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1. Masoor Dal Tadka (No-Ghee Version)

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 3

Intro:-A comforting red lentil curry cooked without ghee or cream. Flavored with cumin, garlic, and turmeric – this protein-rich dish pairs perfectly with steamed rice or roti.

Instructions:

1. Rinse masoor dal and boil with turmeric and water until soft.
2. In a pan, heat oil. Add cumin, garlic, and chopped onion. Sauté till golden.
3. Add tomatoes, chili powder, salt. Cook till soft.
4. Add this tadka to the boiled dal. Simmer 5 minutes.
5. Garnish with coriander and serve with rice or roti.

2. Vegan Bhindi Masala

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 2

Intro:-This dry-style okra stir-fry is sautéed in mustard oil with tomatoes, onions, and masalas – completely plant-based, without curd or cream.

Instructions:

1. Wash, dry, and slice bhindi.
2. Heat oil, add cumin seeds, onions. Sauté till soft.
3. Add tomatoes, turmeric, chili. Cook till oil separates.
4. Add bhindi, salt, cover and cook for 10–12 minutes on low heat.
5. Finish with garam masala. Serve hot.

3.Tofu Palak (Spinach Tofu Curry)

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 3

Intro:-A twist on classic palak paneer, made with tofu instead of paneer. Smooth spinach curry blended with spices, cashews, and plant-based milk.

Instructions:

1. Fry tofu cubes until golden. Set aside.
2. In a pan, heat oil, add cumin, garlic, ginger, onion.
3. Add tomatoes, cook till soft. Add spinach puree, salt, and masalas.
4. Add tofu, plant milk, simmer 5–7 mins. Serve with rice or millet rotis.