Here are some simple Jain recipes you can easily make at home. All are:

• Completely vegetarian
• Without onion, garlic, or root vegetables (no potato, carrot, onion, garlic, beet, radish, etc.)

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1. Simple Jain Moong Dal Khichdi

Ingredients (2–3 people)

• ½ cup yellow moong dal (split)
• ½ cup rice
• 2–3 green chillies (whole or slit)
• ½ tsp cumin seeds (jeera)
• ¼ tsp asafoetida (hing – ensure it’s pure, not mixed with wheat)
• ½ tsp turmeric powder
• 1–2 tbsp ghee or oil
• Salt to taste
• Water (about 3–4 cups)

Method

1. Wash rice and moong dal together and soak for 15–20 minutes (optional, but cooks faster).
2. In a pressure cooker or thick pan, heat ghee/oil.
3. Add cumin seeds; when they crackle, add hing and green chillies.
4. Add turmeric, then add soaked rice+dal and salt. Mix well.
5. Add water (more water = softer khichdi).
6. Pressure cook for 2–3 whistles, or cook in a pan till both rice and dal are soft.
7. Serve hot. You can add a little ghee on top while serving.

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2. Jain Tendli / Turiya / Bhindi Shaak (choose any one vegetable)

Ingredients

• 250 g ivy gourd (tendli) / ridge gourd (turiya) / lady’s finger (bhindi), chopped
• 2 tbsp oil
• ½ tsp mustard seeds (rai) – optional
• ½ tsp cumin seeds (jeera)
• ¼ tsp asafoetida (hing)
• ½ tsp turmeric powder
• 1–2 tsp coriander powder (dhania)
• ½–1 tsp red chilli powder or green chilli paste
• Salt to taste
• A little lemon juice or amchur (dry mango powder) for sourness
• Coriander leaves (optional)

Method

1. Heat oil in a pan.
2. Add mustard seeds (if using), then cumin seeds. When they splutter, add hing.
3. Add chopped vegetable, turmeric, chilli, coriander powder and salt. Mix well.
4. Cover and cook on low flame till the vegetable becomes soft. Stir sometimes so it doesn’t burn.
5. When done, switch off gas and add lemon juice or amchur.
6. Garnish with coriander and serve with roti or rice.

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3. Sukhdi (Very Easy Jain Sweet)

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• ½ cup ghee
• ½–¾ cup grated jaggery (gud), as per sweetness needed
• ½ tsp cardamom powder (elaichi)
• Chopped nuts (almonds/pistachios) – optional

Method

1. Grease a thali or small tray and keep ready.
2. Heat ghee in a pan on low flame.
3. Add wheat flour and roast on low–medium flame, stirring constantly, till it becomes golden and gives a nice aroma.
4. Switch off the gas (very important so jaggery doesn’t burn).
5. Add grated jaggery and cardamom powder. Mix quickly; the heat of the flour will melt the jaggery.
6. Immediately spread the mixture on the greased plate and level it.
7. Sprinkle nuts on top and press lightly.
8. When warm, cut into squares. Let it cool and then serve.

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4. Very Simple Jain Kadhi

Ingredients

• 1 cup curd (slightly sour is good)
• 2 tbsp besan (gram flour)
• 2–3 cups water
• 1–2 green chillies, slit
• ½ tsp grated ginger (optional, if your family takes ginger)
• ½ tsp cumin seeds
• ½ tsp mustard seeds (optional)
• ¼ tsp asafoetida (hing)
• ½ tsp turmeric powder
• Salt and a pinch of sugar or jaggery (optional)
• 1 tbsp ghee or oil

Method

1. In a bowl, whisk curd and besan till smooth. Add water slowly and mix well so there are no lumps.
2. Add turmeric, salt, and a little sugar/jaggery.
3. In a pan, heat ghee/oil. Add mustard seeds (if using), cumin seeds, then hing, green chillies and ginger.
4. Pour in the curd–besan mixture, stirring constantly at first so it doesn’t split.
5. Cook on low–medium flame for 10–15 minutes till it boils and slightly thickens.
6. Serve hot with khichdi or rice.

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These are all basic “everyday” Jain-style dishes. If you tell me what kind of food you like (snacks, sweets, full meal, kids’ recipes, etc.), I can share more specific Jain recipes in that line.