Wednesday, September 30, 2020

How To Make Maharashtrian Veg. Thali

Hello Foodies,

        This was today’s lunch platter, a simple and healthy meal for midweek lunch to suit a busy lifestyle. During the weekdays our one meal of the day is just like this, meals that are packed full of flavor and nutrients. Our everyday lunch thali contains one stir fry veggies/lentils(Usal), rice and dal/aamti/any pulao, salad(cucumber / tomatoes /carrots / raita / zucchini), fryums, chapati / bhakri / roti and sometimes dessert. 

Our flexible weekly lunch/brunch menu or our comfort food classics will warm you up on a winter's night. Try it with our recipes and make a delicious meal every day in less than 45 minutes. So whatever the occasion, our delicious menu ideas will actually make you and your family happy. Also, our homestyle brunch platter is perfect for Saturday/Holiday mornings to be spent with family and friends.

Tips to Meal Prep/Thali Prep:

  • Spring Onions Stir Fry: Wash, dry, and chop spring onions a day before making and fridge it. Whenever needed, thaw them and in 10 minutes your spring onion stir fry will be ready in zippy.
  • Bhakri Dough: Knead the dough using KitchenAid stand mixer and roll to make bhakri.
  • Jalebi: Prepare jalebi a day or 2 days before and enjoy them after a meal.
  • Fryums: You can air fry or deep fry fryums 3-4 days before serving and keep them in an airtight container.

On the Plate:

  • Steamed White Rice
  • Bajra Bhakri(Bajri Bhakri
  • Pithal(Chickpea Flour Curry)
  • Spring Onion Stir Fry
  • Jalebi
  • Peanuts Chutney
  • Fryums

Bajra Bhakri(Bajri BhakriGluten Free/Pearl Millets Flatbread)

      For this winter, a soft, versatile gluten-free flatbread made with only two ingredients. No butter or oil needed in this vegan dough. Try this traditional gluten-free flatbread, Bajrichi Bhakri / Bajra Roti / Pearl Millet Flatbread. Pearl Millet is known as Bajra in India. It is rich in essential compounds like protein, fiber, phosphorus, magnesium, and iron. Due to its rich composition of minerals and proteins, Pearl Millet or bajra has many health benefits. Bajra Bhakri is naturally gluten-free and non-allergenic.

Pithale(Chickpea Flour Curry)

         A mouthwatering, healthy, and spicy feast for spicy food lovers. Maharashtrian pithale is a vegetarian, vegan, gluten-free, and healthy curry recipe. Mainly pithale prepares using besan/chickpeas flour and is often serves with bhakri, bhat(rice) along with green chili thecha. The consistency of Pithal can be changed according to the way you want to enjoy it. It can be runny, thick like curry or it may be dry.

Spring Onion Stir Fry(कांद्याच्या पातीची भाजी)

         Kandyachya Patichi Bhaji is a typical Maharashtrian recipe, and it tastes awesome with bajrichi / Jwarichi Bhakri. I have prepared this curry in 20 minutes and a very simple and healthy way by adding just green chilies and chana dal in it. There are two ways of making this spring onion; one is dry and the other is the wet version.

Jalebi

         Crispy, Juicy, and Instant Jalebi can be made at home quickly with simple steps and some tips. You can make 200-250 g Jalebi using 3 Tbsp of maida/flour. Simply the ratio of flour and yogurt/curd is 3:3:1. If you're a dessert lover, then this dessert recipe will surely make you go gaga over it. With Independence Day is around the corner, a few days away, I wanted to share a homemade jalebi recipe with you foodies. In this recipe, I have not used cornflour/besan flour.

Dry Peanuts Chutney(शेंगदाण्याचीचटणी)

           You can use peanuts chutney as a vada-pav chutney or sprinkle it over buttered toast or stuff it inside a paratha with a dab of ghee. Spice up a cucumber-onion-tomato salad with the dry peanuts chutney and squeeze of lemon. Use it as raita masala instead of the usual salt, Mirchi, and jeera combination. Every kid's and many grown-ups favorite.

Some More Vegetarian Meal Platters/Thali to try Everyday:

Good Time To Eat:

           It's good to eat veg. thali for lunch or dinner(for dinner you can skip rice and dessert).

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!


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Tuesday, September 29, 2020

How to Make Panera Style Broccoli Cheddar Soup in the Instant Pot

Hello Foodies,

           Warm-up chilly nights with these veggie and cheddar creamy soup Bread Bowl. During the fall, all we want is just to eat/drink the soup. It's just right. This easy soup recipe will warm you up with minimal time in the kitchen. When it comes to soup season, you want to make sure you truly savor it while it lasts. 

