Carrot Poriyal

Ingredients:

• Oil - 1 tbsp.

• Mustard - 1 tsp

• Urad Dhal - 1 tsp

• Curry Leaves

• Onion - 1/2 cup, diced

• Green Chilli - 2, diced

• Carrot - 2 cup, diced

• Salt

• Coconut - 1/4 cup, grated

Instruction:

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Saute Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.

Channa Masala

A flavorful North Indian channa masala with tender chickpeas simmered in a rich, tangy tomato-onion gravy. This enhanced version builds on your original recipe with deeper spices, a thicker gravy, and the perfect balance of heat and sourness.

Prep time: 15 minutes

Cook time: 35–45 minutes

Servings: 3–4

For the chickpeas

1 cup dried chickpeas (channa), soaked overnight

Water for soaking and pressure cooking

Salt to taste

1 black tea bag (optional, for a darker Punjabi-style color)

1 bay leaf and 1 small cinnamon stick (optional)

For the masala gravy

2 tbsp oil

1 tsp cumin seeds

1 large onion, finely chopped

2 tsp ginger-garlic paste

2 medium tomatoes, finely chopped or pureed

1/2 tsp turmeric powder

1 tsp red chili powder, adjusted to taste

1/2 tsp garam masala

2 tbsp channa masala powder

1 tsp amchur (dry mango) powder

2 green chilies, slit

1 tsp coriander powder (optional)

1/2 tsp roasted cumin powder (optional)

Salt to taste

1–1 1/4 cups reserved chickpea cooking water or plain water

For finishing

2 tbsp chopped fresh cilantro

1/2–1 tsp fresh lemon or lime juice, to taste

1 tsp ghee (optional)

Fresh ginger juliennes (optional)

Instruction:

Rinse the chickpeas and soak them in plenty of water for 8–12 hours. Drain and transfer to a pressure cooker with fresh water, salt, and the optional bay leaf and cinnamon stick. Add a tea bag if desired for a darker color. Pressure-cook until the chickpeas are completely tender, following your cooker's instructions. Remove the tea bag and whole spices. Reserve the cooking liquid.

Heat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds without burning.

Add the chopped onion and cook for 7–9 minutes until golden brown. Add the ginger-garlic paste and sauté for another 1–2 minutes until fragrant and the raw smell disappears.

Add the tomatoes and cook uncovered or partially covered for 8–10 minutes, stirring occasionally, until soft and thick. Mash the tomatoes as they cook. Continue until the mixture darkens slightly and oil begins to separate at the edges.

Lower the heat. Add turmeric, chili powder, channa masala powder, garam masala, and optional coriander and roasted cumin powders. Stir for 30–60 seconds. Add a splash of chickpea cooking liquid if the masala sticks to the pan.

Add the cooked chickpeas, slit green chilies, and 1 cup of reserved cooking liquid. Mix well and bring to a gentle boil. Simmer uncovered for 15–20 minutes, stirring occasionally. Add more liquid if needed.

Mash a small ladleful of chickpeas against the side of the pan and stir them back into the gravy. Add the amchur powder, taste, and adjust salt and spice. Finish with chopped cilantro, lemon or lime juice, and optional ghee. Rest for 5 minutes before serving.

Best accompaniments: Kulcha, Bhatura,Poori, Roti

Khichdi

Bangladeshi-style khichuri is aromatic, rich, and comforting, with toasted moong dal, fragrant spices, green chilies, and ghee. This enhanced version keeps your original ingredients while adding a few traditional Bengali touches for deeper flavor.

Prep time; 35 minutes

Cook time: 25–30 minutes

Servings: 5–6

Ingredients:

2 cups rice (short- or medium-grain rice works well)

1 cup split yellow moong dal

3 tbsp ghee and oil combined

1/8 tsp asafoetida (hing)

1 tsp cumin seeds

1 tsp turmeric powder

1 large onion, thinly sliced

2–3 green chilies, slit

2 tsp ginger-garlic paste

1 medium tomato, diced

1 tsp coriander powder (optional)

1/2 tsp cumin powder (optional)

1 small bay leaf (optional)

1 small cinnamon stick and 2 cardamom pods (optional)

Salt to taste

5 cups hot water, plus a little extra if needed

A handful of fresh cilantro, chopped

1/2 tsp garam masala (optional)

1 tsp ghee for finishing (optional)

Instruction:

Dry-roast the moong dal in a heavy pan over medium-low heat for 4–6 minutes, stirring continuously, until it turns lightly golden and smells nutty. Do not brown it too deeply. Rinse the dal, then wash the rice separately. Soak both for 20–30 minutes and drain.

Heat the ghee and oil in a pressure cooker. Add the bay leaf, cinnamon, and cardamom if using. Add cumin seeds and let them sizzle. Stir in the asafoetida and turmeric for a few seconds.

Add the sliced onion and green chilies. Sauté for 5–7 minutes until the onion turns golden at the edges. Add the ginger-garlic paste and cook for another minute, until fragrant.

Add the diced tomato, coriander powder, and cumin powder if using. Cook for 3–5 minutes until the tomato softens and the masala thickens. Season with salt.

Add the drained rice and dal. Stir gently for 2–3 minutes so every grain is coated with the ghee and masala. This step helps build flavor and gives the khichuri a richer texture.

Add 5 cups of hot water and half the chopped cilantro. Bring to a boil, stirring once. Close the pressure cooker and cook according to your cooker's instructions. For a traditional stovetop cooker, start with one whistle, then reduce to low heat for about 8–12 minutes, provided your cooker permits this method. Turn off the heat and allow the pressure to release naturally.

Open the cooker once the pressure has fully released. Gently fluff the khichuri. Add garam masala, the remaining cilantro, and a teaspoon of ghee if desired. Let it rest for 5 minutes before serving.

Serve khichuri with Beguni, Aloo bhorta, Fried fish, Fresh salad of Cucumber, onion, tomato, and chili