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Category: Dinner Recipes

Easy Indian Dinner Recipes: Delicious and Nutritious Options
Dinner is a time to unwind and enjoy a satisfying meal with family and friends. Indian cuisine offers a variety of easy Indian dinner recipes that are both delicious and nutritious. Whether you’re looking for Indian dinner recipes, Indian style dinner recipes, or Indian vegetarian dinner recipes, Manjula’s Kitchen has a range of dishes to suit every palate. Let’s explore some fantastic Indian recipes for dinner that are perfect for a hearty and healthy meal.
Classic Indian Dinner Recipes
Paneer Butter Masala
Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a spiced tomato and cashew gravy. This dish is a favorite among Indian dinner recipes and pairs well with naan or jeera rice. The creamy texture and flavorful sauce make it a hit at any dinner table.
Aloo Gobi
Aloo Gobi is a classic Indian dish made with potatoes and cauliflower. This flavorful and hearty dish is a staple in many Indian households and is a great example of dinner recipes Indian style. Serve it with roti or rice for a complete meal.
Easy Indian Dinner Recipes
Vegetable Biryani
Vegetable Biryani is a fragrant and flavorful rice dish cooked with a variety of vegetables and spices. This vegan version is just as delicious as the traditional one, making it a must-try among easy Indian dinner recipes. The rice is layered with a mixture of vegetables like carrots, peas, and bell peppers, along with aromatic spices such as cardamom, cinnamon, and cloves. Biryani is a complete meal in itself and can be enjoyed with a side of raita or salad.
Chana Masala
Chana Masala is a spicy and tangy chickpea curry that is a favorite among many. It’s one of the easy Indian dinner recipes that you can prepare quickly, and it’s packed with protein and flavor, making it a perfect Indian recipes for dinner. Chickpeas are simmered in a rich tomato sauce flavored with an array of spices like coriander, cumin, and chili powder. This dish is hearty and comforting, ideal for lunch or dinner. Pair it with steamed basmati rice or warm naan for a satisfying meal.
Healthy Indian Vegetarian Dinner Recipes
Palak Tofu
Palak Tofu is a delicious twist on the traditional Palak Paneer. Instead of paneer, tofu is used to keep this dish vegan. The creamy spinach sauce pairs perfectly with the tofu, creating a nutritious and tasty Indian vegetarian dinner recipe. Spinach is blended into a smooth puree and cooked with spices, then combined with tofu cubes to create a delightful dish. This vegan version retains all the flavors of the original and is a fantastic way to enjoy spinach and tofu in a new and exciting way. Serve it with jeera rice or chapati.
Baingan Bharta
Baingan Bharta is a smoky and flavorful eggplant dish that is popular in North India. This dish is made by roasting eggplants and cooking them with tomatoes, and spices, making it a delightful addition to your collection of Indian vegetarian dinner recipes. The roasting process gives the eggplant a unique smoky flavor, which is then enhanced by the addition of spices like cumin, coriander, and garam masala. Baingan Bharta is perfect as a side dish or a main course when served with roti or rice.
Quick and Simple Indian Recipes for Dinner
Dal Tadka
Dal Tadka is a simple yet flavorful lentil dish that fits perfectly within easy Indian dinner recipes. Made with split yellow lentils and a blend of spices, this dish is a staple in Indian households. It’s a nutritious and satisfying way to enjoy Indian recipes for dinner. Dal Tadka is best enjoyed with steamed basmati rice or chapati, and it’s perfect for a quick and easy dinner.
Masoor Dal
Masoor Dal is a simple yet flavorful red lentil curry. It’s one of the easiest Indian dinner recipes to prepare and is packed with protein and fiber, making it a healthy addition to your meal rotation. Red lentils are cooked with tomatoes, and spices, creating a comforting and nourishing dish. Masoor Dal is perfect for a quick lunch or dinner and can be enjoyed with rice or chapati.
Indulgent Indian Dinner Recipes
Malai Kofta
Malai Kofta is a rich and creamy dish made with deep-fried vegetable balls served in a luxurious gravy. This dish is a bit indulgent but is a beloved part of Indian dinner recipes. The koftas are made with paneer, potatoes, and a blend of spices, and the gravy is made with tomatoes, cashews, and cream. Malai Kofta is perfect for special occasions and is best enjoyed with naan or rice.
Paneer Tikka Masala
Paneer Tikka Masala is a vegan take on the classic Chicken Tikka Masala. Tofu is marinated in spices and yogurt, then cooked in a rich and creamy tomato sauce. This dish is perfect for those looking for Indian recipes for dinner that are both hearty and flavorful. The tofu absorbs the flavors of the marinade and the sauce, resulting in a dish that is rich and satisfying. Serve it with basmati rice or naan to soak up the delicious sauce.
Enhancing Your Indian Dinner Menu
To enhance your Indian dinner menu, consider adding dishes from related categories that complement these Indian dinner recipes. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and kheer. Incorporating healthy recipes like palak tofu and baingan bharta can offer lighter options for your meals. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like chole or dal makhani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian dinner recipes? 
A: Some popular Indian dinner recipes include Paneer Butter Masala, Aloo Gobi, Vegetable Biryani, Chana Masala, Palak Tofu, and Baingan Bharta. These dishes are flavorful, nutritious, and perfect for a satisfying meal.
Q: How can I make traditional Indian dinner recipes healthy? 
A: To make traditional Indian recipes for dinner healthy, try recipes like Palak Tofu, Baingan Bharta, and Dal Tadka. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.
Q: What are some easy Indian dinner recipes for a busy evening? 
A: Some easy Indian dinner recipes for a busy evening include Chana Masala, Masoor Dal, and Dal Tadka. These dishes are quick to prepare and provide the necessary nutrients to end your day on a healthy note.
Q: Can I prepare Indian dinner recipes in advance? 
A: Yes, many Indian dinner recipes can be prepared in advance and stored. Dishes like Dal Tadka and Chana Masala can be made ahead of time and refrigerated, while gravies for dishes like Paneer Butter Masala can be prepped and frozen.
Q: What are some vegetarian Indian dinner recipes for a party? 
A: Some vegetarian Indian dinner recipes for a party include Vegetable Biryani, Malai Kofta, Paneer Butter Masala, and Chole. These dishes are flavorful and sure to impress your guests.
Conclusion
Indian dinner recipes are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for easy Indian dinner recipes, Indian style dinner recipes, or Indian vegetarian dinner recipes, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian recipes for dinner. Happy cooking and happy eating!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s an Indian dinner recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Hyderabadi Bagara Baingan

    Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect party dish to serve to guests with a sophisticated palette because of the mixture of nutty spices.
    4.75 from 4 votes
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    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 12 small Indian Eggplant if they are not available, use Japanese eggplant and slice them in long 8 long pieces
    • 2 Tbsp oil to stir fry the eggplants

    For Spice Mix

    • 1 tsp cumin seeds jeera
    • 1/4 tsp fenugreek seeds mathi
    • 1 Tbsp coriander seeds sabut dhania
    • 10 cashews crushed kaju
    • 1 Tbsp sesame seeds til
    • 2 Tbsp coconut powder gola

    For Gravy

    • 2 Tbsp oil
    • 1/2 tsp black mustard seeds rai
    • 1/8 tsp asafetida hing
    • 1/2 tsp turmeric haldi
    • 1 tsp red chili powder
    • 1 tsp sugar
    • 1-1/2 tsp salt
    • 1 Tbsp tamarind paste
    • 2 tomatoes cut them in small pieces will make 1-1/2 cup puree
    • 1 tsp chopped ginger
    • 2 Tbsp chopped cilantro for garnish

    Instructions
     

    • Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces.
    • Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside.
    • For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder, and grind them in fine powder. Set it aside.
    • Blend tomatoes and ginger together to make into fine puree. Set it aside.
    • Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When the oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted.
    • Add tomato puree, sugar, salt, and about 1 tablespoon of tamarind paste. Stir fry the gravy until the mix becomes a little thick and start leaving the oil from the sides. Add 1/2 cup of water and bring it to a boil.
    • Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally.
    • Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently.
    Tried this recipe?Let us know how it was!

    Bagara Baingan | Bagara Baingan Hyderabadi Recipe | Manjula’s Kitchen 

    Indulge in the rich flavors of Hyderabadi Vegetables Curry cuisine with this authentic Hyderabadi Bagara Baingan recipe. A Gluten free and vegan delight with rich flavours offering spicy tantalizing savoury in every bite. Begin by making a careful slit into the eggplants, ensuring not to cut them in half. If you opt for Japanese eggplants, slice them into 8 long pieces for an elegant presentation, enhancing the visual appeal of this Hyderabadi baingan dish.

    In the initial steps of crafting the Hyderabadi Bagara Baingan, take a flat frying pan and heat oil over a gentle low-medium flame. This crucial stage sets the foundation for the distinctive flavors of the bagara baingan recipe, ensuring a perfect balance of aromas.

    As the oil warms embark on the preparation of the eggplants, a key element in the Hyderabadi baingan recipe. Stir-fry the eggplants with precision, delicately rotating them occasionally to evenly expose each side to the heat. The goal is to achieve the ideal tenderness without allowing them to become mushy, preserving the integrity of the eggplants in the bagara baingan.

    The careful execution of this step is vital to the success of the Hyderabadi bagara baingan recipe, as it lays the groundwork for the subsequent infusion of flavors. Once the eggplants have reached the desired level of tenderness, take a moment to appreciate the beautifully cooked result. Set aside these meticulously prepared eggplants, ready to absorb the forthcoming aromatic spices that define the distinctive taste of the Hyderabadi bagara baingan.

    This meticulous stir-frying process not only ensures the perfect texture of the eggplants but also sets the stage for the symphony of flavors that will unfold in the later stages of the bagara baingan Hyderabadi preparation. As you proceed with the hyderabadi baingan recipe, the memory of these beautifully cooked eggplants will linger, enhancing the overall culinary experience of savoring this Hyderabadi classic.

