Recipes For Healthy Life - By Nisha Gupta

 दाल मखनी और तवा नान Creamy Dal Makhani and soft butter-brushed Tawa Naan make a classic North Indian combination. This home-style recipe uses a pressure cooker for the dal and an iron tawa for the naan, so no tandoor or yeast is required. Recipe Details Preparation time: 25 minutes Dal soaking time: 8 hours or overnight Naan dough resting time: 45 minutes Cooking time: 55 minutes Servings: 4 Cuisine: North Indian and Punjabi Course: Main course Cooking method: Pressure cooker and tawa Diet: Vegetarian Dinesh Flour Mills Products Used Buy Dinesh Flour Mills Urad Sabut Dal Buy Dinesh Flour Mills Maida Ingredients for Dal Makhani 1 cup Dinesh Flour Mills Urad Sabut Dal ¼ cup rajma, optional but traditionally used 4½ cups water for pressure cooking 1 teaspoon salt 1 tablespoon cooking oil 2 tablespoons butter 1 teaspoon cumin seeds 1 bay leaf 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, blended into a purée 1 teaspoon Kashmiri red chilli powder ½ teaspoon coriander powder ¼ teaspoon garam masala 1 teaspoon kasuri methi 2 to 3 tablespoons fresh cream ½ to 1 cup hot water, for adjusting consistency Chopped coriander for garnishing Ingredients for Tawa Naan 2 cups Dinesh Flour Mills Maida ½ cup fresh curd ½ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon sugar ¾ teaspoon salt 1 tablespoon cooking oil ⅓ to ½ cup lukewarm water, as required 1 teaspoon kalonji, optional Chopped coriander or garlic, optional Butter for brushing Dry flour for rolling How to Make Dal Makhani Rinse the urad sabut dal and optional rajma thoroughly. Soak them in sufficient water for at least eight hours or overnight. Drain the soaking water before cooking. Transfer the soaked dal and rajma to a pressure cooker. Add 4½ cups of fresh water and half a teaspoon of salt. Pressure cook over medium heat for six to eight whistles. Allow the pressure to release naturally. Check the dal. It should be completely soft and should mash easily when pressed between your fingers. If it is still firm, cook for another two whistles. Lightly mash some of the cooked lentils against the side of the cooker. This helps develop the traditional creamy texture without blending the dal. Heat oil and one tablespoon of butter in a heavy pan. Add cumin seeds and the bay leaf. Let the cumin crackle. Add the finely chopped onion and cook over medium heat until light golden. Add ginger-garlic paste and cook for approximately one minute. Pour in the tomato purée. Add Kashmiri red chilli powder, coriander powder and the remaining salt. Cook the tomato masala for eight to ten minutes, stirring frequently, until it thickens and the butter begins to appear around the edges. Add the pressure-cooked dal along with its cooking liquid. Mix thoroughly. Add ½ cup of hot water and simmer uncovered over low heat for 25 to 30 minutes. Stir every few minutes to prevent the dal from sticking. Add more hot water when required. Dal Makhani should be creamy and flowing, not dry or watery. Crush the kasuri methi between your palms and add it to the dal. Add garam masala, the remaining tablespoon of butter and fresh cream. Simmer for another five minutes. Taste and adjust the salt. Garnish with a small cream swirl, butter and chopped coriander. How to Make Tawa Naan Without Yeast Combine maida, baking powder, baking soda, sugar and salt in a mixing bowl. Add curd and oil. Mix with your fingers until the flour resembles soft crumbs. Add lukewarm water gradually and knead into a soft, slightly sticky dough. Knead for five to six minutes. Apply a little oil over the dough, cover it and rest for 45 minutes. Divide the rested dough into six equal portions. Shape each portion into a smooth ball. Heat a heavy iron tawa over medium-high heat. Avoid using a non-stick tawa if you plan to invert it over a flame. Dust one dough ball lightly with flour and roll it into an oval or teardrop shape. Sprinkle kalonji, chopped coriander or garlic over the naan. Roll gently once more so the toppings stick. Apply water generously on the plain underside of the naan. Place the naan on the hot iron tawa with the wet side facing down. The water helps the naan stick to the tawa. Cook until bubbles form and the underside develops golden spots. Carefully invert the iron tawa over a low gas flame. Roast the top until puffed with light brown and charred spots. Turn the tawa upright and remove the naan with a flat spatula. Brush immediately with butter. Repeat with the remaining dough. If using a flat or non-stick pan, do not invert it. Simply flip the naan and cook the second side directly on the pan. Serving Suggestions Serve Dal Makhani and Tawa Naan hot with: Red onion rings Lemon wedges Green chillies Cucumber salad Mint chutney Plain curd Cooking Tips Overnight soaking is important because whole urad takes time to soften. Do not blend the cooked dal. Light mashing keeps its traditional texture. Slow simmering after pressure cooking develops a deeper flavour and creamy consistency. Add only hot water while simmering. Cold water can interrupt the cooking process. Keep the naan dough soft. A stiff dough produces dense naan. Brush naan with butter immediately after cooking. Start preparing the naan dough while the dal is cooking to save time. Cream may be reduced or omitted for a simpler home-style version. Storage Instructions Refrigerate leftover Dal Makhani in a covered container and use within two days. It thickens after cooling, so add a little water while reheating. Tawa Naan tastes best when freshly