Health Benefits

• High in plant protein
• Rich in fiber
• Supports digestion
• Comforting and easy to digest
• Loaded with vegetables and nutrients
• Balanced meal for lunch or dinner

Serving Suggestions

This khichdi pairs beautifully with:

• cucumber raita
• mint chutney
• roasted papad
• fresh salad
• mango pickle

It also works wonderfully as a cozy rainy-day meal or a nourishing family dinner using wholesome grocery ingredients and authentic Indian spices.

Instructions

Step 1: Marinate the Paneer

In a mixing bowl, combine yogurt, ginger garlic paste, turmeric, cumin powder, coriander powder, garam masala, chili powder, lemon juice, and salt. Add paneer cubes and vegetables. Mix well and let it marinate for at least 20 minutes.

Step 2: Cook the Filling

Heat oil in a pan and cook the marinated paneer and vegetables on medium heat until lightly charred and flavorful. Stir gently to avoid breaking the paneer.

Step 3: Prepare the Mint Sauce

Blend yogurt, mint leaves, coriander, green chili, and salt into a smooth sauce.

Step 4: Assemble the Wraps

Warm the multigrain rotis. Spread mint yogurt sauce over each wrap. Add lettuce, paneer tikka filling, cucumber slices, and pickled onions.

Step 5: Roll and Serve

Roll tightly and serve warm with extra mint sauce or masala tea.

Why You’ll Love This Recipe

• High in protein
• Rich in authentic Indian flavor
• Perfect for quick homemade meals
• Packed with fresh vegetables
• Balanced and satisfying
• Great for lunch boxes and family dinners

Instructions:

1. Heat oil and add cumin seeds.
2. Add onion and sauté until golden.
3. Mix ginger-garlic paste and tomato puree.
4. Add spices and cook until oil separates.
5. Add chickpeas and spinach.
6. Simmer for 10 minutes and serve with rice or roti.

👉 A protein-rich, flavorful dish perfect for lunch or dinner.

Instructions:

1. Dry roast oats and keep aside.
2. Heat oil, add mustard seeds, then onions and vegetables.
3. Add turmeric, salt, and sauté well.
4. Add 2 cups of water and bring to a boil.
5. Mix oats and cook until soft.
6. Garnish with coriander and serve hot.

👉 Healthy, quick breakfast option using everyday pantry items.

Ingredients

• — Paneer Tikka Filling —
• 200 g paneer (cubed)
• 1 tbsp tikka masala paste
• 1 tsp ginger-garlic paste
• 1/2 tsp paprika
• 1 tbsp oil
• Salt to taste
• — Vegetables —
• 1/2 onion (sliced)
• 1/2 bell pepper (sliced)
• — Wrap & Sauce —
• 4 whole wheat rotis or wraps
• 1/2 cup yogurt
• Fresh mint leaves
  
  

Instructions

1. Marinade: Mix yogurt, tikka masala paste, paprika, ginger-garlic paste, and salt.
2. Coat paneer cubes in the marinade and let rest for 15 minutes.
3. Paneer: Heat oil in a pan and cook paneer until lightly grilled.
4. Veggies: Sauté onions and bell peppers until slightly soft.
5. Wrap: Place paneer and veggies on a warm roti.
6. Add mint leaves and a spoon of yogurt sauce.
7. Roll the wrap tightly and serve hot.

Ingredients

• — Main Ingredients —
• 2 cups poha (flattened rice)
• 1 small onion, finely chopped
• 1 small potato, diced
• 1/2 cup green peas
• 2 tbsp peanuts
• — Spices —
• 1 green chili, chopped
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 8–10 curry leaves
• — Others —
• 1 tbsp oil
• Salt to taste
• Juice of 1/2 lemon
• Fresh coriander for garnish
  
  

Instructions

1. Poha: Rinse poha gently in water and set aside for 3–4 minutes to soften.
2. Tempering: Heat oil in a pan and add mustard seeds and curry leaves.
3. Add peanuts and sauté until slightly roasted.
4. Add onion, potato, and green peas; cook until soft.
5. Add turmeric and salt, then mix in the softened poha.
6. Cook for 2–3 minutes while stirring gently.
7. Finish with lemon juice and garnish with coriander.