    Now, let’s prepare the spice mix that will elevate the Bagara Baingan Hyderabadi to new heights. Gather cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, and coconut powder. Grind them into a fine powder, creating a fragrant and flavorful blend. This spice mix will play a crucial role in the distinctive taste of this Hyderabadi delicacy.

    Moving on, blend tomatoes and ginger into a fine puree, setting it aside for later use. In the same flat frying pan used for stir-frying eggplants, heat it over low-medium heat. Once the oil is moderately hot, add mustard seeds. As they crack, turn off the heat and introduce the spices – asafetida, turmeric, red chili powder, and the previously prepared dry spice mix. Stir this aromatic blend for about 2 minutes, ensuring the spices are well-roasted.

    Add the tomato puree, along with sugar, salt, and a tablespoon of tamarind paste to the mix. Stir-fry the gravy until it thickens slightly, allowing the oil to separate from the sides. Pour in 1/2 cup of water and bring it to a gentle boil.

    Now, carefully add the stir-fried eggplants into the pan, ensuring they are well-coated with the aromatic spices. Stir gently, cover the pan, lower the heat to simmer, and let it cook for about 7-8 minutes. The eggplants should be soft and tender, not mushy, absorbing the flavors of the rich Hyderabadi Bagara Baingan.

    Adjust the thickness of the gravy to your preference and finish by adding fresh cilantro, stirring gently. Your Hyderabadi Bagara Baingan is now ready to be savored, offering a symphony of flavors that characterize this classic dish.

    You may also like: Navratan Korma, Butter Paneer Masala, Mushroom with Peas, Aloo Matar & Kela ki Sabji

  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • Urad Dal Tadka

    Urad Dal Tadka

    Urad Dal Tadka

    Tadka Urad Dal

    Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.
    4.37 from 19 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup urad dal washed
    • 1 tsp salt
    • 1/4 tsp turmeric
    • 1 Tbsp ginger finely chopped
    • 2 cups water
    • 1/4 tsp garam masala
    • 1/2 tsp mango powder amchoor

    Seasoning

    • 3 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 green chili sliced
    • 1 Tbsp ginger thinly sliced
    • 1/2 tsp red pepper adjust to taste
    • 4 pieces lemon for garnishing

    Instructions
     

    • Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
    • Add garam masala, and mango powder mix it well.

    Seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

    Notes

    Tadka urad dal is ready serve with roti or paratha, or with plain rice.
    Tried this recipe?Let us know how it was!

    Urad Dal Tadka: A Tempting Tempered Lentil Dish

    Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

    To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

    Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

    Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

    With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

    As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

    Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

    In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

    Tips for Perfect Urad Dal Tadka

    • Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
    • Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
    • Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.

    Variations of Urad Dal Tadka

    • Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
    • Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.

    Benefits of Urad Dal Tadka

    • Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
    • High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
    • Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I make urad dal tadka without soaking the lentils?

    • While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.

    Can I make urad dal tadka ahead of time?

    • Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is urad dal tadka vegan-friendly?

    • Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.

    Explore more delicious Indian recipes on Manjula’s Kitchen 

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

     

  • Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli

    Dal Dhokli (Gujarati One Dish Meal)

    Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor.  Dal dhokli also makes a delightful one pot one dish meal.
    5 from 2 votes
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    Prep Time 15 minutes
    Cook Time 25 minutes
    Course dal
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For dal

    • 1/2 cup Toor dal (Pigeon peas)
    • 1 tbsp salt
    • 1/4 tbsp turmeric (haldi)
    • 2 tbsp peanuts
    • 1/2 tbsp Red chili powder
    • 1/2 cup tomato chopped
    • 1 tbsp ginger paste
    • 1 tbsp Jaggery, gur
    • 3 cup of water

    For Seasoning (Tadka)

    • 2 tbsp oil
    • 1/4 tbsp mustard seeds (rai)
    • 1/4 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 whole red chilies

    For garnishing

    • 2 tbsp cilantro finely chopped

    For Dhokli 

    • 1/2 cup whole wheat flour (Chapati atta)
    • 1 tbsp besan (gram flour)
    • 1/4 tbsp Turmeric (haldi)
    • 1 tbsp finely chopped green chili
    • 1/8 tbsp asafetida (hing)
    • 1/8 tbsp Carom seed (Ajwain)
    • 1/2 tbsp Salt
    • 1 tbsp Oil
    • 1/4 cup water

    Instructions
     

    For the dhoklis

    • Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
    • Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
    • Cut each roti into about 1-1/2 inch squares and set aside.

    For the dal

    • Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and allow the steam to escape before opening the lid.
    • Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
    • Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
    • Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
    • Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
    • Add cilantro and cook for another 2 minutes on low medium heat.

    Notes

    Serving suggestions
    Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli.  Dal dhokli should be served hot.
    You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
    Keyword Dal, Dal Dhokli
    Tried this recipe?Let us know how it was!

