Latest news with #dal
The Hindu
16-07-2025
- Health
- The Hindu
Parliament canteen rolls out curated ‘health menu'
In a wellness initiative taken up by Lok Sabha Speaker Om Birla, the Parliament canteen is set to roll out a 'health menu' ranging from ragi millet idli to fibre-rich salads and protein-packed soups. The revamped culinary offerings include delicious curries and elaborate 'thalis'. Also on offer are millet-based meals, fibre-rich salads and protein-packed soups, as part of a broader effort to support a healthy diet, senior officials said. The menu includes jowar upma, moong dal chilla and grilled fish with vegetables. Tradition with nutrition Each dish in this special menu that blends tradition with nutrition to promote healthier lifestyles in the corridors of power has been carefully crafted to be low in carbohydrates, sodium, and calories while remaining high in essential nutrients. Besides, the health menu has the number of calories mentioned against the names of the dishes. Millets thrust into the national spotlight during the UN-declared International Year of Millets in 2023, take the centrestage in the menu, including ragi millet idli with sambhar and chutney (270 kcal), jowar upma (206 kcal) and a sugar-free mix millet kheer (161 kcal). Popular Indian staples like chana chaat and moong dal chilla also feature prominently. There is also an array of non-vegetarian meals with lean options like grilled chicken with boiled vegetables (157 kcal) and grilled fish (378 kcal) on offer. The beverages menu include green and herbal teas, masala sattu and jaggery-flavoured mango panna replacing sugar-laden sodas and traditional sweets. Prime Minister Narendra Modi, in his recent Mann Ki Baat address, stressed on the need for nationwide awareness and collective action to combat obesity. The Monsoon Session of Parliament is set to commence on July 21.
News18
16-07-2025
- Politics
- News18
Ragi Millet Idli To Grilled Fish: Parliament Canteen's New ‘Healthy' Menu For MPs
Last Updated: Millets, which gained significant national attention during the 2023 International Year of Millets, take the centrestage in the menu. From ragi millet idli and jowar upma to moong dal chilla and grilled fish with vegetables, the new 'Health Menu' of the parliament plans to serve up a plateful of nutrition for the elected members, officials and visitors to the temple of democracy. Designed at the instance of Lok Sabha Speaker Om Birla in a bid to support wellness without sacrificing flavour, the revamped food menu would nourish the parliamentarians and officials as they navigate long hours of debate and decision-making during Parliament's sessions. The Parliament canteen has introduced the new menu designed to offer healthier food options, combining traditional flavors with nutritious ingredients. This initiative aims to encourage a healthier lifestyle in the corridors of power. Beyond the usual delicious curries and 'thalis', the menu has expanded to feature healthy additions like millet-based meals, fiber-rich salads, and protein-packed soups, reflecting a commitment to supporting better nutrition. Each dish has been carefully crafted to be low in carbohydrates, sodium, and calories while remaining high in essential nutrients. Besides, the Health Menu has the number of calories mentioned against the names of the dishes. 'Each dish is carefully curated to meet the highest nutritional standards — low in carbohydrates, low in sodium and low in calories, while being high in fibre and rich in protein," the menu stated. Millets, which gained significant national attention during the 2023 International Year of Millets, take the centrestage in the menu. Highlights include 'Ragi Millet Idli' with 'Sambhar' and 'Chutney' (270 kcal), 'Jowar Upma' (206 kcal) and a sugar-free 'Mix Millet Kheer' (161 kcal). Popular Indian staples like 'Chana Chaat' and 'Moong Dal Chilla' also feature prominently. For lighter snacks, MPs can choose from a range of colourful salads such as 'Barley' and 'Jowar Salad' (294 kcal) and 'Garden Fresh Salad' (113 kcal), alongside warming bowls of 'Roast Tomato' and 'Basil Shorba' and 'Vegetable Clear Soup'. Those preferring non-vegetarian meals have given preferences like 'Grilled Chicken' with 'Boiled Vegetables' (157 kcal) and 'Grilled Fish' (378 kcal) on