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PEANUT POHA PRE-MIX

by Hearty Food Talks
written by Hearty Food Talks

PEANUT POHA PRE-MIX

Peanuts go by a variety of names, such as groundnuts, earthnuts, and goobers. Though the name peanut sounds like a nut but they are unrelated to tree nuts. Peanuts belong to the legume family and they’re related to beans, lentils, and soy.

Most often consumed roasted or as peanut butter. Other common peanut products are peanut oil, flour, and protein. These products are used in a variety of food recipes.

Again an exceptionally good source of plant protein. They are quite low in carbohydrates but high in fat. They are an excellent source of many vitamins and minerals (biotin, copper, niacin, folate, manganese, vitamin E, thiamine, phosphorus, and magnesium). Peanuts also contain antioxidants. 

Peanuts are very filling, therefore make an effective component of a weight loss diet. As a source of many heart-healthy nutrients, peanuts may help prevent heart disease. They may even cut our risk of gallstones.

Ingredients

  • 2 cups Poha (flattened/beaten-rice)
  • 1 to 2 tsps. Ghee
  • Pinch of Asafetida (Hing)
  • 1 tsp. Mustard Seeds
  • 1 tsp. Cumin Seeds
  • 1/2 tsp. Fennel Seeds
  • 5 to 6 Curry leaves
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Turmeric Powder 
  • 1/2 tsp. Black Pepper Powder 
  • 1 tsp. Salt
  • 1/2 medium size Onion (finely chopped)
  • 2 medium size Green Chilies (finely chopped)
  • 1-inch piece of Ginger (finely chopped)
  • 1/2 Lemon Juice (or Citric acid/Tatri)
  • 1 tbsp. Raisins
  • 3/4 cup Peanuts 🥜 
  • 1 tbsp. Fresh Coriander (finely chopped)

Directions

Finely chopped herbs and other ingredients.

Gently sieved Poha.

ghee

Seasoning getting ready in ghee.

Add lemon juice, coriander, & salt.

Add lemon juice, coriander, & salt.

Keep stirring on medium heat, until dry/crisp.

Keep stirring on medium heat, until dry/crisp.

Add Poha to the seasoning.

PEANUT POHA PRE-MIX

Combine well on a very low-heat for another 3 to 5 mins. Turn off the heat.

PEANUT POHA PRE-MIX

Transfer the pre-mix to a plate/bowl to cool down.

PEANUT POHA PRE-MIX

Store it in an airtight container.

PEANUT POHA PRE-MIX

Poha Pre-mix can be kept in the refrigerator for about a month.

Note: Poha Pre-mix is an instant breakfast option for bachelors, while traveling, or for a busy day. 

PEANUT POHA PRE-MIX

Take a portion (1 cup) of Poha Pre-mix and place it in an airtight container.

PEANUT POHA PRE-MIX

Take half cup of boiling water and pour it on top of the pre-mix. Fastened the lid of the container.

PEANUT POHA PRE-MIX

Let it rest for 3 to 5 mins.

PEANUT POHA PRE-MIX

All the water gets soaked by the Poha mixture. It’s ready to serve.

PEANUT POHA PRE-MIX

Topped with some crispy Bhujia, our Instant Peanut Poha is ready to serve…😊

Please don’t forget to leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

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PEANUT POHA PRE-MIX

Print
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups Poha (flattened/beaten-rice)
  • 1 to 2 tsps. Ghee
  • Pinch of Asafetida (Hing)
  • 1 tsp. Mustard Seeds
  • 1 tsp. Cumin Seeds
  • 1/2 tsp. Fennel Seeds
  • 5 to 6 Curry leaves
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Turmeric Powder 
  • 1/2 tsp. Black Pepper Powder 
  • 1 tsp. Salt
  • 1/2 medium size Onion (finely chopped)
  • 2 medium size Green Chilies (finely chopped)
  • 1-inch piece of Ginger (finely chopped)
  • 1/2 Lemon Juice (or Citric acid/Tatri)
  • 1 tbsp. Raisins
  • 3/4 cup Peanuts 🥜 
  • 1 tbsp. Fresh Coriander (finely chopped)

Instructions

Finely chopped herbs and other ingredients.

Gently sieved Poha.

Seasoning getting ready in ghee.

Add lemon juice, coriander, & salt.

Keep stirring on medium heat, until dry/crisp.

