• 1/2 cup Horse Gram Dal (Kollu/ Kulith)
  • 1 Bay leaf (tej patta)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 1 Black cardamom (Badi Elaichi)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 pinch Asafoetida (hing)
  • 1 inch Ginger , chopped
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 cup Curd (Dahi / Yogurt)
  • 1 tablespoon Fresh cream
  • Ghee , for cooking
  • Salt , to taste
How to make Himachal Pahari Style Teliah Mah Recipe (Brown Horse Gram Curry)
  • To begin making the Himachal Pahari Style Teliah Mah Recipe, we will soak the lentil for about 2 hours or overnight with water.
  • Pressure cook the lentil with some water and salt in the pressure cooker for about 4 whistle till it is done.
  • Heat a kadai with ghee, add all the whole spice one by one and let the aroma fill the kitchen for few seconds.
  • Add chopped ginger and saute until it softens. Add in the cooked lentils along with spice powders.
  • Give it a stir, once it start to boil, reduce the heat to medium and slowly add in the curd and whisk it continuously.
  • Simmer the curry and add cream check for salt and serve hot.
  • Serve the Himachal Pahari Style Teliah Mah Recipe along with kulcha or phulka and a Carrot and Beans Thoran along with a glass of buttermilk.
  • 1 cup Yellow Moong Dal (Split)
  • Methi Leaves (Fenugreek Leaves) , a bunch, cleaned chopped
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion , thinly sliced
  • 1 Tomato , chopped
  • 2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • Salt , to taste
  • 2 teaspoons Cooking oil
How to make this
  • To begin making the Methi Moong Dal recipe, firstly wash and soak the moong dal in 3 cups of water for at least 30 minutes. While the dal is soaked clean, wash and pat dry the fenugreek leaves.
  • Next, finely chop the methi leaves. Heat a teaspoon of oil in a wok or a kadai and add the chopped methi leaves into the wok. Saute the methi leaves, until it gets softened.
  • Methi leaves cooks very quickly and this will take less than 3 minutes to cook. Once the leaves have softened, turn off the heat. Keep it aside.
  • In the next step, we will cook the moong dal with the spices. Heat a teaspoon of oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds, fry for few seconds. Next add onion and fry till they turn soft.
  • Once the onions have softened, add the chopped tomato along with coriander powder, turmeric powder, red chili powder and fry for a minute or so over medium heat.
  • Add soaked moong dal along with the soaked water to the onion tomato mixture. Close the lid of the pressure cooker and put the weight on.
  • Cook moong dal for 2 to 3 whistles. After a couple of whistles, turn the heat to low and simmer the dal for about 5 minutes. After 5 minutes, turn off the heat.
  • Allow the pressure to release naturally from the pressure cooker.
  • Once the pressure has released, open the cooker and lightly mash the dal with the back of a spoon. Stir in the sauteed methi leaves and serve.
  • Serve Methi Moong Dal along with Baingan Ka Bharta, Phulka and Beetroot Raita Recipe for a wholesome weekday lunch.
  • 1 cup Black Urad Dal (Whole)
  • 1/4 cup Chana dal (Bengal Gram Dal)
  • 1 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 inch Ginger , grated
  • 2 cloves Garlic , finely chopped
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 inch Cinnamon Stick (Dalchini)
  • Salt , to taste
  • Cooking oil , as required
How to make Amritsari Dal Recipe
  • We will begin making the Amritsari Dal Recipe by rinsing and soaking the dals for at least 4 to 5 hours or overnight.
  • Heat a teaspoon of oil into the pressure cooker, add the soaked dal along with half of the chopped tomatoes, 1/2 teaspoon of turmeric powder, 3 cups of water and salt to taste. Cover the cooker and pressure cook, until the dal is done.
  • Once the dal is cooked through for atleast 4 to 5 whistles, turn off the heat and allow the pressure to release naturally.
  • The next step is to make the masala for the dal. Into a heavy bottomed pan, heat a bit of oil. Once the oil is hot, add the onions, ginger, garlic and saute for a few minutes until the onions are tender.
  • Add the chillies, tomatoes and the remaining masalas and saute well until the masalas are well combined into the tomatoes.
