The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minimal oil and loads of vegetables which enhance its nutritive value. When served hot with Nutritious Stuffed Idlis, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed rice to make a wholesome meal.

turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with 33 amazing images. Dive into a warm and nourishing bowl of ridge gourd moong dal for a taste of pure goodness. Learn how to make turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | healthy ridge gourd moong dal is a nourishing dish that blends the mild sweetness of ridge gourd with the protein-packed benefits of moong dal. turai moong dal is a comforting and nutritious dish that combines the soft, spongy texture of turai (ridge gourd) with the wholesome goodness of moong dal. This simple turiya mag ni dal is packed with nutrients and flavor. Moong dal, a type of split green lentil, offers a complete protein source, keeping you feeling energized. The star of the show, ridge gourd (turai), boasts a surprising amount of vitamin C and dietary fiber, aiding digestion and immunity. Cooked together, they create a creamy and flavorful base. A touch of turmeric adds not only a vibrant yellow hue but also anti-inflammatory properties. This healthy ridge gourd moong dal is a wholesome and satisfying meal, perfect for those seeking healthy and delicious comfort food. Enjoy turai moong dal with steamed rice or whole wheat roti, making it a perfect choice for a healthy and balanced meal. pro tips to make turai moong dal: 1. You can grate the turai for a quicker cook and a melt-in-your-mouth texture. 2. For a creamier dal, whisk the cooked dal. This will thicken the dal naturally. 3. Experiment with chopped fresh fenugreek leaves or a sprinkle a little kasuri methi for a unique flavor. 4. Instead of moong dal you can use toor dal or masoor dal to make this recipe. Enjoy turai moong dal recipe | healthy ridge gourd moong dal | turiya mag ni dal | with detailed step by step photos.

chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with 40 amazing images. chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal is a traditional accompaniment from the land of Gujarat. Learn how to make trevati dal. To make chana, tuvar and green moong dal, clean, wash and soak the dals in water about 30 minutes. Drain. Combine the soaked dals, salt and 3½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a pan, add the cumin seeds, cloves, bayleaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. Add the onions, green chillies, garlic and ginger and sauté on a medium flame for 1 to 2 minutes. Add the tomatoes, chilli powder and turmeric powder, mix well and cook on a medium flame for 3 to 4 minutes or till the oil separates from the masala. Add the dals and 2 cups of water, lemon juice and salt and simmer for 10 minutes. Serve hot garnished with the chopped coriander. Known traditionally as the trevati dal, this is a protein-rich combination of chana, toovar and green moong dals prepared in an authentic Indian style, with aromatic spices and powders, onions, tomatoes, ginger, chillies, et al. This is something you can cook every day and welcome health. Have this mixed dal with vegetables as part of your lunch menu, and you are sure to have enough energy to face the rest of the day confidently and cheerfully. Using a variety of dals also ensure you get a lot more dietary fibre and B-complex vitamins too. You can omit the onion, ginger and garlic to make a Jain version too. All health conscious individuals including those suffering from diabetics, heart disease, cancer and obesity can make this healthy Indian dal a part of their menu too! However, we suggest a minor modification in the recipe for them. It is suggested to reduce the quantity of oil for tempering to 2 tsp. This timeless Indian fare is best accompanied with chapati or multigrain roti and a bowl of kachumber. Tips for chana, tuvar and green moong dal. 1. Serve chana, tuvar and green moong dal with rice. 2. This is the consistency of mixed dal. Enjoy chana, tuvar and green moong dal recipe | trevati dal | mixed dal with vegetables | healthy Indian dal | with step by step photos.

mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with 40 images. mixed kathol sabzi is a popular Gujarati way to have pulses, kathols. Learn how to make Gujarati mixed pulses sabji. mixed kathol sabzi features a wonderful combo of pulses ( kala chana, moong, chawli, matki, hara vatana) cooked and presented the Gujarati way. mixed kathol sabzi is part of the ‘jaman’ served during the festive seasons, but it is also made regularly in Gujarati households throughout the year. To make mixed kathol sabzi we have soaked overnight the kathols and then pressure cooked them. Then I cooked them in oil along with Indian spices, tamarind pulp, jaggery and a besan mixture. Finally everything is simmered for 5 to 7 minutes to make the perfect Gujarati mixed pulses sabji. Kala chana used in healthy mixed kathol sabzi is a healthy addition to your diet. Being high in protein and fibre. Mung is rich in Folate (Vitamin B9 or Folic Acid) helps your body to produce and maintain new cells, especially red blood cells. mixed kathol sabzi is rich in Folic Acid, Vitamin B1, Phosphorus, Magnesium, Protein. Serve Gujarati mixed pulses sabji with bajra roti, jowar roti or roti. Enjoy mixed kathol sabzi recipe | Gujarati mixed pulses sabji | healthy mix kathol shaak | with step by step photos.

hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with 20 amazing images. A dal with a lip-smacking flavour that lingers on your taste buds, the hare lehsun toovar dal recipe would be a good dish to prepare when green garlic is in season. Green garlic has a milder flavour than regular dried garlic, and it perfectly flavours toovar dal together with a combination of other ingredients like tomatoes and onions in green garlic toovar dal. A traditional tempering adds punch to this peppy green garlic toovar dal, which is a must-try during the spring season when green garlic is available. Tips for the hare lehsun toovar dal recipe. 1. Cook the green garlic and onion properly so that it does not give you that raw taste. 2. Follow the instructions do not over boil or under boil the toovar dal. Learn hare lehsun toovar dal recipe | green garlic toovar dal | green garlic lentil dal | with step by step photos below.