Add Poha to the seasoning.

Combine well on a very low-heat for another 3 to 5 mins. Turn off the heat.

Transfer the pre-mix to a plate/bowl to cool down.

Store it in an airtight container.

Poha Pre-mix can be kept in the refrigerator for about a month.

Note: Poha Pre-mix is an instant breakfast option for bachelors, while traveling, or for a busy day.

Take a portion (1 cup) of Poha Pre-mix and place it in an airtight container.

Take half cup of boiling water and pour it on top of the pre-mix. Fastened the lid of the container.

Let it rest for 3 to 5 mins.

All the water gets soaked by the Poha mixture. It’s ready to serve.

Topped with some crispy Bhujia, our Instant Peanut Poha is ready to serve…😊

Notes

Note: Poha Pre-mix is an instant breakfast option for bachelors, while traveling, or for a busy day. 

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Wholesome Spinach and Split Black Lentils Curry
Curry RecipesImmunity BoostersKeeper RecipesKids Friendly Recipes

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal

by Hearty Food Talks
written by Hearty Food Talks

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal

Black Lentils are an excellent source of plant protein. Top of it cooked with our spices, and spinach take it to an another level of nutrition, texture, and deliciousness.

Spinach is a leafy green vegetable. It is an extremely nutrient-rich vegetable and is considered to be a host of benefits.

It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.

It may reduce oxidative stress, promote eye health, fight cancer, regulate blood pressure, and help in weight loss.

This is one of my personal favorite recipe.

Ingredients

  • 1 cup Split Black Lentils (Split Urad Dal)
  • 2 to 3 cups Spinach (chopped)
  • 1 inch piece of Ginger
  • 1 to 2 Green Chili
  • 4 to 6 Whole Black Peppers
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Salt

Seasoning:

  • 1 tsp. Olive Oil (optional)
  • A good pinch of Asafetida/hing
  • 1 tsp. Cumin Seeds
  • 2 Whole Dried Red Peppers 🌶
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala

Extra:

  • Ghee (as per our preference)

Directions

Place the properly washed Split Black Lentils or Urad Dal in a pressur-cooker. Add 4 cups of water, ginger, green chili, spinach, turmeric, black pepper, and salt.

Put the pressure-cooker on high heat. Cover and lock the lid of it. Let the first whistle come and then turn the heat to low-medium. 

Let the dal cook for 5 to 10 minutes.

Turn Off the heat. (Lid will open in next 5 minutes)

Meanwhile, prepare the seasoning or tempering. Heat the oil and add hing, cumin seeds, drie red pepper, and red chili powder.

Immediately, add the seasoning to the cooked dal. 

Add Garam Masala, and ghee.

Combine well…

Wholesome Spinach and Split Black Lentils Curry

Wholesome Spinach And Split Black Lentils Curry | Palak Urad Dal is ready to serve!

Note: Served the Spinach And Split Black Lentils or Palak Urad Dal with rice, roti, mango pickle, radish, tomato, buttermilk, & papad. This recipe is very easy to create, and turns out super delicious. Sometime, I also use garlic, onion, and tomato in the seasoning.
spinach
split urad dal

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teachers day

Thanks for being the World’s Best Teacher, My Mom! Apart from so many other things, I always remember & admire your cooking skills. You were so dedicated to both your family & the God, at the same time. When I look back, your life was a true example of the teachings of Bhagwat Gita! 🌹❤️🙏❤️🌹

Wholesome Spinach and Split Black Lentils Curry

Wholesome Spinach And Split Black Lentils Curry

Print
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup Split Black Lentils (Split Urad Dal)
  • 2 to 3 cups Spinach (chopped)
  • 1 inch piece of Ginger
  • 1 to 2 Green Chili
  • 4 to 6 Whole Black Peppers
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Salt
  • 1 tsp. Olive Oil (optional)
  • A good pinch of Asafetida/hing
  • 1 tsp. Cumin Seeds
  • 2 Whole Dried Red Peppers 🌶
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • Ghee (as per our preference)

Instructions

Place the properly washed Split Black Lentils or Urad Dal in a pressure-cooker. Add 4 cups of water, ginger, green chili, spinach, turmeric, black pepper, and salt.

Put the pressure-cooker on high heat. Cover and lock the lid of it. Let the first whistle come and then turn the heat to low-medium.

Let the dal cook for 5 to 10 minutes.