Ingredients

• — Rajma —
• 2 cups rajma (kidney beans) – soaked overnight
• 2 onions (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt + oil
• — Jeera Rice —
• 2 cups basmati rice
• 1 tsp cumin seeds
• 2 tbsp ghee or oil
• Water + salt
  
  

Instructions

1. Rajma: Pressure cook soaked beans till soft.
2. Masala: Heat oil, add cumin. Add onions and ginger-garlic paste. Add tomato puree, turmeric, coriander, and salt. Cook till oil separates.
3. Add cooked rajma and water. Simmer for 20 mins. Add garam masala and simmer.
4. Jeera Rice: Rinse rice. Heat ghee, add cumin. Add rice, water, and salt. Cook till fluffy.
5. Serve hot with raita or salad.

Ingredients

• — Dosa Batter —
• 2 cups raw rice
• ½ cup urad dal
• 1 tsp fenugreek seeds
• Water as needed
• Salt to taste
• — Potato Masala —
• 4 medium potatoes (boiled & mashed)
• 1 large onion (thinly sliced)
• 1 green chili (chopped)
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• Curry leaves
• Salt + oil
• — Coconut Chutney —
• 1 cup grated coconut
• 2 tbsp roasted chana dal
• 1 green chili
• ½ inch ginger
• Water + salt
• Temper: mustard seeds, curry leaves
  
  

Instructions

1. Batter Preparation: Soak rice, urad dal & fenugreek for 20 minutes. Grind into smooth batter. Ferment overnight.
2. Masala: Heat oil, add mustard seeds and curry leaves. Add onions, chili, turmeric. Mix mashed potatoes and salt. Cook 5 min.
3. Coconut Chutney: Grind coconut, chana dal, chili, ginger, salt, water. Temper with mustard and curry leaves.
4. Dosa: Heat tava. Pour ladle of batter. Spread thin. Drizzle oil. Cook till golden.
5. Serve: Hot dosas with potato masala & chutney.

Ingredients

• — Main Ingredients —
• 250 g paneer, cut into thin strips
• 1 large bell pepper (any color), sliced
• 1 small onion, thinly sliced
• 1 tablespoon oil (groundnut or sunflower)
• — Spice Blend —
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon red chili powder (adjust to taste)
• ½ teaspoon garam masala
• Salt to taste
• — Finishing Touch —
• 1 tablespoon white sesame seeds
• Juice of ½ lemon
• Freshly chopped cilantro
  
  

Instructions

1. Dry roast sesame seeds in a pan over low heat until lightly golden and aromatic. Remove and set aside.
2. Heat oil in a wide pan. Add paneer strips and sauté on medium heat until lightly golden on the edges. Remove and keep aside.
3. In the same pan, add sliced onions and sauté until just translucent. Add bell peppers and cook for 2–3 minutes. The vegetables should remain slightly crisp.
4. Lower the heat and add cumin powder, coriander powder, chili powder, and salt. Mix quickly to avoid burning the spices.
5. Return the paneer to the pan. Toss gently until everything is evenly coated with spices. Sprinkle garam masala and toasted sesame seeds.
6. Turn off the heat. Add lemon juice and chopped cilantro. Toss once more before serving.

Ingredients

• — For the Khichdi Base —
• ½ cup short-grain rice
• ¼ cup split yellow moong dal (skinless)
• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• ½ teaspoon grated ginger
• ½ teaspoon turmeric powder
• 1 small carrot, finely diced
• ½ cup chopped green beans
• ½ cup chopped bottle gourd or zucchini
• Salt to taste
• 3½ cups water
• — For the Finishing Tempering —
• 1 tablespoon ghee
• ¼ teaspoon mustard seeds
• 1 dried red chili (broken)
• 6–8 curry leaves
• Pinch of asafoetida (hing)
• — To Finish —
• Fresh lemon juice
• Chopped cilantro
  
  

Instructions

1. Rinse the rice and dal separately until the water runs clear. Drain well.
2. In a heavy-bottomed pot, heat 1 tablespoon ghee and lightly toast the rice and dal together for 2–3 minutes. This step adds a nutty aroma and prevents mushiness later.
3. Add cumin seeds and let them crackle gently. Stir in grated ginger and turmeric. Add the chopped vegetables and sauté for 2 minutes until lightly softened.
4. Add water and salt. Bring to a gentle boil, then reduce heat, cover, and simmer for 18–22 minutes. Stir once halfway through to prevent sticking. The texture should be creamy but still structured—not soupy.
5. In a small pan, heat ghee. Add mustard seeds, dried red chili, curry leaves, and hing. Let everything sizzle for a few seconds until fragrant.
6. Pour the hot tempering over the khichdi. Stir gently, squeeze fresh lemon juice, and garnish with cilantro.

