Dal

This spinach-packed dal is the lifesaving dinner for nights when we’re strapped for time but still crave something deeply cozy.

This iconic Gujarati dish is sweet with jaggery, spicy with green chiles, and sour with lime juice. And it’s exactly what you’d eat if you walked into Tailor chef Vivek Surti’s mother’s house in India.

The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.

This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables.

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.