Prepare These 9 Lip-Smacking Indian Dishes With Just Atta, Dal And Rice

There are days when we just run out of our a few spices and other ingredients. Our major options remain 2-minute noodles or some other junks. But, this doesn’t need to be the scenario anymore. Because we are here with some delicious and extremely easy to cook dishes. And that too just with the help of 3 basic ingredients that even bachelors have at their home all the time – rice, dal and flour (atta). Reportedly, the recipes are given by an ace nutritionist and author Rujuta Diwekar. So, you don’t even need to worry about the nutrition factor here. Let’s dive into the recipes!

Namak Pare

• Start by preparing the dough. Take a large bowl, add ½ cup wheat flour and ½ cup semolina (sooji).
• Add 3-4 teaspoon refined oil, salt, and ajwain. If you want yours to be spicy add red chili powder. Mix them all together in a tight dough.
• Make thin chapati with a rolling pin. Use a knife to cut the desired pieces.
• Now, take a deep bottom pan. Add ghee or any oil you like. Switch the flame to the maximum to let the oil heat. Before cooking set it on low flame.
• Put the cutouts in the pan, let it cook until turns golden brown in colour. Serve hot!

Ajwain Paratha

• Take a large bowl, add 200-250 grams wheat flour, 2 teaspoons refined or olive oil, ¼ cup lukewarm water, salt, and ½ teaspoon ajwain. You can add or leave red chili powder.
• Prepare the dough (not very tight consistency). Once done add chopped coriander leaves.
• Roll the parathas and cook on non-stick Tawa. Keep the flame low. Use any oil for cooking. Ghee or butter is likely to add extra flavour.

Tehri

• Start by chopping 1 tomato and 1 big onion, beans and coriander leaves. Add more veggies like capsicum, bell pepper, carrot if you have them. You can also add soya bean if you like.
• Take a deep bottomed pan, add 2 tablespoon ghee or refined oil. After the oil is a little hot add 1 teaspoon cumin, 2 dry chilies, and turmeric powder.
• Now, add flavourful veggies. Start with tomatoes and it cooks for a bit, add onion, beans, or any other vegetable of your choice. Cook all well for 5 minutes.
• Now add coriander powder, cumin powder or vegetable spices.
• Once done add 1 large cup rice after washing it perfectly. Cook rice with vegetable for 2-minutes before adding water.
• Lastly add salt, garam masala, and 1 ½ cup of water. Mix well.
• Add coriander leaves and cover with the lid.

Rice Kheer

• Boil 500 ml milk on low flame. Keep stirring in every 2-3 minutes.
• Once boiled, add 25-gram rice after washing it nicely. Keep stirring. Don’t let the mixture stick at the bottom of the pan.
• Cook for 10-15 minutes, add ½ tablespoon sugar.
• Now, add ¼ cup of water. Stir and let it cook for another 5 minutes. Add dry fruits of your choice once done.

Moong Dal Halwa

• For this, you will need overnight soaked moong dal. Start by straining and grinding the dal. Make a smooth paste.
• Put a wok on high flame. Prepare sugar syrup. Add crushed cardamom powder for flavour.
• In another pan start cooking dal paste in 1 large spoon ghee.
• Cook the mixture until it turns golden brown. Add sugar syrup and keep cooking from 10-15 minutes.
• Lastly, add dry fruits and serve.

Rice Idli

• Soak idli rice and urad dal for 6-7 hours. After that make a thick paste of the mixture by grinding together.
• The batter should be of dropping consistency. Leave it for fermenting overnight.
• Add oil in each cup of idli steamer. Put the batter and steam.

Moong Dal Chilla

• Use overnight soaked moong dal to prepare dropping paste. Add salt, chili powder to it.
• Oil a non-stick Tawa after putting it on the stove. Take a large spoon of batter and spread using the same spatula.
• You can also add veggies such as tomatoes, onion, and capsicum on it.
• Turn it over. Cook for 3-5 minutes on each side.

Dal Paratha

• Cook dal normally in pressure cooker by also adding salt and turmeric. Once done grind the paste. Keep consistency thick to be used as a filling.
• Add hing (asafoetida), ajwain seeds, coriander powder, chaat masala, red chili powder and chopped green chili to the paste.
• Prepare a soft dough of wheat flour using milk and ghee or butter.
• Make a bowl of the small dough balls. Fill with mixture and close the upper portion.
• Roll a paratha and cook on tawa on low flame. Use ghee or refined oil to cook the paratha.

Atta Halwa

• Take a wok, add ½ cup wheat flour and roast it on low flame for 5-8 minutes. Keep stirring.
• After it changes colour to a golden brown, add 1 cup ghee cook for another 3-5 minutes.
• Add ½ cup sugar to it. Mix all the items well.
• Add ¼ cup water and cook till it becomes thick. Add dry fruits and serve.