Broccoli cheddar soup packed with healthy veggies and cheese. This creamy velvety soup tastes just like Panera's broccoli cheddar soup and can be made in under 30 minutes! Your favorite comfort food into a cozy bowl of goodness, like the broccoli-cheddar soup, Goat Paya Soup, Corn Chowder.

Video Recipe:

 These soups can easily be converted to the Instant Pot recipes in order to make the flavors even deeper. Each interprets hearty in its own way, whether that means it’s packed with different types of veggies, beans, meats, cheese, or that it's just satisfyingly creamy. This is a quick, easy dinner recipe so you can devour it instantly. Be sure to make this the coziest winter yet with these delicious hearty soup recipes. I have served broccoli cheddar soup in a bread bowl.

Here are the reasons why Broccoli Cheddar Soup can make a delicious and nutritious meal for the kids as well as adults too:

  • It’s a vegetarian and easy way to include some additional veggies into their diet without them even knowing it's there.
  • It's best for picky eaters.
  • Nutritious, it's an easy way of ensuring your family gets plenty of vitamins, minerals, fiber, and protein in their diet in one easy bowl!
  • It helps to keep everyone hydrated in the colder months, as well as this chilled soup is perfect for even the most scorching days of the summer too.

Some More Winter Soup Recipes to Try:

Preparation Time: 5 minutes; Cook Time: 15 minutes.
Each Serving of Broccoli Cheddar Soup Contains 288 Calories.

Ingredients:

  • Broccoli 2 Cups, or 1 medium head, wash and cut into small pieces
  • Carrots ¼ Cup, finely chopped
  • Cheddar cheese 1 cup, grated
  • Onion 1 small, finely chopped 
  • Garlic 3 clove, grated
  • Whole Milk 1 Cup
  • Half and Half ½ Cup
  • All-Purpose Flour 2 Tbsp
  • Black Pepper ½ Tsp 
  • Salt 1 Tsp 
  • Nutmeg powder ¼ Tsp
  • Butter 2 Tbsp
  • Vegetable Stock 2 Cups

Instructions:

  • Turn on the saute mode of the instant pot and heat butter. 
  • Add onion, garlic, and sauté and cook for a few minutes or until onions soften. 
  • Now, turn off the saute mode and add all-purpose flour and stir well. 
  • Add broccoli florets, carrots, black pepper, salt, and nutmeg, and mix well. 
  • Add vegetable stock and mix all well(scrape the base of the pot). 
  • Close the lid of the instant pot and place the vent on the sealing position. 
  • Cook on Manual Mode(Hi) for 2 minutes.
  • Natural Pressure Release(NPR) for 5 minutes and release the remaining pressure manually.
  • Turn on the saute mode of the instant pot and mix all well and mash the broccoli with the masher or back of the spoon.
  • Pour whole milk and a half and half, add cheddar cheese, and stir well. 
  • Cook for a minute or two or until getting the desired consistency. 
  • Taste and adjust seasoning and salt if needed.
  • Creamy, soothing Broccoli Cheddar Soup is ready to serve, serve with toasted crusty bread or in a bread bowl as you like. Enjoy!!! 

How To Make Broccoli Cheddar Soup Without Instant Pot?

Stovetop Method:

  • Melt butter in a pan over medium flame. 
  • Add the onion and garlic and cook 3-4 minutes or until softened and light brown. 
  • Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
  • Pour in the vegetable stock, carrots, broccoli florets, and pepper, nutmeg, and salt. 
  • Bring to a boil then reduce heat to medium-low and simmer for 15-18 minutes or until the broccoli and carrots are cooked through.
  • Stir in milk, half & half, and cheddar cheese and simmer for another minute. 
  • Taste and add salt and pepper if needed.
  • Serve with toasted crusty bread or in a bread bowl as desired. Enjoy!!!


Broccoli Cheddar Soup Serving Options:

This delicious soup is packed full of veggies and can be eaten stand-alone and will make a filling meal. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.

How To Refrigerate & Freeze Broccoli Cheddar Soup?

  • To Refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.
  • To Freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat to prevent curdling.

