dinner – Mad About Cooking

Palak Kadhi – Low Calorie Recipe | Spinach In Yogurt Based Curry | Lunch Recipe

Kadhi chawal (“yogurt curry with rice”) is a popular, rice-based dish from India. There are several variations of this food that can be found in states such as Delhi, Haryana, Uttar Pradesh, Bihar, Punjab, Rajasthan, and Gujarat. Kadhi is a blend of besan (gram flour or chickpea flour), dahi (yogurt), and spices.

Traditionally Kadhi is served with fried besan dumplings called Pakoras. Palak Kadhi uses freshly cut spinach leaves instead of fritters. Adding spinach to the curry not only imparts a unique taste to the dish but also adds nutrients, antioxidants, and minerals.

Ingredients – Chickpea flour, Dry red chill, Spinach & Fenugreek seeds

Since Kadhi is made with a base of chickpea flour and yogurt, it is a really good source of protein. Spinach is rich in vitamins A, magnesium, iron, and manganese. Eating this leafy green veggie may benefit eye health, reduce oxidative stress, and reduce blood pressure levels among other health functions. Whether you like it or not, spinach is surely one veggie that you must include in your daily diet.

Palak Kadhi – Low Calorie Recipe | Spinach In Yogurt Based Curry

This kadhi is without any pakodas (fritters), but the addition of spinach, tempered with fenugreek seeds and dry red chilis adds a beautiful flavor to your meals. It is a healthy, very light meal to be savored and enjoyed at any time of the day.

Ingredients:
Low Fat Curd – 1 cup
Chickpea flour – 4 tbsp
Spinach – 250 gms
Chopped garlic – 4
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Fenugreek seeds – 1/2 tsp
Dry red chilli – 2
Oil – 1 tbsp
Water – 2 or 3 cups
Salt to taste

Method:

Yogurt spinach mixture: In a blender add yogurt, chickpea flour, spinach, garlic, red chili powder, coriander powder, salt with 1 cup of water in a grinder. Pulse twice to combine and keep it aside.
Heat 1 tbsp of oil in a kadai. Add fenugreek seeds and dry red chilli. Saute for few seconds.
Now add yogurt spinach mixture and remaining 1 & 1/2 cups of water. Mix them well.
Cook for 20 minutes on low flame till it becomes little thick and creamy.
Serve hot with plain steamed rice.

Broccoli Tofu Cashew Curry | Creamy Curry Recipe | Lunch Recipe

Broccoli Tofu Cashew Curry is a delicious creamy curry made with tomatoes, onions, and some Indian spices. Cashews add a velvety richness to this flavorful Curry. It just takes about 30 minutes to make and taste delicious with plain rice or roti or plain paratha.

Cashew is very commonly used in Indian cooking. It is used in both sweet and savory dishes. The whole cashew is used in many rice dishes like Biryani, Pulav to add a nice crunch and richness to the dish. The base for many Indian curries is cashew nuts. Cashew nuts are soaked in warm water and ground to a fine paste. The ground cashew cream is added to curries that make curries rich and creamy. I learned this recipe from my sister in law (Jaitani), Anita Karki. She is always an inspiration for me and I learned a lot from her.

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. Tofu can be soft, firm, or extra firm. It has a subtle flavor and can be used in savory and sweet dishes. It is a good source of protein and contains all nine essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium, and phosphorous.

Broccoli is one of those vegetables which is rarely used in Indian cuisine. This Indian style cashew curry is the best way to add broccoli to your diet. It is an excellent source of vitamin K, vitamin C, chromium, and folate. It is a very good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A.

Broccoli Tofu Cashew Curry – Creamy Curry Recipe

I just love the combination of broccoli, tofu, and cashews in curries. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.

Ingredients :
Broccoli (florets separated) – 1 big
Cashews (soaked in hot water for 20 minutes) – 8
Full fat milk – 1/2 cup
Tofu – 200 gms
Roughly chopped onion – 4 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 5
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Butter – 2 cubes
Olive oil – 3 tbsp
Red chilli powder – 1/2 tsp
Chana masala – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1/2 tsp
Dry coriander leaves – 3 tbsp
Salt to taste

Whole Garam Masalas:
Green cardamom – 3
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3

Method :

