A little spicy but simple marination and a quick stir fry will turn boiled baby potatoes into exotic Tandoori Aloo. Can be made in microwave or on gas stove easily. Its myth that potatoes are fattening, its us who make them fattening by consuming it in wrong way. This powerhouse of complex carbs, various b vitamins and minerals make it a wonderful food. So go ahead and make a super tasty version of Aloo.
Mung – the green gram is the lightest among all the legumes (for our stomach, of course! ). There are certain amino acids provided by only legumes which don’t exist in the milk protein, and mung like all the legumes contains fibers that helps combating cholesterol and stops accumulation of fat on the stomach. This time I have experimented dal for it’s with skin variety which generally used in khichdi. This Punjabi style dal is spicy too. So enjoy this healthy dal with steaming rice or phulka rotis.
Preparation time: 5 mins
Cooking time: 15 mins
Green gram dal: 1 cup
Green chillies: 2-3
Ginger: 1” piece
Garlic: 2-3 cloves
Salt: as per taste
Turmeric powder: ½ tsp
Cumin coriander seeds powder: 1 tsp
Punjabi garam masala: 1 tsp
Tomatoes: ½ cup finely chopped
Oil: 1 tbsp
Dried fenugreek leaves: 1 tsp
- Wash the dal and pressure cook the dal with 3 cups of water.
- Once cooked, don’t whisk it; just mix it retaining the texture of the dal.
- Now add half cup of water, salt, turmeric powder, cumin coriander seeds powder, green chillies, and bring it to boil.
- Pound the ginger and garlic into paste and keep aside.
- Once dal is boiling, off the heat. In another pan heat oil for tempering.
- Add mustard seeds, when seeds start to crackle add ginger garlic paste, dried fenugreek leaves, tomatoes and stir well.
- Once tomatoes get soft, add red chilli powder, Punjabi garam masala powder, cumin coriander seeds powder, and mix well.
- When the oil separates from the gravy, add the dal, fresh coriander stems and simmer for 5 mins. (separate the stems from the coriander leaves and add them into simmering dal, this will enhance the aroma of the dal)
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Energy: 122.12 cal
Carbs: 17.6 g
Protein: 7.2 g
Fat: 2.5 g
High in minerals like phosphorus, calcium, zinc and manganese, chick peas are one of the ancient cultivated legume. Being India the largest producer of chick pea, no surprise, chole is one of the most popular dishes of Indian cuisine. If we look at the nutritional profile, it contains high amount of folate, approximately 100g of chick peas can provide 43% of RDA. It is also rich in dietary fiber, hence lower cholesterol and lower the risk of heart attack. Lets savour the taste of pindi chole.
If you want to have some food which can satisfy your hunger pangs and keeps your stomach full for longer, what else it can be other than pulses, with its high contents of protein and fiber, pulses are the best companions who wants to have healthy living and healthy eating, lets talk about Rajma the kidney beans today. I’ve taken the small variety today – this rajma is small in size and brighter in red colour compared to the original big variant. This is known as “Kashmiri Rajma”.
As we know that the spinach is the richest source of iron among vegetables, combination with corn and capsicum makes the dish not only crunchy but more nutritious with the calcium and protein addition from corn.
Bhindi as a green vegetable is very nutritious and addition of onion will not only increase its taste but also its nutritional value. Human body is recommended to have a certain level of vitamin B 6 and folic acid. Half a cup of cooked Lady fingers provide nearly 10% of the recommended levels of vitamin B6 and folic acid. Onion seeds increases its fiber value, and curd when added to it makes it rich in calcium and protein too. Continue reading “Dahiwali Bhindi(Okra with curd)”