Varan Bhaat (Maharashtrian Dal Rice)
Simple, soothing Maharashtrian toor dal with turmeric and asafoetida, served over steamed rice with ghee and lemon. Ready in about 35 minutes.
Recipe Collection
Indian Kitchen Basics
The chutneys and pickles every Indian kitchen relies on: coconut, green, tamarind, peanut and tomato chutney, a quick lime pickle and masala papad. Each one takes minutes and includes swaps for cooks outside India.
Pitla (Maharashtrian Gram Flour Curry)
Thick, creamy Maharashtrian gram flour curry with mustard seeds, curry leaves, onion and garlic. A 20-minute pantry dinner, naturally vegan and gluten-free.
Green Chilli Thecha (Maharashtrian Chutney)
Fiery, rustic Maharashtrian chutney of blistered green chillies and garlic pounded with roasted peanuts and coriander. Ready in 15 minutes.
Quick Lime Pickle (Instant Nimbu Achar)
Salty, sour and spicy Indian lime pickle made the quick way: limes are simmered until soft, then mixed with chilli, turmeric, mustard and fenugreek. Ready to eat the next day.
Tomato Chutney (South Indian Style)
Tangy, spicy South Indian tomato chutney cooked with garlic, dried red chilli and lentils, blended smooth and finished with a mustard seed tempering. Ready in about 25 minutes.
Peanut Chutney
Thick, nutty South Indian peanut chutney with dried red chilli, garlic and tamarind, finished with a mustard seed and curry leaf tempering. Ready in about 12 minutes.
Masala Papad
Crisp roasted papads topped with onion, tomato, green chilli, coriander and chaat masala. Roast on a flame, in the microwave or in an air fryer.
Tamarind Chutney (Imli Chutney)
Sweet and tangy tamarind and jaggery chutney with roasted cumin and ginger. Makes a jar that keeps for up to 1 month in the fridge.
Green Chutney (Mint and Coriander)
Fresh, zingy mint and coriander chutney with green chilli and lemon. No cooking, ready in 10 minutes, and it freezes well.
Coconut Chutney
Creamy South Indian coconut chutney with green chilli and ginger, finished with a mustard seed and curry leaf tempering. Ready in about 13 minutes.