Simple Indian Recipes for COVID Times

The Indian way of living is easy and requires minimal things. Indian pantry staples can last for months, and the recipes below are easy to follow and can be tempered to individual tastes.

Moong Dal / Masoor Dal

Among all dals and lentils, moong and masoor take the least time to cook — both can be made on a stovetop, no pressure cooker needed.

Ingredients: 1 cup masoor or moong dal, salt, pepper, ghee or extra-virgin olive oil, turmeric. (1 cup serves about 4.)

1. Wash the dal thoroughly.
2. Put 1 cup of dal with 4 cups of water to boil on the stovetop.
3. Add salt and turmeric.
4. Once it starts boiling, reduce to medium heat and simmer — the dal should be ready in 12–15 minutes and look mushy.
5. Pour into bowls; add ghee or olive oil and pepper. Add any flavorings you like — pesto, cheese, paprika, Cajun seasoning, chopped onion or tomato.

Rice Congee

Extremely simple to make — an ideal comfort food, and gentle on the stomach.

Ingredients: Rice (any kind), ghee or extra-virgin olive oil, salt, water.

1. Wash the rice thoroughly.
2. Put 2 cups of rice with 8 cups of water to boil.
3. Once boiling, reduce to medium heat and simmer.
4. Wait until it turns mushy with a soupy consistency.
5. Add salt, pepper, ghee or olive oil — or any flavoring you like.

Originally published March 2020.