6 Indian foods that fight fat Gallery
Dalia (broken wheat)
The fibre in whole grains makes it difficult for the digestive system to break down. This in turn burns calories resulting in weight loss. The insoluble fibre also helps the body eliminate waste.
Bisi bele dalia is a hearty, spicy South Indian version of the traditional khichdi
Ingredients:
2 cups - vegetables of your choice (diced)
2 tbsp - tamarind paste (or pulp extracted from a big lemon-sized ball of tamarind)
3/4 cup - tur dal (I used a mix of tur and moong dal)
2 big pinches - asafoetida
Salt
1.25 cups - dalia (broken wheat/godhuma rava)
Curry leaves, leaves from 2 strands
1 tsp - oil
1 tsp - mustard seeds
1 tbsp - chopped coriander leaves
2 tsp - ghee (optional)
3 tsp - sambhar powder, ground fresh OR
2 tsp + ground paste - ready sambhar powder
For ground paste: 2 tsp urad dal (ulutham paruppu) + ¼ tsp fenugreek seeds + 1 red chilli + 1 green chilli + 1 flake of tamarind + 1 tomato
Method:
Cook dalia in 2 cups of water in a pressure cooker till 2-3 whistles
Cook dal in 1.5 cups of water in a pressure cooker till 3 whistles
Steam vegetables and keep aside
Mix tamarind in 2 cups of water, add ready sambhar powder if using and boil for 10-15 mins or till raw smell of tamarind disappears
Add cooked dal, steamed vegetables and 1-2 cups of water to adjust consistency. Boil for 5 mins till everything mixes well
Note: The entire mixture starts to coagulate on mixing cooked dalia/rice to prepared sambhar. So it is better to have a more watery sambhar than normal
Take off heat, add asafoetida and mix well
Heat 1 tsp of oil in a pan and add urad dal, followed by fenugreek seeds, chillies and tamarind.
Saute till seeds and dal turn golden-brown. Let cool and grind with a chopped tomato
Heat oil in a pan and splutter mustard seeds
Add curry leaves, onion and/or capsicum if using. Sauté till onions turn transparent
Add the ground paste and sauté till the mixture leaves the sides of the pan. Add sambhar and cook for a couple of mins
Add cooked dalia and mix well. Add some water if its is too thick
Take off heat and add ghee. Mix well, top with chopped coriander leaves and serve
Recipe & image courtesy: foodiliciousnan
Bisi bele dalia is a hearty, spicy South Indian version of the traditional khichdi
Ingredients:
2 cups - vegetables of your choice (diced)
2 tbsp - tamarind paste (or pulp extracted from a big lemon-sized ball of tamarind)
3/4 cup - tur dal (I used a mix of tur and moong dal)
2 big pinches - asafoetida
Salt
1.25 cups - dalia (broken wheat/godhuma rava)
Curry leaves, leaves from 2 strands
1 tsp - oil
1 tsp - mustard seeds
1 tbsp - chopped coriander leaves
2 tsp - ghee (optional)
3 tsp - sambhar powder, ground fresh OR
2 tsp + ground paste - ready sambhar powder
For ground paste: 2 tsp urad dal (ulutham paruppu) + ¼ tsp fenugreek seeds + 1 red chilli + 1 green chilli + 1 flake of tamarind + 1 tomato
Method:
Cook dalia in 2 cups of water in a pressure cooker till 2-3 whistles
Cook dal in 1.5 cups of water in a pressure cooker till 3 whistles
Steam vegetables and keep aside
Mix tamarind in 2 cups of water, add ready sambhar powder if using and boil for 10-15 mins or till raw smell of tamarind disappears
Add cooked dal, steamed vegetables and 1-2 cups of water to adjust consistency. Boil for 5 mins till everything mixes well
Note: The entire mixture starts to coagulate on mixing cooked dalia/rice to prepared sambhar. So it is better to have a more watery sambhar than normal
Take off heat, add asafoetida and mix well
Heat 1 tsp of oil in a pan and add urad dal, followed by fenugreek seeds, chillies and tamarind.
Saute till seeds and dal turn golden-brown. Let cool and grind with a chopped tomato
Heat oil in a pan and splutter mustard seeds
Add curry leaves, onion and/or capsicum if using. Sauté till onions turn transparent
Add the ground paste and sauté till the mixture leaves the sides of the pan. Add sambhar and cook for a couple of mins
Add cooked dalia and mix well. Add some water if its is too thick
Take off heat and add ghee. Mix well, top with chopped coriander leaves and serve
Recipe & image courtesy: foodiliciousnan
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