Broccoli :Prepare broccoli florets, separate it from the stalk and boil with 2 cups of water (add little salt) for 5 minutes. Stain them and cut them into half.
Tofu : First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight ( a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour. Now slice tofu into triangle shape or any shape you want.
Heat 1 tbsp olive oil in a pan. Roast sliced tofu, broccoli till crisp golden brown.
Heat 2 tbsp olive oil in a deep non-stick pan and whole garam masalas. Saute for 15 seconds. Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add chopped tomatoes with soaked cashews and cook for 6 -8 minutes (covered) till tomatoes become soft.
Switch off the flame and let the mixture cool down. Then make a smooth paste and sieve prepared masala.
Put butter cubes in a pan and add red chili powder, coriander powder, green chilly, channa masala and salt. Add prepared onion tomato sieve mixture.
Stir well and cook until gravy starts leaving oil from corners. Add full fat milk and cook for another 4 minutes.
Now add roasted broccoli, tofu and stir well. Add 1 cup of boiled water and salt and adjust your consistency. Leave it to simmer for 10 minutes and serve hot.
Garnish with fresh coriander leaves and serve hot with plain parathas.

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

This Tofu Matar Masala recipe is a take on the classic and very popular North Indian dish – Matar Paneer. Matar Paneer Gravy one of the popular paneer recipes from Punjab. The combination of peas and soft paneer (cottage cheese) in mildly spicy tomato gravy is a perfect lunch or dinner recipe. It can be served with roti or plain paratha or hot poori.

For this recipe, I replaced the paneer with tofu and it tastes delicious. This recipe has a lot of spices, there is coriander powder, roasted cumin powder, turmeric, cumin seeds, chili powder, and some red chili flakes. The only change I made while making curry is the addition of little greek yogurt (Whisk the yogurt thoroughly before you add it to the curry). Yogurt makes curry richer in flavor and it mild the hotness of spices.

Tofu Matar Masala | Tofu Peas Yogurt Curry | Lunch Recipe

I just love the combination of tofu, peas, and yogurt in this curry. This recipe is hearty, creamy, delicious, fresh, super easy, rich, versatile, mouthwatering, and kids approved as well. My son Reyansh always enjoy this curry with plain paratha.

Ingredients:

Extra firm Tofu in Cubes – 200 gms
Frozen Peas – 1 cup
Greek yogurt – 1/4 cup
Finely chopped onion – 2 medium
Tomato puree – 2 large
Finely chopped garlic – 4
Finely chopped ginger – 1 inch
Cumin seeds – 1 tsp
Ghee or oil – 3 tbsp
Red chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Sabzi masala – 1 tsp
Few finely chopped coriander leaves
Dry red chilli flakes – 1 tbsp
Dried powder of coriander leaves – 1 tbsp
Finely chopped green chili – 1
Salt to taste

Method :

Heat oil in a pan. Add cumin seeds and allow them to crackle.
Add chopped onion and saute until translucent. Then add ginger, garlic and cook for 8 – 10 minutes.
Lower the flame and add yogurt. Cook for 5 minutes.
Then add chopped tomatoes, coriander powder, turmeric, sabzi masala, red chili powder, green chilli and salt. Mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
Add tofu and peas. Mix well and cook on a medium flame for another 6 minutes with 1 cup of water, while stirring occasionally.
Garnish with dry red chilli flakes, dried powder of coriander leaves Serve hot garnished with coriander with rice or plain paratha or hot poori.

Palak Dal | Whole Green Moong Dal With Spinach | Tasty Lunch Recipe With Green Gram & Spinach

Whole Green Moong Dal With Spinach is a healthy dish made from Lentils (Dal) & Spinach (Palak). This delicious recipe is made with onions, tomatoes, ginger-garlic paste, and tempered with basic Indian spices. This whole green moong dal is one such curry which has only a few spices and is perfect for a simple lunch or dinner.

Hari sabut moong (whole green gram) is healthy, high on fiber, good for digestion, and easy to cook as well. This small, oval-shaped green bean is widely used in Indian cuisines.

Dal is excellent for healthy bones and also aids in weight loss. Dal or lentil is one such versatile ingredient that is bursting with protein and weight-loss friendly fibers. Dal is an indispensable part of Indian cuisine. It is high in protein level and also keeps the heart healthy by lowering cholesterol levels.

Dal Palak is a healthy combination of lentil and spinach. The dish is also liked by kids and is a great way to include green leafy vegetables in your diet.

Spinach is a green, leafy vegetable with a high nutritional value. You can have it raw in salads, steamed, blended in a soup or sauteed with other veggies. It is a very versatile ingredient that can be used in many ways. For me, the best way to add spinach is to cook with lentils and beans. Earlier, I shared recipe spinach with rajma and my son loved it.

