Recipes For Healthy Life - By Nisha Gupta

नींबू चावल South Indian Lemon Rice is a quick rice dish seasoned with mustard seeds, curry leaves, peanuts, dals, turmeric and fresh lemon juice. It is also a convenient way to use previously cooked rice. Preparation time: 10 minutesCooking time: 15 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Raw Peanuts Dinesh Flour Mills Chana Dal Dinesh Flour Mills Urad Dhuli Dal Dinesh Flour Mills Kali Sarson Dinesh Flour Mills Lahori Namak Ingredients 2 cups cooked Sona Masoori Rice 3 tablespoons Raw Peanuts 1 teaspoon black mustard seeds 1 teaspoon Chana Dal 1 teaspoon Urad Dhuli Dal 2 green chillies, slit 10 curry leaves ¼ teaspoon turmeric powder 2 tablespoons oil 2 tablespoons fresh lemon juice Salt to taste Method Spread the cooked rice on a plate and let it cool slightly. Heat oil in a kadai. Add peanuts and cook until crisp. Remove and keep aside. Add mustard seeds to the same oil. Once they crackle, add Chana Dal and Urad Dal. Add green chillies, curry leaves and turmeric. Add the cooked rice, salt and roasted peanuts. Mix gently without breaking the rice grains. Switch off the heat and add lemon juice. Mix again and serve warm or at room temperature. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Premium Raw Peanuts Chana Dal Urad Dhuli Dal Kali Sarson Lahori Namak  

 वेन पोंगल Ven Pongal is a comforting South Indian rice and moong dal dish seasoned with ghee, jeera, black pepper, ginger, curry leaves and kaju. Preparation time: 10 minutesCooking time: 25 minutesServings: 4 Dinesh Flour Mills Products Used Dinesh Flour Mills Sona Masoori Rice Dinesh Flour Mills Moong Dhuli Dal Dinesh Flour Mills A2 Gir Cow Bilona Ghee Dinesh Flour Mills Jeera Dinesh Flour Mills Kali Mirch Dinesh Flour Mills Kaju Dinesh Flour Mills Lahori Namak Ingredients ½ cup Sona Masoori Rice ½ cup Moong Dhuli Dal 4 cups water Salt to taste 2 tablespoons ghee 1 teaspoon jeera 1 teaspoon coarsely crushed black pepper 1 tablespoon chopped ginger 8 to 10 kaju 8 curry leaves One pinch of hing Method Dry-roast Moong Dhuli Dal for 2 minutes over low heat. Wash the roasted dal and rice together. Add them to a pressure cooker with water and salt. Pressure-cook for 4 to 5 whistles until very soft. Mash the cooked rice and dal lightly. Heat ghee in a small pan. Add kaju and roast until light golden. Add jeera, crushed black pepper, ginger, curry leaves and hing. Pour the tempering over the cooked pongal. Mix well and adjust the consistency with hot water if required. Serve warm with coconut chutney or sambar. Buy Dinesh Flour Mills Products Used Sona Masoori Rice Moong Dhuli Dal A2 Gir Cow Bilona Ghee Jeera Kali Mirch Premium Kaju Hing Powder Lahori Namak