  • Add the cooked dal and stir well into the masala. Adjust the consistency of the dal, by adding little water if required. Lightly mash the dal with the back of the spoon to give it a mushy texture. Cover and simmer the dal for about 10 minutes.
  • Once done, stir in the chopped coriander leaves and serve.
  • Serve the Amritsari Dal with Ajwain Puri,and Dubki Wale Aloo Recipe for a lunch meal.
  • 2 cups Moth Sprouts (Matki)
  • 1 Onion , chopped
  • 1 inch Ginger , finely chopped
  • 2 Green Chillies , chopped
  • 1 Tomato , chopped
  • 1 sprig Curry leaves , chopped
  • Coriander (Dhania) Leaves , a small bunch, chopped
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Fresh coconut , grated
  • Cooking oil , as required
  • Salt , to taste
How to make Moth Dal Sabzi Recipe - Sprouted Moth Bean Sabzi Recipe
  • To begin making the Sprouted Moth Bean Sabzi recipe, add the moth sprouts in a pressure cooker with 1/4 cup water,salt and pressure cook it till the cooker releases 1 whistle. Let the pressure release naturally.
  • Once done, drain the water if any and keep the sprouts aside in a bowl.
  • Heat oil in a heavy bottomed pan, add mustard seeds, ginger, onions, green chilli and saute well. Let it cook till the onion becomes soft and translucent.
  • Once the onions become soft and translucent, add curry leaves, turmeric powder and garam masala powder. Let it cook for about 2 minutes.
  • Add cooked moth sprouts, mix everything well and cook the Sprouted Moth Bean Sabzi for about 2 minutes.
  • After 2 minutes, add tomato, coconut, salt to taste and coriander leaves.
  • Stir the Sprouted Moth Bean Sabzi well and let it cook for 2 to 3 minutes more. Once done, check the salt and spice and adjust to suit your taste.
  • Serve Sprouted Moth Bean Sabzi along with Gujarati Kadhi, Kachumber Salad and Phulka for a weekday diabetic friendly lunch/dinner.
  • 1 cup Ragi Flour (Finger Millet)
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Cumin seeds (Jeera)
  • Salt , to taste
  • Cooking oil
How to make Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha
  • To begin making the Healthy Ragi Tawa Paratha Recipe, in a large bowl combine the ragi flour, whole wheat flour salt and knead adding little water at a time to make firm and smooth dough.
  • Add one tablespoon of oil to coat the ragi tawa paratha dough and knead again. Cover and set the paratha dough aside for 15 minutes.
  • Divide the dough into 8 portions. Preheat the iron skillet over medium heat.
  • Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of approximately 3 inches in diameter. Put 1/4 teaspoon oil and spread it on the rolled dough.
  • We need to get a triangle shape, to do so, first fold into a semi-circle, then fold the semi-circle into half again. You get a mini triangle shape.
  • Tossing the triangle on a little flour, roll it out gently into a larger triangle. Continue the same process of rolling with the remaining ragi tawa paratha portions.
  • With skillet on medium high heat, place one rolled out ragi tawa paratha on the skillet. After a few seconds you will notice an air pockets popping out.
  • At this point flip the Ragi Tawa Paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the tawa paratha.
  • Flip to the other side and press and turn the Ragi Tawa Paratha in a similar way. You will notice brown spots around the paratha and it will be slightly crisp. Remove from heat and place on a platter or serve hot.
  • Continue the similar process with the remaining rolled portions and stack the cooked Ragi Tawa Paratha one above the other and serve hot.
  • Serve the Healthy Ragi Tawa Paratha Recipe along with simple Bihari Karela and Aloo Ki Sabzi , Kadhi to go along with it keep it light and healthy for a weeknight dinner or even a Indian diabetic lunch or dinner.
  • 1/2 cup Jowar Flour (Sorghum)
  • 1/2 cup Bajra Flour ( Pearl Millet)
  • 4 cloves Garlic , finely chopped
  • 2 teaspoons Black pepper powder
  • Salt , as per your taste
  • Water , for kneading the dough
How to make this
  • To begin making Jowar Bajra Garlic Roti, in a bowl mix jowar flour and bajra flour.