Palak Dal | Whole Green Moong Dal With Spinach | Tasty Lunch Recipe With Green Gram & Spinach

Whole moong dal cooked with spinach is a healthy combination of lentil and vegetables. This is a great way to get your greens and protein in your meal. Paired with a hot steaming bowl of rice or any Indian flatbread, it is a soothing and tasty side dish for lunch or dinner.

Ingredients :

Whole green gram ( soaked overnight ) – 1 cup

Spinach – 2 bunches

Chopped onion – 3

Chopped ginger – 2 inch

Chopped garlic – 6

Chopped green chilly- 2

Sliced tomatoes – 2

Juice of one lemon

Oil – 4 tbsp

Butter – 1 cube

Homemade Red chilli flakes for topping

Spices:

Cumin – 1 tsp

Kitchen king masala – 1 tsp

Coriander powder – 3 tsp

Red chili powder – 1 tsp

Salt to taste

Method:

Put soaked whole green gram with 2 cups of water, a pinch of salt, in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep It aside.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili, and cook for 5 minutes on the medium-low flame.
Then add chopped tomato and cook until they’re soft. Then add red chili powder, coriander powder, kitchen king masala, salt, and cook until masala leaves oil on low flame.
Add boiled dal in a prepared masala and cook for 5 minutes on the medium-low flame.
Now add puree spinach and cook on low flame for 5 minutes.
Then add one butter cube and mix them well. Close the lid and cook dal for 2-5 minutes on high flame.
Yummy dal is ready to serve. Serve with plain white rice.

Tasty Lunch Recipe With Green Gram & Spinach

Spring Onion Spinach Sabzi | Lunch Recipe | Green Leafy Vegetable

If you happen to buy bunch of spring onions to garnish and have no idea what to do with the rest, here is a subzi for you to make, so that you do not have to really waste the rest after all. Nutritionally, Spring Green Onions have a combination of the benefits of onions and greens. They are an excellent source of vitamin K and vitamin C, and a very good source of vitamin A too. Spring onions can be added to dal and make it a much tastier dish.

This time I tried Bhurji recipe with spring onions and spinach. An amazingly flavourful and quick to make subzi that goes well with chapatis and puris.This green leafy vegetable is made up of 92% water, making it especially beneficial in keeping you hydrated. Spinach is also rich in magnesium, potassium, and B-vitamins, all of which are known to increase energy.

Bhurji is pan-fried Indian vegetable recipe which can be served as side dish. It is made with spring green onion, spinach or palak, saute with onions, garlic, ginger, green chilly. It just takes about 30 minutes to make and taste delicious with roti or plain paratha.

Ingredients :

Washed, cleaned, Spinach – 500 gms
Spring Onions (chopped) – 250 gms
Sliced onion – 1 big
Finely chopped coriander – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Sabzi masala – 1/2 tsp
Coriander powder – 1/2 tsp
Mustard Oil – 2 tbsp
Salt to taste

Tofu – half inch

Method:

Chop the spinach and spring onions. Keep it aside.
Heat mustard oil in a pan, allow to heat oil on the medium-high flame. When it reaches its smoking point lower the gas flame.
Add sliced onions and saute until translucent. Now add chopped garlic and ginger.
Add coriander powder, sabzi masala, chopped chilly and salt. Mix it well
Now add chopped green spring onions and spinach leaves. Mix everything well and simmer vegetables for 5 minutes.
Cook till water evaporates (Spinach leaves are high water contain vegetable).
Keep stirring the sabzi at regular intervals. Garnish with grated tofu and serve hot.

Creamy Makhana Paneer Sabzi | Calcium Rich Lunch Recipe

Creamy Makhana Paneer Sabzi is made from phool makhana, paneer that is rich and creamy. Serve with plain paratha or pulka, it makes a wholesome dinner recipe. Makhanas are also known as fox nuts, or lotus seeds, or phool makhana. It uses as an ingredient in Indian cuisines or sweet dishes like kheer, raita or phool makhana namkeen also eaten as an evening tea-time snack.