offer. The beverage menu mirrors this health-first approach with green and herbal teas, 'Masala Sattu' and jaggery-flavoured 'Mango Panna' replacing sugar-laden sodas and traditional sweets. Recognising the urgency of promoting healthier choices, Prime Minister Narendra Modi, in his recent Mann Ki Baat address, stressed the need for nationwide awareness and collective action to combat obesity — particularly through reducing edible oil consumption. The Lok Sabha Speaker has been organising regular health check-up camps for parliamentarians when the House is in session. Several experts have also delivered lectures on having a healthy lifestyle and diet for parliamentarians. Reinforcing this commitment, the government has launched several initiatives, including the Fit India Movement, National Programme for Prevention and Control of Non-Communicable Diseases (NP-NCD), POSHAN Abhiyaan, Eat Right India and Khelo India. The Monsoon Session of Parliament is scheduled to be held between July 21 and August 21, 2025. There will be a total of 21 sittings. (With inputs from PTI) view comments Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
News18
08-07-2025
- Entertainment
- News18
Sweet Celebrations: Where To Buy The Best Ghewar In Delhi This Teej
Last Updated: Whether you're gifting loved ones or treating yourself, there's no better time to savour this delicious seasonal treat As Teej draws near and the monsoon clouds settle over Delhi, it's officially time for one of the season's finest delights: ghewar. If you're not familiar yet, ghewar is a crisp, syrup-soaked delicacy from Rajasthan, an indulgence savoured at this time of year for its traditional flavours and nostalgic associations with celebration. Whether you like it plain, topped with rabdi, or packed with dry fruits and silver warq, an excellent ghewar can be the showstopper of your festive spread this Teej. If you're wondering where to get the best ghewar in Delhi this season, we've compiled a list of the most iconic sweet shops across the city that serve ghewar in all its rich, golden glory during the monsoons. 1. Haldiram's No festive sweet brand in India has more name recognition than Haldiram's and during Teej in Delhi, it remains one of the most trusted names for fresh ghewar. Known for its quality and richness in flavour, Haldiram's offers plain ghewar as well as indulgent options like malai ghewar and rabdi ghewar. Appealing to both traditionalists and modern dessert lovers, the brand stands out for its hygienic preparation, authentic taste, and festive seasonal packaging — making it one of the best places in Delhi to enjoy ghewar during monsoon celebrations. 2. Nathu's Sweets 3. Bikanervala No list of Teej sweets is complete without Bikanervala, one of Delhi's most trusted names in mithai. Their ghewar is crisp and perfectly soaked, making it a reliable pick for those who want a traditional version with consistent quality. While their ghewar shines, Bikanervala's shelves are also lined with festive favourites like kaju katli, rasmalai, moong dal halwa, besan laddoo, and more. With wide accessibility and dependable flavour, it's a go-to destination for seasonal sweets. 4. Om Sweets & Snacks Renowned for serving one of the finest ghewar varieties in Delhi, Om Sweets offers options like plain ghewar, malai ghewar, and rabdi-topped versions — each crisp and perfectly sweetened. Their festive counters also showcase a colourful spread of traditional sweets such as motichoor laddoo, kaju katli, and besan barfi. Known for its authenticity and consistency, Om Sweets continues to earn a loyal following across the city. 5. Gulab Gulab's ghewar is a monsoon special that embodies tradition and festivity. Whether you choose the plain version or the richer rabdi or malai-topped varieties, each bite offers a genuine taste of Rajasthan. Alongside ghewar, you'll find festive delights like motichoor laddoos, kesar peda, malpua, and rasmalai — making Gulab a one-stop destination for Teej celebrations. With its commitment to quality and heritage, Gulab remains a trusted name in every Indian festival. Whether you're gifting loved ones or treating yourself, there's no better time to savour this delicious seasonal treat. So go ahead add a golden sparkle to your festivities with the sweetest tradition of the season.