    How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy

    Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.

    Step 1: Preparing traditional Gujarati dal dhokli recipe

    To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.

    Step 2: Rolling and Cutting Dhokli

    Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.

    Step 3: Cooking Dhokli in Dal

    In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.

    Step 4: Tempering and Flavoring the Dal Dokli

    In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.

    Step 5: Incorporating the Tempering into the Dal

    Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.

    Step 6: Garnishing and Serving

    Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.

    Tips for Perfect Dal Dhokli

    Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.

    Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.

    Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.

    Variations of Dal Dhokli

    Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.

    Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.

    Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.

    Benefits of Dal Dokli

    Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.

    High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.

    Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs)

    Can I use store-bought dhokli instead of making it from scratch?

    Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.

    Can I make dal dhokli ahead of time?

    Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal dhokli gluten-free?

    No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.

    Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Shahi Pulao Recipe

    Shahi Pulao Recipe

    Hyderabadi Biryani

    Shahi Pulao (Vegetable Pulao)

    Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
    No ratings yet
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    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For rice

    • 1 cup rice preferred basmati rice available in Indian grocery stores
    • 2 tbsp clarified butter or ghee
    • 1/2 tbsp cumin seeds (jeera)
    • About 1 inch piece cinnamon stick (dal chini)
    • 1/2 tbsp salt
    • About 1/4 cup cilantro finely chopped (hara dhania)
    • 2 cup water

    For vegetables

    • About 3 cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
    • 1/2 cup paneer cut into about 1/2 inch cubes
    • 4 cup tomatoes chopped
    • 1 green chili cut into pieces
    • About 2 tbsp ginger cut into small pieces
    • 3 tbsp oil
    • 1 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp coriander powder (dhania)
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili powder
    • 1-1/2 tbsp salt
    • 1 tbsp sugar
    • 1/4 cup cashew powder
    • 1/4 cup cilantro chopped
    • 1/4 tbsp garam masala

    Instructions
     

    Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
    • Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
    • Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
    • Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Vegetables

    • Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
    • Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
    • Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
    • Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
    • Serve the vegetable over hot rice.
    Keyword pulao
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    Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav 

    Shahi pulao is a fragrant and rich rice dish from Indian cuisine. “Shahi” translates to “royal,” indicating the dish’s royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.

    Rice Preparation: Creating the Perfect Base for Pulav

    Washing and Soaking Rice to Enhance Texture 

    Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi  pulao recipe.

    1. Tempering Oil with Aromatic Spices 

    In a saucepan, elevate the essence of your pulav by heating the oil to the perfect temperature. Gauge the oil’s readiness by dropping a cumin seed – it should crackle instantaneously upon contact, signalling the ideal heat level for infusing flavors. Once the oil reaches the desired temperature, introduce cumin seeds and a cinnamon stick, allowing them to crackle and permeate the oil with their delightful aroma, setting the stage for a tantalizing pulav experience.

    1. Incorporating Rice and Seasonings for Flavorful Base 

    After the spices have crackled to perfection, introduce the washed and soaked rice into the saucepan, along with freshly chopped cilantro and a dash of salt. Stir-fry the rice for about a minute, ensuring each grain is enveloped in the aromatic oil and spices, laying the foundation for a flavorful shahi pulao base that will elevate your biryani pulav or mixed vegetable pulao to new heights of deliciousness.

    1. Cooking Rice to Perfection for Pulav Indian Delight 

    Pour water into the saucepan, ensuring the rice is fully immersed, and bring it to a gentle boil. Once the water reaches a steady boil, reduce the heat to low and cover the pan, allowing the rice to simmer gently for approximately 15 minutes or until it reaches the desired tenderness and the water has evaporated. This slow and meticulous cooking process ensures that each grain of rice is cooked to perfection, ready to absorb the rich flavors of the accompanying vegetables in your mix vegetable pulao recipe.

    1. Fluffing Rice to Achieve Light Texture

    Once the rice has achieved the ideal level of tenderness, turn off the heat and delicately fluff the grains with a fork. This crucial step helps to separate the rice and prevent it from clumping together, ensuring a light and fluffy texture that is characteristic of a delectable pulav Indian masterpiece like biryani pulav or mixed vegetable pulao.

    Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao 

    1. Creating a Flavorful Tomato Puree 

    Begin the vegetable preparation for your mix vegetable pulao by blending fresh tomatoes, green chilies, and ginger into a smooth puree. For a milder flavor, remove the seeds from the green chilies before blending, adjusting the spice level to your preference.

    1. Tempering the Oil with Aromatic Spices 

    In a separate saucepan, heat oil over medium-high heat until moderately hot. Add cumin seeds and a pinch of asafetida, allowing them to crackle and release their flavors into the oil.

    1. Cooking the Spices and Creating the Base 

    Once the cumin seeds crackle, add the freshly prepared tomato puree to the saucepan, along with ground coriander, turmeric powder, a hint of sugar, and salt to taste. Stir the spice paste occasionally until it thickens and the oil starts to separate from the sides of the pan.