Ingredients

• — Bajra Tikki —
• 1 cup bajra (pearl millet) flour
• ½ cup boiled and mashed sweet potato
• ½ cup grated carrot
• ¼ cup finely chopped spinach or methi
• 1 small onion, finely chopped
• 1 tsp roasted cumin powder
• ½ tsp garam masala
• ½ tsp red chili powder
• ½ tsp black salt
• Salt to taste
• 2–3 tbsp oil (for shallow roasting)
• Warm water, as needed to bind
• — Spiced Amla Jaggery Chutney —
• 6–8 fresh amla, deseeded and finely chopped
• ½–¾ cup grated jaggery
• 1 tsp roasted cumin powder
• ½ tsp red chili powder
• A pinch of black salt
• 1 tbsp lemon juice
• Warm water, as needed for consistency
  
  

Instructions

1. Chutney: Lightly sauté chopped amla with a splash of water until slightly softened; cool. Mix with grated jaggery, roasted cumin, red chili, black salt, and lemon juice. Add warm water as needed for a spoonable chutney; balance sweetness and tang.
2. Tikki dough: In a bowl combine bajra flour, mashed sweet potato, grated carrot, spinach/methi, onion, roasted cumin powder, garam masala, red chili powder, black salt, and salt. Add warm water gradually to bind into a soft, firm dough. Rest 10 minutes.
3. Shape & cook: Divide into golf-ball portions, flatten into tikkis. Shallow roast in a lightly oiled pan 3–4 minutes per side until golden and crisp.
4. Serve: Pair hot bajra tikkis with the spiced amla jaggery chutney. Also great with curd or mint-coriander chutney.

Ingredients

• — Khichdi —
• 1 cup mixed millets (foxtail/little/pearl), rinsed
• ½ cup yellow moong dal
• 1 small carrot, diced
• 1 small radish, cubed
• ½ cup sweet potato, cubed
• ½ cup spinach or mustard greens, chopped
• 1 small onion, finely sliced
• 2–3 cloves garlic, minced
• 1 tsp grated ginger
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1–2 green chilies (optional)
• Salt to taste
• 2 tbsp ghee or oil
• 4 cups water
• — Spiced Citrus Raita —
• 1 cup plain yogurt
• ½ small orange, segmented and chopped
• ¼ small sweet lime, peeled and chopped
• A pinch of roasted cumin powder
• A pinch of black salt
• Fresh cilantro, chopped
• Salt to taste
  
  

Instructions

1. Rinse millets and moong dal until water runs clear; soak 15–20 minutes if possible.
2. Heat ghee/oil; crackle cumin. Add garlic, ginger, and sliced onion; sauté until translucent.
3. Add carrot, radish, sweet potato; stir 2–3 minutes to soften slightly.
4. Mix in turmeric, black pepper, salt, and drained millet/dal; toast 2 minutes.
5. Pour 4 cups water, adjust salt, bring to boil; cover and simmer 20–25 minutes until grains and veggies are tender, adding hot water if needed for a creamy texture.
6. Fold in chopped greens; cover off-heat to wilt. Finish with a pinch of black pepper.
7. For raita: whisk yogurt smooth, fold in orange and sweet lime, roasted cumin, black salt, salt, and cilantro. Serve khichdi hot with the citrus raita.