Creamy Makhana Paneer Sabzi – Calcium Rich Lunch Recipe

Ingredients :
Makhana – 2 cups
Cashews (soaked in water for 20 minutes) – 5
Paneer Cubes – 1/2 cup
Roughly chopped onion – 2 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Finely chopped green chilly- 2
Fresh cream – 1/4 cup
Ghee or oil – 2 tbsp + 2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Roasted cumin powder – 1 tsp
Finely chopped coriander – 3 tbsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3

Method :

Heat 1/2 tsp ghee in a kadai and add makhana. Roast makhana till crisp and little golden brown. Keep them aside.
Add 1/2 tsp of ghee and roast paneer cubes for 2 -4 minutes on low flame. Keep them aside.
Take a half cup of water in a deep pan and add chopped tomatoes, cashews with a pinch of salt. Boil it for 5 minutes on high flame.
After 5 minutes switch off the flame and keep it aside.
Heat olive oil or ghee in a deep non-stick deep pan and whole garam masalas. Sauté for 15 seconds.
Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
Add red chili powder, coriander powder, green chilly, and salt. Then add boiled tomato, cashews and cook mixture until becoming soft.
Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan.
Stir well and cook until gravy starts leaving oil from corners.
Now add fresh cream and stir well. Let it cook for a minute and then add 2 cups of boiled water, boil for 1 minute. Add roasted makhana, paneer cubes and stir gently.
Cook for 5 minutes on low flame. Garnish with fresh coriander leaves, cream, and roasted cumin powder. Serve hot with plain parathas.

Tip : You can use malai instead of cream.

Rajma Curry ( Red Kidney Beans Curry) – Two Ways : Tomato Based Curry & Spinach Based Curry

The good old Rajma is one of the most favourite dish in a North Indian household. Rajma curry is a red kidney bean curry that is a very popular dish in Northern India, especially in Punjab. Red kidney beans or rajma are cooked in warm spices, tomatoes and onions. The long hours of cooking imparts mesmerizing aroma and spell-binding flavour that you just cannot resist at one serving. Served hot along with plain rice or chapati.

Rajma Curry – Tomato Based Curry & Spinach Based Curry

Kidney bean or rajma is a must-have legume that is widely used in various traditional dishes in India and abroad. It takes its name from appearance and resemblance to colour of kidney beans. These nourishing legumes are procured from the herbaceous plant, scientifically termed Phaseolus vulgaris. Although native to Mexico and Central America, different varieties of these beans are extensively cultivated across the world, including in India.

It is my son Reyansh who gave this idea to make Spinach Based Rajma Curry. He generally loves tomato and onion based curries but not a spinach fan. Today when I told him that I am making his favorite Rajma curry he surprisingly asked me to add spinach in it. I was doubtful that he will not eat curry with spinach so, I made two curries – Tomato-Based Rajma Curry and Spinach Based Rajma Curry. Guess what? Reyansh likes Spinach Based Rajma Curry more. Happy Mommy 🙂

Tomato-Based Rajma Curry and Spinach Based Rajma Curry

Tomato Based Rajma Curry is cooked in a tomato onion gravy enriched with Indian spices makes you ask for more. Rajma Masala is usually had with steaming hot rice along with lemony and spicy onion cucumber salad.

Spinach Based Rajma Curry is a north Indian delicious curry made with spinach and rajma. Rajma, or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibres, which help boost your digestive system and also keep your heart healthy. Spinach which is known as palak is a storehouse of iron. Together they make a delicious wholesome meal.

Rajma Curry ( Red Kidney Beans Curry) – Two Ways – Tomato Based Curry & Spinach Based Curry

Ingredients :
Rajma ( soaked overnight ) – 2 cups
Spinach – 2 bunches
Chopped onion – 3
Chopped ginger – 2 inch
Chopped garlic – 6
Chopped green chilly- 2
Chopped Tomatoes – 2
Juice of one lemon
Oil – 4 tbsp
Butter – 2 cubes
Dry coriander leaves powder – 1 tbsp

Spices:
Cumin – 1 tsp
Turmeric – 1/2 tsp
Coriander powder – 3 tsp
Red chilli powder – 1 tsp
Rajma masala- 1 tsp
Salt to taste

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 2
Bay leaf – 1

Method:

Put soaked Rajma with 2 cups of water, a pinch of salt, whole garam masalas and turmeric in a pressure cooker. Mix them well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Divide boiled rajma into two equal parts ( 1 cup each).
Check to see the Rajmas are cooked. Take one between your fingers and if you press it, it should squish. Keep them aside.
Remove stems from the spinach and wash thoroughly in running water. Blanch in salted boiling water for two minutes. Now transfer boiled spinach into ice-cold water to retain the green color. Squeeze out excess water and grind it into a smooth puree (Add lemon juice while grinding). Keep it aside.
Heat 1 tbsp oil in a deep non-stick pan and add cumin seeds.
Allow to the seeds to crackle. Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, green chili and cook for 5 minutes on the medium-low flame.
Then add chopped tomato and cook until they’re soft. Now allow to masala to cool completely and then grind it into smooth paste.
Heat 2 tbsp oil in a same deep non-stick pan. Add red chilli powder (low heat) and add pureed onion tomato mixture. Mix it well.
Then add coriander powder, turmeric, rajma masala, salt, and cook until masala leaves oil on low heat.
After masala is prepared take out 1/2 cup of prepared masala (for spinach gravy) and keep it aside.

Tomato Based Gravy :

Take 1/4 cup (From 1 cup) of boiled rajmas on a plate. Gently mash them with a potato masher.
Now add mashed boiled rajmas in a prepared masala and cook for 3 minutes on the medium-low heat.
Now the remaining boiled rajma, one butter cube and mix them well. Close the lid and cook Rajma for 2-5 minutes on high heat.
Tomato based Rajma curry is ready to serve. Serve with plain white rice.

Spinach Based Gravy :

Heat 1 tbsp oil in a deep non-stick pan and add prepared onion tomato masala (1/2 cup).
Now add puree spinach, little salt and boiled rajma. Cook on low flame for 5 minutes.
Now add 1/2 cup water and cook on low flame for another 5 minutes. Do stir curry after every 1 to 2 minutes.
Switch off the flame and add one cube of butter. Stir it once. Serve hot with plain rice or paratha or chapati.

Parwal Aloo Sabzi (Pointed Gourd Potato Dry Vegetable)

Parwal also known as the pointed gourd is the vegetable is rated as one of the nutritious foods and is offering vitamins like vitamin A, vitamin B1, vitamin B2, and vitamin C. Calcium provides parwal also offers very less calories and hence it helps to keep the cholesterol levels in control.

Parwal Aloo Sabzi is a dry, spicy, tasty dish made with potatoes or aloo and pointed gourd or parwal. It is very easy and ready within 20 minutes.

Ingredients :
Parwal – 250 gms
Potato or Aloo (chopped)- 2 medium
Mustard oil- 2 tbsp
Mustard seeds or Rai – 1/2 tsp
Turmeric – 1/2 tsp
Red chili powder – 1/4 tsp
Coriander powder – 1 tsp
Sabze masala – 1 tsp
Onion – 2 medium (chopped in thin slices)
Finely chopped garlic – 2
Finely chopped ginger – 2 tbsp
Finely chopped green chilly – 1
Finely chopped coriander leaves – 1/4 cup
Salt to taste

Method:

Wash and peel parwal. Chopped peeled parwal in lengthwise and keep it aside.
Heat mustard oil in a pan over medium heat and add mustard seeds or rai. Allow them to sizzle.
Add onions and fry till translucent. Now add the ginger, garlic and fry till the raw flavor is gone.
Now add chopped potatoes or aloo with turmeric, coriander powder, sabzi masala, red chili powder, salt and mix well.
Cook on medium-low flame till potatoes are done (covered) for 5 minutes. Check and stir occasionally.
After 5 minutes add sliced parwal and cook uncovered for 10 minutes on medium-high flame stir occasionally.
Garnish with coriander leaves and serve hot with parathas.

Zucchini Shimla Mirch Sabzi | Zucchini (Courgette) With Bell Pepper | Panch Phoron

Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 minutes. Cook chopped zucchini with a handful of Indian spices, and onion tomato masala in a pot. Adding a touch of Panch Phoron and bell pepper, then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.

Panch phoran is a mix of whole spices. Panch Phoron (also called panch phoran or panch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. Quick and easy to assemble, you simply measure out and combine the five different spice seeds. Keep the Panch Phoron spice blend in an airtight jar and it will keep for many months.

Zucchini, also called Courgette is a summer squash from the Gourd family. Dark green in color, it looks very similar to cucumber. It is packed with many nutritional benefits, in particular cooked zucchini is loaded with Vitamin A. As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful spices flavor that goes into this dish. What we’re left with are tender zucchini and bell pepper soaked up all delicious flavor of spices.