A fiery paste of dry red chillies, aromatic seeds and pungent ginger and garlic is at the heart of this Masalawali Toovar Dal. Although it sounds too hot, it actually ends up enjoyably semi-spicy, when this paste is combined with cooked toovar dal, baby onions and tomatoes, making the Masalawali Toovar Dal a wonderful accompaniment for any type of Rotis , Parathas or a bowl of hot rice.

dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | with 55 amazing images. dhansak dal recipe is a traditional Parsi dish usually prepared on sundays for a family meal. Learn how to make dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | As the name says, dhansak is an interesting combination of dals (dhan) and vegetables (saak) perked with loads of spices to make it a mouth-watering dish. This Parsi style veg dhansak dal being cooked only with 1 teaspoon of oil this is a really healthier recipe. We have taken care not to strain out the dal after boiling it so as to retain all the fibre and nutrients that the vegetables and dals provide. Serve the healthy vegetable dhansak with brown rice, to make a completely gratifying meal. Tips to make dhansak dal: 1. Avoid adding potatoes if you are diabetic. 2. Dals tends to thicken as it cools down, you can add water to adjust the consistency. 3. The more vegetables and lentils you add, more the dal becomes flavorful. Enjoy dhansak dal recipe | Parsi style veg dhansak dal | healthy vegetable dhansak | with detailed step by step images.

Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal.

undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with 28 amazing images. masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal is an easy and flavourful accompaniment. Learn how to make mixed vegetable masoor dal. To make masala masoor dal with mixed vegetables, combine the masoor dal, 1½ cups of water and salt in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, cooked dal, boiled vegetables, dried mango powder, turmeric powder, garlic paste, ginger-green chilli paste, chilli powder, salt and 2 cups of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot. Mixed vegetable masoor dal is like a Dal and Subzi combined into one tasty treat! It has a traditional tempering, an assortment of spice powders, a horde of flavour enhancers like ginger and green chillies, and finally a cupful of mixed veggies. The mixed veggies bring in a range of flavours and textures, while tomatoes and amchur powder contribute an exciting tang to this Indian masoor dal, which combines beautifully with Rotis as well as with Rice. Tips for masoor dal with mixed vegetables. 1. Mixed vegetables can be replaced with chopped spinach or chopped fenugreek leaves. 2. If you are serving this dal later, then you will have to add water and adjust the consistency before re-heating and serving. Enjoy masala masoor dal with mixed vegetables recipe | mixed vegetable masoor dal | Indian masoor dal | with step by step photos.

Doodhi is a very tasty and versatile veggie, which absorbs the flavours that it is cooked with. Unfortunately, many people tend to think that doodhi is bland. Here is a lip-smacking recipe that will change your mind. Supported by an apt combination of spice powders and pastes, bottle gourd morphs into a delicious Doodhi Subzi, which is sure to be enjoyed by kids and adults alike. Serve with Phudine ki Roti and your favourite Raitas / Kachumber for a healthy and satisfying meal.

Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil! Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil! You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .

Double beans are very commonly used in gujarati cuisine, as the sole star of a recipe or to support other vegetables. However, there is a twist in this version of double beans curry as i have enriched it with a spicy punjabi style masala instead of the down-to-earth spices used by gujaratis.

Relish a delightfully new flavor by throwing in a fistful of dill leaves into pressure cooked moong dal. A tadka with spices and onions complement the dal-dill leaf flavors and make your mealtime zara hatke!

spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with 25 amazing images. spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss is appealing though it encompasses simplicity. Learn how to make healthy moong dal. To make spicy yellow moong dal, clean, wash and soak the yellow moong dal in enough water in a deep bowl for 15 minutes. Drain and keep aside. Combine all the ingredients along with the yellow moong dal and 1½ cups of water in a pressure cooker, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid and whisk well. Add ¼ cup of water, mix well and bring to boil. Serve hot. This Spicy Yellow Moong Dal is so tasty you will want to make it every day, and you can – because it is so simple and easy-to-make. Unlike traditional methods of making dal with a ghee-loaded tempering, this healthy moong dal is made without any oil and yet tastes the same. Moong Dal is a storehouse of nutrients like protein, iron and folic acid, so you can relish this dal without any guilt of putting on extra kilos and with the satisfaction of providing your body machinery with required nutrients. This Indian moong dal for weight loss is a wise choice for diabetics and heart patients too! Further the teamwork of onions and tomatoes with basic Indian spices in spicy yellow moong dal produces an excellent mix of flavours and aroma. These vegetables also lend antioxidants, which are necessary compounds to reduce inflammation in the body and keep stress at bay. Tips for spicy yellow moong dal. 1. Instead of slit green chillies and ginger paste you can also add ginger-green chilli paste. 2. If you are serving the dal later, then add water to adjust the consistency of the dal before reheating and serving. 3. This is a zero oil dal, but if you wish you can give a tempering of cumin seeds in a tsp of oil after the dal is cooked. 4. You can buy readymade garam masala or make garam masala at home. Learn how to make spicy yellow moong dal recipe | healthy moong dal | Indian moong dal for weight loss | with step by step photos.
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