Recipes

Moong Dal Moradabadi (Lentil Soup) Today, we are thrilled to take you on a culinary journey to the heart of Uttar Pradesh, where the delightful flavors of Moong Dal Moradabadi originate. People from this region has grown up relishing this traditional dish that perfectly embodies the essence of the vibrant cuisine. Join us as we delve into the history, share the recipe, and reveal the secrets behind the irresistible flavors of this iconic lentil dish. A Historical Tidbit: Moong Dal Moradabadi takes its name from the city of Moradabad, situated in the northern region of Uttar Pradesh, India. Moradabad, renowned for its rich culinary heritage, has gifted us with this delectable dish. It is believed that the recipe has been passed down through generations, with each family adding their unique twist to the preparation. Today, it stands as a culinary gem, loved by both locals and visitors alike. Ingredients Moong Dal (Yellow Moong), Salt to taste. For dressing – Chopped onion, sliced garlic, green chilli, roasted cumin powder, butter, lemon , chopped coriander leaves. Steps Wash the Moong dal and soak it in water for a few hours, allowing it to plump up with moisture. Once the dal is soaked, drain the water and transfer it to a pressure cooker. Add enough water to cover the dal and a pinch of salt. Pressure cook the dal for about 3-4 whistles or until it turns soft and mushy. Once the dal is cooked, open the pressure cooker and give it a good stir. If the dal appears too thick, add some warm water to achieve the creamy consistency. Adjust the salt according to your taste. Take the dal in a bowl and add butter, chopped onions, sliced garlic, green chilli, cumin powder, lemon drops and coriander. You may add the green and tangy chutney in the dal, as per your choice and the delicious Moong Dal Moradabadi is ready to serve. Recipes Moong Dal Moradabadi (Lentil Soup) Recipes Turmeric Quinoa Wraps Recipes Veg Pesto Rice and Bean Soup Recipes Instant Pot Vegan Chickpea Chili

Veg Pesto Rice and Bean Soup Ingredients 1 cup quinoa 2 tsp turmeric 2 cups water 2 tbsp chia seeds pinch salt + pepper Steps Rinse the quinoa well, soak in water for 2 hours. Drain and rinse again to avoid bitterness. To a blender, add quinoa, turmeric, chia seeds, 2 cups water, salt, pepper. Blend until perfectly smooth. Heat up a nonstick pan on medium heat (use a little oil if necessary). Pour 1/6 of the batter into a circle. using a ladle to smooth out the batter. Layered with a mix of regular beetroot hummus, roasted cauliflower and caramelised onions, butter beans and cherry tomato. Allow 2 minutes to cook before flipping. cook for another minute. Add all your favourite toppings and enjoy. Recipes Moong Dal Moradabadi (Lentil Soup) Recipes Turmeric Quinoa Wraps Recipes Veg Pesto Rice and Bean Soup Recipes Instant Pot Vegan Chickpea Chili

Veg Pesto Rice and Bean Soup Ingredients 1 tablespoon olive oil 1 onion, diced 2 cloves of garlic, minced 2 carrots, diced 2 celery stalks, diced 1 zucchini, diced 1 can (400g) diced tomatoes 4 cups vegetable broth 1 can (400g) cannellini beans, drained and rinsed 1 cup cooked Basmati rice 2 tablespoons pesto sauce            Salt and pepper to taste            Fresh basil leaves for garnish (optional)     Steps Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant. Add the diced carrots, celery, and zucchini to the pot. Cook for a few minutes until the vegetables begin to soften. Pour in the diced tomatoes with their juices and stir to combine. Add the vegetable broth to the pot and bring it to a boil. Reduce the heat to low and simmer for about 15-20 minutes, allowing the flavors to meld together. Add the cannellini beans and cooked rice to the pot. Stir well to incorporate. Stir in the pesto sauce and season with salt and pepper to taste. Continue simmering the soup for another 5-10 minutes to heat through. Taste and adjust the seasoning if needed. Serve the Veg Pesto Rice and Bean Soup hot, garnished with fresh basil leaves if desired. Enjoy the flavorful combination of pesto, vegetables, rice, and beans in every spoonful. Recipes Moong Dal Moradabadi (Lentil Soup) Recipes Turmeric Quinoa Wraps Recipes Veg Pesto Rice and Bean Soup Recipes Instant Pot Vegan Chickpea Chili

Instant Pot Vegan Chickpea Chili This is a hearty and satisfying dish packed with protein, fiber, and a variety of vegetables. Ingredients 2 tablespoons olive oil 1 onion, diced 3 cloves of garlic, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 carrot, diced 1 zucchini, diced 1 can (400g) diced tomatoes 2 cans (400g each) chickpeas, drained and rinsed 2 cups vegetable broth 2 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon cumin powder 1 teaspoon paprika 1/2 teaspoon oregano Salt and pepper to taste Fresh cilantro or parsley for garnish Steps Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant. Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for a few minutes until the vegetables begin to soften. Stir in the diced tomatoes, chickpeas, vegetable broth, and tomato paste. Mix well. Add the chili powder, cumin powder, paprika, oregano, salt, and pepper. Stir to evenly distribute the spices. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld together and the vegetables to become tender. Taste the chili and adjust the seasonings according to your preference. Serve the vegan chickpea chili hot, garnished with fresh cilantro or parsley. Enjoy it as is or pair it with rice, quinoa, or crusty bread. Recipes Moong Dal Moradabadi (Lentil Soup) Recipes Turmeric Quinoa Wraps Recipes Veg Pesto Rice and Bean Soup Recipes Instant Pot Vegan Chickpea Chili