#satvik khichdi

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Satvik Moongdal Khichdi | How to cook Satvik Khichdi in Claypot

Satvik Moongdal Khichdi, a wholesome and nourishing dish from Indian cuisine, embodies the principles of Satvik diet, focusing on simplicity, purity, and balance. This traditional dish is a harmonious blend of rice and lentils, seasoned with aromatic spices and herbs, resulting in a flavorful and nutritious one-pot meal. Cooked in Claypot. Satvik Moongdal Khichdi Prepared using ingredients such…

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Professional Snow Removal in Kitchener: Keeping Your Property Safe and Accessible

Introduction:

Jain cuisine is a unique and revered culinary tradition in India, known for its strict adherence to vegetarianism and non-violence. Jain food embraces simplicity, purity, and balance, making it a popular choice for those seeking a wholesome and sattvic (pure) dining experience. In this article, we delve into the fascinating world of Jain food and explore some of the famous dishes that grace the Jain food menu in India.

Satvik Delicacies: Jain cuisine follows the principle of Ahimsa, which emphasizes non-violence towards all living beings. As a result, Jain food is purely vegetarian and excludes ingredients such as onions, garlic, and certain root vegetables, which are believed to have a higher possibility of containing microorganisms. The Jain food menu offers a wide array of satvik delicacies prepared with fresh, pure ingredients like grains, pulses, fruits, and vegetables. These dishes are known for their lightness, simplicity, and ability to nourish the body and soul.

Dal Bati Churma: Dal Bati Churma is a popular Jain dish that originates from the state of Rajasthan. It consists of three components: dal (lentil curry), bati (baked wheat flour dumplings), and churma (sweet crumbled wheat flour). The bati is traditionally cooked over charcoal, giving it a smoky flavor, and is then dipped in ghee (clarified butter) before being served with the dal and churma. Dal Bati Churma is a wholesome and flavorsome dish that showcases the rich culinary heritage of Jain cuisine.

Khichdi: Khichdi is a comforting and nutritious one-pot dish that is widely cherished in Jain cuisine. It is made by cooking rice and lentils together with ghee, turmeric, and aromatic spices. Khichdi can be customized by adding vegetables, nuts, and dry fruits, making it a versatile and fulfilling meal option. Jain Khichdi is typically prepared without onion and garlic and is often served with a side of kadhi (a yogurt-based curry) or raita (yogurt with vegetables).

Gujarati Thali: Gujarati cuisine is renowned for its vibrant flavors and extensive use of spices. The Gujarati Thali is a wholesome meal that showcases the diversity of Jain food. It typically includes dishes like roti (Indian bread), dal, kadhi, rice, vegetables, pickles, papad, and sweets. The thali provides a balanced combination of flavors, textures, and nutritional elements, creating a delightful culinary experience. It reflects the essence of Jain cuisine with its emphasis on freshness, variety, and satvik ingredients.

Farsan and Snacks: Jain cuisine offers a delightful range of farsan (snacks) that are perfect for tea-time or as appetizers. Popular Jain snacks include khaman dhokla (steamed savory cakes), fafda (crispy gram flour snack), dhokla, and khandvi (gram flour rolls). These snacks are light, flavorful, and often accompanied by tangy chutneys or spicy pickles. They provide a wonderful glimpse into the vibrant street food culture of Jain communities in India.

Sweets and Desserts: No Indian meal is complete without a touch of sweetness, and Jain cuisine offers an exquisite array of desserts. From the melt-in-your-mouth mithai (Indian sweets) like peda, barfi, and laddu to the aromatic and saffron-infused Shrikhand (sweetened strained yogurt), Jain desserts are a celebration of flavors and textures. These indulgent treats are often prepared with ingredients like milk

For More Info :-

Famous Jain Food Menu India

Chinese Restaurant Menu India

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How To Make Ghee

Ghee is a sort of made clear butter that is standard in Indian food. This nutty flavorful and also high smoke factor fat has been used for countless years, with deep roots in Ayurvedic practices. Making desi ghee in your home is simple, simple as well as inexpensive and also will certainly render far better flavor than commercially offered ranges. Follow along with me as I reveal you how to make homemade ghee recipe in the traditional Indian means with the help of detailed pictures as well as video!

What is Ghee

Ghee is a sort of made clear butter made by simmering butter on low warm, which causes the caramelization of milk solids.

The fat is after that stressed, getting rid of all the milk solids. The resulting clear, delicious, golden fluid fat is what is known as earthomaya ghee.

Ghee has actually been made in India for centuries and is commonly used in the Indian food. It has a much higher smoke point than routine butter, making it an excellent fat for high warm cooking.

It also occurs to be shelf secure (indicating no refrigeration is required) as well as is even appropriate for people with lactose intolerance.

Ghee is also lauded as an Ayurvedic superfood with anti-inflammatory and also food digestion aiding residential or commercial properties.

High in Omega-3 and -6 fatty acids, DHA, as well as in vitamins A, D, E and K, this butterfat breaks the mold as well as is even being approved as a healthful food by western medication requirements.

Ghee is so important to both Indian food as well as identification. Ghee is considered to be one of the highest possible offering in the fire rituals that are called as Havan or Homam in the Hindu society. Ghee is additionally a part of panchamrit that is used to the divine beings.

Do note that the ghee used in the havan ritual should be made from cow's milk as well as not buffalo's milk. Cow's milk is taken into consideration satvik and also buffalo's milk is taken into consideration tamasic.

Now that you know how remarkable ghee can be, allow's commenced making several of our very own, shall we?

The Relevance of Using Cultured Butter

Typically, desi ghee dish is made from cultured cream or curd (yogurt) that comes from locally sourced, grass fed Desi cows.

This cultured cream or yogurt is then churned to get cultured butter. Only then is the butter warmed as well as slow simmered to get ghee.

There was a time I would certainly follow the age-old procedure of making home made cultured butter to make use of for making ghee. Now, because of absence of time, I use store-bought saltless cultured butter.

For this ghee dish, be sure to procure unsalted, yard fed and also ideally natural butter from Desi cows, as this will result in one of the most conventional tasting ghee and also will be easy to absorb.

For greater than ten years, I have been intending to share this old exercise with you, and the moment has finally come!

In just 20 to 25 mins you can have gorgeous homemade ghee that is so much far better sampling (and much healthier for you!) than pre-packaged selections.

What Can I Make With Ghee

Plenty of Indian food is made in ghee. We not just use ghee as the fat to make lentils, curries, veggies and rice based recipes however additionally make most of our sweets with it.

It is the preferred fat in Indian food preparation (even over butter as well as oil), specifically for desserts and also recipes like Biryani as well as rich curries.

Use it to sauté, stir-fry or roast your veggies. The high smoking point of ghee aids when you mix fry, bake or roast veggies at a higher temperature level.

Toast your bread with it, or spread it instead of butter on your toasted bread. You will be shocked at just how good toast can be with ghee! It is among my preferred ways to eat toasted bread.

Include a few spoons on top of Indian food like Khichdi, Dal Tadka, Kadhi while consuming. The great fats in ghee helps to digest the food easily.

Spread it on your Roti or Naan or Pita Bread.

Roast Paratha in ghee instead of oil.

