Recipes For Healthy Life - By Nisha Gupta

🌿🧺 Ingredients:(Serves 3-4) 1 cup Dinesh Flour Mills Soyabean Dal (soaked overnight) 1 large onion – finely chopped 2 tomatoes – pureed 1 green chili – slit 1 tsp ginger-garlic paste 1 tsp cumin seeds ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chili powder (adjust to taste) ½ tsp garam masala 2 tbsp mustard oil (or regular oil) Salt to taste Fresh coriander leaves – chopped 🍲 Method: Soak & Pressure Cook Dal Wash and soak soyabean dal overnight. Next morning, rinse and pressure cook with 3 cups water, salt, and a pinch of turmeric. Cook for 4-5 whistles or until soft but not mushy. Prepare Masala Base In a kadhai, heat mustard oil until it smokes slightly (this removes its raw smell). Add cumin seeds, let them crackle. Add chopped onions and sauté until golden. Add green chili + ginger-garlic paste. Sauté for 1-2 mins. Add tomato puree and cook until oil separates. Add Spices Sprinkle turmeric, coriander powder, red chili powder. Cook for 1-2 mins until masala is nicely roasted. Mix & Simmer Add the cooked soyabean dal with its water. Mix well and simmer for 8-10 mins. Adjust water for desired consistency. Finish with garam masala and fresh coriander. Serve Serve hot with basmati rice, roti, or even jeera rice. Add a squeeze of lemon for extra zing!

Poha Upma: Heat oil in a pan, add mustard seeds, cumin seeds, onions, green chilies and curry leaves. Add soaked poha, salt, sugar and lemon juice. Mix well and serve. Poha Cutlet: Mix soaked poha with boiled mashed potatoes, chopped onions, green chilies, coriander leaves, salt, red chili powder and cumin powder. Shape into cutlets and shallow fry. Poha Chivda: Roast poha in a dry pan until crispy. In another pan, heat oil and add peanuts, curry leaves, mustard seeds, cumin seeds and asafoetida. Add roasted poha, turmeric powder and salt. Mix well and store in an airtight container. Poha Dosa: Grind soaked poha with rice, urad dal and salt to make a batter. Ferment for 6-8 hours. Make dosas on a hot griddle and serve with chutney. Poha Vada: Mix soaked poha with soaked and ground chana dal, chopped onions, green chilies, coriander leaves, salt, cumin powder and red chili powder. Shape into vadas and deep fry. Poha Paratha: Mix soaked poha with wheat flour, salt, cumin powder, red chili powder, coriander leaves and water to make a dough. Roll out into parathas and cook on a hot griddle. Poha Ladoo: Roast poha in a dry pan until crispy. Grind into a fine powder. Mix with jaggery syrup, grated coconut and cardamom powder. Shape into ladoos and serve. Poha Kheer: Boil milk and add soaked poha, sugar and cardamom powder. Cook until the poha is soft and the kheer thickens. Garnish with nuts and serve. Poha Bhel: Mix roasted poha, chopped onions, tomatoes, cucumber, coriander leaves, sev, chaat masala, lemon juice and salt. Serve as a snack. Poha Idli: Grind soaked poha with urad dal, rice and salt to make a batter. Ferment for 6-8 hours. Steam in idli moulds and serve with chutney.