    1. Adding Vegetables and Cooking Until Tender 

    Incorporate a variety of vegetables into the spice paste, along with a quarter cup of water, ensuring they are evenly coated with the flavorful mixture. Cover the saucepan and allow the vegetables to cook over medium heat for about 5-6 minutes, stirring occasionally to prevent sticking. Add paneer mix and cook for another 3-4 minutes until the vegetables are tender yet firm.

    1. Flavoring the Vegetable Mixture and Allowing to Rest 

    Once the vegetables are cooked to perfection, turn off the heat and sprinkle garam masala and freshly chopped cilantro over the mixture. Stir gently to incorporate the spices, then cover the pan and let the flavors meld together for a few minutes before serving atop the hot, fluffy rice.  

    This meticulous step-by-step approach ensures that each component of your biryani pulav or mixed vegetable pulao is prepared with care and attention, resulting in a flavorful and aromatic dish that will delight your senses. If you loved this mix vegetable pulao recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.

  • Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka) Recipe

    Dal Fry (Dal Tadka)

    Dal Fry (Dal Tadka)

    Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. This is something you often find served at Indian restaurants and is a part of the main course as part of the servings.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Course dal
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal, arahar dal
    • 2-1/2 cup water
    • 1 tbsp salt
    • 1/4 tbsp turmeric

    Seasoning  

    • 3 tbsp clarified butter or ghee
    • 1 cup tomatoes chopped I used 3 medium size tomatoes
    • 1/2 tbsp cumin seeds (jeera)
    • 1/2 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 whole dry red chili
    • 2 bay leaf
    • 1 tbsp green chili finely chopped adjust to taste
    • 2 tbsp ginger finely shredded
    • 2 tbsp cilantro finely chopped (hara dhania)
    • 1/2 tbsp red pepper adjust to taste
    • 1/2 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1/4 tbsp garam masala

    Instructions
     

    • Wash and soak toor dal in approx. 3 cups of water, for at least one hours. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2-1/2 cups water into a pressure cooker and add salt, turmeric, Cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to medium and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be consistency of thick soup.

    Seasoning

    • Heat the ghee in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, ghee is ready. Add cumin seeds, and mustard seeds, asafetida, whole red chili. After the seeds crack, add bay leaves, green chili, ginger and chili powder. Stir for a few seconds.
    • Add tomatoes, salt and sugar stir and cook until tomatoes are tender and mushy.
    • Add cilantro, mango powder, and garam masala cook for about one minute.
    • Pour the seasoning over  dal mix it well and cook for another minute.
    • Dal fry is ready, serve this as a main dish with Indian flat bread or I prefer with plain rice.
    Tried this recipe?Let us know how it was!

    How to make Dal Tadka Punjabi Style: A Flavorful Punjabi Delight

    Dal Tadka, also known as Dal Fry or Tadka Dal, is a gluten free north indian dish known for its rich flavors and aromatic tempering. This dal tadka recipe offers a tantalizing blend of lentils cooked to perfection and tempered with aromatic spices, making it a favorite comfort food across the country. Whether served with rice or roti, dal tadka never fails to satisfy the taste buds with its hearty and wholesome goodness.

    Step 1: Cooking the Lentils

    To begin, thoroughly wash and rinse the lentils of your choice, such as toor dal (split pigeon peas) or masoor dal (red lentils). In a pressure cooker or large pot, add the washed lentils along with water, turmeric powder, and salt. Cook the lentils until they are soft and mushy, ensuring they are well-cooked to achieve the desired creamy consistency for the dal.

    Step 2: Preparing the Tadka

    While the lentils are cooking, prepare the tadka (tempering) for the dal. In a separate pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies to the hot ghee, allowing them to sizzle and release their aromatic flavors.

    Step 3: Adding Aromatics and Spices

    Add minced ginger and green chilies to the pan, stirring to combine with the tadka. Next, add ground spices such as cumin powder, coriander powder, and red chili powder, stirring well to toast the spices and enhance their flavors. Adjust the amount of spices according to your taste preferences, keeping in mind the desired level of heat and spice.

    Step 4: Combining Lentils and Tadka

    Once the lentils are cooked and the tadka is prepared, carefully pour the tadka over the cooked lentils, ensuring it covers the surface evenly. Stir the dal tadka gently to combine the lentils with the aromatic tadka, allowing the flavors to meld together. Let the dal tadka simmer for a few minutes to allow the flavors to infuse, adjusting the consistency with additional water if needed.

    Step 5: Garnishing and Serving

    Before serving, garnish the dal tadka with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a spoonful of lemon juice over the dal tadka to add a tangy kick to the dish. Serve the dal tadka hot with steamed rice, roti, or naan bread for a satisfying and wholesome meal.

    Tips for Perfect Dal Tadka

    Lentil Consistency: Ensure that the lentils are cooked until soft and mushy for the perfect creamy texture of the dal tadka.

    Tempering Technique: Take care not to burn the spices while tempering. The tadka should be aromatic and flavorful without any burnt taste.

