Ready Recipes for High-Protein Green Soy Bean Kebabs for Breakfast

When the desire arises to eat something spicy, tangy, and aromatic, people often think of chaat. However, if you are looking for a lighter, protein-rich alternative to fried dishes, then water-based black lentil chaat is an ideal choice.

This succulent chaat, which can be found at street stalls in Old Delhi and Uttar Pradesh, is so delightful because of its spicy-sour sauce that one bite can refresh your mood. The combination of boiled black lentils, fresh green vegetables, a tangy sauce made from figs and mint, and roasted spices makes this chaat special. Below is the simplest and most delicious recipe.

The following ingredients are required for preparation: 250 grams of black lentils, 3 potatoes, 1 chopped onion, 2 chopped tomatoes, 1/4 cup of raw mango, 1 teaspoon of lemon juice, 1 1/2 teaspoons of salt, 1 teaspoon of red pepper powder, 1/2 teaspoon of black salt, 1 teaspoon of roasted cumin powder, 1 teaspoon of yogurt vadi masala, 1 teaspoon of chaat masala, 1 cup of green coriander, 1/2 cup of mint leaves, 1/2 cup of fig juice, 5 green chilies, 1 inch of ginger, 1 teaspoon of lemon juice, 1 teaspoon of red pepper powder, 2 teaspoons of roasted cumin, 1 1/2 teaspoons of chaat masala, 1/2 teaspoon of black salt, and 1/2 teaspoon of salt to taste.

Soak the black lentils along with the chopped potato and boil them in a pressure cooker, adding a little salt and 2 cups of water, until they reach 4-5 whistles. The lentils should become very soft. After cooking, let the lentils cool.

In a large bowl, take 2 cups of cold water. Add the fig puree, green-mint sauce, roasted cumin, chaat masala, black salt, regular salt, red pepper powder, and amchur. Mix this mixture well.

Then, add the boiled black lentils, chopped boiled potatoes, finely chopped onion, tomatoes, cucumbers, and green chilies to this tangy sauce. Gently mix all the ingredients with a spoon so that the lentils and vegetables fully absorb the flavor of the spicy-sour sauce and spices.

Top with a generous amount of finely chopped green coriander and a small amount of thinly sliced sev or bhujia. The ready cold, spicy, and tangy water-based black lentil chaat is ready! Serve it in a bowl with the sauce and enjoy a spoonful.

Karbi (Arbi) is often disliked by children, but preparing a vegetable dish in the Mathura-Agra style using yogurt makes it incredibly tasty, encouraging repeated consumption.

This dish is traditionally prepared during Radha Ashtami, especially in the state of Uttar Pradesh (UP). Unlike regular dry karbi, the yogurt version gains a light tang and spiciness from the addition of one cup of yogurt.

Serving this hot yogurt karbi pairs well with hot bread or paratha, and the recipe does not require a large number of ingredients. Below is a simple method for preparing this dish.

Preparing Yogurt Karbi

First, thoroughly wash the karbi and boil it. It is important not to overcook the vegetable so that it does not fall apart when sliced. After cooling, the skin is removed, and the karbi is cut into rounds or strips.

Heat oil in a pan and fry cumin seeds (jeera), fenugreek (ajwain), and asafoetida (hing). Then add the chopped karbi and fry until lightly golden brown, which enhances both the taste and texture of the vegetable.

After this, reduce the heat to a minimum and stir in turmeric, red chili, and coriander powder. After lightly frying the spices in a separate bowl, add a whisked cup of yogurt. When adding the yogurt, maintain low heat and stir constantly to prevent it from curdling.

Once the yogurt is evenly mixed with the spices, add a little water as needed, along with salt and green chili to taste. Simmer the dish for several minutes until the sauce thickens and oil begins to separate around the edges. Finally, add garam masala and sprinkle with finely chopped fresh cilantro, then turn off the stove.

How to Serve

The finished aromatic and spicy yogurt karbi should be served with hot roti, paratha, or puri. The light tang of the yogurt gives the karbi an even more pleasant flavor. It is recommended to try this recipe the next time you buy karbi.

When people hear about Pav Bhaji, they recall the hot dishes and buns fried in oil that are served on the streets of Mumbai. Although it is a famous dish of Maharashtra, it is popular not only in Mumbai but also in Delhi, UP, and other regions of the country.

Nevertheless, complaints often arise about homemade Pav Bhaji because it does not possess the same aroma and taste as in commercial establishments. One reason for this may be the spices used. Renowned chef Vikas Khanna has shared a method for preparing Pav Bhaji masala, which is easy to make at home, and adding this mixture significantly improves the taste and aroma of the dish.

Pav Bhaji Masala Powder Recipe:

To create Pav Bhaji masala, you first need to remove the seeds and stems from dried red chilies. Then, lightly fry them on a hot pan, taking care not to overcook or let them burn, as burnt chili will give the spices a bitter taste.

In a second tray, roast whole spices: cumin, cloves, coriander seeds, cardamom, black cardamom, and cinnamon over low heat until they release their aroma. After this, let the roasted whole spices and dried red chilies cool slightly. Place them in a food processor along with turmeric, amchur powder, black pepper, red chili powder, and black salt.

Grind all ingredients thoroughly into a fine powder; if a coarser grind is preferred, you can avoid grinding them too finely.

How to Use It in the Dish?

When making Pav Bhaji at home, after mashing the vegetables, you need to add this spice mix in the required amount and mix well. Heating the spices together with the Pav Bhaji for some time allows all aromas and flavors to fully combine. Thus, the freshly prepared spice mix can give your Pav Bhaji a richer and more pungent taste.