Make your Bread loaves and supper rolls with ghee as the fat.

Utilize it in Indian sugary foods like Carrot Halwa, Kheer, Besan Ladoo and many more.

Deep fry your food in it.

Flower your seasonings in it.

How to Make Ghee

Thaw Butter

This dish for making home made ghee recipe is rather basic. That stated, please note that you ought to stay in your kitchen area for the whole of this procedure.

Ghee can go from caramelized to burned instantly! Keep conscientious and watchful so you get the most effective top quality ghee around.

I have also review that need to make ghee throughout the moon. The energies of the moon are instilled in the ghee if you make it on a full moon day.

1. Order a large, heavy-bottomed pot or pan. Cut butter roughly as well as area in the frying pan covering the entire surface of the frying pan uniformly. For this ghee recipe, I have actually used a 3 litre (3.17 quarts) pot.

For this ghee dish, I have made use of 500 grams of unsalted cultured butter. You can scale the recipe to make a tiny or big batch by utilizing any quantity of butter. If you plan to make a bigger set, make certain to utilize a large pot or frying pan.

Ghee is just one of those things that you'll find in every Indian cooking area. We are such a large country with many foods that there aren't lots of points that are definitely usual across various states and also people. But ghee - you'll constantly discover a container.

I have actually grown up watching my grandma and also mum make it every couple of weeks. As well as I figured it was time that I share the wisdom! Since ghee is an outstanding giant - the standard 'superfood'. As well as if you've never attempted making it in your home in the past, its time.

In the video clip listed below, I'm sharing the typical method of making ghee at home. We purchase organic cow's milk every day, and also a by product after boiling the milk is cream which is gathered for a few weeks in the refrigerator, and is after that utilized to churn butter and also make ghee.

If you don't have cream or do not wish to make the effort, avoid the initial step of spinning homemade butter as well as begin with premium natural butter. After that simply follow the remainder of the recipe as is.

Have I persuaded you to provide this a shot? Making ghee in your home is something that'll end up being a routine after you try it the first time. Plus your house scents fantastic when you cook ghee, particularly when it reaches that phase where it has that intense, pleasant, nutty aroma!

In the dish below, I have actually shared both the methods to make it - from butter and also from lotion. They are both comparable, the latter is simply a much longer procedure.

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सात्विक स्वादिष्ट साबूदाने की खीर खाएं, हर त्योहारों में खुशियां मनाएं | Sabudane ki kheer Recipe in Hindi

सात्विक स्वादिष्ट साबूदाने की खीर खाएं, हर त्योहारों में खुशियां मनाएं | Sabudane ki kheer Recipe in Hindi #sabudanakheer #sabudanakheerrecipe #sabudanakheerrecipes #sabudanakheerforbabies #sabudanakheerwithfruits #SabudanaKheer

साबूदाने की खीर रेसिपी: हर कोई त्यौहार, अनुष्ठान, भोज निमंत्रण पर बनाए यह स्वादिष्ट मिष्टान्न। यह व्यंजन समग्र भारत में एक प्रचलित खाद्य व्यंजन है। यह एक सात्विक व्यंजन होने के कारण कोई भी सेवन कर सकते हैं एवं बहुत सरलता से बन जाता है इसलिए कभी भी बनाया जा सकता है। सभी को यह व्यंजन पसंद आता है। यह व्यंजन स्वादिष्ट होने के साथ पौष्टिक भी है। यह व्यंजन बढ़ते हुए बच्चों के लिए बहुत उपयुक्त…

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Indian Cooking Tips: How To Make Crispy Sabudana Vada, Three Yummy Ways (Recipe Video Inside) 

HighlightsOne evening snack we can have with our without chai is a sabudana vadaSatvik versions of sabudana vada are also popular around Navratri.Here is a delicious sabudana vada recipe to try at homeIndia loves vada! Perhaps that is why we have so many kinds of vadas in this country. Medu vada, chana vada, aloo vada, kalmi vada - the list is fairly diverse and so incredibly versatile that you cannot call it just another Indian fritter. Vadas can be relished at any point of the day, but we mostly like to consume it during evenings, with our hot cup of chai. One such evening snack we can have with our without our chai is a sabudana vada. A deep-fried snack made with tapioca pearls and spices. The crunchy and firm vada makes an excellent pair with tamarind or pudina chutney. Satvik versions of the snack are also immensely popular around Navratri.  (Also Read: Watch: Try This Quick & Easy Sabudana Khichdi For A Comforting Meal At Home)This recipe of sabudana vada by YouTuber and blogger Parul will help you make the popular snack at home in a jiffy. Tapioca is a starch extracted from the storage roots of the cassava plant. It is an immensely popular ingredient in south India. Restaurants across the country are exploring with the spongy granules and coming up with a variety of unique desserts and dishes. For the recipe posted on YouTube channel 'Cook With Parul' you would need soaked sabudana. Make sure you soak them for 2-3 hours. You would also need some mashed potatoes, green chillies, ginger, cumin, black pepper powder, rock salt, coriander leaves. Roasted peanut powder lends beautiful texture to the vada, and is also the secret ingredient of the blockbuster recipe.(Also Read: Beyond Cereals: Sabudana, the Healthy Carb and How to Cook it)

Watch Recipe Video of Sabudana Vada:

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows. Read the full article

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Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

Khichdi or Kitchari is considered a comfort meal by many in India due to the comfort and ease of making and it’s digestive properties. Khichdi means ‘all mixed up’ in local language. It is prepared by mixing and soaking lentils with rice then dumping it in the cooker/vessel with cumin, turmeric tempering in Desi ghee.  All the ingredients used in making this khichdi have Ayurvedic benefits on the body .

There are many variations in making khichdi. Lentils like Split Pigeon Pea, Split chickpea Lentils are also used in making Khichdi. But, as these lentils are heavy on stomach and also takes a little more time to cook as compared to moong lentils. So Moong lentil Khichdi is the first choice to make when someone is not feeling well or recovering from some illness or have some digestive issue.

Ayurveda strongly recommends fasting for a day and then breaking the fast with this simple Khichdi. It is one of the best  and cheapest detox 🙂 !!

I love to have Khichdi with Cilantro chutney and my kids like to have papads with it. A glass of buttermilk with some cucumber slices  or any yogurt raita, makes it a whole and filling meal.

Another detoxifying Khichdi from the blog is.. Hari Moong Dal Khichdi, that is equally nutritious and simple to prepare.

How to make Simple Yellow Moong Dal Khichdi..

Simple Yellow Moong Dal Khichdi can be made in just a few minutes. No chopping, frying or sautéing the masala, not time-consuming tasks are involved. It is recommended to soak lentils and rice for at least 15-30 mins as it speeds up the cooking process and makes the grains easily digestible.

I make Khichdi with or without vegetables. Most of the times, I just temper and cook Khichdi in cumin and turmeric with desi ghee and sometime I do add finely chopped carrots and peas to it. But we mostly like it simple topped with a spoonful of Desi Ghee.

Feel free to add vegetables in your Khichdi, but if you want a detoxifying  and light meal, just leave the vegetables and keep it simple. Also many people like to temper it with red chill, cumin in ghee while serving. I skip it as we like to have it plain with absolutely no spices.