    Adjusting Spice Level: Customize the spice level of the dal tadka according to your taste preferences by adjusting the amount of green chilies and red chili powder used in the tadka.

    Variations of Dal Tadka

    Restaurant-Style Dal Tadka: Recreate the flavors of your favorite restaurant-style dal tadka by adding a touch of cream or butter to the dish for extra richness.

    Healthy Dal Tadka: For a healthier version of dal tadka, use minimal oil or ghee for tempering and add a variety of vegetables such as spinach, tomatoes, or carrots to the lentils for added nutrition.

    Protein-Packed Dal Tadka: Boost the protein content of the dal tadka by adding cooked chickpeas or kidney beans along with the lentils for an extra protein boost.

    Benefits of Dal Tadka

    Rich in Protein: Lentils are a excellent source of plant-based protein, essential for muscle repair and growth.

    High in Fiber: Dal tadka is rich in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.

    Nutrient-Dense: Packed with essential vitamins and minerals, dal tadka provides a nourishing and balanced meal option for vegetarians and non-vegetarians alike.

    Frequently Asked Questions (FAQs)

    Can I use different types of lentils for dal tadka?

    Yes, you can use a variety of lentils such as moong dal, masoor dal, or chana dal to make dal tadka according to your preference.

    Can I make dal tadka ahead of time?

    Yes, dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is dal tadka gluten-free?

    Yes, dal tadka is inherently gluten-free as it contains no wheat or gluten-containing ingredients.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower with Yogurt Gravy

    Cauliflower in spiced yogurt gravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.
    5 from 1 vote
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup cauliflower cut into small florets (phool gobi)
    • 3 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/4 tbsp fenugreek seeds (methi dana)
    • 1/4 tbsp mustard seeds (rai)
    • 1/8 tbsp asafetida (hing)
    • 2 tbsp besan, available in Indian grocery stores
    • 1/4 tbsp turmeric (haldi)
    • 1/4 tbsp red chili powder
    • 1 tbsp ginger thinly sliced (adrak)
    • 1 green chili finely chopped
    • 1/2 cup yogurt (curd, dahi)
    • 1 tbsp salt
    • 1/2 tbsp sugar
    • Approx. 1 cup water
    • 2 tbsp cilantro chopped (hara dhania)
    • 1/4 tbsp garam masala, available in Indian grocery stores

    Instructions
     

    • Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
    • Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
    • Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
    • Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
    • Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
    • Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.
    Tried this recipe?Let us know how it was!

  • Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Mushroom Corn Cashew Curry

    Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.
    3 from 3 votes
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    Course curry
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 cup sliced mushrooms
    • 1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
    • 1/4 cup cashews (kaju)
    • 2 cup tomato chopped
    • 1 tbsp ginger chopped
    • 1 tbsp green chili chopped
    • 2 tbsp oil
    • 1/2 tbsp cumin seed (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1/4 tbsp turmeric (haldi)
    • 1/4 tbsp red chili powder (lal mirch)
    • 2 tbsp coriander powder (dhania)
    • 1 tbsp salt
    • 2 tbsp cilantro chopped (hara dhania)
    • Approx. 1-1/2 cup water

    Instructions
     

    • Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
    • Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
    • Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
    • Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
    • Mushroom Corn Curry is ready serve hot with Roti or plain rice.
    Tried this recipe?Let us know how it was!
  • Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Stuffed Tomatoes with Gravy

    Tomatoes filled with flavorful mixed vegetables simmered with spicy sauce makes a gourmet, delectable and mouthwatering dish. Serve this with roti, paratha or any flat bread. This flavorful dish is sure to be a crowd pleaser!
    5 from 1 vote
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 tomatoes round medium size

    For filling

    • 1/2 cup green peas, I am using frozen peas
    • 1/4 cup green beans finely chopped
    • 1/4 cup corn kernels, I am using frozen corn
    • 1/4 cup paneer cut into very small cubes (available in Indian grocery store)
    • 1 tbsp ginger finely chopped
    • 2 tbsp oil
    • 1/2 tbsp cumin seed (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp coriander powder (dhania)
    • 1/4 tbsp red chili powder
    • 1/2 tbsp salt

    Gravy

    • 1 tbsp oil
    • 1/4 tbsp cumin seeds (jeera)
    • 1-1/2 tablespoon all purpose flour (plain flour, maida)
    • 1 teaspoon coriander powder (dhania)
    • 1 teaspoon ginger finely chopped
    • 1 teaspoon green chili finely chopped
    • 1/4 teaspoon salt
    • 1-1/4 cup milk
    • 2 tablespoon chopped cilantro

