6 Underrated North Indian Vegetarian Dishes That Deserve More Hype
Let us be honest, North Indian vegetarian food often gets stuck in a paneer butter masala and rajma chawal loop. Yes, both are classics and regularly headline dinner tables and house parties. But beyond these comfort dishes lies an entire lineup of lesser-known vegetarian favourites waiting to be devoured. They bring flavour, nutrition and heritage to the plate - without demanding hours in the kitchen. Most of them are available on food delivery apps, but they are also easy to make if you are in the mood to try something new. If you are curious about what you are missing beyond the regulars, here are six vegetarian North Indian recipes that need more attention.
Here Are 6 Underrated North Indian Vegetarian Dishes That Deserve More Hype
1. Shahi Paneer
Soft cubes of paneer dunked in a mildly spiced, creamy gravy, shahi paneer is like royalty in a bowl. It's rich without being too indulgent and tastes like a warm family dinner from the good old days. Pair it with naan or jeera rice, and you've got a no-fuss meal that hits just right. Here's the recipe, and if you're in no mood to cook, just swipe through your favourite food delivery app, chances are, this regal dish is only a few taps away.
2. Baingan Bharta Recipe
Baingan has two kinds of fans - diehard lovers and those who have not met baingan bharta yet. Once roasted and mashed, then slow-cooked with tomatoes, onions and spices, it turns into a deeply flavourful, smoky dish with real personality. Eat it with rotis or dal and it might just become your new favourite. Try this easy baingan bharta recipe.
3. Gatte Ki Sabzi Recipe
Straight from Rajasthan, gatte ki sabzi is a fiery yoghurt-based curry with spiced besan dumplings. It is tangy, bold and full of texture - and somehow still flies under the radar. If you are tired of your usual paneer-based gravies, this one offers something refreshingly different. Plus, it is easy to cook and gives you a taste of an authentic Rajasthani thaali experience right at home. Here is the full recipe.
4. Matar Ka Nimona Recipe
This green pea curry from Uttar Pradesh and Bihar is hearty, warming and unlike anything else you have tried. With a slightly mashed texture, nimona is full of flavour and has just the right amount of spice. Traditionally served with plain rice, it is the kind of comfort food you did not know you needed. Check out this matar nimona recipe.
5. Tehri Recipe
Think of tehri as khichdi's spiced, more interesting cousin. This fragrant vegetable pulao is packed with turmeric, seasonal vegetables and warm spices. Serve it with cold curd, a bit of achar and papad, and you have a complete North Indian meal. It is perfect when you want something light, nostalgic and still filling. Here is the full tehri recipe.
6. Tinda Masala Recipe
Tinda gets a bad rap, but when cooked well, it becomes one of the most comforting sabzis out there. Simmer it in a tomato-onion masala with hing and jeera, and it transforms into something flavourful, light and satisfying. Tinda masala is easy on the stomach, high in fibre and ideal for weekday meals. Pair it with soft rotis and you will wonder why you ever ignored it. Try this easy tinda masala recipe.
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NDTV
a day ago
- NDTV
Pesarattu Vs Moong Dal Cheela: Which Moong Dal Breakfast Wins On Taste And Health?