Ingredients

• 1 cup foxtail millet (or any millet variety), rinsed
• 2 cups water
• ½ cup coconut milk
• ½ cup finely chopped spinach
• 1 small carrot, grated
• 1 tbsp coconut oil or light olive oil
• ½ tsp mustard seeds
• 6–8 curry leaves
• 1 green chili, slit (optional)
• 1 tsp grated ginger
• ¼ tsp turmeric powder
• Juice of ½ lime
• Salt to taste
• Fresh coriander & roasted peanuts (for garnish)
  
  

Instructions

1. Cook the millet: In a saucepan, add millet and 2 cups of water with a pinch of salt. Bring to a boil, then cover and simmer until soft (about 15 minutes). Fluff gently with a fork.
2. Prepare the tempering: Heat coconut oil in a pan. Add mustard seeds; once they pop, add curry leaves, green chili, and ginger. Sauté for 30 seconds.
3. Add veggies: Stir in turmeric, grated carrot, and chopped spinach. Cook 2–3 minutes until wilted.
4. Creamy base: Pour in the coconut milk and bring the mixture to a gentle simmer. Add cooked millet and stir until everything is evenly coated and creamy.
5. Finish & serve: Turn off heat, squeeze fresh lime juice over the mixture, and garnish with roasted peanuts and coriander.

Ingredients

• 250 g firm paneer (Indian cottage cheese), cut into 1-inch cubes
• 1 cup young green jackfruit (canned or fresh), shredded
• 1 tbsp oil
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp chaat masala
• Salt to taste
• 4 large whole-wheat wraps or roti-style flatbreads
• — For the mint-yoghurt drizzle —
• ½ cup plain yoghurt
• ¼ cup fresh mint leaves, chopped
• 1 small garlic clove, minced
• Juice of half a lemon
• Salt & pepper to taste
• Fresh salad fill-in: sliced cucumber, red onion rings, shredded lettuce
  
  

Instructions

1. In a mixing bowl, toss together the paneer cubes and shredded jackfruit with turmeric, coriander powder, garam masala, salt and oil. Let it marinate for about 10 minutes.
2. Heat a non-stick skillet over medium heat. Add the marinated mixture and sauté for about 6-8 minutes until the jackfruit softens and paneer edges turn golden.
3. Meanwhile, prepare the mint-yoghurt drizzle: in a small bowl mix yoghurt, chopped mint, garlic, lemon juice, salt and pepper until smooth.
4. Warm the wraps lightly on a separate pan (or microwave) so they become pliable.
5. Lay each wrap flat, place a portion of the paneer-jackfruit mixture down the centre, add cucumber, red onion rings and shredded lettuce, then drizzle generously with the mint-yoghurt mix.
6. Fold or roll up the wrap tightly. Serve immediately, or wrap in parchment for a to-go option.

Ingredients

• — For the Pancakes —
• 1 cup whole wheat flour (or multigrain flour)
• ½ cup corn kernels (fresh or frozen, thawed)
• 1 cup finely chopped spinach
• 1 small onion, finely chopped
• 1 green chili, finely chopped (optional)
• ½ tsp cumin powder
• ½ tsp roasted cumin seeds (crushed)
• Salt to taste
• ¾ – 1 cup water (adjust consistency)
• Oil for cooking
• — For the Mint Yogurt Dip —
• 1 cup plain yogurt
• ⅓ cup fresh mint leaves
• 1 small garlic clove
• ½ tsp roasted cumin powder
• Salt & pepper to taste
• Water, as needed to adjust consistency
  
  

Instructions

1. In a mixing bowl, combine flour, corn kernels, spinach, onion, green chili, cumin powder, crushed roasted cumin, and salt.
2. Gradually add water to form a pourable but thick batter, similar to pancake consistency.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
4. Pour about ¼ cup batter per pancake, spread slightly, and cook 2–3 minutes until bubbles form. Flip and cook another 2 minutes until golden brown.
5. Repeat with the remaining batter.
6. For the dip, blend yogurt, mint leaves, garlic, roasted cumin, salt, and pepper until smooth. Add water as needed to adjust thickness.
7. Serve pancakes stacked or side by side with the mint yogurt dip.

Ingredients

• 1 cup pearl millet (bajra), rinsed
• ½ cup chickpeas (dry, soaked overnight or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tomato, chopped
• 1 carrot, diced
• ½ cup zucchini, diced
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ¼ tsp red chili powder (adjust to taste)
• 4 cups vegetable broth or water
• Salt to taste
• 1 tbsp oil or ghee
• Fresh coriander leaves, chopped (for garnish)
  
  

Instructions

1. If using dried chickpeas, soak overnight and pressure cook until soft (10–12 minutes). If using canned chickpeas, rinse and drain.
2. Heat oil in a large pot over medium heat. Add mustard and cumin seeds; once they sputter, add onions, garlic, and ginger. Sauté until onions soften.
3. Add chopped tomato, carrot, and zucchini. Stir for a minute, then mix in turmeric, coriander powder, red chili powder, and salt.
4. Add rinsed millet and chickpeas. Pour in vegetable broth or water and stir to combine.
5. Bring to a boil, reduce heat to low, cover, and cook for 15–18 minutes or until millet is tender and liquid absorbed. Add water if too thick.
6. Garnish with fresh coriander leaves and serve hot with lemon or cucumber-yogurt raita.

