Steel-cut oats chickpea pulao is a healthy and delicious dish that combines the benefits of steel-cut oats, chickpeas and vegetables. With its high fiber content, this dish promotes digestion, satiety, and healthy cholesterol levels. Moreover, it’s worth noting that chickpeas and oats are not only delicious but also incredibly nutritious. To elaborate, both of these ingredients are rich sources of protein, fiber, magnesium, zinc, vitamin B-6, and iron, all of which are critical for maintaining optimal health.

Additionally, it’s important to note that oats chickpea pulao has a low glycemic index, making it an ideal food choice for individuals who are trying to manage their blood sugar levels. It is slowly absorbed in the body, causing a gradual rise in blood sugar levels, making it an ideal meal for those who are conscious of their blood sugar levels.

By incorporating Pulao into your diet, you can enjoy a hearty and delicious meal while also benefiting from its many nutritional factors. With its high fiber and protein content, it is an excellent option for those looking for a healthy and satisfying meal.

All things considered, steel-cut oats are a nutrient-dense and delicious ingredient that can provide numerous health benefits when incorporated into a balanced diet.

So, if you’re looking to improve your overall health, why not try incorporating steel-cut oats into your meals and snacks?

Ingredients

• 1/2 cup steel cut oats
• 1/2cup boiled chickpeas
• 1/2 tbsp olive oil
• 1 small onion (chopped)
• 1 tsp green chilli (chopped)
• 1 medium tomato (chopped)
• 1tsp Lemon juice
• 6-8 curry leaves
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1/2 tsp cumin seeds
• 2-3 tbsp coriander chopped
• Salt to taste

Method to prepare steel cut oats Chickpea Pulao

• Roast steel cut oats in a pan.
• Heat oil and add cumin seeds.
• After spluttering, add onion , green chilies and curry leaves for few minutes , Now add turmeric powder, red chili powder and steel cut oats . Cook for few minutes .
• Add boiled chickpeas and mix well.
• Now add hot water , lemon juice ,coriander leaves and salt. Pressure cooker for 2-3 whistles.
• Serve hot with dahi or mint chutney.

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Lets learn How to make Chhattisgarh Special Salga Bada recipe, which is a popular Indian dish that is made from Black split gram ( urad dal) along with other nutritious ingredients like coriander, tomatoes , onions and curd.

Here are the Nutritional benefits of Chhattisgarh special Salga Bada:

High in protein: Urad dal are curd are good sources of protein. One serving of Salga Bada (2-3 pieces) can provide around 8-10 grams of protein, which is important for building and repairing tissues in the body.

Rich in fiber: Salga Bada is also a good source of dietary fiber, which is important for digestive health. The dals used in the recipe are high in soluble and insoluble fiber, which can help regulate bowel movements and prevent constipation.

Probiotics : Curd is good source of probiotics . Probiotics improve our digestive health and gives us immunity boost and decrease inflammation.

Good vitamins and minerals source: Salga Bada contains several vitamins and minerals, thanks to the addition of nutrient-dense ingredients like curd, tomatoes , onions and coriander . Tomatoes are good source of potassium , vitamin C, and folate, Additionally coriander acts as a diuretic which can help flush extra sodium and helps with reduced blood pressure.

Curd helps us to fight with bad bactaria hence prevent infections and improve gut health.

All in all, Chhattisgarh special Salga Bada can be a nutritious option when consumed in moderation as part of a balanced diet.

Ingredients :

Urad dal – 1/2 cup

Salt – according to taste

Red chilli powder -1/4 tsp

turmeric -1/4tsp

Ingredients for Kadhi :

curd – 2 cups

water – 2 cups

Besan -2tbsp

Methi dana- 1/4 tsp

Jeera- 1tsp

Mustard seeds -1/2 tsp

Hing -1 pinch

finely chopped green chillies-4

onion- 1 finely chopped

tomato – 1 chopped

cilantro – 1 tbsp

curry leaves- 8-10

turmeric-1/4tsp

red chilli pwd-1/2 tsp

coriander powder- 2 tsp

oil – 2tbsp

salt – according to taste

Instruction :

