Everyday ingredients.
Favourite family meals.

What you’ll need

• 1 cup toor (arhar) dal, rinsed
• 3 cups water, plus more as needed
• ½ tsp turmeric and salt to taste
• 1 tbsp ghee or oil
• 1 tsp cumin seeds
• 3 garlic cloves, chopped
• 1 small tomato, chopped
• ½ tsp red chilli powder, optional

How to make it

1. Add the rinsed dal, water and turmeric to a saucepan. Bring to a boil, then simmer partly covered until completely soft, about 30–40 minutes. Add hot water as needed and stir occasionally.
2. Mash the cooked dal lightly and season with salt. Adjust with hot water to your preferred consistency.
3. Heat the ghee or oil in a small pan. Add cumin, then garlic. When fragrant, add the tomato and cook until soft. Add chilli powder if using, stir briefly, and take off the heat.
4. Pour the tempering into the dal, stir and simmer for 2 minutes. Serve hot with rice or roti.

What you’ll need

• 150 g macaroni
• 1 tbsp oil
• 1 small onion, chopped
• 1 tomato, chopped
• 1 cup chopped mixed vegetables
• ¼ tsp turmeric
• ½ tsp cumin powder
• Salt and chilli powder to taste

How to make it

1. Cook the macaroni following the instructions on its pack. Drain and reserve a little cooking water.
2. Heat the oil. Add onion and cook until softened. Add the vegetables and a splash of water; cover and cook until tender.
3. Add tomato, turmeric, cumin powder, salt and chilli. Cook until the tomato softens.
4. Add the cooked macaroni and toss well. Add a little reserved water if dry, heat through and serve.

What you’ll need

• ½ cup sewai (vermicelli)
• 500 ml milk
• 1 tsp ghee
• 2–3 tbsp sugar, to taste
• ¼ tsp ground cardamom
• Chopped nuts for serving, optional

How to make it

1. Heat the ghee over a low heat. Add the sewai and stir until lightly golden. If it is pre-roasted, stir for only a minute.
2. Add the milk carefully and bring to a gentle simmer. Stir frequently so it does not catch at the bottom.
3. Cook until the sewai is tender, following the timing on the pack. Add a little more milk if needed.
4. Stir in sugar and cardamom. Simmer for another 2 minutes. Serve warm, with optional nuts.