Simple Khichdi is a satvik no-onion and no-garlic meal and it is also suitable for Vegans.  You can use Vegetable oil to make. But studies have shown that Desi ghee can be conveniently consumed by vegans or those who have lactose intolerance.  I am not recommending it. You can confirm from the your reliable resources before consuming it.

How to cook Simple Khichdi.. 

Khichdi is usually cooked in Pressure Cooker to save the time, as lentils and rice take time to cook in open pan. These days we can make it in Instant Pot too. Just dump everything, add some water and set the timings.

Cooking in Open Pan..

In a heavy bottomed open pan, add ghee/oil, add hing and cumin seeds, once the seeds crackle, add turmeric powder and the add soaked rice lentil mix.as water in 4:1 ratio to moong and rice mix.This gives Khichdi of creamy consistency. We love it this way. If you like thicker texture, add less water. Cover the pan with little space for steam to escape and cook khichdi till the grains are done.

Cooking Khichdi in Instant Pot/Pressure Cooker

Cooking Khichdi in open pan takes time.So it is usually made in pressure cooker to save the time. Initial steps remain the same as followed in Open Pan method, only difference is the ratio of water. Add 3 Cups water when cooking in Instant Pot or Stovetop Pressure cooker.

Cook Khichdi  in Pressure Cooker for 3-4 whistles on medium flame and in Instant Pot ‘Pressure cook Mode(High)’ take 7-8 minutes ( sans the time it takes to come to pressure).

Please see the recipe card for detailed recipe.

Let’s see how I make this so easy and simple Yellow Moong Dal Khichdi..

Yellow Moong Dal Khichdi

Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

1/2 Cup Yellow Moong Dal/Split Yellow Moong Lentils

1/2 Cup Rice

1 tbsp Desi Ghee/Oil

1 tsp Cumin Seeds/Jeera

1/2 tsp Turmeric Powder

Salt as per taste.

Wash rice and lentils together 2-3 times in water.Soak for 15-30 minutes.

Instant Pot Method

Set the SAUTE MODE of Instant Pot on on high for 5 mins.

Add ghee to it. Once the display shows HOT, add cumin seeds. Once the seeds crackle, add turmeric powder.

Drain water from rice and lentil mix, add add to the inner pot, mix and saute for a minute.

Add water around 3 cups and Cancel the SAUTE Mode.

Cover and seal the lid, and set the PRESSURE COOKER Mode on High for 8 minutes. 

Once the timer goes off, let it go on warm mode, if your are planning to have it after some time. Else, release Pressure using QRP after 2-3 minutes. Check for the doneness of grains and have it warm with a spoonful of ghee!!

Pressure Cook Method

In Pressure Cooker, add ghee, keep it on medium flame, add cumin seeds once ghee is hot.

When seeds crackle, add turmeric , rice and lentil mix, saute for a minute then add water(3 cups), cover and cook on medium flame for 3-4 whistles. Let the pressure go naturally.

Serve hot!!

I use Basmati Rice for Cooking. You can use any rice(Broken , Jasmine, Sona Masoori).

Use oil for the vegan friendly version.

Skip Hing or Asafoetida for Gluten-free version.

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Do make this simple and light meal on days when you want something light and comforting, homemade and without too much standing in Kitchen. It is a very healthy and nutritious meal for babies you start feeding them grain based meals. Good for elderly and sick people or those who have we weak digestive system.

Give your feedback how you liked and if you have any queries do write to me.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

Hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 25th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April ’19.

Day 25. Yellow Moong Dal Khichdi

Mega Blogging Marathon, is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2.  B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M.. Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

Day 19. S.. Spicy Chilli Garlic and Bell Pepper Rice

Day 20. T.. Tomato Corn and Basil Pulao

Day 22. V. Vegetable Biryani in Instant Pot

Day 23. W. Walnut and Cranberry Rice

Day 24. Vermicelli Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Thanks for stopping by!!

Yellow Moong Dal Khichdi Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

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What To Eat What To Not During Navratri Fast.

During these 9 auspicious days, devotees get blessings and pray to the 9 forms goddess Durga also called Navdurga.  Throughout the fasts, devotees steer beyond certain food things like non-vegetarian foods, eggs, regular salt and alcohol and eat certain specified things like boiled sweet potato and others; you can get all these through Online Groceries in Faridabad or your city easily. It’s advised to switch to a satvik diet and just some limited ingredients are often used to create the Vrat Ka khana. These Navratri special foods could include sabudana, sendha namak, kuttu Ka atta, singhare Ka atta and certain vegetables.

What You Can Have:

Fruits: There is no restriction over fruits; you can have all your favorite fruits. This is perhaps the best time to enjoy the seasonal goodness in apples, water chestnut, pomegranate and kiwi. It is a good idea to have them whole and fresh, juicing them would cost you essential fibers. You can look for Best Dry fruits online for convenience.

Flours: You cannot have your regular maida or atta during Navratri fasting. However, you can use like kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour) to make your chapattis. Just check the online grocery delivery availability in your area and you can buy all the groceries online.

Vrat ke chawal: You cannot have your regular rice either. However, you can have samak ke chawal or samvat ke chawal (barnyard millet) to make pulav, khichdi and kheer.

Sabudana: Sabudana is another popular vrat fixture you must have up in your kitchen pantry this fasting season. There’s a range of dishes you can prepare from tapioca often use to prepare papads, kheer or vadas. Check out the online groceries in noida or your city to buy all such items online.

Makhana: Makhana, or puffed up lotus seeds, are much in demand too right now. This vrat ingredient can be used to make makhana kheer or you can also roast it and have it as a snack. Look for the best Supplier of Dry Fruits in order to get good quality dry fruits.

What to Avoid:

All the fast-related food needs to be prepared without onion or garlic since they produce heat and are Instamatic nature. Instead of these get the above mentioned things from online supermarket which will make you very comfortable.

If you are fasting, you have to keep away from legumes and lentils.

Rice flour, cornflour, all-purpose flour, whole wheat flour and semolina (rava) are also not permissible.

Non-vegetarian food, eggs, alcohol, smoking and aerated drinks are also avoided during Navratri fasting.

If you too have any suggestion, feel free to share with us.

[anika95sharma]

This Navratri, Railways' IRCTC is offering 'vrat ka khana' in its menu

Railways will offer 'vrat ka khana' (food during fasting) as a part of its e-catering menu during the Navratri festival which started on Wednesday, IRCTC said.The Railways' catering arm said that keeping in mind the ritualistic fast observed by many during the festival, it has been decided to introduce them in its menu from Oct. 10 18.It consists of satvik diet like sabudana, sendha namak, kuttu ka atta, and certain vegetables.

"This year IRCTC, in a bid to make train travel during this time of the year less of a hassle, is offering vrat ka khana' as a part of its e-catering menu," the IRCTC statement said.

