Cabbage Pulav


1 Cup rice
2 Cups chopped pattagobhi (cabbage)
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
Pinch of hing (asafoetida)
1 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder
1/2 Tea spoon maharashtrian garam masala (optional)
Tea spoon sugar (optional)
Salt to taste


Wash rice, stain the water and keep it aside for 15-20 minutes.
Heat oil in a pan and add rai and hing.
Add cabbage, haldi, mirch, dhania powder, garam masala, sugar and salt.
Add rice and pour hot water.
Cover and cook on low flame.
Serve hot with raita, curd or pickle.


Kadhi Pakodi


For Kadhi
2 cups curd
2 tablespoon besan (chana dal flour)
1 inch adrak (ginger) pounded
1 green chilli chopped
10-15 curry leaves
1 tablespoon desi-ghee
1 teaspoon jeera (cumin seeds)
1/4 teaspoon hing (asafoetida)
1 table spoon hara dhania (coriander) finely chopped
Salt to taste

For pakodi
1 cup besan
Pinch of hing
Salt to taste
Oil to fry


For kadhi
Beat curd and besan.
Add water till required consistency of kadhi.
Add ginger, chilli and curry leaves.
Bring it to boil till besan is cooked.
Add salt.

For tempering
Heat ghee.
Add jeera and hing.
Pour it on kadhi.
Add hara dhania.

For pakodi
Add all ingredients in a bowl.
Add water and make batter.
Pour teaspoons of hot oil and mix.
Fry pakodies and directly put it in kadhi.

Kadhi Pakodi is ready!
Enjoy it with rice.

Dhania vali Dal


3/4 cup dal
2 table spoons hara dhania (coriander leaves) finely chopped
1 hari mirch (green chilli) chopped
1/2 tea spoon haldi
1/2 tea spoon methi (fenugreek seeds)
1/2 tea spoon rai (mustard seeds)
Salt to taste
1 table spoon oil
Pinch of hing (asafoetida)
1 table spoon lemon juice


Pressure cook the dal.
Add hari mirch, haldi, salt and boil.
Heat oil for tempering.
Add rai, methi and hing.
Pour it on dal.
Add hara dhania and lemon juice.
Serve hot with rice.


Pyaaz Tamatar ki Dal


3/4 cup tur dal (arhar)
1 tomato chopped
1 onion chopped
2 cloves lahsun (garlic) chopped
1 tablespoon finely chopped  hara dhania (coriander)
1 tablespoon oil
1/2 teaspoon rai (mustard seeds)
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon haldi
1/2 teaspoon lal mirch
Salt to taste
Pinch of hing (Asefoetida)


Pressure cook dal.
Add haldi, mirch and salt to dal and boil it.

For tempering
Heat oil.
Add rai, jeera and hing.
Add chopped onions, lahsun and tomatoes.
Fry it till its soft.
Add it to dal.

Garnish with coriander leaves.
Serve it with rice.

Moong ki Khicadi


3/4 cup cup chilke wali moong dal (green gram dal)
1 cup rice
1/2 cup peas (Optional)
4 laung (cloves)
7 kali mirch (pepper)
2 tablespoon jaggery
1/2 teaspoon mustard seeds
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala (Maharastrian garam masala – Optional)
Pinch of hing
2 tablespoon oil
Salt to taste


Wash rice and moong dal together and keep aside for atleast an hour.
Heat oil in a flat pressure cooker.
Add mustard seeds, hing, cloves and pepper.
Fry rice+dal and peas.
Add haldi, mirch and garam masala.
Add salt to taste.
Pour hot water.
Add jaggery.
Pressure cook.
Serve hot!

खिचड़ी के हैं चार यार ।
दही, पापड़, घी, अचार ॥
There are 4 accompaniments of khicadi – dahi(curd), papad, ghee, achar(lemon pickle).

It also goes along well with kadhi.


  • Add dhania powder if maharastrian garam masala is not available.
  • Consistency of khicadi can be adjusted by pouring more boiling water as per taste.
  • It is light food which is easy to digest.

Palak ki Dal

3/4cup tur dal
1 cup chopped palak (spinach)
1 tomato finely chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1 table spoon of oil /deshi ghee
1/2 tea spoon jeera
1/2 tea spoon haldi
Salt to taste


Pressure cook tur dal with garlic.
Boil it with haldi and salt

For tempering
Heat oil / ghee
Add jeera, red chillies, palak and tomatoes.
Once the tomatoes are soft and cooked add it to dal.

Serve hot with rice or phulkas.

Tip – Same preparation applies to methi (fenugreek) leaves too.

Urad ki Tarke wali Dal


3/4 cup udad dal
1 onion chopped
1 tomato chopped
2 cloves lahsun (garlic)
2 lal mirch (red chillies)
1/2 tea spoon haldi
2 table spoons ghee
1/2 tea spoon jeera
1cm piece of adrak (ginger)


Heat 1 tablespoon ghee in pressure cooker.
Add washed urad dal, saute it and pour boiling water.
Pressure cook it with ginger and garlic.
Boil it with haldi and salt.

For tempering
Heat 1 tablespoon ghee.
Add jeera, red chillies.
Add onions and tomatoes.
Cook till onion and tomatoes are soft.
Pour it on dal.

Serve hot with rice or phulkas.