1. soak urad dal for 4-6 hrs and then strain the extra water and grind it with salt and red chilli powder. Now whisk it to make the batter light.
2. turn on flame and pour oil in kadhai , heat the oil and season it with methi dana, jeera, mustard seeds, curry leaves and hing. Afer 30 seconds add onion and green chilli.
3. Add tomatoes and then cook it until it softens. Now add dry masala like turmeric , coriander powder, red chilli and salt. Now add dahi and water and besan ( dissolve in water) and Bring it to boil.
4. Now add the balls of urad paste into boiling kadhi. Let it cook for 5 to 7 minutes. Garnish it with chopped cilantro.
5. Chhattisgarh special Salga bada is ready to serve. you can eat it as a snack or serve it with rice , rotis in main meals.

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Kale and moong dal curry combine the earthy flavors of moong dal with the slightly bitter taste of kale, resulting in a nutritious and delicious vegan dish.

Additionally, the combination of moong dal and kale creates a satisfying and flavorful dish that packs a nutritional punch.

Furthermore, the moong dal provides a creamy and slightly nutty flavor, while the kale adds a slightly bitter and earthy taste. It typically features a warm and fragrant aroma thanks to the addition of cumin, coriander, turmeric, and garam masala spices..

This hearty and healthy kale and moong dal curry can be enjoyed as a standalone meal or paired with rice or roti for a more balanced diet.

Ingredients

1 bunch of kale, finely chopped (discard the hard stalks)

1/4 cup yellow moong dal

1 tsp mustard seeds

1 tsp urad dal

Pinch of hing

1-2 halved red chillies (as per taste)

1/4 to 1/2 tsp amchur powder

1/2 tsp sugar or stevia

1-2 tbsp oil

Salt to taste

2-3 tbsp water

Grated coconut for garnishing

Method to prepare kale moong dal curry

• To start, firstly finely chop the leaves of a bunch of kale and remove the hard stalks.

• Heat oil in a kadai and add mustard seeds. After the mustard seeds splutter, add urad dal, a pinch of hing, and halved red chillies to the pan.
• After mixing the ingredients well, add water and cover the kadai. The dish should be steamed on low flame, with occasional checks for water and to ensure the kale and moong dal are cooked.
• After the kale and moong dal are cooked, remove the lid from the pan and turn up the gas to medium-high to allow any remaining water to evaporate.
• Add sugar or stevia and amchur powder to the kadai and mix well.
• Garnish the curry with grated coconut and mix.
• Finally, switch off the gas and serve hot with roti or dal and rice

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Cauliflower rice is an alternative to traditional rice that many people use for its nutritious and versatile qualities. To make it, cauliflower florets are pulsed in a food processor until they are the size of rice grains. This ingredient can replace rice in a variety of dishes, such as stir-fries, salads, and soups.

Using cauliflower rice offers several benefits, such as being a low-carbohydrate and low-calorie option while still providing essential nutrients like vitamin C, vitamin K, and fiber. This makes it a great option for those on a low-carb or keto diet.

This dish offers the benefit of being able to season it with herbs and spices to enhance its flavor profile. Furthermore, you can mix it with other vegetables like broccoli or carrots to create a colorful and healthy side dish.

It is a healthy option that is rich in vitamin C, vitamin K, and dietary fiber. It is also a great choice for those who are following a low-carbohydrate or ketogenic diet, or anyone looking to reduce their calorie intake.

In conclusion, cauliflower rice is a healthy and tasty ingredient that can be used in many ways to add both nutrition and flavor to your dishes.

Ingredients for cauli rice

1 medium head of cauliflower

• 1 medium head of cauliflower
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Methods to prepare cauliflower rice

• Wash and chop the cauliflower into small florets.
• Pulse the cauliflower florets in a food processor until they resemble rice.
• Heat oil in a large pan over medium heat.
• Add the grated cauliflower to the pan and season with salt and black pepper.
• Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
• Serve hot as a side dish or as a base for other dishes.

That’s it! A quick and easy recipe for cauliflower rice that you can enjoy in a variety of ways.

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