These special meals will be available through select restaurants and at hand-picked stations on the Indian Railways network.As on date, it will be available at Nagpur, Ambala, Jaipur, Itarsi, Jhansi, Nasik, Ratlam, Daund, Mathura, Nizamuddin and Lucknow, it said.Items like Navratri thali, sabudana khichdi, lassi, fruit chats can be pre-ordered on IRCTC's e-Catering website www.ecatering.irctc.co.in or Food-on-track' app.Orders can be placed at least two hours before scheduled journey time with a valid PNR, it said, adding passengers may opt to pre-pay or on delivery, based on convenience. ARTICLE SOURCE- BUSINESS STANDARD / BS

[foodloosein]

Set out to make some sabudana khichdi. Roasted some peanuts in a pan, it was a bit less, so added some chana Dal and also some boriya chillies commonly known as gundu or mundu chillies in South. Crushed all of them coarsely with a mortal and pestle, the new toy which I got from home. Took a pan. Added some sesame oil, added some finely chopped potatoes,fried it till it was cooked, then added some pepper, asafoetida ( Hing/ kaayam), then tossed some fresh carrots , bean sprouts and beans and the freshly ground masala.Sauteed enough to just to retain the crunch. All set and this is going to be my breakfast tomorrow with some Greek yogurt! #vegan #healthy #satvik #eatclean #nutritious #veggies #tasty #mencancook #delish #foodloose #mumbai #colorful #vegetarian #spicy #nutty #fibre #protein #chilli #vsco #foodstagram #wowzaa (at Andheri West)

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आसानी से बनाएं मुम्बई की मुलायम साबूदाना खिचड़ी जो मुँह में जाते ही गल जाए | Sabudana khichdi Recipe in Hindi

आसानी से बनाएं मुम्बई की मुलायम साबूदाना खिचड़ी जो मुँह में जाते ही गल जाए | Sabudana khichdi Recipe in Hindi #sabudanakhichdi #sabudanakhichdirecipe #sabudanakhichdirecipeinhindi #sabudanakhichdiforfast #SabudanaKhichdi #fastingfood

साबूदाना खिचड़ी रेसिपी: ऐसे बनाएं स्वादिष्ट चटपटा मुँह में गल जाने वाला मुलायम व्यंजन। यह व्यंजन महाराष्ट्र प्रदेश की प्रचलित खाद्य है। व्रत, कोई धार्मिक अनुष्ठान अथवा नाश्ते में यह व्यंजन को बहुत पसंद किया जाता है। इसे कम समय में झटपट तैयार किया जा सकता है। यह व्यंजन स्वादिष्ट होने के साथ पौष्टिक भी है। यहां पर जो रेसिपी बताई गई है उसे अनुसरण कर घर में यह व्यंजन को आसानी से तैयार किया जा सकता…

[foodtrails25-blog]

Hari Moong Dal Khichdi, also known as Chilka Moong Dal Khichdi is a one pot Satvik meal(no-onion no-garlic) that is free from heavy spices and masala or oil.

Prepared with Chilka Moong(Hari Moong), also known as Split Green Moong Lentil, cooked with rice in very limited spices and desi ghee(preferably).

What is Khichdi..

For those who are not aware of Khichdi , it is a (kind of) stew made with rice, lentils or any other grains, with or without vegetables. It is free from any masala and is prepared in a very simple way. There are different types of Khichdi depending on the type of grain and lentil used. Moong /Dal Khichdi is the basic form of Khichdi which is made with Moong Dal(Split Yellow Moong or Split Green Moong). Both the variety of moong dal are very nutritious and light on stomach. Though both have different benefits for the body.

Benefits..

Khichdi has been the comfort food for Indians since ancient times and has found it’s mention in ancient texts. It’s ayurvedic benefits are known to everyone. In India Khichdi is the first whole food that is fed to babies(Split Yellow Moong Khichdi and Green Moong dal Khichdi). It is consumed by people who go on detox ayurvedic diets, low fat diets or low sugar diets.

Hari Moong Dal or Chilka Moong is a split green moong bean, where the husk is not completely removed from the lentil. It is rich in proteins, fibre and low in fat and has a cooling effect on body. It improves digestion and is light on stomach. Suitable for all the age groups and especially for those suffering from fever or stomach related ailments like constipation or stomach ulcers. It is consumed as Dal with rice and chapatis or khichdi. Check my Lehsuni Dal Palak recipe, that has green moong as the main ingredient. These days, flour of this dal is also used in making Indian pancakes and crepes like multigrain dosa, chilla or vadas(fritters).

Cooking Hari Moong Dal Khichdi..

In open pan it  takes a lot of time To cook Khichdi. So,it is commonly cooked in pressure cookers(stove-top). It can also be conveniently cooked in Instant Pot within 7-8 minutes(minus the time Instant Pot takes to coming to pressure).

For points for those with special dietary requirements.. 

Avoid Asafoetida for gluten-free version.

For Vegan version you can omit desi ghee, though studies have shown that Desi ghee can be consumed by lactose intolerant people as the % of dairy is very less in it.Though it is an animal product, it can also be conveniently consumed by vegans. You can check your resources before consuming it.

Let’s see how to make this Satvik, easy and simple Hari Moong Dal Khichdi

Hari Moong Dal Khichdi

Hari Moong Dal Khichdi, also known as Chilka Moong Dal Khichdi, prepared with Chilka Moong(Hari Moong), also known as Split Green Moong Lentil, cooked with rice in very limited spices and desi ghee(preferably). A one pot satvik meal(no-onion no-garlic) that is free from heavy spices and masala or oil.

1/2 Cup Basamati Rice

1/2 Cup Split Green Moong Lentil/Hari Moong Dal

1 tsp Cumin Seeds

1/4 tsp Asafoetida/Hing

1/2 tsp Turmeric Powder/Haldi

1-2 tbsp Desi Ghee

Salt as per taste

Wash and soak rice and dal separately. Soak at least 10-15 minutes. 

Switch on the Instant Pot on SAUTE MODE fro 5 minutes. When the display shows HOT, add ghee, when the ghee is hot enough add cumin seeds and asafoetida. 

Add turmeric powder. Drain water from rice and dal. Add to inner pot, saute for a minute. 

Add water around 3 times for thinner consistency. For thick consistency add 2 cups or as per the quality of rice and dal. Add salt.

Cancel the SAUTE Mode and set the PRESSURE COOK Mode with time 7-8 minutes. 

Once the timer goes off, release the pressure after 3-4 minutes, with QPR. 

Check for the doneness of rice and lentils. Serve hot with some desi ghee along with salad and dahi/yogurt preparation of your choice, 

If the consistency is thick then add more water if needed and saute for 2-3 minutes. 

To cook on Pressure Cooker on Stove-top

Heat pressure cook on medium flame, add ghee, when the ghee is hot enough, add asafoetida, cumin seeds and turmeric.

Drain water from rice and dal and add to the cooker. Add salt and water and mix well. 

Cover the lid of cooker and cook khichdi for 4-5 whistles on medium flame. Switch off the gas and let the pressure go off automatically. 

Open the lid and check for the doneness of rice and dal, serve hot. 

Adjust the consistency of khichdi as per your liking. If thick add water, if runny, cook on medium flame till it gets desired consistency. Take care not to burn it at the bottom of pan.

Avoid Asafoetida for gluten-free version.

For Vegan version you can omit desi ghee, though studies have shown that Desi ghee can be consumed by lactose intolerant people as the % of dairy is very less in it.Though it is an animal product, it can also be conveniently consumed by vegans. You can check your resources before consuming it. 

Stepwise Pics..

