Khichdi or Khichri is an easy staple food enjoyed in every Indian house hold. Whether it is for breakfast, quick weeknight dinner or a gathering, holy event, Khichdi serves the purpose. This vegan, vegetarian gluten-free Khichdi is made of rice, lentils, onions, oil and spice tampering. Optionally potatoes, vegetables, and ghee are added and then boiled until cooked. Khichdi is usually mushy, more like mashed potatoes consistency. Indian pickles are a great side to Khichdi. Popular vegetables used are Potatoes, carrots, cauliflower, green beans. Khichdi is consumed as breakfast, lunch, and dinner. For those looking for great, home-cooked vegan, vegetarian meatless options, khichdi will win you over.
Dal with rice or roti is a staple food in every Indian household. My childhood was no different and I’m carrying on the tradition with my family. Lentils are a tasty, nutritious item on a vegetarian dinner plate. Low in calories, and high in protein, calcium, fiber, lentils are versatile food to your diet. Many ways to transform lentils – dal, salads, spreads. Lentils cook much quicker than dried beans and do not need soaking before cooking. You will love this simple, easy, homespun weekday meal. Boost your dal by adding any greens or veggies to make it heart friendly, diabetic friendly. Lentils are a hassle-free addition to any meal with nutty and earthy in flavor. Lentils are available with or without the husk. The husk contains the highest amount of dietary fiber. Consuming lentils with husk adds taste and highest amount of dietary fiber content to your diet.
Malabar spinach or Indian spinach is not spinach at all. It doesn’t look or taste like spinach at all. Malabar spinach leaves are thick, fleshy. They cook very fast. Other than making lentils, you can saute, make soups out of Malabar spinach. This dish called bachali kura pappu in Telugu.
“Ulava Charu” in other words horse gram lentil soup or kollu rasam, is South Indian states Telangana and Andhra Pradesh’s favorite soup. Ulava Charu is a traditional yet lusciously luxurious Andhra Rasam. It is generally served with rice and topped with home made butter. Instead of ulava chaaru mixed in rice yourself, this recipe brings you that aroma, taste immersed together. It gives most pleasure to taste buds. It is served as a special dish when special guests arrive. Horse Gram (Macrotyloma uniflorum) is not very popular bean anywhere other than South India. In South India it a rich and delectable food.
In South India, Rasam or Charu is staple food. It is watery and soup consistency and is usually consumed with rice, lentils and ghee. Sometimes rasam is served as a gravy with dry fry dishes. Lately, its been consumed a soup as well. Rasam tastes sour, tangy and flavorful. It is made of tamarind juice base. It can be made of tamarind juice cooked in a variety of vegetables or plain cooked tamarind with tampering, cooked lentils and spices. You can make wide varieties of rasams by changing sour agent. Click post to see more.
A crunchy protein rich light dinner or medium sized snack. Mild kick in radish combined with mung dal makes this dish a vivid delicacy. Those times when you don’t have big appetite for dinner or feel lazy to make roti, this dish serves your purpose. Usually I make this dish with left over mung dal. When hot, with ghee this dal dish goes excellent with roti and rice. In the evening when it is at room temperature, eat with lettuce.
Dal is made with lentils, mixed with a variety of vegetables. Lentils absorb flavors from other foods and seasonings, making it easy and tasty dish. Lentils are available throughout the year and are inexpensive. They make a great meat substitute or side dish. Lentils are a powerhouse of nutrition. They are a good source of fiber, lean protein, folate and iron, potassium, calcium, zinc, niacin and vitamin K.
There are dozens of varieties of lentils being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. They are sold whole or split into halves. There are several ways to use lentils. Cook till mushy and make soup, cook just right to retain shape for a thick curry with rice on side. Lentils generally have somewhat nutty flavor.
Butternut squash is one of the most popular winter-squash vegetables. Squash combined with lentils makes it a nutrient rich dish packed with protein, fiber, vitamins etc. Sambar is south Indian lentil soup. Staple food that is usually eaten with rice, idly or vada. It can be consumed as soup as well. Being a winter-squash member, butternuts can be readily available in the USA markets from September until the middle of December. However, since many fruits arrive into USA from South American continent, they can be easily found all around the season.
Being a member of pumpkin family, butternut squash has a pleasant nutty flavor and mildly sweet taste. Fresh raw butternut cubes may add special tang to vegetable salads. It is found favorite in both savory as well as a sweet dishes. It can be used in variety of delicious recipes as baked, stuffed, or stew-fried; however, eaten best by steam cooking to get most nutrients.
In Mexico, butternut squash bisque (soup) with added fruits, herbs or seafood is a favorite appetizer. Roasted and tossed butternut squash seeds can be used as snacks.
Kale and tomatillo are an excellent combination to make Dal. Dal is cooked Indian lentils usually mixed with vegetables, spices, and tampering. Toor dal – Split pigeon peas are the most commonly cooked lentils in India. It is recommended to eat at least 2-3 cups of cruciferous vegetables daily. These include all vegetables in the Brassica family: cabbage, kale, broccoli, etc. Veggies n lentils together make a great tasting, healthy, clean vegetarian dish. If you are looking for some meatless alternatives, Kale and tomatillo is the first stop. Spinach lentils is Indians most favorite Dal. You will be surprised Kale dal is not so different, but with more nutrients and a great crisp texture. It will be the Indian’s next favorite dal.