Ingridients

• 1 tbsp Sarso Dana (Mustard Seeds)
• 1/2 cup Onion, finely chopped
• 1/2 cup Tomato, finely chopped
• 1/2 cup Beans, chopped
• 1/2 cup Peas
• Salt, as per taste
• 1 tbsp Red Chilli Powder
• 1 tbsp Dhaniya Powder (Coriander Powder)
• 1 tbsp Haldi Powder (Turmeric Powder)
• 1 bowl Soaked Chivada (Flattened Rice/Poha)
• A handful of Coriander Leaves,

Instructions:

1. In a non-stick pan, heat Sarso Dana (Mustard Seeds).
2. Add chopped onions and sauté until they turn translucent.
3. Mix in the chopped tomatoes, beans, and peas.
4. Season with salt and add water to cook the vegetables.
5. Add red chilli, haldi, and dhaniya powder. Mix well.
6. If needed, add more water and cover the pan. Let it cook for 10-15 minutes.
7. Once the vegetables are properly cooked, add soaked chivada and mix well.
8. Garnish with freshly chopped coriander leaves.
9. Your healthy and delicious Poha is ready to serve

Ingridients

• 1 bowl Arhar Dal (Split Pigeon Pea Lentils)
• 2 tbsp Red Chilli Powder
• Salt, as per taste
• 3 tbsp Haldi Powder (Turmeric Powder)
• A pinch of Hing (Asafoetida)
• 2 tbsp Jeera (Cumin Seeds)
• 3 cups Onion, finely chopped
• 2 cups Tomato, finely chopped
• 2 tbsp Dhaniya Powder (Coriander Powder)
• 1 bowl Rice
• 1 bowl Pumpkin, diced
• 200 gm Wheat Flour
• 2 Cucumbers, sliced
• 2-3 Carrots, slice

Instructions

1. Dal:
   • Pressure cook the Arhar Dal with red chilli, haldi, and hing powder until soft.
   • In a non-stick pan, add jeera and chopped onions. Fry until onions turn golden brown.
   • Add chopped tomatoes with water and cook until they become soft.
   • Add red chilli, salt, haldi, and dhaniya powder to the mixture.
   • Combine the cooked dal with the pan mixture and mix well. Your dal is ready.
2. Rice:
   • Cook uncooked rice in a pressure cooker with 2 glasses of water. Let it whistle 3 times.
3. Lauki ki Sabzi:
   • Fry jeera in a non-stick pan.
   • Add sliced onions and fry until they become translucent.
   • Mix in tomatoes with water and cook until they are soft.
   • Add dhaniya, red chilli, and haldi powder to the mix.
   • Add water as per your preference and cover the pan. Let it cook for 15 minutes with pumpkin.
4. Roti:
   • Prepare the dough by kneading wheat flour and water together.
   • Roll out the dough into flat, round shapes and cook on a frying pan.
5. Salad:
   • Prepare the salad by slicing onions, cucumbers, and carrots.

Ingridients

• 1 bowl Cauliflower, grated
• 2 Potatoes, grated
• 1 cup Cabbage, grated
• 1 cup Carrot, grated
• 1 bowl Beans, grated
• Salt, as per taste
• 1 tbsp Haldi Powder (Turmeric Powder)
• 1 bowl Curd
• A pinch of Hing (Asafoetida)
• 1 tbsp Red Chilli Powder
• 1 tbsp Dhaniya Powder (Coriander Powder)
• Besan (Gram Flour), for taste

Instructions

1. Grated Veggies:
   • In a pressure cooker, add grated cauliflower, potatoes, cabbage, carrot, and beans.
   • Season with salt and let it whistle once to cook the vegetables.
2. Curry:
   1. In a bowl, mix besan, red chilli, haldi, and curd. Whisk well.
   2. Fry hing in a non-stick pan.
   3. Add the curd mixture to the pan.
   4. Mix in haldi, red chilli, and dhaniya powder.
   5. Cover the pan and let it cook for 10-15 minutes. Your curry is ready.
3. Roti, Chawal & Salad: (Same as Lunch)