  • Add garlic, pepper powder and salt to it. Mix all the ingredients well.
  • Add water little by little and knead into soft dough.
  • Divide into small balls and roll it flat with a rolling pin dusting some flour if required.
  • Heat a roti tawa and place the rolled out Jowar Bajra Garlic Roti.
  • Cook the Jowar Bajra Garlic Roti on a medium flame turning both the sides until brown spots appear. Take it off the griddle, add a teaspoon of ghee on top of the roti.
  • Finish the rest of the rotis and your Jowar Garlic Roti is ready to be served.
  • Serve Jowar Bajra Garlic Roti Recipe along with Mixed Vegetable Kurma for breakfast.
  • You can even serve the Jowar Bajra Garlic Roti for a Healthy lunch along with Horsegram Dal Recipe -
  • Kulith/Kollu Dal and Raw Jackfruit & Peanut Masala Poriyal Recipe With Sambar Powder for a healthy Diabetic friendly meal.
  • 1 Mooli/ Mullangi (Radish)
  • 1 1/2 cup Jowar Flour (Sorghum)
  • 1 teaspoon Ginger Garlic Paste
  • 1/2 teaspoon Red chilli powder
  • Salt , as required
  • Cooking oil , as required
  • Hot water , for kneading
How to make Mooli Jowar Ki Roti Recipe - Mullangi Kambu Chapathi
  • To begin making Mooli Jowar Ki Roti, wash the radish thoroughly, peel the skin and grate it.
  • Take the grated radish in a mixing bowl, add jowar flour, ginger garlic paste, chilli powder and required amount of salt to it.
  • Mix all ingredients well and add very little hot water. The water from the grated radish will be sufficient for kneading the dough.
  • Knead all these ingredients into a soft dough and keep covered for 5 minutes.
  • After five minutes, knead it again and divide into small balls.
  • Flatten the ball into a thin circle placing it above butter paper or plastic sheet, using a rolling pin. The dough will be sticky so add little flour while flattening. You can also flatten with hands like making adai or thepla.
  • Place a griddle/tawa on medium heat and add a little oil on it.
  • Place the mooli jowar roti atop the heated tawa, along with butter paper. Carefully remove the butter paper and cook the roti on medium flame on both sides.
  • Repeat this process for the rest of the Rotis and your delicious Mooli Jowar Ki Roti is ready to be served Serve Mooli Jowar Ki Roti along with Aloo Gobi Ki Sabzi, Curd and Gor Keri Pickle for a complete North Indian Style Breakfast.

The Spinach & Millet Pulao Recipe is a great way to include millets in your diet. I have used foxtail millet, also known as Thinai in Tamil. It is one of those millets that are easy to cook. You can also use broken wheat to make this pulao. A lot of times, when I make a pulao with grains or millets, I tend to use either broken wheat or foxtail millet instead of rice.

This recipe of the pulao is also satvik and does not use onion and garlic and making it even more healthy and nutritious. Serve this delicious Spinach & Millet Pulao along with a Raita of your choice. Did you know: Spinach is one the many green leafy vegetables that have been recommended by nutritionist over the years to avoid the risk of developing diabetes.

Millet makes a good substitute for rice if you are diabetic. Since Millets are high fiber content, it helps slow down the digestion process and releases sugar into the bloodstream at a more even pace. This helps a diabetic avoid sudden spikes in blood sugar. Millet also contains high quantities of methionine, an amino acid that is deficient in most grains, giving millet a valuable place in a vegetarian diet. Here are few more foxtail millet recipes to try Cuisine: Indian Course: Dinner Diet: High Protein Vegetarian Equipments Used: Pressure Cooker , Sauce Pan With Handle (Tea/Sauces) Prep in: 10 M Cooks in: 30 M Total in: 40 M Makes: 2-3 Servings

  • 1 cup Foxtail Millet , or broken wheat (dalia)
  • 1 inch Ginger
  • 2 Tomatoes , finely chopped
  • 2 Green Chillies , slit
  • 2 Bay leaves (tej patta)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera)
  • 250 grams Spinach Leaves (Palak) , chopped
  • Salt , to taste
  • 1 tablespoon Cooking oil
  • 2 tablespoons Ghee , (optional)
How to make Spinach And Millet Pulav Recipe
  • To begin making the Spinach and Millet Pulao Recipe, get all the ingredients ready and keep it by the side. In this recipe, I will show you how to cook using a pressure cooker.