    Instructions
     

    • Slice tomatoes in half and scoop out pulp, pulp will be used for filling. Set aside.
    • For Filling: heat the oil in a saucepan over medium high, Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, asafetida as cumin seeds crack, add, ginger, coriander; turmeric, red chili, and salt stir for few seconds and add tomatoes.
    • Cook the tomatoes for about 2-3 minutes; add corn, green beans, green peas and paneer. Cook till vegetables are tender and the liquid from gravy has evaporated, this should take about 4-5 minutes. Vegetables should be very moist.
    • Stuff the tomatoes with filling, don’t over fill them. Set aside.
    • For Gravy: heat the oil in flat saucepan over medium heat, pan should be large enough to hold all the tomatoes in single layer, can not overlap the tomatoes.
    • Add cumin seeds as seeds crack add all purpose flour and stir fry for about one minute.
    • Add the milk slowly and keep stirring making sure there are no lumps. Add coriander, green chili, ginger, half the cilantro and salt, stir for few seconds.
    • After gravy comes to boil stir and put the filled tomatoes slowly in single layer. Cover the pan and lower the heat low medium. Let it cook for about 4 minutes, check the tomatoes, gently stirring gravy. If needed let it cook as needed, tomatoes should not be very soft as they will loose the shape.
    • Garnish with remaining cilantro. Serve hot.
    Tried this recipe?Let us know how it was!

  • Okra Tomato Curry ( Bhindi )

    Okra Tomato Curry ( Bhindi )

    Okra (Bhindi) Tomato Curry

    Okra Tomato Curry

    Crispy okra (bhindi) served with a flavorful tomato curry is a mouthwatering side dish. You will be sure to impress your guests with this unique vegetable dish!
    5 from 1 vote
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    Course curry
    Cuisine Indian

    Ingredients
      

    For Gravy

    • 4 medium tomato puree will make approx. 1-1/2 cup
    • 1/4 -inch piece of ginger
    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (Jeera)
    • Pinch of asafetida (Hing)
    • 1 teaspoon coriander powder (dhania)
    • 1/4 teaspoon turmeric (Haldi)
    • 1/2 teaspoon  red chili powder
    • 1/2 teaspoon  salt
    • 1 teaspoon sugar
    • 1 teaspoon corn starch/arrowroot powder

    Fried Okra

    • Approx. ½ pond okra sliced from the center and cut in half to make about 1-3/4 cup cut okra (bhindi)
    • 1/4 cup  besan gram flour
    • 1/2  teaspoon salt
    • 1/2  teaspoon cumin seeds (jeera)
    • 1/2 teaspoon mango powder (amchur)
    • 1 teaspoon fennel seeds coarsely ground (sonff)
    • 1-1/2 teaspoons coriander seeds coarsely ground (dhania)
    • 1/2  teaspoon red chili powder
    • Approx. 3 tablespoons water
    • Oil to fry

    Instructions
     

    Gravy

    • Mix cornstarch with three tablespoons of water and keep aside.
    • Blend the tomatoes and ginger to make tomato puree.
    • Heat the oil in a saucepan over medium high. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
    • Add cumin seeds, and asafetida and stir for a few seconds now add coriander; turmeric, red chili, salt, and sugar stir fry for a few seconds and add tomato puree.
    • Cook the tomatoes for about 4-5 minutes, add cornstarch, and cook for about 3 minutes. Gravy should be pourable consistency. Gravy is ready to keep aside.

    Fried Okra

    • In a bowl put the okra and add all the dry ingredients, salt, cumin, mango powder, fennel, coriander, red chili powder and besan (gram flour) mix it well. Add the water slowly okra should be nicely coated with spices but the mix should not be runny.
    • Heat the oil in a frying pan over medium-high heat, the frying pan should have about 1 inch of oil. Oil should be moderately hot when you put okra in oil it should float right away but not change color.
    • Put one okra at a time into the oil and fry till they are golden brown on both sides this should take about four minutes.
    • Take them out over a paper towel.
    • Serve the Okra over gravy; don’t mix it as you should pick up the okra with gravy.

    Notes

    Suggestions
    1. You can prepare the gravy and okra in advance; gravy can be refrigerated for 4-5 days. Fried okra should be stored at room temperature for 3-4 days. Before serving heat, the gravy and heat the gravy in a frying pan like stir fry so they become crunchy and serve over the gravy.
    2. You can serve the fried okra without gravy as a side dish they taste great
    Tried this recipe?Let us know how it was!

  • Grilled Veggie Healthy Bowl (Air Fryer Recipe)

    Grilled Veggie Healthy Bowl (Air Fryer Recipe)

    A bowl of grilled vegetables including cherry tomatoes, bell peppers, zucchini, broccoli, and chickpeas

    Grilled Veggie Healthy Bowl

    "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread.
    Recipe will serve 2 people.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Chickpeas

    • 15 ounce can of chickpeas
    • 2 tsp oil
    • ½ tsp salt
    • ½ tsp roasted cumin seed powder
    • ⅛ tsp black pepper
    • 1 tsp finely chopped green chili
    • 1 Tbsp shredded ginger
    • 1 tsp lemon juice

    Vegetables

    • 8 cherry tomatoes
    • ½ zucchini cut in four length wise
    • ½ red bell pepper quartered seeds and ribs removed
    • ½ yellow bell pepper quartered seeds and ribs removed
    • 6 florets of broccoli
    • 10 asparagus trimmed
    • Use the vegetables to your choice

    Dressing

    • 1 Tbsp vinegar I am using rice vinegar
    • 1 Tbsp lemon juice
    • 2 Tbsp olive oil
    • 1 tsp sugar
    • ½ tsp salt
    • ¼ tsp black pepper
    • 1 Tbsp ginger juice

    Instructions
     

    • Prepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready.
    • Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you don’t have air fryer grill the veggies in the oven or on the stove.
    • Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance.
    • Toss the vegetables and chickpeas together and drizzle the dressing.

