Recipes For Healthy Life - By Nisha Gupta

काला चना मसाला और जीरा राइस Kala Chana Masala is a thick North Indian curry prepared with soaked black chana and an onion-tomato masala. Jeera rice makes it a complete, satisfying home-style meal. Preparation time: 20 minutesSoaking time: 8 hoursCooking time: 45 minutesServings: 4 Buy Dinesh Flour Mills Products Used Black Chana Best Basmati Rice Garam Masala Jeera Ingredients For Kala Chana Masala 1 cup Dinesh Flour Mills Black Chana 3 cups water Salt to taste 2 tablespoons oil or ghee 1 teaspoon jeera One pinch of hing 1 bay leaf 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 tomatoes, pureed ¼ teaspoon haldi powder 1 teaspoon dhaniya powder ½ teaspoon red chilli powder 1 teaspoon chana masala ½ teaspoon Dinesh Flour Mills Garam Masala ½ teaspoon amchur powder Fresh coriander For Jeera Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water 1 tablespoon ghee 1 teaspoon jeera Salt to taste Method Wash and soak the kala chana overnight. Drain and add fresh water and salt. Pressure-cook for 6 to 8 whistles or until tender. Heat oil or ghee in a kadai. Add jeera, hing and bay leaf. Add onion and cook until golden. Add ginger-garlic paste and cook briefly. Add tomato puree, haldi, dhaniya powder, red chilli powder and chana masala. Cook until the masala thickens. Add the boiled kala chana with some cooking liquid. Simmer for 10 minutes, lightly crushing a few chickpeas to thicken the gravy. Add garam masala, amchur and coriander. Rinse and soak the rice for 20 minutes. Heat ghee in a saucepan and add jeera. Add drained rice, water and salt. Cover and cook until the water is absorbed. Rest for 5 minutes and fluff gently. Serve Kala Chana Masala with Jeera Rice.

लाल मसूर दाल चावल Lal Masoor Dal Chawal is a quick, home-style combination made with red masoor dal, a simple ghee tadka and fluffy basmati rice. It works well for everyday lunch or dinner. Preparation time: 10 minutesCooking time: 30 minutesServings: 4Cuisine: North IndianCourse: Main course Buy Dinesh Flour Mills Products Used Lal Malka Red Masoor Dal Best Basmati Rice A2 Gir Cow Bilona Ghee Jeera Ingredients For Lal Masoor Dal 1 cup Dinesh Flour Mills Lal Malka Dal 3 cups water ¼ teaspoon haldi powder Salt to taste 1 tablespoon ghee 1 teaspoon jeera One pinch of hing 4 garlic cloves, sliced 1 small onion, chopped 1 medium tomato, chopped 1 green chilli, slit ½ teaspoon red chilli powder Fresh coriander For Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water ½ teaspoon salt 1 teaspoon ghee, optional Method Rinse the masoor dal thoroughly. Add dal, water, haldi and salt to a pressure cooker. Cook for 2 to 3 whistles. Allow the pressure to release naturally and stir the cooked dal. Heat ghee in a small pan. Add jeera, hing and sliced garlic. Add onion and cook until lightly golden. Add tomato, green chilli and red chilli powder. Cook until the tomato becomes soft. Pour the tempering over the dal and simmer for 3 minutes. Garnish with fresh coriander. Rinse and soak the basmati rice for 20 minutes. Drain and cook it with water, salt and optional ghee. Rest the cooked rice for 5 minutes before fluffing. Serve the hot dal with basmati rice. Useful Tips Masoor dal cooks quickly, so avoid excessive pressure cooking. Add hot water if the dal becomes too thick. Rest the rice before fluffing to help preserve the grains. Add the garlic tadka immediately before serving for a stronger aroma.