My Take:

  • If you have leftovers, add milk as needed and heat it, then add black pepper and salt if required and salt to adjust the taste.
  • If you want a thicker and creamier soup, blend it.
  • You can totally skip adding flour and make it a gluten-free version of Broccoli Cheddar Soup.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 288 calories, along with 14.1 g carbohydrates, 1.8 g dietary fiber, 21.6 g fats, and 11 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Broccoli Cheddar Soup as an appetizer or for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

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Saturday, September 26, 2020

How to Make Healthy Goat/Mutton Soup in One Pot

Hello Foodies,

       This healthy Mutton Soup/Goat Soup is perfect for cold nights and it’s ready in just 30-minutes. This is the most authentic version of mutton soup, and Dr.K(my husband) just favorite homestyle mutton soup. This soothing soup is the best home remedy for cold and flu. Mainly, it is a bone-based soup and it contains plenty of calcium and protein. A few minutes of prep time and 10 minutes cook time in the Instant Pot is all that this hearty meal requires. 

This Mutton soup is a slurpable, soothing, Goat broth-based soup, that's filled with simple ingredients, like roasted and marinated mutton, some herbs, and onion. It is the comfort food you might be surprised to find out that it’s super easy to make at home from scratch!

Video Recipe:

This is one of the easy, simple, and kids friendly soup recipe. It is a clear soup where the goat is cooked with turmeric, garlic. green chilies, and onion. You can give this clear soup to babies from 1-12 months(in that case skip adding green chilies). I used goat meat with bones. It is very nutritious, easily digestible, and tasteful.

Tips to Make Mutton Soup:

  • Try to buy mutton/goat with bones, mutton soup is made from the legs of goat /lamb taste good, and is healthy.
  • Always use fresh garlic, green chilies, and coriander.
  • Turmeric is the main ingredient in this soup, turmeric gives a nice aroma and very good taste to the soup, and it is also packed with anti-inflammatory properties.
  • Adjust the green chilies in the recipe as per your taste.

Some More Winter Soup Recipes to Try:

How to Make Mutton Soup in the Instant Pot?

  • Marinate goat pieces with turmeric and salt.
  • Chop the onion, and crush garlic and green chilies.
  • Saute everything into the instant pot and add marinated goat pieces.
  • Pour water and deglaze the pot.
  • Close the lid and cook for 10 minutes on manual mode.
  • Super satisfying, healthy, quick, and inexpensive cold night dinner is ready in a few minutes. If you're looking for a healthy and nutritious soup, go ahead and make an instant pot soup. The flavor will be just as delicious.

Preparation Time: 5 Minutes; Cooking Time: 10 Minutes.
Marination Time: 15 Minutes.
Each Serving of Mutton Soup Contains 153 Calories.

Ingredients:

To Marinate the Mutton(Goat):

  • 1 Lbs(450 g)Goat / Mutton 
  • 1 Tsp Salt 
  • 1 Tsp Turmeric 

To Make the Mutton(Goat) in the Instant Pot:

  • Marinated Goat 1 Lbs
  • 1 Onion, finely chopped 
  • 3 Garlic Cloves 
  • 3 Green Chilies, Slit
  • 2 Tbsp Coriander leaves  
  • 1 Tsp Oil
  • 2 Cups of Water
Instructions:

To Marinate the Mutton(Goat):

  • Clean and wash goat bone pieces.
  • In a bowl, add washed goat pieces, turmeric, salt, and mix well and keep aside for 15 minutes to marinate. 
To Make the Mutton(Goat) in the Instant Pot:

  • Turn on the saute mode of the Instant Pot and heat oil 1 Tsp.
  • Add finely chopped onion, green chilies, garlic cloves crushed and saute and cook for 2-3 minutes.
  • Now, add coriander leaves and marinated mutton/goat and mix well.
  • Saute and cook for a minute or two.
  • Add water 2 Cups and mix well.
  • Close the lid of the instant pot and turn off the saute mode.
  • Place the vent on the sealing position.
  • Cook on manual mode(Hi) for 10 minutes.
  • Natural Pressure release for 5 minutes and then release the remaining pressure manually.
  • Open the lid and mix all well and mutton soup is ready to serve. Enjoy!!!
  • You can pour the liquid over a strainer and separate the soup and Enjoy!!!
  • Do not throw away the remains in the pressure cooker. We will make a Mutton bone stew with that.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 153 calories, along with 4 g carbohydrates, 3.7 g fats, and 24 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).
Good Time To Eat:

           It is good to eat Mutton/Goat Soup for dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

at No comments:

Thursday, September 24, 2020

 How to Cut a Jackfruit | Easiest Way To Cut The Jackfruit at Home

Hello Friends,

          Jackfruit is a superfruit and vegetarian meat! Jackfruit is very versatile and can be eaten raw or cooked. It is part of the Moraceae plant family, which also includes fig, mulberry, and breadfruit. Jackfruit has a spiky outer skin and is green or yellow in color. Jackfruit is also known as ‘Kathal’ in Hindi and ‘Fanas’ in Marathi. 