Ingredients

• 5–6 fresh tulsi leaves (or 1 tsp dried)
• ½ tsp cumin seeds
• 1 slice ginger (optional)
• 2 cups water
• Honey or jaggery (optional)
  
  

Instructions

1. Boil water in a pot. Add tulsi, cumin, and ginger.
2. Simmer for 5–7 minutes until aromatic.
3. Strain into a cup and sweeten if desired.
4. Sip warm in the morning or evening to unwind.

Ingredients

• 1 cup fresh moringa leaves (cleaned and stems removed)
• 1 tsp oil or ghee
• ½ tsp mustard seeds
• 1 dry red chili
• 1 tsp urad dal (optional)
• 1 pinch asafoetida (hing)
• Salt to taste
• 2 tbsp grated coconut (optional)
  
  

Instructions

1. Heat oil or ghee in a pan. Add mustard seeds, chili, urad dal, and hing.
2. Add moringa leaves and sauté on medium heat for 5–7 minutes until tender.
3. Sprinkle salt and finish with grated coconut.
4. Serve with hot rice or as a side to roti.

Ingredients

• 1 cup milk (dairy or plant-based)
• ½ tsp turmeric powder
• 1 pinch black pepper
• ½ tsp ghee (optional)
• ¼ tsp cinnamon (optional)
• Honey or jaggery to taste
  
  

Instructions

1. Warm milk in a saucepan.
2. Stir in turmeric, black pepper, ghee, and cinnamon.
3. Let it simmer for 2–3 minutes. Turn off the heat.
4. Add honey or jaggery just before drinking.
5. Sip warm before bedtime.

Ingredients

• 4–5 fresh amlas (deseeded and chopped)
• 1 tbsp fresh coriander leaves
• 1 green chili (adjust to taste)
• • ½ tsp roasted cumin powder
• • Salt to taste
• • A pinch of black salt
• • 1 tsp jaggery (optional for balance)
  
  

Instructions

1. Blend all ingredients together with a little water to form a coarse paste.
2. Store in a glass jar and refrigerate for up to 4 days.
3. Serve with rice, paratha, or dal for a nutritional upgrade.

Ingredients

• ½ cup yellow moong dal (washed)
• ½ cup rice or millet
• 1 tbsp ghee
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 cup chopped spinach
• Salt to taste
• 1 tsp grated ginger
  
  

Instructions

1. Wash dal and rice together. Soak for 15 minutes.
2. In a pressure cooker or pot, heat ghee. Add cumin seeds and ginger.
3. Add turmeric and sauté spinach lightly.
4. Add soaked dal and rice, and 3 cups of water. Add salt.
5. Pressure cook for 2–3 whistles or cook covered until soft.
6. Serve hot with a dollop of ghee and a side of curd.

Ingredients

• 1 cup bajra (pearl millet) flour
• 1 tsp ajwain (carom seeds)
• 1 tsp green chili paste
• 1 tbsp oil
• Salt to taste
• 2 cups water
  
  

Instructions

1. Boil water with salt, oil, and ajwain.
2. Add bajra flour and chili paste, stir quickly to avoid lumps.
3. Cover and cook for 5–7 minutes.
4. Serve warm with a drizzle of oil or pickle.

Ingredients

• 1 cup grated carrot
• ½ cup desiccated coconut
• 5–6 dates (pitted)
• 2 tbsp roasted sesame seeds
• ½ tsp cardamom powder
• 1 tsp ghee
  
  

Instructions

1. Blend dates into a paste.
2. In a pan, dry roast grated carrot until slightly soft.
3. Mix with dates, coconut, sesame seeds, and cardamom.
4. Add a little ghee, roll into small ladoos.
5. Store in an airtight box.

