Healthy Recipes

Instant Pot Spinach Dal, also called Palak Wali Dal in India. It’s a comforting lentil soup with spinach mixed in it for extra nutrition. It’s a comforting lentil soup with added spinach made in the Pressure Cooker. It is easy to make in the pressure cooker. Enjoy this with basmati rice or as a soup. It’s a vegetarian & gluten-free dish.

This simple and easy Palak Wali Dal and it’s healthy, wholesome, and packed with protein and fiber.

Ingrediants for Palak Wali Dal :

5 cup Split Pigeon Pea (Toor dal) washed, or a combination with masoor or moong dal

0.5 Tablespoon ghee or oil

0.5 teaspoon cumin seed (jeera)

0.06 teaspoon asafoetida (hing) optional

0.5 Green Chili Pepper diced, optional

0.5 teaspoon ginger grated

2 cloves garlic  minced

0.38 cup Tomato chopped

1.5 cups Water

1 cup Spinach (Palak) chopped, about 6-8oz

0.5-1 teaspoons lime juice

0.25 teaspoon garam masala

0.5 teaspoon salt

0.25 teaspoon ground turmeric (haldi powder)

How to make chole palak salad?

Method :

Heat oil in the pressure cooker.

Add cumin seeds, green chili, ginger, and garlic. 

Saute for 30 seconds till the point the garlic turns golden brown.

Chop tomatoes & spinach & keep them aside.

Make sure the dal is insect & dirt free and of good quality.

Now add chopped tomato, lentils (dal), spices, and water.

Stir well.

Close the cooker & let 5 whistles come.

Let the pressure release naturally & then open the lid.

Add spinach (chopped), lime juice, and garam masala to it.

Give it a good stir.

Let the dal rest for 2-3 minutes. The spinach will soften and get mixed with the dal.

The dish is ready to be served.

Enjoy with rice or as a soup.

(Serving – 2)

To prepare the tempering, in a small pan, heat ghee or oil. Add some cumin seed. Cook for some seconds. Then take the pan off the heat and add a pinch of red chili powder. Prefer Kashmiri red chili powder as it is not spicy.

Add this tempering over the dal when about to serve. It adds such a beautiful pop of color & amazing taste.

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Oats Moong Dal Tikki is the perfect recipe for this rainy season. It is packed with flavour and taste from green chillies, pepper, chaat masala and spices and the softness from the paneer. Pan fry it and serve it along with chutney to make a high protein evening snack.

Ingrediants :

1 and 1/4 tablespoon yellow moong dal

1/3 tablespoon refined oil

garam masala powder as required

1/3 teaspoon chaat masala

salt as required

1/3 teaspoon chilli powder

turmeric as required

1/3 tablespoon coriander leaves

1 and 1/4 tablespoon rolled oats

1/2 tablespoon onion

1/3 tablespoon yoghurt (curd)

garam masala powder as required

ginger paste as required

green chilli as required

garlic as required

water As required

Method for Oats Moong Dal Tikki :

Wash and clean the onion and coriander leaves.

On a clean chopping board, chop both of them and keep them aside.

In a pan add enough water & then moong dal to it.

Put this pan on medium flame and cook till the dal is tender and water dries out.

Transfer the dal into a blender and blend it turning it into a paste.

In a deep bowl, add the dal paste prepared followed by all the remaining ingredients.

Mix all well.

Now separate the mixture into small portions.

After that roll, these portions and flatten them into a circle just like a Tikki.

Repeat the same procedure with the portion remaining.

Take a non-stick frying pan & keep it on medium flame also add oil to it.

Add the tikki’s to the pan and fry them till they turn a golden-brown colour.

Make sure to cook both sides properly.

Serve fresh and hot with any sauce or chutney of your choice.

Enjoy!

learn How to make Shakkarkandi tikkis/ Sweet Potato Cutlets:

(Serving – 1 )

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Stuffed paneer moonglet is a perfect dish you can have as your major meal. For instance, you can have it in breakfast or as a snack. It is brimming with nutrients and is not only super healthy but also tasty. It’s ful-filling with goodness of protein, fiber, potassium, calcium, and magnesium that plays an important role in managing various functions of our body. And above all, it is an easy-to-make super delicious recipe that will be loved by children and even elders.

Stuffed paneer moonglet is like a wholesome meal which serves well with either mint-coriander chutney or similarly it can be served with tamarind-jaggery chutney. We’ll also be giving the recipe of tamarind chutney at the end of the moonglet recipe so that you can easily make and savor it with your loved ones!

Preparation time: 10 minutes

Cooking time: 5 minutes

Portion: 4 moonglets

Ingredients to make Stuffed paneer moonglet:

Moong dal: ¾ cup

Paneer: 3-4 pieces (crumbled)

Beetroot: ¼ cup finely grated

Carrot: ¼ cup finely grated

Pomegranate: ¼ cup

Salt: to taste

Garam masala: ¼ tsp

Green chilies: ¼ tsp (finely chopped)

Oil: 3 tsp

For tamarind-jaggery chutney:

Tamarind (imly): 3 tbs (pulp)

Jaggery: 1 tbs

Salt: a pinch

Try out these amazing recipes of Oats tofu pancake and spinach tomato pancake!

