

Kakori Kebab with Saffron Sheermal
Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!
Loading...
Fiber-rich Chane ki Dal ki Tehri – a soul-satisfying, perfectly spiced one-pot meal that warms your heart.

A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.
Serving size: 1.5 cups


Melt-in-mouth Kakori Kebabs with soft Sheermal. An aromatic, soul-satisfying treat you'll adore!


Melt-in-mouth Nalli Gosht with delicate Rumali Roti – a truly aromatic and soul-satisfying feast!


Rich, aromatic Nihari with crispy Paratha - a protein-packed, soul-satisfying comfort food!


Aromatic Dum ka Keema with soft Sheermal - a protein-packed, soul-satisfying homestyle delight.


Melt-in-mouth Nalli Gosht with soft Sheermal - rich, aromatic comfort food that truly satisfies.


Creamy Egg Korma, rich Dal Sultani, and crispy Paratha - a protein-packed, homestyle feast!
Fiber-rich Chane ki Dal ki Tehri – a soul-satisfying, perfectly spiced one-pot meal that warms your heart.
This awadhi dish is perfect for lunch. With 499.89 calories and 13.42g of protein per serving, it's a low-fat, high-fiber, gut-friendly option for your meal plan.
Rinse the basmati rice and chana dal separately under cold water until the water runs clear. Soak them in separate bowls of water for 30 minutes. After soaking, drain both completely and set aside.
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them splutter. Add the bay leaf, cinnamon stick, lightly crushed green cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
Add the thinly sliced onions and sauté for 6-8 minutes, stirring occasionally, until they turn golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Add the turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, stirring, until the tomatoes soften and turn mushy, and you see oil separating from the masala.
Add the drained chana dal and basmati rice to the cooker. Gently stir for 1-2 minutes, ensuring the grains are well-coated with the masala without breaking them.
Pour in 3.5 cups of water and add salt to taste. Give it a final gentle stir. Secure the lid of the pressure cooker and bring to high heat. Cook for 2 whistles. After the second whistle, turn off the heat completely.
Allow the pressure to release naturally, which will take about 10-15 minutes. Do not quick-release the pressure. Once the pressure has fully subsided, open the lid.
Sprinkle the garam masala, lemon juice, and chopped coriander leaves over the tehri. Use a fork to gently fluff the rice grains. Let it rest for 5 minutes before serving hot with raita, yogurt, or a fresh salad.