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  At least once a month go light on stomach and have this moong dal khichdi to give rest to the digestive system. Ideally once a month everyone should go on the fruits diet or detox diets. As we all need break from our hectic lifestyles and go on holiday away from all the stress and work. We should give rest to our bodies from all the spicy and heavy food and give it a break with some light satvik food.

Khichdi is a very good option for quick and light dinner option and is relished with dahi(yogurt)/chaas, papads, pickle or chutney and salads. We like to have it with Chaas and Kachumber salad.

Do give me your feedback and you can get in touch with me anytime if you have any queries..

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This is 8th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 8. H.. Hari Moong Dal Khichdi

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2.  B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

  Hari Moong Dal Khichdi Hari Moong Dal Khichdi, also known as Chilka Moong Dal Khichdi is a one pot Satvik meal(no-onion no-garlic) that is free from heavy spices and masala or oil.

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Vrat Ki Kadhi an easy and simple yogurt based curry made for the fasting period.

Kadhi is a yogurt based curry made with yogurt with besan(chickpea flour added to it). It is tempered with spices likes fenugreek seeds cumin seeds , chilli powder and herbs like curry leaves and coriander leaves.

Vrat Ki Kadhi is made with the flour that Singhara Atta(Chestnut Flour), Rajgira Atta(Amaranth Flour). The curry can be tempered with the spices as per one’s dietary preference during fasting period.  I usually like to keep it simple with curry leaves and green chillies and ginger. I like to have Vrat Ki kadhi with Plain Sama Rice or Sama Rice Pulao. Both are no fuss dishes and can be prepared in jiffy. During fasting when you need to go to work, you can make these quickly and pack for lunch. Since there are no spices used in these recipes these come under Satvik food and are light on stomach.Many times I also love to have it like soup, it is so warm and comforting with the flavor from curry leaves and ginger. 

What I need to make Vrat Ki Kadhi

Plain Yogurt, Chestnut Flour(Singhara Atta) or Amaranth Flour(Rajgira Atta), Curry leaves and green chillies.Let’s see the easy and simple recipe.

Vrat Ki Kadhi

Vrat Ki Kadhi, a yogurt based curry that can be consumed during fasting days like Shivaratri, Navratri. A gluten-free yogurt based curry with simple and easy recipes. 

1 Cup Yogurt/Curd

1 Tbsp Rajgira Atta(Amaranth flour)/Singhara Atta(Chestnut flour)

3-4 Curry Leaves

1-2 Green Chilies

1 tbsp Desi Ghee

Sendha Namak/ Himalayan Salt

2-3 tbsp Crushed and roasted peanuts (optional)

In a bowl, add Kadhi, flour and mix well. 

In a pan add desi ghee, when the is hot enough, add curry leaves, crushed  and green chillies.

Add yogurt mix, add a cup of water and ix well. Aad salt as per taste. Cook it till it boils and starts to thicken.

Once it comes to desired consistency, take off the flame and enjoy with Vrat ka pulao or vrat ke paranthe. 

You can make this gluten-free Kadhi while not fasting also.In tempering, add a 1/4 tsp of fenugreek seeds, cumin seeds.

Add crushed ginger and garlic, along with green chillies and curry leaves. Add yogurt and flour mix, add water and cook it till thickens to desired consistency.

Add table salt instead of sendha namak. 

You can keep the consistency of this Kadhi as per your preference. To make it thick add less water and add a tbsp more of flour(Singhara/ Rajgira flour). These flours are gluten-free and so this kadhi can be consumed by those on gluten-free diets. When not fasting you can temper it with, fenugreek seeds, cumin seeds and fresh garlic. Please see notes in the recipe card.

Make this easy and simple Vrat Ki Kadhi. Do give me your feedback and whenever you make this will be glad to see my pics on any of y social media handles.

FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other fasting recipes from the blog… Vart Ki Papdi Chaat, Sabudana Vada, Sabudana Khichdi, Vrat Wale Aloo,Paneer Kheer and Dry Fruits aur Makhane aur Nuts ki Kheer, Makhane Ki Panjiri.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

      Vrat Ki Kadhi Vrat Ki Kadhi an easy and simple yogurt based curry made for the fasting period. Kadhi is a yogurt based curry made with yogurt with besan(chickpea flour added to it).

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Sama Rice Pulao (gluten-free) with potatoes and dry fruits, made especially during fasting days.

  People in India during the fasting days like the festival of Navratri, Shivratri , Janamashtami and several other occasions fast and abstain from cereals grain and salt. The consume satvik food(no-onion no-garlic) free of any gluten and grains and table salt. The most popular food items are apart from dry fruits makhana(Foxnuts), gluten-free grains, fruits and vegetables like potatoes sweet potatoes bottle grouda and pumpkin.

Sama Rice also known as Barnyard Millet is a gluten-free grain that is commonly consumed in India during the fasting days. In India people don’t eat  grains when fasting, Sama Rice/ Barnyard Millet and alternatives like Chestnut flour, Sago/Tapioca Pearls are consumed. Sama Rice is rich in carbohydrates and proteins. Though it has the lowest amount of carbohydrates compared to other Millets. Barnyard Millet is also a rich source of Vitamin B Complex. It is a good meal option for people with gluten-intolerance.

How to prepare ..

Sama Ke Chawal(Rice) and Nuts Pulao is a simple no fuss dish that can be prepared in jiffy. Cooked Sama does not have separate grains like cooked rice. It is a bit mushy. To prepare sama,  soak it for 20-30 minutes before preparing the rice. I use desi ghee to prepare the rice but you can use any good quality vegetable oil. Usually Indian food for fasting is prepared in desi ghee. You can cook it in pressure cooker or in a pan. In pan it  will take little more time.

Ingredients for Pulao..

I add almonds and cashew nuts along with potatoes. Other vegetables like peas, carrots can also be added. People have lot of dietary restrictions when fasting add veggies as per choice and dietary preferences during fasting.

Can I make Sama Rice Pulao in Instant Pot

Sama Rice is a one pot meal, that can be made in Instant Pot also. Please see the recipe card.

Let’s see how I make Sama Rice Pulao..

Sama Rice Pulao(Fasting Recipe)

Sama Rice or Barnyard Millet is a gluten-free grain Pulao during the fasting days. How to prepare gluten-free Sama Rice Pulao

1/2 Cup Sama Rice

1 Potato

2-3 Curry Leaves

1-2 Green Chilies

1-2 Tsp Desi Ghee

2-3 Tbsp Mixed Nuts(Almonds, Cashew Nuts)

Sendha Namak/Himalayan rock Salt as per taste

Wash Sama Rice/Barnyard Millet in water. Soak rice for at least 30 mins.

Cut potatoes in small cubes. Roughly chop the nuts.

When ready to prepare, heat oil in a pan or kadhai. 

Add curry leaves, green chillies, saute for few seconds, add potatoes, and crushed 

Cook potatoes for a minute, Add the crushed nuts and saute. 

Add the soaked sama rice/millet. Add 1-1.5 Cups water. Cover and cook rice till  is soft, properly cooked and water. 

If cooking in pressure cooker, cook till 1-2 whistles. Let the pressure release naturally. 

