Vegan Salad Nicoise

After all the Thanksgiving feasting we needed something lighter and vegan for a refreshing change. Vegan foods sometimes get a bad rap. But this delicious Vegan Nicoise Salad takes it to the next level with plant goodness. It can be ready within an hour and it can be served as side or main dish. Healthy eating doesn't have to be boring or tasteless. So I love to get crafty in the kitchen. I often prepare variety of salads with different veggies, chicken and seafood as a meal that look fancy yet healthy and easy to make. This roasted veggies my teen boy loves to savor without any fuss. 

Kalier Dal/White Lentil Stew

Kalier Dal/White Lentil Stew is the most favorite lentil for West Bengal people anytime of the year alongside with potato-poppy seeds curry. This simple combo is a delicacy for them. On the other hand, for the Baagal folks (people from Bangladesh(erstwhile East Bengal) this lentil is not that popular and they make it bit differently. My mother served this lentil either with any veggie fritters or with Chola-Matordaler Bora. This is very wholesome summertime comfort meal in Bengali households.

Mushur Dal & Chola-Mator Daler Bora/Red Lentil Fritters & Husked Black Chickpeas-Yellow Split Peas Fritters

Lentil fritters and Lentil Curry with plain steamed rice is a soulful combo in Bengali households. They are so tasty and they only require minimum pantry ingredients, yet full of crispy-crunchy deliciousness. There are lots of variations but these two types of fritters are very popular for most Bengali households. They can be served as starter with tea and puffed rice too.

Spicy Chickpea Curry/Choley Masala

This Chickpea Curry is easy, hearty and filling dish with full of spicy curry flavor without making it too spicy served as a wholesome meal with simple Indian flat bread for lunch or dinner. It’s easy to prepare with simple pantry ingredients. Chickpeas is a great source of plant protein, fiber,vitamin and iron. I like preparing the beans at home. It's time consuming but it's worth the effort. I soak overnight and boil it in a pressure cooker until 2-3 whistles instead of boiling in a pan that takes way longer time to cook. 

Medu Vada/Sambar Vada

Famous South Indian doughnut shaped Medu vada also known as Sambar Vada, crispy on the outside, soft fluffy on the inside is one of the breakfast staples served with Sambar and  special chutneys. These fritters are made from soaked white lentil paste and some herb and spices. I never failed making these fritters. Only challenging part is making a hole in the center of the fritter. I am sharing three easy tips that I learned over the years. If it is still difficult to shape like a doughnut just make regular fritter. Try your best and if it is not perfect looking Medu Vada they will still be very tasty fritters. I make three flavorful super easy chutneys great for Medu Vada, Dosa, Idli, Uttapam and Paniyaram. 

South Indian Sambar

A bowl of Sambar  goes best with Idli, Medu Vada, Dosa, rice etc. This delicious slightly tangy South Indian lentil and vegetable stew recipe varies in different regions of South Indian households. Traditionally it's made with split pigeon peas also known as toor dal or arhor dal. Popular vegetable choice for Sambar is moringa drumstick, carrots, squash, shallots, eggplant, green beans etc. A special spice mix called sambar masala and tamarind pulp give the Sambar a unique South Indian sour flavor and finishing with 2nd time tempering adds wonderful aroma to Sambar.  Here is my version of the Sambar  recipe using opo squash, chopped onion, and green beans. 

Mung Bean and Green Papaya Stew(Pepe Diye Mung Dal)

Mung beans and green papaya is a very healthy yet delicious combination. This plant based stew is full of protein, vitamin and fiber. All you need for this refreshing stew, is steamed rice and you can indulge in deep fried shoestring potatoes once in a while as a side. It's a simple pleasure of delicious comfort meal any time of the year.

Green Papaya, Chickpeas and Potato Curry

Green Papaya, Chickpea and Potato Curry(Pepe, Kabulichola, Alu diye Torkari) is another simple Bengali veg recipe without onion and garlic is savored with rice or Indian flat bread(roti). This plant based curry is hearty, low fat and full of nutrients. Chickpeas add good source of protein and fiber in this curry. Its delicious broth with coconut milk, tomato and aromatic spices gives this curry a wonderful texture, flavor, color and great taste. I use dried chickpeas instead of canned version for better texture and natural flavor. 

Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew

We had a fabulous food and fun filled Thanksgiving week, with endless festive food, meeting friends and shopping. After consuming little too much Thanksgiving inspired savory and sweet treats, all we wanted to have a light, plant based meal to soothe our tummy. I made this Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew for last night's supper. This comforting, lightly spiced stew is made with yellow split peas,  yellow mung beans and some veggies, mostly sweet pumpkin, green beans and green peas served over brown rice. It's a delicious vegan stew packed with plant based protein, fiber and other nutrients.