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rava sheera recipe | suji ka halwa | sooji halwa | with 13 amazing images A wonderful quick Indian dessert, rava sheera can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. suji ka halwa is traditional, yet modern in its simplicity, making it a sheer delight. suji ka halwa is made by roasting rava in ghee, then adding milk, water, sugar and nuts which are then cooked on a slow flame for 10 minutes. I would like to share some important tips to make the perfect sooji halwa. 1. Using warm milk is important as it will help the semolina cook faster. 2. Add 2½ cups of hot water. These liquids will help in cooking the semolina properly. 3. Cover and cook suji ka halwa on a slow flame about 10 minutes, while stirring occasionally. It might take a little more or less time as it depends highly on the quality of the sooji and also the flame on which it is cooked. rava sheera recipe makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals like mango sheera and badam ka sheera. Enjoy how to make rava sheera recipe | suji ka halwa | sooji halwa | with detailed step by step photos and video below.

baked vada pav recipe | Indian masala bun | stuffed vada pav | with 48 amazing images. baked vada pav recipe | Indian masala bun | stuffed vada pav is a unique way of serving the authentic Maharashtrian vada pav. Learn how to make Indian masala bun. To make baked vada pav, for the dough combine the dry yeast, sugar and 2 tbsp of warm water in a small bowl, cover it with a lid and keep aside for 10 minutes. Combine the plain flour, butter, salt and yeast-sugar mixture in a deep bowl, mix well and knead it into soft dough using approx. ½ cup of warm water. Cover the dough with a damp muslin cloth and keep aside for 20 minutes. For the potato stuffing, meanwhile heat the oil in a broad non-stick pan, add the mustard seeds and curry leaves. When the seeds crackle, add the onions, garlic paste, green chillies and turmeric powder and sauté on a medium flame for 30 seconds. Add the potatoes, coriander, lemon juice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the potato stuffing into 8 equal portions. Keep aside. Divide the dough into 8 equal portions and roll each portion into a ball, flatten it into a 100 mm. (4”) diameter circle and place it on your palms. Place a portion of the potato stuffing in the centre, top it evenly with 1 tsp of dry garlic chutney. Bring all the sides together and roll it between your palms into a ball and slightly flatten it. Transfer them into a greased baking tray, cover them with a damp muslin cloth and keep aside in a warm place for 25 minutes. Remove the muslin cloth and bake them in a pre-heated oven at 200°C (400°F) for 18 to 20 minutes. Serve hot brushed with melted butter. From the outside, Indian masala bun looks like a bread roll, but when you bite into it, it is a vada pav. That makes this lovely dish appeal to both camps – the sandwich lovers and the vada pav fans! Bread dough is layered with garlic chutney and stuffed with a peppy potato mixture before being baked to a perfectly golden colour, which makes it look and smell irresistible. A brushing of butter is the final master stroke, which makes it impossible to wait for your turn to grab a stuffed vada pav! If you are not going to have baked vada pav immediately after baking, allow it to cool completely and store it in an airtight container. Warm it in the oven for five minutes just before serving. Tips for baked vada pav. 1. Sieve the maida if necessary before use. It should be free of lumps. 2. Use only a damp muslin cloth to cover the dough so it doesn’t turn dry. 3. To reduce cooking time, you can boil potatoes in a microwave. 4. We would recommend the use of chopped green chillies for an authentic flavour, but if you wish you can replace it with green chilli paste. 5. The dry garlic chutney is a famous Maharashtrian recipe, which can be made at home. 6. Ensure that there are no cracks on the surface while shaping and rolling the pav. 7. Ensure that there is enough space between the 2 pavs on the baking tray. This is needed to prevent the baked vada pav recipe | Indian masala bun | stuffed vada pav from sticking to each other. Enjoy baked vada pav recipe | Indian masala bun | stuffed vada pav | with step by step photos.

mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with 24 amazing images. mixed vegetable handvo is a delicious snack made with readymade idli batter reinforced with loads of tasty, juicy, crunchy veggies! mixed vegetable handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. Mixed vegetable handvo is a savoury cake which is very famous meal dish originated from Gujarat. Some people make mixed vegetable handvo from stratch but here we have made the process quicker and easier by using readymade idli batter for preparing instant vegetable handvo. Authentically the batter for vegetable handvo is made with rice and urad dal just like dhokla. A tempering of mustard and sesame seeds adds to the flavour and aroma of this tasty vegetable handvo. We have cooked the vegetable handvo in a tava and cut it into handy-sized pieces for easy serving. mixed vegetable handvo using idli batter is easy to make, and can be made without any advance planning as it requires no soaking or fermentation. Serve instant vegetable handvo with green chutney for a satiating tea-time snack! Also, you can use instant vegetable handvo as a tiffin treat or have it for breakfast with a piping hot cup of Masala Chai ! My mother would make this on family get-togethers and serve handvo as a side dish along the meal! You can also add more fun to your tea-time with other non-fried snacks like Batata Vada and Patra. Learn to make mixed vegetable handvo recipe | instant vegetable handvo | mixed vegetable handvo using idli batter | with detailed step by step recipe photos and video below.

garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with 18 amazing images. Pickles and achar are essential part of Indian meals. They have strength to enhance your simplest meals and make them flavorful. Here we have got you a very simple and delicious garlic pickle recipe. Garlic is often added in small quantities to chutneys and pickles as part of their flavouring, but as in this garlic pickle recipe it can also be the main ingredient of a hot and sweet garlic pickle. The sweetness is provided by jaggery. The garlic pods can be cooked as in this garlic pickle recipe or matured in the sun. The aroma of garlic is unmistakable and pungent. Oil your hands before you peel garlic to prevent your fingers from getting discoloured and having a lingering garlic aroma throughout the day. Soaking garlic cloves in hot water makes it easier to peel them. Preparation of lahsun achar doesn't take long but all you need to do is keep it for a week to mature. To make garlic pickle, heat the oil in a non-stick kadhai, add the garlic cloves and turmeric powder and sauté on a slow flame for 3 to 4 minutes or till they are soft, while stirring continuously. Add the lemon juice and cook on a slow flame for 2 to 3 minutes, while stirring occasionally. Add the chilli powder, jaggery and salt and cook on a slow flame for another 2 to 3 minutes or till the jaggery has dissolved, while stirring occasionally. Add the masala powder, mix well and cook for another minute. Remove from the flame, cool and store garlic pickle in a sterilized glass jar in a cool dry place. This garlic pickle is ready for the table after 1 week. Use mustard oil if you wish to as mustard oil provides a beautiful aroma and pungent flavor but, if you don’t like that flavor make use of sesame oil or regular vegetable oil. Ensure there is no larvae, mold or fungi in the garlic cloves or else they will rot while pickling and spoil the garlic pickle. Slice off any overly large piece before adding to the pan. Lemon juice can be swapped with vinegar. The acid basically helps in increasing the shelf life of garlic pickle. You can serve Punjabi lahsun achar immediately or choose to preserve it for a week and then eat as pickle tastes better the longer it preserves. After storing the garlic pickle in a glass jar, stir it with a clean and dry spoon once a day. This would ensure that all the spices are mixed evenly in the pickle and do not settle at the bottom of the jar This lahsun achar is ready to serve after about a week and it stays well for upto 3 months. I have made a small quantity of this lahsun achar but you can multiply the quantities to make more if you like. Storage upto 3 months: In a cool dry place. Enjoy garlic pickle recipe | lahsun achar | Punjabi lahsun achar | with detailed step by step recipe photos and video below.

kashmiri kahwa | kashmiri tea | traditional kashmiri kahwa drink | with 13 amazing images. Kashmiri Kahwa, a classic drink from the Himalayan valley, is a soul-warming drink that resonates with the power of Indian spices. Here, green tea is infused with a range of spices including cinnamon and cardamom, and served with a touch of saffron and a garnish of chopped almonds. Indeed, this is one exciting cuppa that you will love to smell, sip and bite too! You will find that the Kashmiri Kahwa will instantly perk you up with its amazing aroma and flavour. Have the Kashmiri Kahwa drink on a cold winter day to keep you warm. Aside from Kashmiri Kahwa (Kashmiri Tea) you can also try other unique drinks like the Orange Green Tea and Phudina Green Tea. Enjoy how to make Kashmiri Kahwa recipe with detailed step by step photos below.

If you wish to pamper yourself, there is no better way than to cook yourself some luxuriant Moghlai food! Moghlai cuisine is generally quite rich, with abundant use of spices and dairy products like ghee, cream and butter. However, we have given the classic Dal Moghlai a healthy twist, so that you can pamper yourself without any guilt. This wonderfully healthy recipe hardly uses any fat, and lets you enjoy the richness of Moghlai food and the goodness of toovar and chana dal without being burdened by extra calories. Both dals are rich in protein and fibre, while being heart and diabetic friendly too. Additionally, toovar dal is rich in folic acid and is a great choice for pregnant women to include in their daily diet. Chana dal has a good amount of potassium and low amount of sodium, which makes it effective in regulating blood pressure. Find out more about the health benefits of toovar dal and chana dal. The Dal Moghlai also uses veggies, which further boost the nutrition profile and add to the taste too. Enjoy this yummy dal hot and fresh!

drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with 31 amazing images. South Indian style toor dal with drumsticks is a more flavourful variant of the everyday Dal. Learn how to make drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | phalli wali dal is a sumptuous mixture of cooked toovar dal, drumstick and vegetables like onions and tomatoes is flavoured with a few spices, and tempered with a traditional mix of mustard seeds, garlic and red chillies. Adding drumsticks to your diet gives you a plethora of health benefits. Drumsticks regulates blood sugar levels, helps improve digestive health, great for developing stronger bones, helps purifying blood, relieves respiratory disorders and boosts immunity. Not just for kids but adults too can reap health benefits of drumsticks and dal by eating drumstick dal. Drumsticks are rich in proteins and minerals and are extremely healthy. pro tips to make drumstick dal: 1. Dal tends to thicken if you serve it later, then just add little water and re-heat. 2. You can also add chopped onions to make this dal. 3. Do not overcook the dal otherwise the drum stick will get over cooked and become mushy. Enjoy drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal | with detailed step by step photos.

chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with 25 amazing images. chickpea, broccoli and carrot stir fry is a nutritious and flavorful dish that combines vibrant vegetables and protein-rich legumes. This stir-fry not only offers a plethora of health benefits but is also quick and easy to prepare, making it a great option for busy weeknight dinners or meal prep. Benefits of chickpea, broccoli and carrot stir fry Chickpea : Kabuli Chana which is used popularly in Chole in India is a complex carbs which prevents surges in blood sugar levels and is good for diabetics. broccoli : Broccoli is loaded with beta-carotene which converts to vitamin A once it is inside the body. Vitamin A plays a critical role in maintaining healthy vision. Carrots : Carrots are great for the eyes.They relieve constipation, high blood pressure, have fibre and lower cholesterol. The chickpea, broccoli and carrot stir fry is a super interesting way to top up your protein stores. It has varied textures, from the mealy texture of kabuli chana to the crunch of sautéed veggies, not to forget the fabulous aroma and flavour of sesame seeds. This chickpea, broccoli and carrot stir fry is a delightful way to incorporate more vegetables and plant-based protein into your diet. With its colorful presentation and variety of textures, it's a dish that appeals to both the eyes and the palate. Plus, it can easily be modified with other vegetables or spices to suit individual preferences. Enjoy the blend of flavors while nourishing your body with this easy and wholesome meal! chickpea, broccoli and carrot stir fry can be chilled and served as a healthy salad. Pro tips for chickpea, broccoli and carrot stir fry: 1. Add 2 tsp sesame seeds (til). Sesame seeds add a nutty and slightly bitter flavor that complements the other ingredients in the stir-fry. These tiny white seeds are indeed a good source of protein. Enjoy chickpea, broccoli and carrot stir fry recipe | chickpea vegetable salad | protein rich Indian chickpea sabzi | with step by step photos.

amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with 14 amazing images. amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney is a chatpata accompaniment with a mind-boggling flavour that combines tang, spice and more! Learn how to make Indian gooseberry spicy chutney. To make amla chutney, combine all the ingredients and ¼ cup of water in a mixer and blend it till smooth. Serve or store it in an airtight container and refrigerate it. This easy-to-make raw amla chutney combines gooseberries with ingredients like ginger and coriander, which balance the tartness of amla beautifully. The green chillies further adds the necessary spice touch, thus making it a perfect accompaniment. Though this Indian gooseberry spicy chutney has little sugar, there are other benefits to reap. vitamin C rich amla is commonly available in the winter, and this recipe is a must-try when amla is in season. This vitamin is known for its immune boosting properties. You can store it in the refrigerator for 4-5 days and enjoy it with rotis and parathas. In Tamil Nadu, it is named as nellikai chutney and served with rice. You can also try other chutney recipes like Mint and Coriander Chutney or Ginger Chutney. Tips for amla chutney. 1. Though it can be stored, to gain maximum vitamin C enjoy it fresh. 2. If you wish you can omit the sugar or replace it with jaggery. Enjoy amla chutney recipe | Indian gooseberry spicy chutney | raw amla chutney | nellikai chutney | with step by step photos.

dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with 39 amazing images. dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal is a dal made in combination with vegetables. Learn how to make restaurant style Mughlai dal. To make dal Mughlai, clean, wash and soak the dals for about 30 minutes. Drain. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dals and keep aside. Heat the ghee in a deep pan and add the cumin seeds. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour. Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot garnished with coriander. Indian style shahi dal may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious! The vegetables add a contrasting texture to the dals. It is amazing to see how common ingredients can be combined to make a unique dal like restaurant style Mughlai dal which can be served with both chapati and steamed rice. Tips for dal Mughlai. 1. Taste the dal before adding more salt. 2. Prefer to whisk the dal coarsely to enjoy a good mouthfeel. 3. For a non-Jain version, avoid adding the onions and garlic. It will taste equally good. Enjoy dal Mughlai recipe | restaurant style Mughlai dal | Indian style shahi dal | with step by step photos.

turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with 23 amazing images. turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney. To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days. South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too! Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours. Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas. Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.

ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji | ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra. Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too! To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney. While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference. These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time. You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand. Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly. Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.

The pleasant sweetness of jaggery and the enticing charm of poppy seeds and cashewnuts tone down the bitterness of bitter gourd to an extremely enjoyable level, in this special dry subzi. Sweet, with a dash of spice, this unique subzi tastes really awesome, but what is even more special than the taste is the mix of textures. The karela having been deep-fried has a very exciting crispness, which together with the coarse mouth-feel of poppy seeds and the soft crunch of cashewnuts, take your taste buds on a thrilling roller-coaster ride. The sweetness of jaggery is more prominent than the bitterness of karela in this Crispy Karela, and so it is sure to be enjoyed even by kids. You can also try other special karela recipes like Karela Muthias and Masala Karela .

soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with 33 amazing images. soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy is a protein rich accompaniment to whole wheat rotis and Parathas. Learn how to make soya mutter masala curry. To make soya matar sabzi, combine the soya chunks, salt and 1 cup of hot water in a bowl and keep aside to soak for 10 minutes. Discard the drained water and keep the squeezed soya chunks aside. Combine the curds, besan, milk and ¾ cup of water in a deep bowl, whisk well till no lumps remain and keep aside. Heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, turmeric powder, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Lower the flame, add the curd-beasn mixture and ½ cup water, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the soya chunks, green peas, sugar and salt, mix well and cook on a slow flame for 1 minute, while stirring once in between. Serve immediately. Chunky, mealy soya nuggets and juicy green peas simmered in a tangy curd-based gravy, the soya matar ki sabji is an exciting way to add soya to your meal. While the curds-besan mixture gives the soya mutter masala curry a kadhi like flavour, the addition of onions, tomatoes and spice powders makes this semi-dry subzi all the more exciting. Try it once, and you will be happy to see this flavourful soya chunks gravy preparation rise to the top of the popularity chart at home. This healthy soya matar sabzi is brimming with protein which nourishes each and every cell of our body. It is rich in fibre , which means that it will keep you full for long hours. Weight-watchers can include this sabzi in their diet once a week. The onions and tomatoes are also a source of antioxidant allicin and lycopene respectively, which will help to reduce inflammation in the body and safeguard our cells against harmful free radical damage. Tips for soya matar sabzi. 1. Once the soya chunks have been soaked, drained and squeezed thoroughly at step 1, use them immediately to make this sabzi, else the soya chunks might break if kept for too long. 2. Ensure that the besan has mixed very well with the curd. 3. After adding this curd-besan mixture to the sabzi at step 6, ensure to cook on a slow flame to avoid the curd from splitting. Enjoy soya matar sabzi recipe | soya matar ki sabji | soya mutter masala curry | soya chunks gravy | with step by step photos.

dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with 31 amazing images. dal kadhi recipe | chana dal kadhi | healthy Indian kadhi is a perfect blend of Indian flavours and aroma. Learn how to make chana dal kadhi. To make dal kadhi, clean, wash and soak the chana dal in enough water in a deep bowl for 30 minutes. Drain well. Combine the chana dal and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida and ginger-green chilli paste and sauté on a medium flame for a few seconds. Add the capsicum and chilli powder and sauté on a medium flame for 1 to 2 minutes. Add the cooked chana dal and salt, mix well and cook on a slow flame for 4 to 5 minutes, while stirring occasionally. Add the curds, sugar and coriander, mix well and cook on a slow flame for 2 minutes, while stirring continuously. Serve hot. A wholesome kadhi that uses cooked chana dal instead of besan. You will enjoy the texture of this thick dal kadhi, as well as the lingering mouthwatering flavour, brought about by simple spices. Another special aspect of this chana dal kadhi is the addition of chopped capsicum, which imparts not just crunch but also a flavour and aroma that you will surely relish. Health conscious can reduce the amount of oil used for tempering and avoid the addition of sugar to make healthy Indian kadhi. They can also make their choice between the use of full fat curd and low fat curd depending on the amount of fat allowed in their diet. Dal and curd both are a very good source of protein, which adds satiety and boosts metabolism. Weight-watchers, heart patients and diabetics can enjoy healthy Indian kadhi. Tips for dal kadhi. 1. Chana dal has to be soaked for 30 minutes. So plan for it in advance. 2. To make thin dal kadhi, while pressure cooking add 2½ cups of water instead of 2 cups of water. 3. To further add a touch of nourishment, you can add some finely chopped spinach or methi to the dal after sauteing the capsicum. Enjoy dal kadhi recipe | chana dal kadhi | healthy Indian kadhi | with step by step photos.
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