Five Indian dishes that are not-so-spicy

By Dilip Suthar

1/5

Olan​

Olan is a traditional Kerala dish from South India. It primarily consists of white pumpkin (ash gourd), cowpeas, coconut milk, ginger, and curry leaves. The white pumpkin and cowpeas are simmered in coconut milk with a hint of ginger and curry leaves, creating a mild, creamy, and slightly sweet dish.

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2/5

​Dhai Bhaat​

Dahi Bhaat is a popular dish from the North Indian state of Rajasthan. It consists of rice and yogurt as the main components, along with various spices like cumin, mustard seeds, and curry leaves for tempering. Cooked rice is mixed with yogurt and seasoned with spices, creating a cooling and mildly tangy dish.

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3/5

​Idli/Dosa/Uttapam​

These South Indian dishes are popular across India. Idli and Dosa are made from fermented rice and urad dal (black gram) batter, while Uttapam uses a similar batter but is thicker and includes various toppings. Idli and Dosa are steamed or pan-fried to create soft, fluffy idlis or crispy dosas, respectively. Uttapam is a thick pancake topped with vegetables.

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4/5

Daali Thoy

Daali Thoy is a popular Konkani dish from the coastal regions of India. It mainly consists of pigeon peas (toor dal), coconut, mustard seeds, and mild spices. Pigeon peas are cooked with coconut and seasoned with a tadka (tempering) of mustard seeds, creating a mildly spiced, yet not too hot, lentil stew.

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5/5

​Dal Khichdi​

Khichdi is a comforting and wholesome dish enjoyed all over India. It's made with rice, lentils (usually moong dal), and a few mild spices like cumin and turmeric. Rice and lentils are cooked together with spices to create a one-pot dish that's easy to digest and not too spicy. It's often served with yogurt, ghee, or pickles.

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