लोबिया मसाला चावल Lobia Masala Chawal combines black-eyed peas cooked in a simple onion-tomato gravy with fluffy basmati rice. This pressure-cooker recipe is suitable for a regular family meal. Preparation time: 15 minutesSoaking time: 4 hoursCooking time: 40 minutesServings: 4 Buy Dinesh Flour Mills Products Used White Lobia Best Basmati Rice Kitchen King Masala Ingredients For Lobia Masala 1 cup Dinesh Flour Mills White Lobia 3 cups water Salt to taste 2 tablespoons oil or ghee 1 teaspoon jeera One pinch of hing 1 onion, finely chopped 1 tablespoon ginger-garlic paste 2 tomatoes, pureed ¼ teaspoon haldi powder 1 teaspoon dhaniya powder ½ teaspoon red chilli powder 1 teaspoon Dinesh Flour Mills Kitchen King Masala ½ teaspoon garam masala Fresh coriander For Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water Salt to taste 1 teaspoon ghee, optional Method Wash and soak the lobia for approximately 4 hours. Drain and pressure-cook it with fresh water and salt for 4 to 5 whistles. Heat oil or ghee in a kadai. Add jeera and hing. Add onion and cook until golden. Add ginger-garlic paste and cook for one minute. Add tomato puree, haldi, dhaniya powder and red chilli powder. Cook until the masala thickens. Add Kitchen King Masala and the cooked lobia. Simmer for 8 to 10 minutes. Add garam masala and fresh coriander. Rinse and soak the rice for 20 minutes. Cook it with water, salt and optional ghee. Rest the rice for 5 minutes before fluffing. Serve the Lobia Masala with rice, sliced onion and lemon.

उड़द छिलका दाल और जीरा राइस Urad Chilka Dal has a distinctive rustic texture and pairs naturally with a simple cumin tempering. Serve it with jeera rice for an easy North Indian meal. Preparation time: 15 minutesSoaking time: 2 hoursCooking time: 40 minutesServings: 4 Buy Dinesh Flour Mills Products Used Urad Chilka Dal Best Basmati Rice A2 Gir Cow Bilona Ghee Jeera Ingredients For Urad Chilka Dal 1 cup Dinesh Flour Mills Urad Chilka Dal 3½ cups water ¼ teaspoon haldi powder Salt to taste 1 tablespoon ghee 1 teaspoon jeera One pinch of hing 4 garlic cloves, sliced 1 teaspoon chopped ginger 1 green chilli, slit 1 tomato, chopped ¼ teaspoon red chilli powder Fresh coriander For Jeera Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water 1 tablespoon ghee 1 teaspoon jeera Salt to taste Method Wash and soak the Urad Chilka Dal for 2 hours. Add it to a pressure cooker with water, haldi and salt. Pressure-cook for 4 to 5 whistles. Stir gently without completely mashing the dal. Heat ghee in a tempering pan. Add jeera, hing, garlic, ginger and green chilli. Add the chopped tomato and red chilli powder. Cook until the tomato softens. Pour the tempering over the dal. Simmer for 5 minutes and garnish with coriander. Rinse and soak the basmati rice for 20 minutes. Heat ghee, add jeera and allow it to crackle. Add drained rice, water and salt. Cover and cook until the water is absorbed. Rest, fluff and serve with the dal.

मटर पुलाव और खीरे का रायता Matar Pulao is an easy one-pot rice dish prepared with basmati rice, green peas, jeera and whole spices. Serve it with a simple cucumber raita for lunch, dinner or a packed meal. Preparation time: 15 minutesSoaking time: 20 minutesCooking time: 25 minutesServings: 4 Buy Dinesh Flour Mills Products Used Best Basmati Rice Jeera A2 Gir Cow Bilona Ghee Garam Masala Ingredients For Matar Pulao 1½ cups Dinesh Flour Mills Best Basmati Rice 1 cup fresh or frozen green peas 2 tablespoons ghee 1 teaspoon jeera 1 bay leaf 1 small cinnamon stick 3 cloves 2 green elaichi 1 medium onion, thinly sliced 1 green chilli, slit 1 teaspoon ginger-garlic paste ½ teaspoon garam masala 2¼ cups water Salt to taste Fresh coriander or mint For Cucumber Raita 1½ cups fresh curd 1 medium cucumber, grated ½ teaspoon roasted jeera powder ¼ teaspoon black pepper Salt to taste Fresh coriander or mint Method Rinse the basmati rice and soak it for 20 minutes. Heat ghee in a pressure cooker or heavy saucepan. Add jeera, bay leaf, cinnamon, cloves and elaichi. Add sliced onion and cook until lightly golden. Add green chilli and ginger-garlic paste. Add green peas and drained rice. Mix gently for one minute. Add water, salt and garam masala. For a pressure cooker, cook for one whistle over medium heat. For a saucepan, cover and cook over low heat until the water is absorbed. Rest for 5 to 10 minutes before fluffing. Whisk the curd until smooth. Add grated cucumber, roasted jeera powder, black pepper and salt. Garnish the pulao and serve it with cucumber raita.