For generations, rice has been a mainstay in Indian homes. It has a cultural and emotional importance in our daily life, from modest dal-chawal to spectacular banquets.
But these days, a lot of people have to reevaluate what they eat every day because of health problems, especially diabetes.
Kodo Millet, which is called Kodari in Gujarati, is making a big comeback here.
A bowl of hot rajma-chawal is quite comfortable.
It's not just food; it's feelings, memories, and for many Indian families, it's a weekly ritual.
Rajma (kidney beans) is one of the most nutritious foods, but it also tastes great.
Let's learn about the nutrition in rajma and why it is thought to be one of the best vegetarian protein sources and an important part of a healthy pulses diet.
Lately, I’ve been trying to eat better — not in a complicated “diet plan” way, but just making smarter everyday food choices. And one thing I’ve realised is this: sometimes the best nutrition isn’t in fancy superfoods… it’s already sitting in our kitchen.
One such underrated hero? Kabuli Chana.
In most Indian households, meals are not planned around protein. Instead, they were cooked based on taste, budget, likes and dislikes, and availability. No one counted grams or checked labels. And protein was not a part of our daily conversation. However, that has changed significantly.
And the best thing about Indian cuisine is that we don’t have to go and look out for protein sources in supermarket racks, as our kitchen cabinets are full of solid protein sources: Pulses.
Around lunchtime, you can smell something warm cooking on the stove in practically every Indian kitchen. It's probably toor dal.
This simple yellow lentil, sometimes called arhar dal, is not only a mainstay in Indian households, but it is also highly nutritious. Toor dal has quietly fed generations, from simple tadka dal to sambhar and khichdi.
There will always be at least three things on the shelf in my kitchen: toor dal, moong dal, and masoor dal. People often ask me, “Which dal is the healthiest?” because I’m a food blogger and a dietician.
To be honest, there isn’t just one winner. It’s more important to know when and how to use toor dal, moong dal, and masoor dal than to know what they are. So, let me explain this dal nutrition comparison the way I do it with my customers and the way I eat it myself.
But have you ever stopped to think about what makes it so special?
Hey everyone!
I’ve been on a bit of a health kick lately, and I wanted to share something that’s completely changed the way I think about food—millets. Yes, those tiny, ancient grains that our grandparents probably ate but somehow got forgotten in the hustle of modern life. I’ve been experimenting with millets for a while now, and let me tell you, they’re a game-changer.
I’ve been experimenting with different types of pulses, and here are a few of my favorites:
1. Lentils (Dal)
Lentils are my absolute go-to. They cook quickly and are incredibly versatile. I use them to make dal, soups, and even lentil burgers. They’re also a great source of iron, which is a bonus for someone like me who’s always looking to boost my energy levels.
Need some inspiration?
Chori White
Green Peas
Kabuli Chana
Masoor Whole
Moong Whole