Ripe Jackfruit tastes like other sweet, fibrous fruits like pineapple or mango. When eaten unripe, green jackfruit has more of a bland taste. It is slightly chewy, filling, and absolutely delicious fruit. Jackfruit has a low glycemic index and provides some fiber, protein, and antioxidants, all of which may promote better blood sugar control. 

Video Tutorial To Cut The Jackfruit:

The Jackfruit is ready to be cut when the color of the fruit started to turn yellowish from the green and emits a pleasant smell. The fruit is not ready to cut immediately after harvesting. you may have to allow a few more days for the fruit to fully ripen. Keep the fruit on an old newspaper or a sack to prevent the floor from getting messy with the sap. The fruit also becomes soft to touch. It is time to cut the fruit and extract the bulbs. Do not allow it to over-ripen.

Here are some How-To/DIY 101 posts:

Here is what I used:

  • A Jackfruit
  • Parchment paper, to cover the countertop and to allow for an easy cleanup
  • Large sharp knife
  • Gloves (optional)
  • Cooking Oil/Coconut Oil
  • 2 Bowls - 1 for the fruit, 1 for the seeds

Instructions to Cut the Jackfruit:

  • Prepare a clean surface. Jackfruit has a sticky, white latex sap, so you’ll want to handle it on a surface that is easy to clean.
  • Spread some papers on the table, so the sticky sap is not messing your kitchen slab or table.
  • Apply the cooking oil on Hands and Knife to prevent sap from sticking to hands and on the knife.
  • Do apply oil to the hands and knife frequently.
  • Cut the jackfruit horizontally and the Jackfruit will split open into two halves(If there's excess gum oozing out of the fruit, clean it using a paper towel).
  • Remove few bulbs exposed during cutting the fruit into half.
  • Now, split the jackfruit into quarters.
  • Cut and remove the middle white core, the core of the jackfruit is inedible; therefore, cut it out. This will loosen up the edible portions.
  • Loosen the bulbs from the fibrous layers covering each bulb.
  • Using an oiled knife and hands separate each bulb and remove from the fruit
  • Make a light cut along the bulbs. this will expose the seeds.
  • Remove the seeds and store the bulbs separately.
  • The seeds can be used to make many dishes at home.

How to use jackfruit Seeds:

  • Boil the seeds, peel, and fried with red chili pepper/ground black pepper and salt.
  • They can be boiled, roasted, and enjoyed like chestnuts.

How to store the jackfruit bulbs?

  • It’s tastiest if you don’t wash the individual bulbs, or if you really want to wash them, do so just before eating, otherwise, they go soft and mushy.
  • Store the cut bulbs in the fridge for 5-6 days.

Pro Tips:

  • The sap is a real problem if you aren't careful. 
  • The Viets scrub their hands with rice to remove the sap.
  • You can use disposable gloves rather than oiling your hands.
  • To easier cleanup, you may have to change gloves a couple of times throughout the process.
  • You can use coconut oil or grapeseed oil, or cedar oil, but I have used veg. Oil.
  • To clean your knife, first, wipe it down with a towel. Then, coat it with some more oil and wipe it again. This will help remove any sap that may have gotten on it. Once you’ve done this, wash it with soap and water as you normally would.
  • If jackfruit sap gets on hands or any other surface, rub oil onto the affected area and then wipe it with a towel before washing it with soap and water.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!

at No comments:

Wednesday, September 23, 2020

How to Make Vegan Black Beans and Coconut Curry with Rice in the Instant Pot

Hello Foodies,

          Black Beans and Coconut Curry is an easy and quick one-pot curry that’s ready in 30 minutes and is filled with so many flavors!! Vegan, Gluten-free, and Healthy but tasty and comfort food! 

With the cold weather here, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

Video Recipe:



           The curry is savory, salty, there’s a natural sweetness from the coconut milk. This recipe is a mix of everything I love about curry all rolled into one pan. Since I wanted to keep this vegetarian and vegan friendly, I served it over steamed white rice. As for the spices I kept it simple with red chili powder and cumin powder. But you could also just add a pinch of cayenne pepper for a little zing. Extra turmeric, coriander, or black pepper would also be lovely. According to the nutrition stats, there are only 180 calories and 4 carbs per serving – no rice or naan included.

