 VEGETABLE KHICHDI RECIPE

Ingredients:

 1 cup rice
 2 tblsp ghee
 1/2 cup green gram divide (moong dal)
 1/2 cup French beans chopped
 1 tsp cumin seeds
 1 cup cauliflower florets
 1/2 cup carrots chopped a pinch asafoetida
 1 cup peas
 4 cup water
 1/2 tsp turmeric powder

How to make vegetable khichdi :

 Wash rice and dal together.
 Heat up the ghee in a vessel and mix in cumin seeds and asafoetida, when the seeds crackle
mix in the vegetables and dal and stir fry for 2-3 minutes.
 Mix in rice and turmeric powder and continue to stir fry for 2 minutes.
 Mix in 4 cup of boiling water and salt.
 Cover and stir fry on low heat up till done.
 Serve with pure ghee.

Dal Banjari
by Tarla Dalal

A pot of pulses seasoned with simple spices was lit up with firewood and simmered for several hours to
make this dal preparation. The cooks would have a meal ready around the time the maharaja returned
from shikaar. It would consist of this dal, along with a meat preparation eaten with rotis. This is a
quicker version of the traditional recipe but tastes just as delicious.

Preparation Time: 15 mins.

Cooking Time: 30 mins.
Serves 4 to 6.

Ingredients

1 cup urad dal (split black lentils)

1/2 cup chana dal (split Bengal gram)
1/4 tsp turmeric powder (haldi)
1 onion, sliced
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
2 whole dry kashmiri red chillies
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp green chillies, finely chopped
1 tsp chilli powder
2 tbsp ghee
salt to taste

For the garnish

2 tbsp chopped coriander (dhania)
ginger (adrak) julliennes

Method

1. Clean and wash the dals together. Pressure cook with the turmeric powder, salt and 3 cups of
water for 4 to 5 whistles or until the dal is cooked.

2. Heat the ghee in a pan, add the onion, cloves, cinnamon and red chillies and sauté till onion
turns golden brown.

3. Add the ginger-garlic paste, green chillies and chilli powder and sauté for 2 minutes.

4. Add this to the cooked dal and boil for 4 to 5 minutes.

5. Serve hot, garnished with the coriander and ginger strips.

Mooli Moong Dal

by Tarla Dalal

Mooli or white radish is extensively used in Rajasthani cooking unlike in other parts of India where it's
merely considered a salad vegetable. Radish adds sharp and pungent accents in this bland moong dal.
And like all traditional Rajasthani recipes, this dal too, is tempered with ghee. Some households even
add tender radish leaves along with the radish to provide extra flavour to the dal. You can do that too!

Preparation Time: 15 mins.

Cooking Time: 20 mins.
Serves 4.

Ingredients

1/2 cup yellow moong dal (split yellow gram)

1 cup finely chopped white radish (mooli)
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
2 green chillies, finely chopped
6 mm. (1/4") piece ginger (adrak), grated
1/4 tsp asafoetida (hing)
1 tsp chilli powder
1/2 cup chopped coriander (dhania)
1 tbsp ghee
salt to taste

Method

1. Clean and wash the dal. Combine the dal, radish, turmeric powder and salt with 2 cups of water
and pressure cook till the dal is tender.

2. Heat the ghee in a pan and add the cumin seeds, bay leaf and cloves.

3. When the seeds crackle, add the green chillies, ginger, asafoetida and chilli powder and stir.

4. Add the mixture to the cooked dal and mix well. Simmer for 4 to 5 minutes.

5. Add the chopped coriander and mix well.

6. Serve hot.

Palak Toovar Dal

by Tarla Dalal

A spicy spinach and lentil preparation that you will enjoy with steamed rice or khoba rotis. Do
not overcook this dal as the spinach tends to discolour quickly.

Preparation Time: 20 mins.

Cooking Time: 20 mins.
Serves 4.

Ingredients
 2 cups chopped spinach (palak)
1/2 cup toovar (arhar) dal
1 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

3 bayleaves (tejpatta)
3 cloves (laung / lavang)
3 whole red chillies
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tbsp ghee
Method

1. Clean, wash and soak the toovar dal for 2 hours. Drain and keep aside.
2. Combine the soaked toovar dal, spinach, ginger, green chillies, turmeric powder, salt and 3 cups of water and pressure cook for
2 whistles.
3. For the tempering, heat the ghee in a pan. Add the bay leaves, cloves, red chillies, cumin seeds and asafoetida.
4. When the seeds crackle, pour the tempering over the cooked dal. Add the chilli powder and chopped coriander, mix well and
simmer for 4 to 5 minutes.
5. Serve hot.

Dahi Chane ki Subji

by Tarla Dalal

Also called "Chane Jaisalmer Ke", this dish of red chana simmered in a curd gravy makes a
wonderful accompaniment for either rice or bajra rotis. Traditionally this is served with misi roti
and makes a complete meal by providing calcium, proteins and carbohydrates to supplement a
healthy diet. When you add the curds and besan mixture into the chana, stir it continuously till it
comes to a boil, so as to prevent the curd gravy from splitting.

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Preparation Time: 15 mins.

Cooking Time: 15 mins.
Serves 4.
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 Ingredients

1 cup soaked kala chana (brown chick peas)

1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
2 bayleaves (tejpatta)
4 whole dry kashmiri red chillies
1/8 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 cup beaten curds (dahi)
2 tsp besan (Bengal gram flour)
4 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste
Method

1. Heat the oil in a pressure cooker and add the cumin seeds, mustard seeds, bay leaves, red chillies and asafoetida.
2. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder, salt and 2 cups of water.
Pressure cook for 2 to 3 whistles till the chana is cooked.
3. Whisk the curds and gram flour together. Add the curd mixture to the cooked chana and bring to a boil while stirring
continuously. Simmer for 4 to 5 minutes.
4. Serve hot, garnished with the coriander.

METHI PAPAD SABZI

5. INGREDIENTS :
6. 3 large papads
2 tsp. green or yellow methi (fenugreek) seeds
1 tbsp. oil
1/4 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/4 tsp. dhania powder
3-4 pinches turmeric
2 pinches asafoetida
salt to taste
1 tbsp. fresh curds
2 cups water

METHOD :

7. 1. Boil fenugreek seeds in some water, till soft to touch but not mushy.
8. 2. Drain, pour cold water and drain again. Keep aside.
9. 3. Break papad into 1 squares roughly.
10. 4. Dissolve dry masalas and salt in 1/2 cup water.
11. 5. Heat a heavy pan, add oil.
12. 6. Add seeds, allow to splutter, add masala water.
13. 7. Stir, add curds, stir continuously till whiteness is gone.
14. 8. Add remaining water, methi seeds, bring to a boil.
15. 9. Add papad pieces, bring back to boil.
16. 10. Cook on low, covered, for 3-4 minutes or till papad is soft.
17. 11. Serve hot with chapati.
18. Note: Fenugreek seeds are done when they press between pressure of thumb and finger.
If they are over Boiled and burst, they will give a bitter taste to the dish. The same holds
good if they are under Boiled.
19. Making time: 10 minutes
Makes: 3 servings
Shelflife: Best fresh

Nutritional value
Protein 6.04gms
Fat 24.0gms
Minerals 1.66gms
Fiber 4.46gms
Carbohydrate 20.2gms
Energy 327.9kcal