Fluff the rice lightly, have it with yogurt or Vrat ki kadhi.

Instant Pot Method

Swtich on the saute Mode on high.

Add ghee to the inner pot. Add curry leaves, green chillies. Saute potatoes and add nuts.

Add sama rice and water. Add salt as per taste.

Cancel the Saute Mode. Lock the lid, set the pressure cook mode on high. 

Set the timer for 5 minutes. Once the time is over, release the pressure and check the rice. fluff with fork.

Serve hot.

When making it for non-fasting days, add other vegetables like peas, cauliflower, carrots. It depends upon the dietary preferences. Many people add vegetables.

You can add whole spices like cinnamon powder, bay leaf, cloves, black pepper and cumin to add more flavor.

You can add table salt also. People add sendha namak as they restrict slat intake to sendha namak during fasting.

Try this Sama Rice/Barnyard Millet Pulao my way and I sure you will surely like this simple and Satvik meal.You can enjoy this with simple yogurt or Vark Ki kadhi when fasting. Pack in your lunchbox and enjoy this wholesome meal even when fasting.

Do let me know how you like the recipe for Barnyard Millet/ Sama Rice Pulao.

Whenever you try these , do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other fasting recipes from the blog… Vart Ki Papdi Chaat, Sabudana Vada, Sabudana Khichdi, Vrat Wale Aloo, Paneer Kheer and Dry fruits aur Makkhane aur Nuts ki Kheer, Makhane Ki Panjiri.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

  Sama Rice Pulao Sama Rice Pulao (gluten-free) with potatoes and dry fruits, made especially during fasting days. People in India during the fasting days like the festival of Navratri, Shivratri , Janamashtami and several other occasions fast and abstain from cereals grain and salt.

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There is nothing more comforting than a bowl of warm soup especially when it is freezing cold outside, everyone in the family is down with cold and cough and when you want something light and wholesome without spending much time in the kitchen!! Last week everyone in the family was down with cold cough and fever.. Rajeev brought the infection home and soon kids and I too we under the influence of it. He . But thankfully, kids and I recovered soon,as we had taken precautions, thanks to all the home remedies, that are passed on to me by my mom and grandparents. It was kind of soup and khichdi dinner week that went by.. Easy and quick to make, warm and filling. Tomato based soups(Roasted Red Bell Pepper Soup, Butternut Squash and Tomato Soup with Red Lentils) are a favourite in my house  after the chinese flavoured ones(Hot and Sour Soup).  In fact tomatoes are an integral part of my cooking in gravies, dals(lentils), chutneys and so many everyday dishes. I usually cook everything from scratch from flatbreads, breads to the curries and cakes. I hardly get any packed soup can or cake mix, that may sound weird to many(too much of work haaann…. ) but that’s how I have seen my mom cooking. Inspite of being a working  mom..she used to cook fresh meals for us everyday day with al the seasonal ingredients and veggies. Most of you who have been raised by in India will agree with me on this. It just takes a few minutes to whip up a fresh, healthy and light wholesome meal.

This tomato soup recipe is just all of the above. It is a kind of detox soup that you can make when you want to go on a detox diet. It is gluten-free, vegan and low in oil/fat. And since it uses only the light vegetables it is low in calories and perfect for those who are on weight loss, sugar-free and zero cholesterol diets. This light soup has the goodness of tomatoes and cilantro along with ginger, garlic, some bottle gourd, carrot to give the creaminess. For protein factor and to add texture to the soup I use moong dal(lentil) that is light on stomach and easily digestible. The soup is rich in antioxidants and Vit. C that help in curing cold related infections. It is always advisable to increase the Vit. C in your diet through various food sources whenever suffering from cold and cough. When I look back, when the soups were not a everyday meal thing in Indian household,  since those times my mom made this hearty soup that was even relished by my grandparents.

A quick look at the ingredients of the soup and their nutritional benefits..

Tomatoes  and carrots(though I used very less) are one of the best sources of antioxidant lycopene that is anti-inflammatory, rich in Vit. C and minerals like Calcium, Potassium, folates and Vit. K.

Cilantro or fresh coriander is rich in antioxidants, rich in potassium , calcium, and is anti-inflammatory and antipyretic. Is is one of the best remedies for cold and cough, Lemon Coriander soup(will soon update the recipe) is another comforting soup that is helpful in curing the cold related infections. It also adds on to a fresh punch in the dish and keeps the dish fresh for longer.

Moong Dal or Split and husked Yellow Moong Lentils are the lightest variety of moong beans and it is easily digestible and light on stomach, and so recommended by ayurveda to consume during fasting/detox or any kind of illness(like fever or stomach infections).

Bottle Gourd promotes weight loss, helps in digestion and prevents constipation, reduces inflammation of liver and keeps the heart healthy.

Ginger and garlic, onions and turmeric powder that are used are again rich in antioxidants, anti-inflammatory and anti-carcinogenic that protect the body against infections and build on the immunity.

This soup can be cooked in Pressure Cooker on stove-top and even in Instant Pot. You can cook it on stove-top in an open pan but the moong beans some take time to get. Wash and soak the lentils 10 minutes before starting to cook the soup. I always pre-soak my lentils/beans before cooking as it shortens the cooking time and also are light on stomach. I have added some tomato paste in the soup along with fresh tomatoes or you can also add tomato sauce in it to get the added flavour. Feel free to skip the paste.

Another thing to keep in  mind while cooking with tomatoes is to always add a pinch or two sweetner to balance the acidity of tomatoes. Brown sugar or coconut sugar or maple syrup, any will be okay. Adjust the quantity of sugar as per the sweetness you want in your soup.

Skip Onion and Garlic for a no-onion no-garlic soup or Satvik soup recipe if you are on a detox diet are avoiding onion and garlic. Add a tsp of desi ghee instead of oil or butter.

So come let’s see how I make this light, creamy, rich in antioxidants, low calorie soup..

Tomato, Cilantro and Moong Dal(Lentil) Soup

A light, hearty, low cal Tomato and Cilantro soup, rich in Indian flavours added with Moong Lentils, veggies like carrots and Bottle Gourd  to add the creaminess. Perfect for weight watchers or on detox diets or when the weather is cold and chilly!! Instant Pot and stove-top Pressure Cooker Method included.

4 Large Tomatoes

1/2 Cup Chopped Carrot

1/.2 Cup Chopped Bottle Groud

Handful of fresh Cilantro leaves

1/4 Cup Split and husked Moong Lentils(Yellow Moong Dal)

1/2 Cup Chopped Onions

1" Ginger piece

3-4 Garlic Cloves

1/2 Tsp Cumin Seeds/Jeera

1 Bay Leaf

1 Cinnamon Stick (small)

4-5 Peppercorns

4-5 Cloves

1/4 Tsp Turmeric Powder

1/4 Tsp Coconut Sugar (or Brown sugar)

1 tsp Desi Ghee/Butter/Oil(Flavourless)

Salt as per taste

2 Tbsp Tomato Paste (optional)

Wash all the veggies and Cilantro. Wash and soak moong dal.

Chop roughly tomatoes, ginger, garilc and onions

Instant Pot Method

Switch on the saute mode for Instant Pot  and  set the time for 5 minutes.