Ingredients :
Zucchini ( into small cubes ) – 1 medium
Chopped Tri-Color Capsicum – 1 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chilly – 1
Finely chopped ginger – 1 inch
Finely chopped garlic – 3
Panch phoran – 1 tbsp
Sabzi masala – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric – 1/4 tsp
Coriander powder – 1 tbsp
Mustard oil – 3 tbsp
Salt to taste
Roasted sesame seeds for garnishing

Method :

Heat oil in a pan, add Panch phoran and allow them to pop.
Now add onions and cook until translucent.
Then add garlic and ginger cook for a minute. Now cook until onion is golden brown.
Now lower the flame and add sabzi masala,red chilli powder,turmeric,coriander powder,and salt with little water. Cook for a minute.
Now add chopped tomato and cook until masala leaves oil.
Add chopped zucchini with chopped green chilly and cook for 10 minutes (covered) until tender on a low medium flame.
Now add chopped bell pepper and mix well. Cook for 5 minutes on low flame.
Garnish with sesame seeds and dried coriander leaves powder. Serve with hot parathas or steamed rice.

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot | Zucchini Dal Recipe | Tasty Lunch or Dinner Recipe

Zucchini and Carrots cooked with chana dal, tomato-based curry makes a flavorful dish. This dal is great with paratha, chapati, steamed rice, or cumin rice. My mom would often make Chana Dal (Split Garbanzo Beans) with Lauki (Bottle Gourd) with onion, tomato, garlic, ginger, and homemade grounded spices. It was yummy every time.

“Chana dal” is split chickpeas. Dal is often translated as “lentils” but refers to any pulse (lentils, peas, chickpeas [chana], kidney beans, etc.) that’s split in half. Chana dal is rich in B complex vitamins such as B1,B2,B3, and B9 which plays an important role in glucose metabolism. Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.

Lauki is a part of the cucumber family and grows in the warmer areas of the world. It is not only light and easy to digest but is also great for weight loss. Not just the lauki sabzi, that we usually eat, but even its juice is considered great for losing weight. Some of my favorite recipes with Lauki – Lauki Ka Halwa, Lauki Chana Dal Curry and Lauki Shimla Mirch Sabzi.

Lauki is not a common vegetable here in Netherlands. But, zucchini is easily available here. Zucchini is also known as Courgette is a summer squash and is widely available in yellow and green colors in the stores. I love this veggie and I almost add this yummy veggie in my everyday cooking and in baking as well. I used zucchini in making sambhar, vermicelli, omelette, aloo tikki, bread pakoras and Reyansh favorite Zucchini Chocolate Cake.

Zucchini (courgette) looks like it belongs to the family of cucumber, bottle gourd(dudhi). This green and medium thin vegetable is a bunch of benefits, which is well known to reduce weight, yet still boosting the nutrient value of your diet. Great for maintaining eye, heart and overall good health.

Lentils with Vegetable Curry | Chana Dal with Zucchini & Carrot

A simple yet, delicious, healthy combination of Lentils and Vegetable, is full of nutrients and fibre. This curry is easy to make and is good for everyone in the family as it is high in protein.

Perfect Lunch Plate – Chana dal, Cumin Rice, Curd & Spicy Salad

Ingredients :
Zucchini – 1 medium (grated)
Chana daal ( soaked for 4 hours or overnight ) – 1 cup
Finely chopped onion – 1
Finely chopped ginger – 1/2 inch
Finely chopped garlic – 4
Finely chopped green chilly- 2
Finely chopped tomato – 2
Finely chopped coriander – 1/4 cup

Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3

Spices:
Cumin seeds – 1/2 tsp
Turmeric – 1/2 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 2 tsp
Sabzi masala or Chana masala- 1 tsp
Olive oil -2 tbsp
Butter – 2 cubes
Salt to taste

Method :

Combine grated zucchini chana dal, salt, and pinch turmeric with 2 cups of water in a pressure cooker, mix well and cook for 3 whistles. Allow the steam to escape before opening the lid. Keep it aside.
Heat the oil in a deep non-stick pan and add cumin seeds.
When cumin seeds crackle add whole garam masalas and saute for 15 seconds.
Then add chopped onions and saute on a medium flame until translucent. Now add ginger, garlic, and cook for 5 minutes on low flame.
Add coriander powder, turmeric, red chili powder, sabzi masala. Mix them well and add chopped tomato. Cook until masala leaves oil on the medium-low flame.
Now add the boiled zucchini chana dal and mix well. Cook on a medium flame for another 2 minutes, while stirring occasionally.
Now add butter cubes and garnished with coriander leaves. Served with hot jeera rice.

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