When it comes to Indian breakfasts, few dishes spark as much debate as Pesarattu and Moong Dal Cheela. Both are made from moong dal, both are cooked on a hot tawa, and both are packed with protein. Yet, they belong to different culinary worlds. One is crisp and earthy; the other is soft and versatile. One carries the spice of Andhra mornings, while the other comforts a North Indian soul. Here, we will dive into the delicious divide between these two regional favourites. From ingredients and cooking styles to nutrition and cultural roots, we will explore how one humble ingredient can take on two distinct identities. Whether you are craving crunch or comfort, spice or subtlety, Pesarattu and Cheela offer unique experiences. And if cooking feels like a stretch today, many local kitchens now deliver these traditional delights through food delivery apps. Just tap, order, and enjoy a slice of tradition. History And Cultural Significance: Cheela and pesarattu might feel like everyday breakfast fare today, but they have been part of Indian kitchens for generations. Cheela, made from gram flour or moong dal, has deep roots in North Indian households, often cooked as a quick, nourishing bite when someone came home hungry. Down south, pesarattu holds a similar place in Andhra and Telangana's food culture, traditionally made with whole green gram and served with upma for a filling start to the day. Both dishes are valued for being light yet packed with protein, making them staples during fasting periods or as wholesome tiffin food. Over time, they have moved from home kitchens to street stalls and modern cafés, proving that some classics never lose their charm. Moong Dal Cheela Vs. Pesarattu: What's The Difference 1. The Origin: Where North Meets South Moong Dal Cheela is a North Indian favourite, especially in Delhi, Uttar Pradesh, and Punjab. It is often made in homes as a quick, protein-rich breakfast or evening snack, and is usually paired with mint chutney or curd. Pesarattu, on the other hand, hails from Andhra Pradesh, where it is often served with a side of upma and spicy ginger chutney (allam pachadi). It is a staple in Telugu households and is considered a wholesome breakfast or light dinner option. The Verdict: While both dishes use moong dal, the type of dal and the preparation method vary significantly and that is where the magic lies. In a rush? Can't cook? Order from 2. Ingredients: Same Dal, Different Style Moong Dal Cheela uses split yellow moong dal (dhuli moong), soaked for a few hours and ground into a smooth paste. The batter is often spiced with turmeric, asafoetida, and sometimes filled with grated vegetables or paneer. Pesarattu is made using whole green gram (sabut moong), soaked overnight and ground with ginger, green chillies, and cumin. The batter is slightly coarse, giving the final dish a rustic texture. The Verdict: The difference in dal type affects not just the texture but also the cooking time and nutritional profile. 3. Cooking Style: Moong Dal Cheela is more like a pancake, spread slightly thicker, cooked on both sides, and often stuffed with fillings. It is softer and more pliable, making it ideal for wraps or rolls. Pesarattu is cooked like a dosa. It is spread thin on a hot tawa, drizzled with oil, and allowed to crisp up. It is usually not flipped, which keeps one side golden and crunchy. It is usually served with accompaniments. The Verdict: The cooking style also influences how the dish is served. Pesarattu is often plated flat with accompaniments, while cheelas can be folded or rolled. 4. Taste And Texture: Moong Dal Cheela is mild and versatile, with a soft texture that pairs well with fillings like paneer, carrots, or spinach. Pesarattu has a distinct earthy flavour, thanks to the whole green gram and ginger. It is crisp on the outside and slightly chewy inside. The Verdict: If you are someone who enjoys bold flavours and crunch, Pesarattu is your pick. If you prefer something soft, customisable, and kid-friendly, Cheela wins. 5. Pairings And Accompaniments: Moong Dal Cheela is usually paired with: Mint chutney Tomato ketchup Curd or raita Masala chai Pesarattu tastes the best with: Ginger chutney Coconut chutney Upma (for MLA style) Filter coffee The Verdict: The accompaniments elevate the experience. A spicy chutney with Pesarattu or a cooling curd with Cheela can make all the difference. 