What do I love about this black bean’s curry- 

  • It’s black beans and coconut milk
  • Vegetarian, Vegan, and Gluten-free 
  • Quick and One-pot meal
  • It’s warm and comforting
  • Satisfying, rich, but healthy
  • Not too spicy

Some more Beans, Lentils/Pulses Curry Recipes to Try:

Preparation Time: 15 Minutes; Cooking Time: 15 Minutes.
Each Serving of Black Beans and Coconut Curry Contains 180 Cal.

Ingredients:

  • 1 Cup Black Beans (Soaked in the water for 5-6 hours)
  • 2 Tsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 Tbsp Garlic, minced 
  • ½ Cup Green Bell Pepper/Capsicum, chopped
  • 1 small Tomato, finely chopped
  • 1 Tbsp Red chili Powder
  • 1 Tsp Cumin Powder
  • 1 Tsp Salt
  • Veg.Broth/Water 1 ½ Cups
  • ½ Cup Coconut Milk
  • Rice 1 cup + Salt ½ Tsp + 1 ½ Cup

Instructions:

  • Turn on the saute mode of the instant pot and heat oil.
  • Add onion, garlic, and green bell pepper and saute and cook for 3-4 minutes, or until onion becomes light brown or translucent.
  • Add tomato and saute and cook for 2-3 minutes or until it becomes soft and mushy. 
  • Add red chili powder, cumin powder, salt, and soaked black beans and mix well.
  • Now add 1 ½  Cup of veg broth/water and mix all well.
  • Deglaze the pot and place rice pan with trivet.
  • Close the lid and place the vent on the sealing position.
  • Cook on manual mode (Hi) for 6 minutes and followed by Natural Pressure Release (NPR) for 5 minutes.
  • Release the remaining pressure manually and open the lid.
  • Take out the rice pan and turn on the saute mode of the instant pot.
  • Add a ½ cup of coconut milk and mix well and cook for 2-3 minutes.
  • Homestyle black beans and coconut curry is ready to serve, serve hot with rice, or with roti/chapati. Enjoy!!!

My Take:

  • You can use unsoaked black beans too, if using unsoaked beans then cook for 12-15 minutes.
  • You can use canned beans too.
  • You can adjust the red chili powder quantity (less or more) according to your taste.
  • Also, adjust the gravy thickness as you like it, so add more or less coconut milk/water. My family loves the semisolid version of this curry, so we can eat it with rice and roti too.
  • To make the curry thicker just mash some of the black beans and cook for 2 minutes.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 180 calories, along with 20.1 g carbohydrates, 6.1g Dietary Fiber, 10 g fats, and 5.4 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

Good Time To Eat:

            It is good to eat Black Beans and Coconut Curry for lunch, brunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
  • I love it when you try my recipes and send me pictures & feedback.

Eat Healthy, Stay Healthy!!!


at No comments:

Tuesday, September 22, 2020

 How to Make Dhabewala Dal Tadka in the Instant Pot

Hello Foodies,

        Dal Tadka is a delicious and nutritious Indian curry dish made with lentils. This flavorful and healthy dish is very easy to prepare in the instant pot. Dal Tadka is one of our favorite veg curry that’s super healthy, simple, and comfort homemade food. Double tadka(tempering) makes this dal even more tempting and bringing the richness to no-frills cooked lentils/pulses. 

        Dal Tadka is a dish that I grew up on eating and is made in every Indian household with their own versions. No matter in which part of the world you are or where you are traveling in the end all you need is Dal Chawal(Lentils-Rice) to satisfy your soul. 

Video Recipe:

No matter how much you like Pizza or Pasta or cheesy food, but you can’t have them daily. I prepared this double tadkewali dal with lots of garlic as I just love burnt garlic and that tasted so delish! This dish is full of protein and fiber and can be had with roti or rice. This Dal Tadka recipe gives you a delicious creamy dal with smoked flavors.

If you have ever taken a road trip in India and haven’t eaten dal tadka at one of the dhabas, your journey is incomplete. So whenever you go, just enjoy the simple pleasures of dal-roti or dal-chawal. 

