, cover, and simmer 20–25 minutes until jackfruit is tender.
• Sprinkle garam masala and mix gently.
• Garnish with fresh cilantro and serve hot.

This Vegan Jackfruit Curry is flavorful, hearty, and satisfying.

Jackfruit provides a meaty texture while spices create warmth and depth.

It is perfect for a protein-rich vegan dinner.

A comforting and aromatic dish ideal for weeknight or festive meals.

Vegan Vegetable Korma

This Vegan Vegetable Korma is creamy, rich, and mildly spiced.

It combines a variety of vegetables with a coconut-cashew-based sauce for a luxurious vegan curry.

Perfect for a festive dinner or special occasion served with rice or flatbread.

Slow cooking allows vegetables to absorb the creamy sauce, making them tender and flavorful.

Ingredients:

• 2 cups mixed vegetables (carrot, peas, beans, cauliflower)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup cashews, soaked for 4 hours
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté for 30 seconds.
• Add chopped onions and cook until golden brown.
• Stir in garlic and ginger, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes until soft.
• Blend soaked cashews with coconut milk to make a smooth sauce.
• Pour cashew-coconut sauce into the pan and stir to combine.
• Add mixed vegetables, mix thoroughly, and cover.
• Simmer for 15–20 minutes until vegetables are tender.
• Sprinkle garam masala and stir gently before serving.

This Vegan Vegetable Korma is creamy, aromatic, and flavorful.

Vegetables absorb the rich coconut-cashew sauce beautifully.

It is perfect for a comforting vegan dinner.

A luxurious, satisfying dish ideal for festive meals or weeknight dinners.

Vegan Aloo Baingan

This Vegan Aloo Baingan is a classic North Indian dish of potatoes and eggplant.

It is cooked with onions, tomatoes, and traditional spices for a hearty vegan curry.

Perfect for a flavorful dinner served with rice or flatbread.

Slow cooking allows potatoes and eggplant to absorb spices, creating a rich, cohesive dish.

Ingredients:

• 2 medium potatoes, diced
• 1 medium eggplant, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat oil in a pan over medium heat.
• Add cumin seeds and sauté 30 seconds.
• Add chopped onions and cook until golden brown.
• Stir in garlic, ginger, and green chili, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, coriander, and salt, cooking 5–7 minutes until tomatoes soften.
• Add diced potatoes and eggplant, mixing well with the spice mixture.
• Cover and cook 20–25 minutes until vegetables are tender, stirring occasionally.
• Sprinkle garam masala and mix gently.
• Garnish with fresh cilantro and serve hot.

This Vegan Aloo Baingan is hearty, flavorful, and aromatic.

Potatoes and eggplant absorb spices for a rich, satisfying dish.

It is perfect for a wholesome vegan dinner.

A comforting, traditional dish ideal for weeknight or casual meals.

Vegan Sambar

This Vegan Sambar is a tangy, spicy South Indian lentil stew.

It features lentils, tamarind, and a variety of vegetables with aromatic spices.

Perfect for a protein-rich, wholesome vegan dinner served with rice or idli.

Slow cooking allows lentils and vegetables to absorb flavors, creating a thick, aromatic stew.

Ingredients:

• 1 cup toor dal (yellow pigeon peas)
• 1 cup mixed vegetables (drumstick, carrot, beans, pumpkin)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp sambar powder
• 1 tbsp tamarind paste
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Rinse toor dal and cook in 3 cups water until soft, about 20–25 minutes.
• Heat oil in a pan over medium heat.
• Add mustard seeds and let them pop for 30 seconds.
• Add chopped onions and sauté until golden brown.
• Stir in garlic and ginger, cooking 1–2 minutes.
• Add chopped tomatoes, turmeric, sambar powder, and salt, cooking 5 minutes.
• Pour cooked dal into the pan and mix thoroughly.
• Add tamarind paste and vegetables, simmer 15–20 minutes until vegetables are tender.
• Garnish with fresh cilantro before serving.

This Vegan Sambar is tangy, spicy, and nourishing.

Lentils and vegetables provide protein and fiber while spices add warmth.

It is perfect for a wholesome vegan South Indian dinner.

A comforting, flavorful dish ideal for everyday meals or special occasions.