6. Ease Of Preparation: Moong Dal Cheela scores higher on convenience. It requires less soaking time, a smoother batter, and quicker cooking. It is ideal for rushed mornings or lazy evenings. Pesarattu, while slightly more time-consuming, is worth the effort for its unique taste and texture. It is best made when you have time to soak the dal overnight and enjoy a leisurely breakfast. The Verdict: Both dishes are beginner-friendly and do not require fancy equipment. All you need are a good blender and a hot tawa, that is it. 7. The Variation In Recipes: You will find different versions of both dishes that are not only delicious but also boost the nutritional value of your meal. Moong Dal Cheela Variants: Paneer Cheela: Stuffed with spiced paneer Vegetable Cheela: Grated carrots, capsicum, and coriander Masala Cheela: With added spices and herbs Pesarattu Variants: MLA Pesarattu: Stuffed with upma, served in Andhra restaurants Mini Pesarattu: Bite-sized versions for snacks Sprouted Pesarattu: Made with sprouted green gram for added nutrition The Verdict: Many of these variations are available in cloud kitchens and health-focused cafes. You can even order them through food delivery apps if you want to try different styles without cooking. Nutrition Breakdown: Cheela Or Pesarattu: Which One Is Healthier? Nutrient Pesarattu Moong Dal Cheela Calories 145 kcal 132 kcal Protein 7.6 g 6.5-7 g Carbohydrates 20.5 g 18-20 g Fibre 5.3 g 4-5 g Fat 3.6 g 2.5-3 g Iron 1.4 mg Approx. 1 mg Calcium 42.4 mg Approx. 35 mg Potassium 271.7 mg 250 mg Folic Acid 192.4 mcg 150 mcg Vitamin C 2.5 mg 2 mg Cholesterol 0 mg 0 mg 5 Tips For Making The Perfect Cheela Or Pesarattu: A few small tweaks can improve the final result: 1. Soaking: For Cheela, soak split moong dal for 2-3 hours. For Pesarattu, soak whole green gram overnight. 2. Batter consistency: Cheela batter should be smooth and pourable. Pesarattu batter should be slightly coarse for that rustic finish. 3. Cooking medium: Use oil for a lighter taste or ghee for richer flavour. 4. Heat control: Heat the tawa well before spreading the batter, then lower to medium for even cooking. 5. Storage: Both batters can be refrigerated for a day; stir before using. The Bottom Line: In a country where breakfast is as diverse as its dialect, Pesarattu and Moong Dal Cheela remind us that simplicity can be delicious as well. So, try both the recipes at home or order them online and pick your favourite for the next breakfast session.
Time of India
6 days ago
- Time of India
Who made the first Butter Chicken?
Butter chicken, or Murgh Makhani, is one of India's most iconic dishes, known for its rich, creamy tomato-based gravy and tender tandoori chicken. While it's now a global favorite, this legendary dish has a fascinating origin story rooted in post-independence India. Let's explore who really made the first butter chicken. A Delicious Accident at Moti Mahal The first butter chicken was created in the 1950s by Kundan Lal Gujral, founder of the legendary Moti Mahal restaurant in Delhi. Along with his partners Kundan Lal Jaggi and Thakur Dass, Gujral had fled from Peshawar during the Partition of India and settled in Delhi. At Moti Mahal, they popularized tandoori cooking—and butter chicken was born out of necessity. How Butter Chicken Was Invented According to popular accounts, the dish was invented as a creative way to use leftover tandoori chicken. To avoid waste, the chefs mixed the dry, leftover chicken with a rich sauce made from butter (makhan), tomatoes, cream, and aromatic spices. The result was a luscious, mildly spiced curry that was both comforting and indulgent. Tandoori Chicken Gravy What made butter chicken unique was the combination of two culinary techniques: tandoori-style roasted chicken and a Punjabi-style makhani (buttery) sauce. The smoky flavor from the clay oven and the creamy tomato gravy created a dish that quickly became a hit with locals and foreign visitors alike. Global Rise of Butter Chicken From the streets of Delhi, butter chicken's fame spread across India and eventually around the world. It became a staple in Indian restaurants overseas and remains a favorite among people unfamiliar with Indian cuisine due to its mild heat and creamy texture. Today, it's often confused with chicken tikka masala—but butter chicken is the original. Legacy of Kundan Lal Gujral Kundan Lal Gujral's invention didn't just lead to a single dish—it influenced an entire genre of North Indian cuisine. His legacy continues through the Moti Mahal chain, and butter chicken remains a timeless representation of Indian culinary innovation and adaptation.
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