When the screen shows hot, add oil/ghee or butter, add all the whole spices and cumin seeds.

Add ginger, garlic and saute for a few seconds,add onions and saute till light pink.

Add tomatoes, carrots, and bottle gourd and tomato paste and  mix.

Drain the water from the soaked moong dal and cilantro leaves. Add turmeric, salt and water around 2-3 cups.

Cancel the saute mode, place the cover and set the pressure cook mode (high), set the timer for 5 minutes. 

Once the timer goes off, release the pressure by pressure QPR, and open the cover. 

Blend the soup by hand blender or transfer carefully the contents in blender jar and blend in batches. 

After blending, set the saute mode for 5 minutes, and cook soup for another 2-3 minutes. add sugar and more black pepper(optional). You can adjust the consistency by adding water if you want a thin soup. Let the soup come to a boil, serve hot or keep in warm mode till the time of serving,

In Pressure cooker(Stove-top)

Follow all the steps under Instant Pot method, till sauteing and adding the veggies and lentil. 

Add water, close the lid and cook till 2-3 whistles. Once the pressure goes down or do the quick release,blend the soup add sugar, adjust the consistency of soup and cook again for 2-3 minutes till the boil comes.

Serve hot. Garnish with more chopped cilantro and freshly ground pepper.

Red Lentils can be used inplace of moong beans.

I have given the method for Instant Pot Ultra. The steps and timings for the setting remain the same. Only the display if different in Ultra.

  I am taking my Low calorie soup for the my group #180Foodie Monday Blog hop where the theme this week is Low Cal food, suggested by the gorgeous Sujata Roy, who blogs at Batter Up  with Sujata.. Check out her amazing recipes and bakes using healthy and nutritious ingredients.

So do make this soup light and healthy soup, if you are on a weight loss diet or feeling too tired to chop the veggies and cook something delicious. Add up some cream/parmesan cheese for it to make it appealing for them. Vegans can add some almond milk to get the creamy sweet texture, without it also it still has the creaminess due to lentils and bottle gourd. Top it with some croutons or pita chips for the crunch. Add served the soup to kids with some butter toasted Cheese ravioli in parsley and black pepper. I and hubby had with some toasted garlic bread. A light and wholesome meal perfect for the below freezing temperatures here!!

Do try this light detox, low cal soup and give your feedback on it. I will love to see the pics on any of my social media pages..FB  or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.

Join me in my food trails by following the blog and on my social media accounts. If you like my work do share this with your loved ones.

  Tomato,Cilantro and Moong Lentil Soup There is nothing more comforting than a bowl of warm soup especially when it is freezing cold outside, everyone in the family is down with cold and cough and when you want something light and wholesome without spending much time in the kitchen!!

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Today I bring you another dish that is one of the most popular winter food in Uttar Pradesh. Matar Ka Nimona a soupy, spicy curry made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.Winters are the time in Northern part of India to enjoy fresh seasonal harvest of mustard greens, carrots, peas, cauliflowers. I remember during winters we enjoyed dishes made with these winter produce. That was time when everyone cooked as per the seasonal produce. Until few years back I don’t remember my mom cooking peas, carrots or any winter greens like mustard greens(Sarson Ka Saag), spinach(Palak Paneer) and fenugreek(Methi Parantha) during summers. These are the veggies that give warmth to body and are perfect for the winters. But nowadays everything is available all the year round so one can cook as per one’s own convenience and cravings too!! Like the Red carrots that are used for making Gajar Ka Halwa are available only during the winter months and people enjoy it to the fullest, fresh peas are also something that can be relished during this time. I remember I and my sis used to shell out peas from pods during our free time and didn’t mind munching a few in between. Mom’s Gajar aur Matar Ka Pulao(Carrot and Peas Pilaf), Matar Ki Kachori, Matar ki Ghughni, Matar Paneer or Aloo Matar were some of the dishes that we relished during winters. The frozen peas which we use nowadays can’t match the taste of the fresh produce.Matar Ka Nimona is one of the most popular dishes from the region (Uttar Pradesh), where I grew up. Along with the other winter delicacies, Matar Ka Nimona is something that is made in almost every household. I love this soupy,spicy curry, and even don’t need any rice or parantha to go with it.

An easy to cook no fuss dish that can be prepared in a just few minutes. The method of making Nimona varies from from region to region and everyone has their own way of making it. Some like to blend the peas in a puree and then cook it, some like to crush the peas. Some make it with tomatoes and others without tomatoes . I like to coarsely crush the peas and add tomatoes to the curry. Tomatoes add on the flavour of the dish. I cook the dish in mustard oil and top it with desi ghee while serving. For me desi ghee and mustard oil,bring out the authentic taste in some of the traditional Indian dishes. By now you must have known my love for these two in Indian cooking!! Coming back to Nimona recipe many add vadis (lentil nuggets) I skip it and some potatoes to it. You can make the Nimona  in any of the ways you want as per your eratians and preferences. The dish is suitable for Vegans and skip asafoetida to make it Gluten-free.

Peas are one of the best sources of proteins for the vegetarians, low in calorie and have most of Vitamins and are rich sources of fibres. Though some people complain of bloating feeling after having peas, for that always add some hing/asafoetida or ginger and garlic in the recipe while making the dish as these helps in the quick digestion of the dish and makes you feel lighter after meals. Also, try having some warm lukewarm water around half an hour after the meals that aids in digestion too.

To make the best Nimona..

It is preferable to use fresh peas, if these are not available make it with frozen, like I did.

Add up some whole spices like bay leaves, cloves and peppercorns to enhance the flavour.

Tomato puree can be added in place of fresh tomatoes.

For satvik Nimona recipe(no-onion no-garlic dish) that can be had during fasting(if you can have peas when fasting)make it in desi ghee, skip asafoetida and onion and garlic in the recipe.

If adding potatoes, don’t add too much of potatoes, it will  then be Aloo Matar recipe. Add only 1 medium potato to give it some volume.

Let’s see how I make this soupy, spicy and simple peas dish.

Matar Ka Nimona

Matar Ka Nimona a popular soupy, spicy curry North India(Uttar Pradesh) made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.

2 Cups Fresh Peas (or use frozen)

1 Potato small

1 Onion(medium sized)

2-3 Tomato(medium) (pureed)

2-3 Cloves Garlic

1" piece Ginger

1 Green Chilli (optional)

1 Bay Leaf/Tej Patta

3-4 Cloves/Laung

3-4 Peppercorns/Kali Mirch

1 Dry Red Chilli

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1 Tsp Desi Ghee (optional)

1 Tsp Coriander Powder

1/2 Tsp Cumin Powder

1 Tsp Cumin Seeds/Jeera

2 Tbsp Mustard/Sarson Oil or Olive Oil (or use any flavourless oil)

Salt to taste

Asafoetida/Hing (optional)

Boil peas till these are soft. Coarsely grind the peas. Peel and cube potato. Finely chop onion and puree tomatoes. Coarsely grind green chilli, ginger and garlic in a mortar pestle.

In a pan heat oil, add cubed potato and fry till it soft. Take out the potatoes and keep aside.

Take out the peas , add 1 tsp of oil to the pan, add hing when the oil is hot, add bay leaf, cloves and peppercorns, add cumin seeds, when the seeds splutter,. Add ginger-garlic and green chilli paste and saute till the raw smell of garlic goes away. 

