Effortless Indian Microwave Dishes

• ½ cup tur dal (split pigeon peas)
• 1 tablespoon sunflower or any neutral-flavored oil
• 1 teaspoon cumin seeds, jeera
• 1 pinch asafoetida, hing
• ¼ teaspoon finely chopped ginger
• ¾ teaspoon finely chopped garlic
• 1 green chili, finely chopped
• 2 tablespoons finely chopped onions
• ¼ teaspoon coriander powder
• ⅛ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ⅛ teaspoon red chili powder
• ¾ teaspoon salt
• 2 cups water (for cooking dal)
• ¼ cup finely chopped tomatoes
• 2 teaspoons finely chopped coriander leaves

• Wash the tur dal thoroughly and soak it in water for 1 hour. This crucial step ensures that the dal cooks evenly and becomes wonderfully tender in the microwave.
  ½ cup tur dal
• In a large microwave-safe bowl, combine the oil and cumin seeds. Place the bowl in the center of your microwave and cook for 1 ½ minutes. This step allows the cumin seeds to temper and release their fragrant aroma.
  1 tablespoon sunflower or any neutral flavoured oil, 1 teaspoon cumin seeds
• Next, add the asafoetida (hing), finely chopped ginger, garlic, and green chili to the bowl. Microwave for another 1 minute, allowing the aromatics to cook and their flavors to deepen.
  1 pinch asafoetida, ¼ teaspoon finely chopped ginger, ¾ teaspoon finely chopped garlic, 1 green chili
• Stir in the finely chopped onions and microwave for 1 ½ minutes, or until the onions turn a pale golden color, indicating they are softened and slightly caramelized.
  2 tablespoons finely chopped onions
• Add all the spice powders: coriander, cumin, turmeric, red chili, and salt. Add 2 tablespoons of water to prevent the spices from burning, mix everything well, and microwave for 1 minute to cook the spices.
  ¼ teaspoon coriander powder, ⅛ teaspoon cumin powder, ¼ teaspoon turmeric powder, ⅛ teaspoon red chilli powder, ¾ teaspoon salt, 2 cups water
• Stir in the finely chopped tomatoes and another 2 tablespoons of water. Cover the bowl with a microwave-safe lid that has holes, or use microwave-safe cling wrap with a few holes punched in. Microwave, covered, for 3 minutes until the tomatoes are well cooked and have broken down into a mushy consistency.
  ¼ cup finely chopped tomatoes
• Now, add the soaked and drained dal along with 2 cups of fresh water. Cover the bowl again and microwave for 30-40 minutes. The exact time may vary based on your microwave and the dal’s softness, so check for tenderness. Once cooked, whisk the dal well to achieve a smooth, creamy texture.
• Garnish generously with fresh coriander leaves and serve hot. This microwave Dal Tadka pairs wonderfully with steamed rice or warm rotis.
  2 teaspoons finely chopped coriander leaves

1. Soaking the dal is critical for achieving even cooking and tender results. Do not skip this step, as it softens the lentils significantly before microwaving.
2. Always cover the bowl with a microwave-safe lid with vents or cling film punctured with holes. This ensures that heat is retained, creating steam that cooks the dal faster and more efficiently.
3. The holes in the lid or cling wrap are essential. Without them, pressure can build up, causing the contents to spill over, leading to a mess and affecting the cooking process.
4. Placing your cooking bowl in the center of the microwave turntable promotes uniform heating, reducing the chances of unevenly cooked spots.
5. Microwave wattages vary. The suggested timings are based on our tested microwave. You may need to adjust cooking times slightly based on your appliance’s power level. It’s always best to check for doneness and add time incrementally.

Nutrition Information (per serving)

• 1 tablespoon sunflower or any neutral-flavored cooking oil
• ½ teaspoon jeera (cumin seeds)
• 1 cardamom pod
• 2 cloves
• ½ inch cinnamon stick
• ¼ cup finely chopped onions
• ¾ teaspoon salt, divided
• 1 ½ teaspoons ginger garlic paste
• 1 teaspoon Kashmiri chili powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ⅛ teaspoon turmeric powder
• 1 cup water, divided
• ½ cup tomato puree
• ⅛ cup curds (yogurt), whisked
• ½ cup green peas, fresh or frozen
• 100 grams paneer (Indian cottage cheese), cut into ½ inch cubes
• ⅛ teaspoon garam masala powder
• ⅛ teaspoon kasuri methi (dried fenugreek leaves)

• In a large microwave-safe bowl, combine the oil, jeera (cumin seeds), cardamom pod, cloves, and cinnamon stick. Microwave for 2 ½ minutes to temper the whole spices and release their aromatic oils.
  1 tablespoon sunflower or any neutral flavoured cooking oil, ½ teaspoon jeera, 1 cardamom, 2 cloves, ½ inch cinnamon
• Add the finely chopped onions and ¼ teaspoon of salt. Microwave for 2 ½ minutes until the onions are roasted and turn a light brown. Stir in the ginger garlic paste and microwave for an additional ½ minute. Then, add the dry spice powders – Kashmiri chili, red chili, coriander, cumin, and turmeric – along with ¼ cup of water. Mix well to form a paste. Cover the bowl with a microwave-safe lid with holes or cling wrap with punched holes, and microwave for 1 minute.
  ¼ cup finely chopped onions, ¾ teaspoon salt, 1 ½ teaspoons ginger garlic paste, 1 teaspoon kashmiri chilli powder, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ⅛ teaspoon turmeric powder, 1 cup water
• Add the tomato puree and green peas to the fragrant spice mixture. Cover the bowl and microwave for 8 minutes, allowing the peas to cook through and the tomato base to meld with the spices.
  ½ cup tomato puree, ½ cup green peas
• Stir in the whisked curds (yogurt) and ¼ cup of water. Cover the bowl once more and microwave for 4 minutes, or until you see oil separating from the masala, indicating the curry base is perfectly cooked.
  ⅛ cup curds
• Finally, add the cubed paneer, garam masala, and kasuri methi. Gently mix. Cover the bowl and microwave for a final 2 minutes to heat the paneer through and infuse all the flavors. Serve immediately with naan, roti, or rice.
  100 grams paneer, ⅛ teaspoon garam masala powder, ⅛ teaspoon kasuri methi