Ingredients

• 1 cup sprouted green moong
• ½ cucumber (chopped)
• 1 tomato (chopped)
• 1 small onion (finely chopped)
• 1 green chili (optional)
• Juice of 1 lemon
• Salt & black pepper to taste
• Fresh coriander leaves
  
  

Instructions

1. Rinse sprouts and steam lightly (optional for easy digestion).
2. Mix sprouts with cucumber, tomato, onion, and chili.
3. Add lemon juice, salt, and pepper. Toss well.
4. Garnish with coriander and serve fresh.

Ingredients

• 2 cups pumpkin (peeled & diced)
• 1 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1 green chili (slit)
• 1 tbsp jaggery
• ½ tsp turmeric powder
• 1 tbsp oil
• Salt to taste
  
  

Instructions

1. Heat oil in a kadhai, add fenugreek and fennel seeds.
2. Add pumpkin, turmeric, and green chili. Sauté for 5 minutes.
3. Add ½ cup water, cover, and cook until pumpkin is tender.
4. Stir in jaggery and salt, cook for 2 more minutes.
5. Serve warm with chapati.

Ingredients

• ½ cup toor dal (pigeon peas)
• 2 drumsticks (cut into pieces)
• 1 medium onion (sliced)
• 1 tomato (chopped)
• 1 tbsp sambar powder
• 1 tbsp tamarind pulp
• 1 tsp mustard seeds
• 8 curry leaves
• 1 dry red chili
• 1 tbsp oil
• Salt to taste
  
  

Instructions

1. Pressure cook dal with turmeric until soft, mash well.
2. Boil drumsticks with onion, tomato, and tamarind pulp.
3. Add cooked dal and sambar powder, simmer 10 minutes.
4. Temper mustard, curry leaves, and chili in oil; pour into sambar.
5. Serve with steamed rice or idli.

Ingredients

• 200g lotus stem (cleaned & sliced)
• 1 cup curd (whisked)
• 1 tsp fennel powder
• ½ tsp dry ginger powder
• ½ tsp cumin seeds
• 2 green cardamoms
• 1 bay leaf
• 1 tsp ghee
• Salt to taste
• 2 cups water
  
  

Instructions

1. Boil lotus stem slices until tender.
2. Heat ghee, add cumin, bay leaf, and cardamoms.
3. Stir in fennel and dry ginger powder.
4. Add whisked curd and stir quickly to avoid curdling.
5. Mix in lotus stem, salt, and simmer for 10 minutes.
6. Serve with steamed rice.

Ingredients

• 1 cup foxtail millet (washed & soaked 30 min)
• 1 onion (chopped)
• ½ cup carrots, beans, peas (chopped)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 dry red chili
• 8 curry leaves
• 2 tsp oil or ghee
• Salt to taste
• 3 cups water
  
  

Instructions

1. Heat oil, add mustard, urad dal, chili, and curry leaves.
2. Add onion and sauté until soft.
3. Mix in vegetables and stir-fry.
4. Add millet, salt, and water. Cover and cook until millet is fluffy.
5. Serve hot.

Ingredients

• 1 cup sweet potato (peeled & chopped)
• 1 cup carrots (chopped)
• 1 small onion (sliced)
• 1 tsp ginger-garlic paste
• 1 tsp curry leaves
• 1 tbsp coconut milk
• 1 tsp olive oil or ghee
• Salt & pepper to taste
• 3 cups water
  
  

Instructions

1. Heat oil in a pot, sauté onion and ginger-garlic paste.
2. Add sweet potato, carrot, curry leaves, and water. Cook until soft.
3. Blend into a smooth puree.
4. Stir in coconut milk, salt, and pepper.
5. Serve warm.

Ingredients

• ½ cup quinoa (washed)
• ½ cup yellow moong dal
• 1 tsp black pepper (coarsely crushed)
• 1 tsp cumin seeds
• 1 tbsp ghee
• 1 tsp grated ginger
• 8–10 curry leaves
• Salt to taste
• 3 cups water
  
  

Instructions

1. Wash quinoa and moong dal together.
2. Pressure cook with 3 cups water, salt, and turmeric until soft.
3. Heat ghee, add cumin, black pepper, curry leaves, and ginger.
4. Pour over the quinoa-dal mix and stir well.
5. Serve hot with coconut chutney or sambar.