24 green gram recipes

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

This is the other dhal we made yesterday, when the cooking was close to the end, added some spinach that was cooked with garlic, dried hot chili peppers and mustard seeds, which gave the dhal extra zing and tang, another delicious dhal recipe, of course another good recipe that you can serve with naan bread and raita :)

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Fruit and cabbage salad with oranges, apples, grapes, and shredded cabbage in a whipped cream mayonnaise dressing. A sweet, creamy no-cook side salad ready in 15 minutes.

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.

Keema matar is a North Indian ground beef and pea curry simmered with garam masala, turmeric, ginger, and tomatoes. A weeknight curry that builds deep flavor in under an hour.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.

Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.

Indian chickpeas simmered with cinnamon, cloves, ginger, green chili, and garam masala in their own cooking liquid. A fragrant vegan chana dish served hot or cold.

Golden cauliflower stir-fried in ghee with mustard seeds, cumin, green chilis, and turmeric, then braised with fresh tomatoes and finished with garam masala. Authentic Indian vegetarian cooking in 30 minutes.

Spinach and potato koftas spiced with garam masala, turmeric, and amchoor, rolled in coconut and deep-fried until golden, then simmered in curry gravy. A classic Indian vegetarian dish.

Punjabi masala brinjals: eggplants scored and stuffed with cumin, pomegranate seeds, garam masala, and turmeric, then braised in a spiced tomato-ginger sauce until tender.

Aloo matar rasedaar: North Indian potato and pea curry in a thin tomato gravy with garam masala, ghee, and warming whole spices. The 25-minute weeknight vegetarian comfort dish.

Quick curried chicken with apples, grapes, raisins, and yogurt over rice, topped with peanuts. A fruity, aromatic weeknight curry ready in 35 minutes.