Add onions and fry till translucent. Add tomato puree and cook for 3-4 mins.

Add the spices(coriander powder, red chilli powder, cumin powder). Mix in the masala, cook for few seconds,then add coarsely crushed peas and potatoes. Add water to adjust the consistency. Mash the potatoes and cook the curry for 4-5 minutes.

Add a tsp of desi ghee and garnish with finely chopped fresh cilantro/coriander leaves and serve hot with the  bread/ rice of your choice.

You can grind the onions, ginger-garlic and green chillies .

For gluten-free option, avoid adding hing.

Vegans can skip Desi Ghee.

I am taking my traditional curry to my Foodie Monday Bloghop group. The theme this week is  FoodMagBest  #179foodmagbest where we have to cook the dish that will like to see on the cover page of any magazine. Initially I had some dessert or bake in my mind, as during my days as home Baker I always wanted some of my work/recipes that were most loved by my clients, to be featured in some newspaper or magazine. But then as a food blogger when I thought about the theme, I decided why not go with any of the traditional dish from my region, that’s what my FoodTrails is about. Staring from the roots.. So here I bring you the popular traditional Nimona recipe that my has been in both sides of my parent’s family since the the time of my great grandparents. Also this recipe was on my mind to do next as fresh peas are in season in most parts of the world. I am sure this soupy peas curry will catch the attention not only of Indians but also be loved by my International readers also. The ingredients are easily available and the dish can be adapted as per one’s taste and preferences too.

  So make this traditional recipe before the fresh peas disappear  from the markets. Even if you don’t get fresh peas enjoy the dish any time of the year using frozen peas then also it tastes great and is a great comforting dish. Make for your parties, it will be a nice addition to your menu. You can enjoy the dish with any flatbreads, rice(steamed/jeera) or even with dinner rolls.

Do try the dish and give your feedback on it. I will love to see the pics on any of my social media pages..FB  or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.

Other popular dishes from North India from the blog.. Makhane aur Kaju Ki Sabzi ,Rassewale Aloo Tamatar, Bedmi Poori, Khatta Meetha Kaddu, Gujjiya for Holi, Chilka Urad Dal Khichdi and many more..

Join me in my food trails by following the blog and on my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by. Keep coming back.

Matar Ka Nimona Today I bring you another dish that is one of the most popular winter food in Uttar Pradesh.

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Khichdi a dish made of rice and dal (lentils), in ghee (Indian Clarified butter) and herbs like Cilantro/Coriander and vegetables with very few spices is one the most comforting, light on stomach and detox food that nourishes and cleanses the body by flushing out the toxins. It forms the part of the Satvik diet and best recommended for children, elderly people and those who are suffering from any kind of stomach related problems.There are many forms of Khichdi, as different lentils can be used in combination with rice.

Like Til and Gur have their significance on Makar Sankranti, Urad Dal Khichdi is Makar Sankranti special in Uttar Pradesh(India). Donating this Khichdi mix (rice grains and urad dal/lentil mix) along with jaggery/gur to priests in temples and needy is considered auspicious. People also cook it and have it on this day. To know more about Makar Sankranti, pls see the post.. Til and Khus Khus Chikki with Coconut Sugar.

During Makar Sankranti, mom always made this khichdi and we enjoyed it with some buttermilk, gur and radish.

We can make this Khichdi in pressure cooker(Indian style) and also in Instant Pot. The method for preparation remains the same for both the methods. Using ghee for this Khichdi is recommended but you can also use any oil of your choice. Replacing ghee with oil makes it suitable for vegans. Also, to make it gluten-free omit hing from it. Do not forget to add ginger to it, as it adds on to the Ayurvedic benefits of this khichdi and makes it easily digestible.

Let’s see how I make this Chilka Urad Dal Khichdi.

Chilka Urad Dal Khichdi for Makar Sankranti

Makar Sankranti Special, Chilka Urad dal/Split Black Gram  Khichdi. Chilka Urad and Rice cooked in desi ghee for one comforting and wholesome meal. Pressure cooker method.

1 Cup Basmati Rice

1/2 Cup Chilka Urad Dal/Split Black Gram Lentil

1 Tbsp Desi Ghee

1/4 tsp Hing/Asafeotida

1 Tsp Cumin Seeds

1 tbsp Ginger+Green Chilli paste/finely chopped

1/2 tsp Turmeric Powder (optional)

Salt to taste

Soak together rice and urad dal for around half an hour.

Take a pressure cooker, add 1 Tbsp ghee to it. When the ghee is warm enough, add hing to it, followed by jeera(cumin seeds).

Let the jeera brown a little, add chopped ginger and chillies. You can also crush together ginger and chillies and make a coarse paste. Add turmeric powder.

Add  rice and dal and salt and mix. Add enough water to cook rice and dal, put the pressure cooker lid and cook till 2-3 whistles on medium flame.

Wait till the pressure releases. Open the lid and check for the doneness of Khichdi. All the water should evaporate, and rice and dal should be soft.

Replace Ghee with oil, for vegan option or if you don’t have or want to avoid ghee, but trust me Khichdi tastes divine with spoonful of ghee in it.

  Khichdi in Instant Pot

Chilka Urad Dal Khichdi in Instant Pot

Makar Sankranti Special, Chilka Urad dal/Split Black Gram Khichdi. Chilka Urad and Rice cooked in desi ghee for one comforting and wholesome meal. Instant Pot Method.

Soak Lentils and Rice for at least half and hour before cooking.

Finely chop or make a coarse paste of ginger and green chillies.

Set the Saute mode on  and adjust the temperature to high. When the oil is hot, add asafoetida and cumin seeds and saute. 

Add rice and lentils, turmeric powder and salt and mix. Add water above 1 inches above the khichdi.

Cancel the saute mode and set on the pressure cooker mode. Close the lid and set the timer to 5 minutes(high) and start the timer. 

Once done, wait for another 5 minutes and then release the pressure(quick release pressure).  

Enjoy hot Khichdi with curd/yogurt/buttermilk.

I have Instant Pot Ultra Model, the process remains same for cooking khichdi in other Instant Pot models, only the display is different.

Best enjoyed hot just out of the cooker, with a spoonful of ghee on top and a bowl of curd. Make this Khichdi on the auspicious day of Sankranti for lunch and enjoy this satvik meal with your loved ones!!

Check out other Makar Sankranti and Lohri recipe from the blog.. Murmura Ladoo and Tilkut, Mixed Nut Gur Chikki, Til and Khus Khus Chikki in Coconut Sugar.

Do give me your feedback and when you make this do post a pic on any of my social media pages.. FB page or tag me on Instagram. You can also Pin the recipe for later use. You can also find my recipes on  Google+. It will a small token of your appreciation for my work and keeps me motivated to bring good, authentic, tried and tested recipes to you.

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Chilka Urad Dal Khichdi(Makarsankranti Special) Khichdi a dish made of rice and dal (lentils), in ghee (Indian Clarified butter) and herbs like Cilantro/Coriander and vegetables with very few spices is one the most comforting, light on stomach and detox food that nourishes and cleanses the body by flushing out the toxins.