  • If you dont use a pressure cooker, then I suggest the same cooking procedure, using a heavy bottomed sauce pan with a lid. You will cover the pan after the procedures below and cook until the millets or broken wheat is edible.
  • Into a pressure cooker, heat a tablespoon of oil. Add the ginger, green chillies, bay leaves, cardamom pods and stir-fry for a few seconds. After which, add in the turmeric powder, cumin powder, tomatoes, salt and the millet.
  • Add 2 cups of water (sometimes if the millet or broken wheat is old- then it might need more water). Stir all the ingredients and cover the pressure cooker (or the saucepan). Place the weight on and pressure cook until you hear 2 whistles.
  • After a couple of whistles, turn the heat to low and simmer for another 3 minutes. After a couple of minutes, turn off the heat. Allow the pressure from the cooker to release naturally. If using a saucepan, make sure you cover the pan and cook until the millets are done to suit your taste.
  • Once the pressure is released, open the cooker, stir all the ingredients. Check the salt and spice levels and adjust to suit your taste.
  • If, by chance the millets did not cook with the amount of water you added, then sprinkle some more water as required, cover the pressure cooker and allow it to steam on low heat. Don't place the weight on at this stage. You will have to just cover and cook.
  • Next we will stir fry the spinach in wok and then add it to the cooked millet. In a wok, add a teaspoon of oil, add the chopped spinach, salt and stir fry on medium heat until the spinach is cooked and almost all the water is evaporated. Stir in the spinach to the cooked millets.
  • Once the Spinach and Millet Pulav is done, stir in the ghee. You can skip adding ghee on top if you are not very keen on that. Ghee adds an additional flavor to the Pulao making it delicious. Serve the Spinach and Millet Pulav along with a Raita of your choice.
  • 1 cup Yellow Moong Dal (Split) , soaked overnight
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 cup Idli Rice , soaked overnight
  • 2-1/2 teaspoon Salt
How to make this
  • To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.
  • In a bowl soak the moong dal and the methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.
  • Once soaked, you can grind them. Into a mixer grinder, add the soaked moong dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.
  • Transfer the ground moong dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the moong dal.
  • Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/ overnight.
  • Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets.
  • Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.
  • Apart from making Idli and Dosa from the Moong dal Idli and Dosa batter, you can make Idli Upma, Uttapam, Paniyarams and so much more.
How to make Baingan Sarson Ka Saag Recipe
  • To begin making Baingan Sarson Ka Saag Recipe first prep all the ingredients and keep aside. Quarter the brinjal and keep them in salted water till you use them. Keeping them in salted water prevents discolouration of the brinjal.
  • Wash and chop the mustard greens ( sarson ka saag) roughly and keep them aside.
  • Next heat oil in a deep pan or wok and once the oil has reached a smoking point reduce the heat to medium. Add cumin seeds and let them crackle. Then add onions, ginger and garlic and saute till the onions are cooked.
  • Now add the drained and cut brinjal slices to the pan and saute. Sprinkle some water, cover and cook the brinjal till its cooked through and is well roasted.
  • This will take about 4 to 5 minutes.
  • Once the brinjal is well roasted, softened and cooked through, add all the dry spices to the pan, chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt and saute for a minute till all the brinjal is well coated with the masalas.
  • Finally add the chopped mustard leaves to the brinjals and cover and cook till the mustard greens are cooked through. This will take about 3 to 4 minutes as well.
  • Check the salt and seasonings of the Baingan Sarson Ka Saag and adjust according to taste.
  • Once done, turn off the heat and transfer the Baingan Sarson Ka Saag to a serving bowl and serve hot.
  • Serve Baingan Sarson Ka Saag with Phulka , Panchmel Dal and Lauki Raita for a lovely weekday lunch.