Recipes For Healthy Life - By Nisha Gupta

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.

लौकी चना दाल और फुल्का Lauki Chana Dal is a familiar North Indian home-style dish prepared with bottle gourd, chana dal and everyday spices. Serve it with freshly prepared, thin phulkas for a simple lunch or dinner. Preparation time: 20 minutesSoaking time: 30 minutesCooking time: 30 minutesServings: 4Cuisine: North IndianCourse: Main courseCooking method: Pressure cooker and tawa Buy Dinesh Flour Mills Products Used Chana Dal M.P. Wheat Sharbati Atta A2 Gir Cow Bilona Ghee Jeera Dhaniya Powder Ingredients For Lauki Chana Dal ½ cup Dinesh Flour Mills Chana Dal 400 g lauki, peeled and cubed 1 tablespoon ghee or oil ½ teaspoon jeera One pinch of hing 1 small onion, finely chopped 1 teaspoon grated ginger 1 green chilli, chopped 1 medium tomato, chopped ¼ teaspoon haldi powder 1 teaspoon dhaniya powder ¼ teaspoon red chilli powder ½ teaspoon garam masala Salt to taste 1½ cups water Fresh coriander for garnishing For Phulka 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta Approximately ¾ cup water Ghee for serving, optional Method Wash the chana dal and soak it for 30 minutes. Add the soaked dal, chopped lauki, haldi, salt and water to a pressure cooker. Pressure-cook for 3 to 4 whistles or until the dal and lauki are tender. Heat ghee or oil in a kadai. Add jeera and hing. Add onion, ginger and green chilli. Cook until the onion becomes lightly golden. Add tomato, dhaniya powder and red chilli powder. Cook until the tomato softens. Add the cooked lauki and chana dal. Simmer for 5 to 7 minutes and adjust the consistency with hot water if required. Add garam masala and fresh coriander. Knead the atta with water into a soft dough and rest it for 15 minutes. Roll thin rotis and cook them on a hot tawa. Finish each roti directly over the flame to make a soft phulka. Serve the Lauki Chana Dal with hot phulkas. Useful Tips Cut the lauki into equal pieces so it cooks evenly. Do not over-mash the dal. A little texture works better in this recipe. Adjust the amount of water depending on the preferred consistency. Keep cooked phulkas covered in a cloth-lined container.