Celebrating Our Diversity – Vegetarian Indian Meals for a Week from Different States of India

I LOVE tasting foods from all states of India and try to incorporate them in my regular meals. Being a vegetarian, I absolutely love how every state of India has many vegetarian choices for me. I am sharing some of my favorites here but I am always looking for more recommendations. Do let me know in the comments if you have a better alternative from your state.

Here’s a week-long Indian vegetarian meal plan with dishes representing different states of India, along with a shopping list of the required ingredients.

Day 1 (Maharashtra):

Monday

Breakfast

• Misal Pav
• Sabudana Khichdi
• Poha

Lunch

• Puran Poli with Amti
• Patodi Rassa (Steamed besan pieces in gravy) with Roti

Dinner

• Masala Vangi/Bharleli vangi (Brinjal Curry) with Masala Bhat and Kadhi

Day 2 (Rajasthan):

Tuesday

Breakfast

• Pyaaz Ki Kachori
• Kalmi vada

Lunch

• Dal Baati Churma

Dinner

• Gatte Ki Sabzi with Roti

Day 3 (Gujarat):

Wednesday

Breakfast

• Dhokla

Lunch

• Undhiyu with Roti

Dinner

• Methi Thepla
• Bajra roti with Potato curry

Day 4 (Tamil Nadu):

Thursday

Breakfast

• Pongal
• Idli/Vada Sambar

Lunch

• Sambar with Rice
• Lemon Rice

Dinner

• Tomato Rice with Coconut Chutney
• Masala Dosa with Sambar

Day 5 (Punjab):

Friday

Breakfast

• Aloo Paratha with Yogurt
• Gobhi Paratha with yogurt

Lunch

• Chole Bhature/Kulche
• Punjabi Pakoda Kadhi with Roti

Dinner

• Sarson Da Saag with Makki Ki Roti
• Rajma Chawal

Day 6 (Uttar Pradesh):

Saturday

Breakfast

• Bedmi Poori with Aloo Sabzi

Lunch

• Dum Aloo with Roti
• Rassedar Aloo Badi with Roti

Dinner

• Vegetable Biryani with Mirch ka Salan

Day 7 (Sindhi Food):

Did you know that Sindhi is the only official language of India which is not associated with any state? That’s right! Sindhis don’t have a state in India but their vibrant festivals and delicious food is as much a part of India as any other culture. The meals in my house wouldn’t be complete without my favorite Sindhi dishes!

Sunday

Breakfast

• Dal Pakwaan

Lunch

• Sindhi Kadhi with Rice

Dinner

• Sindhi Sai Bhaji with Fried Potato sabzi

 

Shopping List:

Note: Adjust quantities based on the number of servings needed.

Proteins and Legumes:

• Sprouted Moong (for Misal Pav)
• Sabudana (for Sabudana Khichadi)
• Poha
• Chana dal (for Amti, Kalmi vada, Dal Pakwan, Sindhi Sai Bhaji)
• Gram flour (for Patodi, Kachori, Gatte Ki Sabzi, Dhokla, All types of Kadhi)
• Toor dal (for Sambar)
• Chickpeas (for Chole Bhature)
• Rajma/Kidney Beans
• Moong dal (Pongal)
• Urad dal (for Kalmi vada, Dhokla, Idli, Vada, Dosa)
• Optional: Ready to use Idli/Dosa batter
• Moong or urad dal vadi (for Aloo Vadi)

Grains:

• Wheat flour (for Roti, Paratha)
• Rice
• Rice flour (for Dhokla)
• Bajra Flour
• Maize Flour (for Makki Ki Roti)

Vegetables:

• Assorted vegetables (onion, tomato, eggplant/brinjal, potatoes, bell peppers, fenugreek leaves, methi leaves, cauliflower, lemon etc.)
• Spinach leaves (for Sai Bhaji)
• Drumsticks (for Sambar)
• Okra (for Bhindi, Bhindi Masala)
• Radish (for Mooli Paratha)
• Mustard greens (for Sarson Da Saag)
• Mixed vegetables (for Undhiyu)
• Tamarind (for Sambar)
• Curry leaves (for various dishes)

Spices and Herbs:

• Mustard seeds
• Cumin seeds
• Asafoetida (hing)
• Coriander powder
• Turmeric powder
• Red chili powder
• Garam masala
• Pomegranate seeds (for Kachori)
• Sambar powder (for Sambar)
• Whole spices (e.g., cardamom, cinnamon, cloves)

Dairy and Dairy Alternatives:

• Yogurt
• Kadhi Dahi (for making Maharashtrian and Punjabi Kadhi)
• Ghee (clarified butter)
• Buttermilk (for Dhokla)

Other Ingredients:

• Jaggery (for Puran Poli)
• Tamarind paste (for Sambar)
• Desiccated coconut (for Coconut Chutney)
• Baking soda (for Dhokla)
• Oil (for frying and cooking)

This meal plan offers a taste of different regional cuisines in India. Enjoy exploring the diverse flavors of Indian cuisine!