Garbanzo Beans Pulav – Delicious, protein-rich and a healthy lunch box pulav recipe with garbanzo beans and chole masala. This one-pot vegan recipe is also popularly known as chana pulao, channa biryani, channa pilaf, chole pulav, chole biryani. Check out how to prepare this fragrant garbanzo beans pulav in instant pot and pressure cooker with stey by step photos.
A protein-rich rice accompaniment prepared with sprouted green gram and kohlrabi with the fresh ground coconut masala. Wondering what it is? It is the Konkani special Muga Mole Randayi or Sprouted Mung Dal Curry. If you are looking for sambar alternatives and that too, a kid-approved one, and a no onion no garlic one, then look no further. Check the detailed recipe below, and I am sure you will be adding this to your recipe repertoire.
Every Indian dal recipe is unique and comforting. This Konkani style Dal, popularly known as dalithoy or daali is one such warming and an easy to make recipe. Check out the detailed method of this Vegan Konkani style dal recipe prepared with split pigeon pea/toor dal. Jump to Recipe | Print Recipe
And we are done. :-) Here comes the roundup of the Protein rich recipes that I prepared in my instant pot. I chose my sub theme as legumes and Pulses from Indian states. I posted legume and pulse based recipes from 26 Indian states all through September. Here is the recap of those 26 Indian Legume recipes that I prepared in Instant Pot.
Last but not the least, here comes a super-rich, creamy dal from the state of Uttar Pradesh. A dal can’t get any richer than this. It’s the smoky flavored Sultani dal prepared with split pigeon peas, yogurt, milk and cream, butter and of course ghee. Yes, we need all those dairy products for this dal. I said it’s a smoky flavored dal too. :-) Check out the detailed recipe and how to add the smoky flavor to this dal.
Today’s recipe is one of the traditional Garhwali cuisine recipes from Uttarakhand – It is the super healthy Gahat Phaanu or the Kulath phanu. Simply put, it is the horse gram lentil stew. I noticed different spellings for phanu. It is written as phanu, phaanu, phanoo. Phaanu is prepared by grinding lentils that are soaked overnight. Based on the lentil you add, it is named accordingly. Gahat is horse gram, and that’s what I am going to share today – Gahat ki Phaanu.
The next recipe in this series is the Dal Dhokli, precisely the Rajasthani version of Dal Dhokli without any onion and garlic. So what’s dal dhokli? Humara Apna wheat pasta in lentil sauce. ;-) ;-) Isn’t our Indian version of wheat pasta in yellow sauce aka lentil curry. :-) Here comes my Pappardelle shaped dhokli simmered in a simple dal curry.
Won’t it be a cardinal sin, if I miss posting the Punjabi style Dal fry when my theme is all about lentils and legumes? So here is my version of Dhaba style dal fry, bursting with the flavors of kasoori methi and other spices. Check out the instant pot and pressure cooker version of the dal fry and don’t miss the video.
I am going to share the last dal recipe from the North Eastern states. It is the daineiiong from Meghalaya.It is pronounced as Dai-Nei-Iong, and it is one of the staple foods of Khasi tribe of Meghalaya. So what is Daineiiong? It’s the Meghalaya style dal prepared with lentils and black sesame seeds. Here comes my version daineiiong with brown masoor dal and toor dal.
We are in the last week of this blogging marathon. Only six more recipes to go and I couldn’t believe I have already posted twenty recipes. Today’s recipe is from Haryana, and it is the Hara Dhaniya Cholia / Cilantro and green chickpeas curry. Let’s learn how to make this yummy curry in both pressure cooker and instant pot.