1. Covering your microwave-safe bowl with a lid (with holes) or cling wrap (punctured) is essential. This traps the steam, ensuring heat doesn’t escape, which significantly speeds up and evens out the cooking process.
2. The small holes in the lid or cling wrap are vital to allow steam to escape gradually. Without them, pressure can build up, causing the liquid to boil over and create a mess, while also altering the intended cooking consistency.
3. For uniform cooking, always place your bowl in the center of the microwave’s rotating turntable. This helps distribute the microwave energy evenly across the dish.
4. Microwave power levels vary between models. The cooking times provided are suggestions based on our tests. You may need to adjust these times slightly to suit your specific microwave, so it’s always good to keep an eye on the food.

Nutrition Information (per serving)

• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ½ teaspoon finely chopped garlic
• ¼ teaspoon finely chopped ginger
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ½ teaspoon amchur powder (dry mango powder)
• ½ teaspoon salt
• ½ cup potatoes, cut into ½ inch cubes, approx. 70 gms
• 1 cup cauliflower florets, approx. 120 gms
• ½ cup water divided
• 1 tablespoon finely chopped coriander leaves

• In a microwave-safe bowl, combine the oil, cumin seeds, finely chopped garlic, and ginger. Place in the center of the microwave and cook for 2 minutes. This step gently tempers the spices and aromatics.
  1 tablespoon oil, ½ teaspoon cumin seeds, ½ teaspoon finely chopped garlic, ¼ teaspoon finely chopped ginger
• Add the spice powders: coriander, red chili, turmeric, amchur, and salt. Add 2 tablespoons of water to create a moist paste and prevent the spices from burning. Mix everything well and microwave for 1 ½ minutes.
  2 teaspoons coriander powder, 1 teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon amchur powder, ½ teaspoon salt, ½ cup water divided
• Add the potato cubes and cauliflower florets to the spiced mixture along with 2 tablespoons of water. Mix everything thoroughly. Cover the bowl with a microwave-safe lid (or cling wrap with holes) and microwave for 8 minutes. After 8 minutes, give it a good toss to ensure even cooking, then re-cover and microwave for another 8 minutes, or until the vegetables are tender. Garnish with fresh coriander leaves and serve hot.
  ½ cup potatoes, 1 cup cauliflower florets, 1 tablespoon finely chopped coriander leaves

1. Covering the bowl with a microwave-safe lid or cling film (with holes) is crucial. This traps heat and steam, which significantly speeds up the cooking process and helps the vegetables become tender efficiently.
2. For the most even cooking, always ensure your cooking bowl is placed in the absolute center of your microwave’s turntable. This ensures consistent exposure to microwave energy.
3. Microwaves vary in their wattage and efficiency. The cooking times provided are general guidelines. You might need to adjust them slightly based on your specific microwave model. It’s always best to check the vegetables for doneness and add extra time in short intervals if needed.

Nutrition Information (per serving)

• ½ cup sona masoori rice
• 2 cups water

• Wash the sona masoori rice thoroughly under running water until the water runs clear. Then, soak the rice in fresh water for 30 minutes. This pre-soaking is essential for achieving evenly cooked, tender grains.
  ½ cup sona masoori rice
• After soaking, drain the rice and transfer it to a microwave-safe bowl. Add 2 cups of water. Cover the bowl with a microwave-safe lid that has vents, or use microwave-safe cling wrap with a few holes punched in. Place the bowl in the center of your microwave’s turntable and cook on high for 20-21 minutes, or until the rice is soft and fully cooked. Once done, let the rice rest, covered, for 5 minutes. Finally, fluff up the rice gently with a spoon or fork and serve immediately.
  2 cups water

1. Soaking the rice is a crucial step that ensures it cooks evenly and becomes perfectly fluffy. Without soaking, the rice may not cook through uniformly, resulting in hard or crunchy grains.
2. It is essential to cover the bowl with a microwave-safe lid (with vents) or plastic wrap (with holes). This traps steam, which not only speeds up the cooking process but also ensures the rice absorbs water efficiently and cooks thoroughly.
3. The small holes in your lid or cling wrap are important. They allow excess steam to escape, preventing the water from boiling over and creating a mess, while also maintaining optimal cooking conditions.
4. Always place the bowl in the very center of your microwave’s turntable. This ensures that the rice receives even microwave energy, leading to consistently cooked grains throughout the bowl.
5. Microwave cooking times can vary depending on the wattage of your appliance. The times suggested here are a guide; you may need to adjust them slightly to achieve perfect results with your specific microwave. Always check for doneness towards the end of the cooking time.

Nutrition Information (per serving)