Vegan Masala
Vegan Indian Recipes
Browse comforting curries, dals, rice dishes, flatbreads, snacks and sweet vegan Indian recipes written for real home cooking.
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17 recipes
150 minSambar
Toor dal and vegetables simmer into a substantial sambar, finished with a fragrant ground masala and mustard-seed tarka.
150 minTarka dal
Chana dal simmered until creamy, then folded through a tomato, cumin and chilli tarka for a deeply comforting bowl.
90 minVegetable dhansak
Red lentils, roasted sweet potato and cauliflower make a thick vegetable dhansak balanced with tomato and warming spice.
90 minCoconut dal with kidney beans
Earthy lentils and kidney beans simmer with coconut and warm spice in this substantial dal. It is creamy without feeling heavy and robust enough to anchor a simple supper.
70 minDhal with Caraway Aubergine
Creamy red lentil dal meets caramelised aubergine scented with caraway in this richly textured bowl. Lemon cuts through the softness and keeps the final spoonful as lively as the first.
150 minSlow cooker dal
Yellow split peas, tomato and warm spices cook slowly into a thick, soothing dal. The hands-off method gives the lentils time to soften and the seasoning time to become beautifully settled.
15 minCoconut Chutney Recipe
Fresh coconut, roasted chana dal and green chilli blend into a cool, creamy chutney, finished with sizzling mustard seeds and curry leaves. It is the classic partner for dosa, idli and vada.
20 minPeanut Chutney Recipe | Groundnut Chutney
Roasted peanuts, chana dal and chilli blend into a creamy South Indian chutney with real savoury depth. Spoon it beside dosa or idli, then add a fragrant mustard-seed tempering.
45 minSpicy Lentil Bean Stew
Red lentils and white beans thicken this coconut-rich stew, while North Indian spices and chilli bring warmth. It sits somewhere between dal and soup—and is deeply comforting either way.
30 minDosa Recipe
A properly fermented rice-and-lentil batter makes dosas crisp at the edges, lacy across the centre and faintly tangy. Serve them straight from the pan with sambar and fresh chutney.
20 minJeera Rice Recipe
Jeera rice perfumes fluffy basmati with cumin seeds, whole spices and a little ghee-style richness. Its restraint is precisely why it sits so beautifully beside a bold curry or dal.
30 minSoft Whole Wheat Chapati
These soft whole-wheat chapatis puff on a hot pan and stay tender enough to fold around curry or dal. A short ingredient list and a well-rested dough are all you need.
30 minVegan roti chapati
These everyday vegan rotis are soft, supple and made with whole-wheat flour, water and a little practice. Cooked on a hot tawa, they are the natural companion to dal, sabzi and curry.
30 minBombay Aloo
Bombay aloo coats fluffy potatoes in a punchy tomato masala with mustard seed, cumin and chilli. It is bold, tangy and just as welcome beside dal as it is tucked into a chapati.
30 minSaag Aloo
Saag aloo folds tender potatoes through warmly spiced greens with garlic, tomato and garam masala. It is earthy, nourishing and just as happy beside dal as it is filling a warm roti.
25 minCreamy Red Lentil Dahl
Red lentils melt into a creamy dal brightened with tomato, ginger and a fragrant spiced tempering. It is economical, nourishing and one of the most comforting bowls I know how to make.
30 minPressure Cooker Whole Moong Dal
Whole green moong becomes creamy and deeply savoury in the pressure cooker while keeping just enough texture. A fragrant tadka turns this humble dal into a satisfying meal.
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