At Mango Pickle, an Indian bistro in Chicago, chef-owner Paolillo puts a modern spin on traditional dishes, focusing on menu items that highlight vegetables and legumes. Here, she pairs autumn vegetables such as acorn squash and eggplant with several varieties of dal or lentils and a small amount of lamb. The ingredients are combined in a clay pot or braiser, seasoned with savory spices and cooked low and slow until everything is tender and infused with flavor.

See recipe.