Dal Dhokla with Homemade Kadhi 😍

A traditional, wholesome and comforting meal made with a mix of dals, whole wheat flour and flavourful homemade kadhi. Perfect for a satisfying Indian meal!

📝 Ingredients

For Dal Dhokla (Makes 8)

• 1 cup whole wheat flour (aata)
• ⅓ cup mixed dals of your choice (green chilka moong dal and chana dal work well), soaked for 2–3 hours
• ½ tsp each cumin seeds (jeera), carom seeds (ajwain) and coriander seeds (dhania)
• 1 tsp ginger and green chilli, finely chopped or crushed
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• Salt to taste
• 1 tbsp curd
• 1 tsp Eno
• 2–3 tsp oil for kneading

👩‍🍳 Method

1. Drain the soaked dals and grind them coarsely.
2. In a bowl, combine the wheat flour, ground dal, cumin, ajwain, coriander seeds, ginger-green chilli, red chilli powder, turmeric, salt and curd.
3. Add the oil and knead everything into a firm dough. Add a little water only if required.
4. Divide the dough into 8 equal portions and shape them into dhoklas.
5. Add the Eno just before steaming, knead it in quickly and shape the dhoklas.
6. Grease a steamer plate or idli moulds and arrange the dhoklas, leaving some space between them.
7. Steam for around 10–18 minutes, or until cooked through. Check by inserting a knife or toothpick into the centre.
8. Serve hot with homemade kadhi, a little ghee and a sprinkle of bura sugar or jaggery powder, if desired.

🥣 Homemade Kadhi

Ingredients

• 1 cup curd
• 3 tbsp besan
• 3 cups water, plus extra as needed
• 1 tsp salt, or as per taste
• ¼ tsp red chilli powder
• ¼ tsp turmeric powder
• 2 tbsp ghee
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2 cloves
• ½ tsp methi dana (fenugreek seeds)
• ¼ tsp hing
• 2 dried red chillies
• 7 curry leaves
• 1 tsp minced ginger and green chilli
• 2 tbsp chopped coriander leaves

🍲 Method

1. In a bowl, whisk the curd and besan together until smooth and lump-free.
2. Add the water, salt, turmeric and red chilli powder. Mix well.
3. Heat ghee in a deep pan. Add mustard seeds and let them crackle, then add cumin seeds, cloves, methi dana, dried red chillies and hing.
4. Add the curry leaves and ginger-green chilli mixture. Sauté briefly until aromatic.
5. Lower the heat and slowly pour in the curd-besan mixture, stirring continuously to prevent curdling.
6. Bring it to a gentle boil while stirring, then simmer on low heat for 15–20 minutes.
7. Add more water if needed to adjust the consistency, and finish with freshly chopped coriander leaves.

🍽️ Serving Suggestion

Serve the warm dal dhoklas with a generous bowl of homemade kadhi. Add a little ghee on top for that traditional homemade taste.

Black Sesame Milk

A creamy, naturally sweetened, nutrient-rich drink made with roasted black sesame seeds, cashews, dates, and water. This homemade black milk is a delicious dairy-free option for your daily wellness routine.

Ingredients

• 2 tbsp black sesame seeds (kala til)
• 5–6 cashews
• 2–3 seedless dates, according to taste
• 1½–2 cups water
• A small pinch of salt

Method

1. Roast the seeds: Dry roast the black sesame seeds on low flame for 2–3 minutes until aromatic.
2. Roast the cashews: Add the cashews and roast until lightly golden. Allow everything to cool slightly.
3. Grind: Transfer the roasted sesame seeds and cashews to a blender. Add dates, salt, and a little water.
4. Blend: Blend until smooth, gradually adding the remaining water to achieve your preferred consistency.
5. Serve: Pour into a glass and enjoy fresh. Strain if you prefer a smoother texture, or drink unstrained to retain more fibre.

