Indian

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

In this Instant Pot konkani lobia, tangy tamarind-sauced black-eyed peas are accentuated with pieces of zucchini and butternut squash.

In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.

This easy okra and potato sabzi is a perfect accompaniment for dal and chapati.

This urad dal recipe comes out quite thick, which is why it’s usually served with flatbreads such as naan or chapati rather than rice.

If you can find fresh jackfruit, feel free to use it instead of the canned version in this vegan jackfruit curry.

Serve this fenugreek-flavored Indian chicken dish with its beautiful orange-red gravy for a party.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

This crispy fried bread is the perfect accompaniment to scoop up gravies and vegetable dishes in a thali.

Fresh corn is the star of this cooling raita, which serves as a palate cleanser between bites of spicier dishes.

A double dose of dairy—milk and condensed milk—makes this dessert extra creamy.

This meatless dish is luxurious to eat.

No Indian pantry is complete without a batch of homemade garam masala. This fragrant version combines mainstays like cinnamon, cardamom, and nutmeg with rosebuds, cumin, bay leaves, and more.

Sheer korma is a traditional dessert of milk, nuts, and vermicelli that’s served on the morning of Eid in many Indian households.

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.