Turn Off the heat. (Lid will open in next 5 minutes)

Meanwhile, prepare the seasoning or tempering. Heat the oil and add hing, cumin seeds, dried red pepper, and red chili powder.

Immediately, add the seasoning to the cooked dal.

Add Garam Masala, and ghee.

Combine well…

Notes

Served the Spinach And Split Black Lentils or Palak Urad Dal with rice, roti, mango pickle, radish, tomato, buttermilk, & papad. This recipe is very easy to create, and turns out super delicious. Sometimes, I also use garlic, onion, and tomato in the seasoning.

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Black Lentils and Radish Curry
Curry RecipesImmunity Boosters

Black Lentils And Radish Curry

by Hearty Food Talks
written by Hearty Food Talks

Black Lentils and Radish Curry

Radish is a crisp, crunchy, and slightly peppery root vegetable from the mustard family. It is just perfect to be sliced and added to salads, curries, and pickles. Radishes are consumed across the globe. Right from Asia, to Europe, Egypt, USA, and Mexico. There are many varieties of radishes. The most popular ones are white and long like a carrot, small, and round shaped with red skin and white flesh.

Radishes are amazing for the overall wellness of our health, as these are rich in folic acid, potassium, vitamin B6, magnesium, riboflavin, and calcium.

Radishes also contain high levels of water. Vitamin C, phosphorus, zinc, and some components of the B-12 complex. These ingredients are vital to maintain proper hydration of our skin.

Radishes are helpful in improving our digestion, and maintaining an adequate intake of the nutrients from the food that we eat.

Radishes are excellent for our heart health, immune system, and metabolism.

Ingredients

  • 1/2 cup Black Lentils (soaked in water for an hour)
  • 1 medium Radish (with its greens)
  • 1/2 inch piece Ginger
  • 1 to 2 medium Green Chilies
  • 1 tbsp. Mustard Oil
  • A pinch of Hing (Asafetida) 
  • 1/2 tsp. Carom Seeds (Ajwain)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Tumeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Salt
Soaked Urad Split (Split Black Lentils)..

Soaked Urad Split (Split Black Lentils)..

Radish, Greens, Chilies...

Radish, Greens, Chilies...

Chopped radish and its greens....

Chopped radish and its greens....

Start Seasoning

Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...

Black Lentils and Radish Curry

Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....

Once our lentils are well done with no extra water..add radish..

Once our lentils are well done with no extra water..add radish..

Black Lentils and Radish Curry

plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....

Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Black Lentils and Radish Curry

It's mouthwatering...

Note: Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.

Please don’t forget to leave your email id and comments. I appreciate your time and extend my thanks for stopping by here.

For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/

Black Lentils and Radish Curry

Black Lentils And Radish Curry

Print
Serves: 5 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1/2 cup Black Lentils (soaked in water for an hour)
  • 1 medium Radish (with its greens)
  • 1/2 inch piece Ginger
  • 1 to 2 medium Green Chilies
  • 1 tbsp. Mustard Oil
  • A pinch of Hing (Asafetida)
  • 1/2 tsp. Carom Seeds (Ajwain)
  • 1/2 tsp. Cumin Seeds
  • 1/2 tsp. Tumeric Powder
  • 1/2 tsp. Red Chili Powder
  • 1/4 tsp. Garam Masala
  • 1/2 tsp. Salt

Instructions

Start seasoning with mustard oil, asafetida, carom seeds, cumin seeds, ginger, green chilies, turmeric, and red chili powder...
Add soaked black lentils...stir mix well...add some salt and two tbsps. of water, adjust the heat to low... cover the pan and let these lentils cook for 5 to 8 minutes....
Once our lentils are well done with no extra water..add radish..
plus greens, rest of the salt, garam masala..give a gentle stir....cover the lid and let it cook for another 2 to 5 minutes on low-medium heat (depending upon the crunch you want to be in radish and greens).....
Serve immediately with homemade wheat or multigrain flour roti, or with yellow lentils and steamed rice, mango chutney, buttermilk, and papad!

Notes

Black Lentils And Radish Curry is a healthy traditional recipe from North India. Usually, served as a side dish or warm salad along with the wintertime lunches. A lighter version may be created with the Moong Dal (Split or Skinned Green Lentils). Buttermilk or Boondi Rata teams up great with it. Cooks under 15 minutes using a few basic spices.

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