Recipes For Healthy Life - By Nisha Gupta

 छोले चावल Punjabi Chole Chawal is a comforting North Indian meal made with tender Kabuli Chana cooked in a rich onion-tomato masala and served with fluffy Basmati Rice. This pressure-cooker method is suitable for everyday lunch, dinner or a weekend family meal. Recipe Information Preparation time: 20 minutes Soaking time: 8 hours Cooking time: 45 minutes Total time: Approximately 9 hours Servings: 4 Cuisine: North Indian, Punjabi Course: Main course Cooking method: Pressure cooker and stovetop Dinesh Flour Mills Products Used The official Chole Chawal Combo contains Basmati Rice, Kabuli Chana and Chana Masala in three separate packets. Buy the complete Chole Chawal Cooking Combo. Products can also be purchased separately: Buy Dinesh Flour Mills Kabuli Chana Buy Dinesh Flour Mills Best Basmati Rice Buy Dinesh Flour Mills Chana Masala Ingredients For Punjabi Chole 1 cup Dinesh Flour Mills Kabuli Chana 3 cups fresh water for pressure cooking 1 bay leaf 1 small cinnamon stick 1 plain black tea bag, optional for a darker colour ¾ teaspoon salt, or according to taste 2 tablespoons oil or ghee 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, pureed 1½ tablespoons Dinesh Flour Mills Chana Masala ½ teaspoon Kashmiri red chilli powder ¼ teaspoon turmeric powder ½ teaspoon coriander powder ½ teaspoon amchur powder or 1 tablespoon lemon juice ½ teaspoon crushed kasuri methi, optional 1 cup reserved chickpea cooking liquid Fresh coriander and ginger juliennes for garnish For Basmati Rice 1 cup Dinesh Flour Mills Best Basmati Rice 1¾ cups water 1 teaspoon ghee or oil ½ teaspoon cumin seeds, optional ½ teaspoon salt For Serving Red onion rings Lemon wedges Green chillies Papad or pickle, optional Method 1. Soak the Kabuli Chana Rinse the Kabuli Chana thoroughly. Soak it in enough water for approximately eight hours or overnight. Drain the soaking water before cooking. 2. Pressure-Cook the Chana Transfer the soaked chana to a pressure cooker. Add three cups of fresh water, bay leaf, cinnamon, tea bag and salt. Pressure-cook over medium heat for five to six whistles. Allow the pressure to release naturally. Remove the tea bag, bay leaf and cinnamon. The chickpeas should mash easily when pressed between two fingers. Reserve approximately one cup of the cooking liquid. 3. Prepare the Onion-Tomato Masala Heat oil or ghee in a heavy pan. Add cumin seeds and let them crackle. Add the chopped onion and cook over medium heat until golden. Stir in the ginger-garlic paste and cook for one minute. Add the tomato puree and cook for eight to ten minutes, stirring occasionally, until the mixture thickens and the oil begins to separate. 4. Add the Spices Reduce the heat. Add Dinesh Flour Mills Chana Masala, Kashmiri chilli powder, turmeric and coriander powder. Stir continuously for approximately 30 seconds. Add a small splash of chickpea cooking liquid if the spices begin sticking to the pan. 5. Simmer the Chole Add the cooked chickpeas and approximately one cup of reserved cooking liquid. Mash two tablespoons of chickpeas against the side of the pan. This helps produce a naturally thicker gravy. Cover partially and simmer over low heat for 12 to 15 minutes. Stir occasionally and add more cooking liquid if required. Finish with amchur powder or lemon juice and crushed kasuri methi. Taste and adjust the salt. 6. Cook the Basmati Rice Rinse the Basmati Rice three or four times, until the water becomes mostly clear. Soak it for 20 minutes and drain. Heat ghee in a saucepan and add cumin seeds, if using. Add the drained rice and gently stir for 30 seconds. Pour in 1¾ cups of water and add salt. Bring to a boil, cover and cook over low heat for approximately 12 minutes. Switch off the heat and let the covered rice rest for 10 minutes. Fluff gently with a fork. 7. Serve Place the hot Basmati Rice in a bowl or thali and spoon the Punjabi Chole alongside it. Garnish with coriander and ginger juliennes. Serve with onion rings, lemon, green chilli, papad or pickle. Cooking Tips Soak the chickpeas overnight for more even cooking. Do not add tomatoes or acidic ingredients before the chickpeas become tender. The tea bag is optional and is used only to deepen the colour. Mash a small quantity of chickpeas to thicken the gravy without flour. Rest the cooked rice before fluffing so the grains remain separate. Chole generally develops a deeper flavour after resting for 20 to 30 minutes. Quick-Soak Method Place rinsed Kabuli Chana in a heat-resistant bowl and cover it generously with boiling water. Cover and leave for one hour. Drain and pressure-cook using fresh water. Quick-soaked chickpeas may require additional cooking time. Frequently Asked Questions Can Chole be prepared without a tea bag? Yes. The tea bag only adds a darker colour and can be omitted without changing the main cooking method. Why are my chickpeas still hard? Older chickpeas, insufficient soaking or limited cooking time may cause this. Add hot water and pressure-cook for another two to three whistles. Can I make this in an electric pressure cooker? Yes. Cook soaked chickpeas on high pressure for approximately 25 to 30 minutes, followed by natural pressure release. Can leftover Chole be stored? Cool it completely and refrigerate it in a covered container. Reheat thoroughly, adding a splash of water if the gravy has thickened. #CholeChawal #PunjabiChole #ChanaMasala #NorthIndianFood #PunjabiFood #IndianRecipes #PressureCookerRecipes #KabuliChana #BasmatiRice #HomeCooking #VegetarianRecipes #DineshFlourMills