Method of preparation:

1 Firstly, in a bowl, soak ¾ cup of yellow moong dal for about 3 to 4 hours. Strain the dal and add a little water and blend into a smooth paste.

2 Secondly, transfer the paste into a bowl and add all the spices to the mixture, such as salt, garam masala, green chilies and mix well.

3Then, heat a pan on medium flame and grease it with ½ tsp oil. When the pan is ready, pour a ladleful of batter and spread it into a circle.

4 Immediately, sprinkle crumble paneer, grated beetroot, and carrot on the moonglet, and let it cook.

5 Lastly, cook the moonglet on a medium flame using ½ tsp oil until golden brown from both the sides. Finally, when the moonglet is cooked, sprinkle pomegranate on it and serve hot.

Preparation of tamarind- jaggery chutney:

To the pulp of tamarind, firstly, add crumbled or powdered jaggery and a pinch of salt. Secondly, add a little amount of water and your chutney is ready!

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Chole Palak is another version of the chole recipe. It’s prepared in North Indian style. It’s a very healthy recipe because of the combination of spinach and chickpeas/chole/ garbanzo beans.

Ingrediants for Chole Palak:

Soaked and Boiled Chickpeas / Chhole / Garbanzo Beans – 2 cups

Spinach (Palak )- 3 cups

Total Oil – 2 tablespoon + 1 tablespoon

Chopped garlic (lasun) – 1 tablespoon

Grated ginger (adrak) – 1 teaspoon

Chopped chilies (Hari mirch) – 1 tablespoon

Tomato chopped – 1 cup

Chopped onion – 1 cup

Salt to taste

Whole dry red chilies – 1

Cumin seeds (jeera) – 1 teaspoon

Dry Mango powder (Aamchur powder) – 1 teaspoon

Chhole Masala  (Chana Masala ) – 1 tablespoon

Pinch of turmeric powder (haldi powder)

Cumin and coriander powder – 1 tablespoon

Red chili powder (Lal mirch powder) – 1 teaspoon

 How to use Spinach in Preventing Cancer

Method :

In a pan heat 2 tbsp oil.

Now add ginger, garlic, and chilies to it.

Saute three of them for a few seconds.

Then, add onion and tomatoes to it and saute them for 5 minutes or until tomatoes are fully cooked.

Let this mixture cools down a bit, then blend this mixture into a blender.

Keep this mixture aside.

Boil 3 cups of water. Add spinach to it.

Let the spinach boil for 3 minutes and then let it cool down a bit. After this make a smooth puree of it and keep it aside.

Heat 1 tbsp oil in a pan. Add cumin seeds and red chili powder to it. Let the cumin seeds crackle. Then add prepared tomato and onion-based gravy to it. Mix all well.

Then let it cook for 4 to 5 minutes on a medium to low flame.

Add spices such as salt, chili powder, cumin, and coriander powder, turmeric powder, and chole masala.

Stir all well and cook it for 2 to 3 minutes.

Add spinach puree to it… Mix them very well and cook them for 2 to 3 minutes.

Add Boiled chhole / chickpeas to it and stir it very well.

After this add water if needed & let them cook for 5 minutes.

Yummy Chhole palak is ready.

Serve hot Chole Palak.

Enjoy!

(Serving- 3)

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Matki Ki Sabzi is a dry preparation that is usually served with kadhi, which is a homely and satiating sabzi that is much-loved by the Gujaratis. Matki sabzi is a simple, easy and healthy dish. This sabzi goes well as a side dish or when clubbed with roti or rice. Matki are brown in colour and are also known as moth beans.

Ingredients :

Boiled and sprouted (muslin is best for sprouting as it allows the passage of air) matki, moth beans – 2 cups

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Asafoetida (hing) – 1/4 teaspoon

Green chilli (sliced) – 1

Curry leaves – 3 to 4

Coriander- jeera powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander leaves – 2 tablespoons

Salt – as per the taste

Lemon juice – 1 teaspoon

Chilli powder – 1 teaspoon

Tomatoes (chopped) – 1

Method to make Matki Ki Sabzi:

Now for the tampering of matki sabzi, heat 1 tbsp oil in a non-stick pan.

Add mustard seeds (allow it to crackle), asafoetida, curry leaves and green chillies to it. (Green chilli is an option)

Saute the mixture on a medium flame for a few seconds

Make sure that the spices do not burn.

Before adding matki make sure they are dust-free, insect-free & most importantly of good quality.

Now add matki & tomatoes to it.

Then side by side add spices such as chilli powder, coriander powder (this is the essence of making Gujrati dry matki sabzi), jeera powder and salt.

And mix all well.

Then cook them on a medium flame for 2 to 3 minutes,

Stir the mix occasionally.

Switch off the flame.

Add lemon juice and mix well. (add as per the taste)

 On the top garnish with coriander leaves

Serve the matki sabzi hot

It can be eaten for lunch or dinner & can be served with rice or roti too.

(Servings: 2)

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