Indian dishes below 300 calories- Dal Tadka, Jhangora Pulao and Gobi Adraki !!!!!

88 calories for 1 serving

You need

400 g arhar dal
60 g onions , chopped
40 g tomatoes, chopped
1 teaspoon cilantro , chopped
2 teaspoon sunflower oil
1 teaspoon cumin seeds
1 teaspoon garlic , chopped
¾ teaspoon ginger , juliennes
½ teaspoon green chillies, chopped
½ teaspoon asafoetida (hing )
½ teaspoon turmeric powder
Salt to taste

Method

1, Cook dal with ½ teaspoon of each turmeric powder and oil.

2, Heat remaining oil in a frying pan. Add cumin seeds , garlic and onions and cook till golden brown. Put in the tomatoes and cook another two minutes.

3, Add the cooked dal , salt, ginger and chillies. Cook on a slow flame for another three minutes.

4, Sprinkle cilantro and seasoning. Serve hot.

Jhangora Pulao ( Jhangora is a millet from Uttaranchal )

296 calories for 1 serving

You need

300 g jhangora
600 ml hot water
2 tablespoon onions, chopped
1 teaspoon sunflower oil
1 teaspoon coriander leaves, chopped
¾ teaspoon ginger, chopped
¾ teaspoon salt ( or to taste )

Method

1, Heat oil. Add ginger and onion and cook till brown.

2, Add jhangora and fry for two minutes.

3, Mix in hot water and salt. Cover with a lid and cook on a low flame till the jhangoras is done.

4, Garnish with coriander leaves and serve hot with dal tadka.

Gobi Adraki

79 calories for 1 serving

You need

600 g cauliflower florets
½ teaspoon turmeric powder
½ teaspoon salt
1 teaspoon red chilli powder
Water for boiling
80 g tomatoes, chopped
40 g onions, chopped
10 g ginger, juliennes
10 g coriander leaves , chopped
1 teaspoon ginger ? garlic paste
1 teaspoon sunflower oil
1 teaspoon cumin seeds
Salt to taste
Moulded, roasted papad for serving ( optional )

Method

1, Cook the cauliflower florets in turmeric and salted water.

2, Heat the oil in a frying pan. Add the cumin seeds, ginger ? garlic paste and sauté. Add chopped onions and fry for some time. Add chopped tomatoes. Saute slowly for 5-6 minutes.

3, Add cooked cauliflower florets and adjust chilli powder and salt. Saute till the gravy coats the florets.

4, Garnish with ginger juliennes and chopped coriander leaves. Serve hot in moulded , roasted papad.