    Notes

    Do not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors.
    Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan
    Tried this recipe?Let us know how it was!
  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!

  • Vegetable Biryani (Instant Pot)

    Vegetable Biryani (Instant Pot)

    A bowl of Vegetable Biryani garnished with fresh mint leaves

    Vegetable Biryani (Instant Pot)

    This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.
    Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.
    Hope you enjoy!
    This recipe will serve 3
    5 from 3 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 cup long grain rice I preferred Basmati Rice
    • 3 Tbsp Milk
    • 1 pinch Saffron Kesar few strands
    • 2 Tbsp oil or ghee
    • ¼ cup cashews
    • 15 Raisins
    • 1 Tbsp ginger thinly sliced
    • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
    • ¼ cup Plain Yogurt whisked
    • ¼ cup Mint leaves Pudhina finely chopped
    • 1 ¼ cup Water

    Spices

    • 3 whole Green Cardamom Elaichi
    • 6 Cloves Laung
    • 8 Black Peppercorns
    • 1 inch long cinnamon stick Dalchini
    • 2 Bay leaf Tej Patta
    • 1 tsp Cumin seeds Jeera
    • 1 tsp coriander powder
    • 1 tsp fennel seed powder
    • 1 tsp red chili powder adjust to taste
    • ¼ tsp Turmeric Haldi
    • 1 tsp Salt adjust to taste

    Instructions
     

    • In warm milk soak the saffron and keep aside.
    • Soak the rice for about 10 minutes, then drain the water and keep aside.
    • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
    • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
    • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
    • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
    • Add the water for cooking on top of the rice. Rice should be just immersed under water.
    • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
    • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
    • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
    • Open the pot and fluff the rice gently with a fork.

    Notes

    Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi
    Making Vegan:
    This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.
    Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
    Tried this recipe?Let us know how it was!
  • Aam Ki Dal (Toor dal With Raw Mango)

    Aam Ki Dal (Toor dal With Raw Mango)

    indian dal

    Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot

    Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker. 
    4.20 from 5 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 cup toor dal arhar dal
    • 1/2 cup raw mango peeled and cut into small pieces
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 3 cups water

    Seasoning

    • 2 tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/2 tsp mustard seeds rai
    • 1/8 tsp asafetida hing
    • 8 curry leaves
    • 1 tbsp green chili cut into small pieces
    • 2 dry red chilies
    • 1/4 tsp red chili powder

    Instructions
     

    • Wash dal changing water few times. 
    • Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
    • After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.

    seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.

    Notes

    Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
    Tried this recipe?Let us know how it was!

    Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal

    Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.

    Step 1: Preparing the Lentils

    Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.

    Step 2: Preparing the Raw Mango

    Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.

    Step 3: Tempering the Dal

    In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.

    Step 4: Adding Aromatics and Spices

    Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.

    Step 5: Incorporating the Raw Mango

    Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.

    Step 6: Combining the Lentils and Mango

    Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.

    Step 7: Garnishing and Serving

    Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.

    Tips for Perfect Raw Mango Dal Fry

    Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.

    Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.

    Balancing Flavors: Adjust the amount of spices and seasoning according to your taste preferences. You can increase or decrease the spice level to suit your palate.

    Variations of Raw Mango Dal Fry

    Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.

    Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.

    Benefits of Raw Mango Dal Fry

    Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.

    Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.

    Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.

    Frequently Asked Questions (FAQs)

    Can I use other lentils for this recipe?

    Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.

    Can I make aam ki dal ahead of time?

    Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.

    Can I freeze aam ki dal?

    Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.

    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Makhana Matar Curry

    Makhana Matar Curry

    A bowl of Makhana Matar Curry, a creamy Indian dish made with lotus seeds (makhana) and green peas, garnished with fresh cilantro.

    Makhana Matar Curry

    Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice. 
    4.10 from 11 votes
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 3 cup makhana fox nut, phool makhana
    • 3 Tbsp oil
    • 1/4 cup green peas I am using frozen peas

    For Garvy

    • 2 cup tomatoes chopped
    • 1/4 cup cashew kaju
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1 tsp sugar
    • 1/4 tsp garam masala
    • 1/4 cup cilantro finely chopped, hara dhania

    Instructions
     

    • Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.
    • Blend tomatoes, cashews and ginger to make a pure.
    • Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
    • Turn off the heat add garam masala and cilantro mix it well. 

    Notes

    Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.
    Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice. 
    Tried this recipe?Let us know how it was!