Satisfy Your Comfort Food Cravings with Easy One-Dish Meals: 5 Recipes for Healthy, One-Dish Meals to Try in 2019

Instructions

• Wash and soak the rice for about 20 minutes and then, keep it aside. Discard the water after 20 minutes and use the rice as the recipe says.
• Heat ghee in a medium pressure cooker over medium-low heat, and then, add cumin seeds, cinnamon stick and sliced onion.
• Cook for 2-3 minutes or until the onion softens down.
• Add the rice to the mixture and stir. Next, add in the chickpeas, stock, turmeric powder and red chilli. Add salt as per your requirement, but be careful with the vegetable broth – if it’s homemade, then it’s okay, or else, the readymade vegetable broth contains salt.
• Cover the lid of a pressure cooker and cook for until one whistle or for 10 minutes. Slowly release the pressure after switching off the heat and gently fluff up the rice.
• Serve it hot in a bowl by sprinkling the rice with finely chopped bell peppers. You can also add a bowl of curd if you so like.

Instructions

• First, wash the rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal thoroughly and soak it in water for about an hour.
• In a saucepan, add 1 cup of water along with the mutton, sliced onion, ginger, garlic and bring it to a rolling boil. Turn off the flame after a few minutes and set aside.
• Drain the water and set aside. This is our mutton stalk. Transfer the onion, ginger-garlic into a bowl and set aside. Remove the mutton pieces and set aside.
• Next, take a pressure cooker and add the soaked and drained rice, broken wheat, chana dal, masoor dal, toovar dal, moong dal along with 2 and a half cups of water, green chillies, salt, cumin powder. Close the pressure cooker.
• Pressure cook the mixture for about 5 whistles. Then, reduce the flame and continue to cook for another 10 minutes. Turn off the flame and allow the pressure to release naturally.
• Open the pressure cooker, mix in the mutton stalk along with the boiled mutton pieces.

How to Temper

• Take a skillet and heat it on medium-high flame. Add the oil and butter, and once hot, add in the onions and sugar and saute till it turns into a deep brown colour.
• In the above mixture, add the boiled onions, ginger and garlic which was used in the stock and continue to saute it for about 11 minutes.
• Turn off the flame and add in the salt, garam masala, lemon juice and mint leaves to the above onion mixture and mix well. Keep aside.
And, lastly, serve the dish hot on a plate and top it with fried onion mixture, and follow it with a dessert.

Instructions

• Wash chickpeas under cold running water for about 30 seconds, and then, soak them in 2 cups water.
• Bring the chickpeas to a rolling boil and let it boil for good 5 minutes. Switch off the flame, cover it with lid and let it soak for 8-10 hours/ overnight.
• Next day, before cooking, drain out all the excess water from soaked chickpeas.
• Switch on the instant pot on saute mode, and after 3 minutes, you will need to add in 3 tablespoons of cooking oil.
• Add in the onions and cook for 2 minutes or until they become translucent.
• Add in the bay leaf, green chilli, ginger, garlic paste and cook it for 20 seconds.
• Add in the chana masala, turmeric, chilli powder, coriander powder along with 1 tablespoon water to avoid masala to burn.
• Saute it for 10 seconds, and add in roasted chickpea flour/ besan and again, sautee for 10 seconds.
• Now add in the tomato puree, drained chickpeas and 1.5 cups of water and mix well.
• Now, close the lid and let them cook by adding in 3 to 4 whistles. Position the steam release to sealing.
• After the timer goes off let it naturally cool off for 15 minutes.
• Carefully vent any steam off after 15 minutes and open the lid.
• Stir it and check for doneness by smashing a chickpea.
• The chickpea should smash up easily without any resistance.
• Now put the instant pot on sauté mode again and add in chopped spinach and salt.
• Mash few chickpeas with the back of the spoon for a thicker gravy.
• Let it cook on saute mode for 3 minutes, and then, Switch off the instant pot.
• The gravy will thicken eventually after it starts cooling down.
• Add in the chopped coriander and some lemon juice if desired.
• Taste test, adjust spices if desired and serve warm as a soup, along with roti or over rice.

Instructions

• Soak the lentils in cold water overnight, and then, the next day, drain, rain, rinse and set them aside.
• Press the sauté button on the instant pot, and then, add the oil and allow it to heat up for a minute.
• Add the cumin seeds to the mixture, and once they start to brown, add the onion and bay leaf. Stir-fry for 6-7 minutes or until the onion turns to golden brown.
• Add the garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
• Add the lentils to the pot along with the 3 cups of water and mix well.
• Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
• Allow the pressure to release naturally.
• Stir in the ghee and garnish with coriander, if desired.

Instructions

• First, wash the chicken well, and then, drain and cut into long strips.
• In a pressure cooker, heat butter on low flame, and then, add in the whole spices including bay leaf, cumin seeds, cardamom, star anise, cloves and cinnamon.
• Add in the ginger, garlic and green chillies and saute for a few seconds.
• Add in the sliced onions.
• Continue to cook the sliced onions until they turn translucent. Add in the chopped tomatoes and tomato puree. Cover and cook for a couple of minutes.
• After a couple of minutes mix in the spices – red chilli powder, tandoori chicken masala, cumin powder, garam masala, and coriander powder. Cover and let it cook for about 2 to 3 minutes.
• Open the lid, then, turn the flame to low. Add in the yogurt and chicken pieces, and saute the butter chicken mixture, and let it cook for about 3 to 4 minutes.
• Finally, add the washed and drained rice, water and chopped coriander, mint leaves and close the pressure cooker.
• Pressure cook the khichdi for 3 whistles and turn off the heat.
• Allow the pressure to release naturally.
• Serve the Butter Chicken Khichdi hot along with a dollop of butter or ghee with papad for dinner.