Preparation time: 5 minutes Cooking time: 5 minutes Servings: 1–2 glasses

Benefits of Black Sesame Milk

• Supports bone health: Black sesame seeds provide calcium, which contributes to maintaining strong bones and teeth.
• Provides healthy fats: Sesame seeds and cashews contain unsaturated fats that support overall health.
• Offers antioxidant compounds: Sesame seeds contain lignans and other compounds that help protect cells from oxidative damage.
• Supports energy levels: Dates provide natural sugars for energy, while cashews contribute fats and some protein.
• Provides essential minerals: Sesame seeds and cashews supply minerals such as magnesium, copper, and iron.
• Dairy-free alternative: This drink can be enjoyed by people avoiding dairy, although it does not provide the same protein as cow’s milk.

Healthy tip: For a less sweet version, use just 1–2 dates. Blend and consume the milk without straining to retain more fibre.

A warm, nutritious soup with ginger, garlic, beans, carrot and capsicum. Tomato is optional for a slightly tangy flavour.

Prep time: 10 minutes Cook time: 15–20 minutes Servings: 2

Ingredients

• ¼ cup French beans, finely chopped
• 1 small carrot, finely chopped
• ¼ cup capsicum, finely chopped
• 1 small tomato, chopped (optional)
• 1 tbsp ginger, finely chopped or grated
• 5–6 garlic cloves, finely chopped
• ½ tsp black pepper powder
• ¼ tsp turmeric powder
• ½ tsp cumin seeds
• 1 tsp oil or ghee
• 3 cups water or vegetable stock
• Salt to taste
• Fresh coriander for garnish
• 1 tsp lemon juice (optional)

Method

1. Sauté ginger and garlic: Heat oil in a saucepan. Add cumin seeds, chopped garlic and ginger. Sauté on low heat until fragrant.

2. Add vegetables: Add beans, carrot and capsicum. Sauté for 2–3 minutes.

3. Add tomato and spices: Add tomato, turmeric, black pepper and salt. Cook for another 2 minutes.

4. Simmer the soup: Pour in 3 cups of water or vegetable stock. Cover and cook for 10–12 minutes, until the vegetables become tender.

5. Adjust the consistency: Keep it as a clear vegetable soup or blend a small portion to make it slightly thicker.

6. Garnish and serve: Add fresh coriander and lemon juice, if desired. Serve warm.

Health benefits

• Ginger and garlic: Add flavour and may help make a warm soup soothing.
• Carrot: Provides beta-carotene, which the body converts into vitamin A.
• Beans and capsicum: Provide fibre and vitamins.
• Tomato: Adds vitamin C and a tangy flavour.

Tip: For a cough-friendly version, keep the black pepper mild and skip the green chilli. If tomato or lemon irritates your throat or causes acidity, leave them out. Warm soup may soothe symptoms, but it does not cure a cold.

A light, spicy Indian chicken soup packed with flavour and protein.

Prep time: 10 minutes Cook time: 30–35 minutes Servings: 2

Ingredients

• 250 g chicken, preferably bone-in
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli
• 1 tsp cumin seeds
• 1 small cinnamon stick
• 2 cloves and 2 green cardamoms
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp black pepper powder
• 1 tsp coriander powder
• 1 tsp oil
• 3–4 cups water
• Salt to taste
• Fresh coriander and lemon juice for garnish

Method

1. Sauté the spices: Heat oil in a deep pot. Add cumin seeds, cinnamon, cloves and cardamom. Add chopped onion and sauté until lightly golden.

2. Add aromatics: Add ginger-garlic paste and green chilli. Cook for 1 minute until fragrant.

3. Cook the chicken: Add chicken, tomato, turmeric, red chilli powder, coriander powder, black pepper and salt. Sauté for 4–5 minutes.

4. Prepare the broth: Add 3–4 cups of water. Cover and simmer for 25–30 minutes, or until the chicken is fully cooked and tender.

5. Finish and serve: Adjust the seasoning. Garnish with fresh coriander and lemon juice. Serve hot with the chicken pieces and flavourful broth.

Nutrition varies depending on the chicken cut and the amount of oil used.

Healthy tip: Use skinless chicken and just 1 tsp oil for a lighter, high-protein shorba.