 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

मूंग दाल खिचड़ी Moong Dal Khichdi is a simple North Indian one-pot meal prepared with yellow moong dal, rice, turmeric and aromatic spices. A final ghee, cumin and garlic tadka gives this everyday homemade khichdi a warm, traditional flavour. Recipe Details Preparation time: 10 minutes Optional soaking time: 15 minutes Cooking time: 25 minutes Total time: 35–50 minutes Servings: 4 Cuisine: North Indian Course: Main course Cooking method: Pressure cooker Dinesh Flour Mills Products Used Buy Dinesh Flour Mills Moong Dhuli Dal Buy Dinesh Flour Mills Parmal Rice Ingredients For the Khichdi ½ cup Dinesh Flour Mills Moong Dhuli Dal ½ cup Dinesh Flour Mills Parmal Rice 1 tablespoon ghee or cooking oil 1 teaspoon cumin seeds One pinch asafoetida 1 teaspoon grated ginger 1 green chilli, slit, optional 1 small tomato, finely chopped ¼ teaspoon turmeric powder ¾ teaspoon salt, or according to taste 3½ to 4 cups water 2 tablespoons chopped coriander leaves For the Final Tadka 1 tablespoon ghee ½ teaspoon cumin seeds 2 garlic cloves, thinly sliced 1 dried red chilli ¼ teaspoon red chilli powder, optional How to Make Moong Dal Khichdi Place the moong dal and Parmal rice in a bowl. Rinse them three or four times, until the water looks mostly clear. Soak the rinsed dal and rice for 15 minutes. Drain before cooking. Soaking is optional but helps the grains cook evenly. Heat one tablespoon of ghee in a pressure cooker over medium heat. Add cumin seeds and let them crackle. Add asafoetida, grated ginger and the optional green chilli. Sauté for approximately 30 seconds. Add the chopped tomato and cook for two minutes, until it begins to soften. Add turmeric, drained rice, moong dal and salt. Stir gently for one minute so the grains are coated with the spices. Pour in 3½ cups of water for a thicker khichdi or 4 cups for a softer consistency. Close the pressure cooker and cook over medium heat for three to four whistles. Switch off the heat and allow the pressure to release naturally for approximately 10 minutes. Open the cooker and stir the khichdi gently. Add a little hot water if you prefer a softer or more flowing consistency. For the tadka, heat one tablespoon of ghee in a small pan. Add cumin seeds, sliced garlic and the dried red chilli. Fry until the garlic turns light golden. Switch off the heat and add the optional red chilli powder. Pour the hot tadka over the khichdi and garnish with fresh coriander. Serve immediately with plain curd, roasted papad, mango pickle and sliced cucumber. Instant Pot Method Cook the khichdi on high pressure for eight minutes. Allow a natural pressure release for 10 minutes before opening the lid. Stir and adjust the consistency with hot water if required. Cooking Tips Use four cups of water for a soft, creamy khichdi. Do not release the pressure immediately. Natural pressure release helps the rice and dal soften properly. Garlic can be omitted for a no-onion, no-garlic version. Add peas, carrots or spinach to prepare a vegetable moong dal khichdi. Khichdi thickens as it cools. Add a little hot water while reheating. Refrigerate leftovers promptly in a covered container and use within two days. Frequently Asked Questions Can khichdi be made without soaking the rice and dal? Yes. Rinse them thoroughly, add approximately ¼ cup extra water and cook for one additional whistle if necessary. What is the best water ratio for soft khichdi? For ½ cup rice and ½ cup moong dal, use approximately four cups of water. Reduce the water slightly if you prefer a thicker consistency. Can I prepare this recipe without garlic? Yes. Omit the garlic from the final tadka and use cumin, asafoetida and dried red chilli for flavour.   #MoongDalKhichdi #DalKhichdi #KhichdiRecipe #NorthIndianFood #IndianHomeCooking #PressureCookerRecipe #OnePotMeal #EverydayRecipes #VegetarianRecipes #DineshFlourMills