Dal used to Make Dal Tadka:

  • Dal is the Marathi/Hindi word for lentils.
  • Tadka is the Marathi/Hindi word for tempering and is a commonly used cooking technique in the Indian cuisine. Here I have used Toordal and Chana dal.
  • Toordal also is known as Arhar dal / husked & split Pigeon peas / Tuwar Dal.
  • Chana Dal also is known as Bengal dal / Split Chickpea / Split chana
  • You can use Masoor dal(split red lentils), Moong dal, Urad dal too.

Pro Tips to Make Dal Tadka:

  • Soaking lentils helps in cooking the lentils faster(If you forgot to soak the lentils then pressure cook on manual mode(hi) for 8 minutes).
  • The consistency of the cooked dal is neither thick nor thin but if you like your dal thin consistency then add water accordingly after cooking.
  • You can temper or fry the spices and herbs in ghee or oil. In the recipe, I have used veg oil and butter but ghee also gives a good flavor too.
  • I have added tomatoes and that gives a tang and taste to the dal. 
  • To Make it vegan skip butter and add more oil.
  • To make no onion- no garlic dal tadka, cook dal in the instant pot with tomatoes and spices.

Some more Lentils/Pulses Curry Recipes to Try:

Preparation Time: 15 Minutes; Cooking Time: 15 Minutes.

Each Serving of Dal Tadka Contains 180 Cal.

Ingredients:

To Cook Lentils/Dal in the Instant Pot:

  • Split Pigeon Peas / Toor Dal ¼ Cup
  • Chana dal / Split Chickpeas ¼ Cup
  • Tomato 1 medium, chopped
  • Onion 1 medium, chopped
  • Green chilies 3 strips, finely chopped
  • Ginger-Garlic paste 1 Tbsp
  • Red chili powder 1 Tbsp
  • Garam Masala 1 Tsp
  • Turmeric 1 Tsp
  • Cumin-Mustard seeds ½ Tsp
  • Oil 2 Tsp
  • Water as needed
  • Rice 1 Cup + Salt ½ Tsp + Water 1 ½ Cups

To Temper the Dal/Second Tadka:

  • Oil 1 Tsp
  • Cumin-Mustard seeds ½ Tsp
  • Butter 1 Tbsp/Ghee 1 Tbsp
  • Garlic 5-6 cloves, crushed
  • Kashmiri Red chili powder 1 Tsp
  • Dried red chilies 3-4
  • Asafoetida 1 pinch

Instructions:

To Cook the Lentils in the Instant Pot:

  • Wash lentils and soak it in the water for 15-20 minutes.
  • Wash rice and add 1 ½ cups of water, salt ½ Tsp and keep aside.
  • Turn on the sauté mode of the instant pot and heat oil.
  • Splutter cumin seeds, mustard seeds, and add chopped onions green chilies, ginger-garlic paste and saute and cook for 2-3 minutes.
  • Add tomatoes, sauté for a minute or until tomatoes are soft and mushy.
  • Add all the spices (turmeric, garam masala, coriander powder, cumin powder, red chili powder), salt, and mix well.
  • Add split pigeon peas(toordal) and Chana dal(split chickpeas) and mix well.
  • Add 2 cups of water to the pot and mix well and deglaze the pot.
  • Place the trivet and the rice pan.
  • Close the lid and place the vent on the sealing position.
  • Cook on manual mode (Hi) for 6 minutes and followed by Natural Pressure Release (NPR) for 10 minutes.
  • Release the remaining pressure manually and open the lid.
  • Mash the cooked dal using the back of the spoon/use masher.
  • If needed add water to adjust the consistency(we like thick dal tadka so I didn’t add water).

To Temper the Dal:

  • Heat oil 1 Tsp and Butter 1 Tbsp in a kadhai on medium to low heat.
  • Splutter cumin-mustard seeds.
  • Add crushed garlic, and red chilies and saute for few minutes or until garlic becomes light brown.
  • Turn off the flame and add red chili powder and mix well.
  • Pour the tempering over the cooked dal.
  • Add lemon juice(optional), mix well, and serve dal tadka hot with rice or with chapati, puri. Enjoy!!!

Serving Options:

  • Dal tadka tastes delicious with steamed rice or jeera rice (cumin flavored pilaf).
  • Dal tadka tastes super yummy when served with Aloo Paratha / Naan / Poori or dinner rolls.

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 180 calories, along with 36 g carbohydrates, 6.1g Dietary Fiber, 8.1 g fats, and 6 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).
Good Time To Eat:

            It is good to eat Dal Tadka for lunch, brunch, or dinner.

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Eat Healthy, Stay Healthy!!!

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