cooked. If required, wrap leftover naan in foil, refrigerate and reheat briefly on a covered tawa. Frequently Asked Questions Can Dal Makhani be made without rajma? Yes. It can be prepared entirely with urad sabut dal. Rajma is traditionally added in a smaller quantity but is not essential. Can Tawa Naan be made without yeast? Yes. This recipe uses curd, baking powder and baking soda instead of yeast. Why is my Dal Makhani not creamy? The urad may need more pressure cooking or simmering. Cook it until completely soft, mash a small portion and simmer the finished dal over low heat. Can I make naan without inverting the tawa? Yes. Cook one side until bubbles appear, flip the naan and cook the other side directly on the pan. Social Hashtags #DalMakhani #TawaNaan #ButterNaan #PunjabiFood #NorthIndianFood #IndianHomeCooking #UradDal #NaanRecipe #NoYeastNaan #DineshFlourMills

 दाल फुल्का Dal Phulka is one of the most familiar everyday meals prepared in North Indian homes. This recipe pairs smooth Arhar Dal with a simple garlic-cumin tadka and thin, soft wheat phulkas served straight from the tawa. Prepare it using Dinesh Flour Mills Arhar Dal Choti Dana and Dinesh Flour Mills MP Sharbati Atta. Recipe Information Preparation time: 15 minutes Dough resting time: 20 minutes Cooking time: 35 minutes Total time: Approximately 55 minutes Servings: 4 Cuisine: North Indian Course: Lunch or dinner Diet: Vegetarian Yield: 8 thin phulkas Dinesh Flour Mills Products Used 1 cup or approximately 200 g Arhar Dal Choti Dana 2 cups or approximately 250 g MP Sharbati Atta Ingredients for Arhar Dal 1 cup Dinesh Flour Mills Arhar Dal Choti Dana 3 cups water 1 medium tomato, chopped 1 green chilli, slit ½ tsp turmeric powder Salt to taste Hot water as required 2 tbsp fresh coriander, chopped Ingredients for the Dal Tadka 1½ tbsp ghee or cooking oil 1 tsp cumin seeds One pinch asafoetida 4 garlic cloves, thinly sliced 1 or 2 dried red chillies ¼ tsp Kashmiri red chilli powder Ingredients for Thin Phulkas 2 cups Dinesh Flour Mills MP Sharbati Atta Approximately ¾ cup water ¼ tsp salt, optional Dry atta for rolling A little ghee for serving, optional How to Cook Arhar Dal Rinse the Arhar Dal two or three times until the water is mostly clear. Soak it for 20 minutes if time allows. Drain before cooking. Add the dal to a pressure cooker with three cups of water, chopped tomato, green chilli and turmeric powder. Pressure-cook over medium heat for approximately three to four whistles, or until the dal is completely soft. Allow the pressure to release naturally. Open the cooker and whisk the dal gently until it reaches a smooth consistency. Add salt and a little hot water if the dal is too thick. Simmer over low heat for five minutes. Prepare the Garlic-Cumin Tadka Heat ghee or oil in a small tadka pan. Add cumin seeds and allow them to crackle. Add asafoetida, sliced garlic and dried red chillies. Cook over low heat until the garlic becomes lightly golden. Do not let it burn. Switch off the heat and add Kashmiri red chilli powder. Immediately pour the hot tadka over the cooked dal. Add chopped coriander and cover the pan for two minutes so the tadka aroma settles into the dal. How to Make Thin and Soft Phulkas Place MP Sharbati Atta and optional salt in a wide mixing bowl. Add water gradually while bringing the flour together. Knead for eight to ten minutes until the dough becomes smooth, soft and pliable. The dough should feel soft but should not stick heavily to your fingers. Cover with a damp cloth and rest for 20 minutes. Knead briefly again and divide the dough into eight equal portions. Roll each portion into a smooth ball. Lightly dust it with dry atta. Roll it evenly into a thin circle approximately 14 to 15 cm wide. Keep the centre and edges equally thin. Heat a tawa over medium-high heat. Place one rolled phulka on the hot surface. When small bubbles appear, turn it over. Cook the second side until light brown spots begin forming. Turn again and gently press around the edges with a clean cloth or spatula. The phulka should inflate naturally. If using a gas flame, transfer the partly cooked phulka directly over a low flame for a few seconds until it puffs. Use tongs and supervise it continuously. Remove immediately and keep covered in a clean kitchen cloth. Apply a little ghee only if desired. Serving Suggestion Serve the hot Arhar Dal with freshly prepared phulkas. Add a seasonal dry sabzi, onion rings, lemon, green chilli and pickle for a traditional everyday North Indian plate. Important Cooking Tips Cook the dal until completely soft before whisking. Add hot water, not cold water, when adjusting the consistency. Keep the tadka flame low after adding garlic because thin slices brown quickly. Resting the dough makes it easier to roll. Do not make the dough stiff. A medium-soft dough gives more flexible phulkas. Roll each phulka evenly. A thick centre or thick edges can prevent proper puffing. The tawa should be properly hot before the first phulka is placed. Do not overcook the phulkas because they can become dry. Keep cooked phulkas covered until serving. Storage and Reheating Refrigerate cooled dal in an airtight container. Add a little water while reheating because dal thickens after resting. Phulkas are best served fresh, but leftovers can be wrapped in a clean cloth and stored in a covered container for a short period. Purchase the Ingredients Order Dinesh Flour Mills Arhar Dal Choti Dana for the dal and Dinesh Flour Mills MP Sharbati Atta for thin, freshly cooked phulkas.