The Guardian
02-07-2025
- Entertainment
- The Guardian
Dal bhat two ways from MasterChef winner Justin Narayan
My mum and grandma made dal literally every day. They didn't have a recipe. Sometimes they added garlic, other times they played around with different kinds of lentils. It was always different and it was always amazing. Whenever I go home to visit, Mum will make dal, chicken curry, roti and rice. She knows they're still my favourites. But even though it was such a fond recipe, I didn't make it until I was in the MasterChef apartment practising for challenges. I didn't know what was going to happen on the show, but I wanted this up my sleeve so I could make something that meant a lot to me during a challenge. So, I called my mum. I was moving around the kitchen, phone to ear, Mum telling me what to do. She gave a vague description, but I'd eaten it a thousand times, so when she said something confusing like 'add this, it'll taste better', I knew what she meant. Mum taught me the traditional version, but I wanted to make a creative one on the show – something new but still nostalgic. So I tried making a crisp from dehydrated rice, making a thicker dal you could use as a dip and adding pickled onions and chutney for more texture, acidity and pops of spice. I practised in the apartment, but I only nailed it on TV. It was super weird to do it in front of the whole world, but that's the kind of cooking I wanted to share with people. Humble recipes I grew up with. First up is The OG – a culmination of all I learned from Mum and Grandma. If it's like their dal, it'll be perfect. The second recipe is my MasterChef recipe. Serves 4-6 ½ cup (100g) red lentils ½ cup (100g) yellow lentils 1 tsp ground turmeric 1 tsp salt 1 carrot, peeled and finely chopped1 small eggplant, peeled and finely chopped1 tomato, finely chopped2 tsp lemon juice (from about ¼ lemon)Temper2 tbsp ghee 1 small brown onion, finely chopped1 garlic clove, finely chopped1 bird's eye chilli, halved lengthways (use ½ or ¼ if you want less spice)¼ tsp cumin seeds¼ tsp black mustard seeds 1/8 tsp fenugreek seeds Wash the lentils and place in a saucepan with five cups water. Bring to a simmer and cook for 10 minutes, stirring after five minutes. Skim and discard any white foam that comes to the surface. Stir in the turmeric and salt until combined, then add the carrot, eggplant and tomato. Simmer until the lentils are soft (you should be able to easily crush one between your fingers), about 10–15 minutes. Using a potato masher, give the dal a rough mash to thicken. To make the temper, heat the ghee in a frying pan over medium–high heat, then add the onion, garlic, chilli and whole spices and cook until the onion is golden brown. Add the temper to the dal and mix in, then season with the lemon juice and more salt to taste. Serve with roti, chicken curry and chilli chutney. Serves 4 ½ cup (100g) red lentils ½ cup (100g) yellow lentils ½ tsp ground turmeric 1 tomato, finely chopped1 carrot, peeled and finely chopped30g unsalted butter 1 small brown onion, finely chopped1 garlic clove, thinly sliced½ bird's eye chilli, roughly diced½ tsp cumin seeds ¼ tsp fennel seeds1 tbsp lemon juice (from about ½ lemon)Basmati rice crisp½ cup (100g) basmati riceQuick pickled onion½ red onion, thinly sliced¼ cup (60 ml) white vinegarCoriander chutney1 bunch of fresh coriander, leaves and stems1 garlic clove 1 long green chilli 1 bird's eye chilli1 tbsp lemon juice (from about ½ lemon)1 tbsp extra-virgin olive oil1 tsp white vinegar To make the basmati rice crisp, wash the rice until the water runs clear. Transfer to a small saucepan with one cup water. Bring to a simmer, then cover with a lid and cook until the rice is slightly overcooked, about 20 minutes. Drain. Preheat the oven to 140C. Line a baking tray with baking paper. Blitz the rice in a blender until you get a smooth, thick paste, adding a little water if it's too thick to blend. Spread the blitzed rice as thin as possible over the prepared tray. Sprinkle salt over the rice, then bake until crisp, about one hour. If it browns, you've gone too far; you don't want any colour. Set aside. Meanwhile, make the quick pickled onion. Place the red onion, vinegar and a generous pinch of salt in a bowl. Use your hands to massage everything for one to two minutes, then set aside for 20 minutes to pickle. While the onion is pickling, wash the lentils, then place in a saucepan with three cups water. Bring to a simmer and cook for 10 minutes, stirring after five minutes. Skim and discard any white foam that comes to the surface. Stir in the turmeric and a pinch of salt until combined, then add the tomato and carrot. Simmer until the lentils are soft (you should be able to easily crush one between your fingers), about 10–15 minutes. Using a potato masher, give the dal a rough mash to thicken. Heat the butter in a frying pan over medium heat, then add the onion, garlic, bird's eye chilli, cumin and fennel seeds and cook for 2 minutes. Mix this butter mixture into the lentil mixture. Adjust the seasoning with the lemon juice and salt to taste. Using a stick blender, roughly blitz the dal to slightly thicken it – you want the consistency of a chunky hummus. To make the coriander chutney, roughly chop the coriander, garlic and green and bird's eye chillies, then transfer to a blender along with the remaining ingredients. Blend until smooth, then season with salt. You're looking for something with a bit of punch; it should be spicy and a little sour. Place the dal in a serving bowl, then top with the chutney and a few slices of pickled onion. Break the rice crisp into iPhone-sized shards and serve on the side. This is an edited extract from Everything is Indian by Justin Narayan (Murdoch Books; $39.99)
The Guardian
01-07-2025
- Entertainment
- The Guardian
Dal bhat two ways from MasterChef winner Justin Narayan
My mum and grandma made dal literally every day. They didn't have a recipe. Sometimes they added garlic, other times they played around with different kinds of lentils. It was always different and it was always amazing. Whenever I go home to visit, Mum will make dal, chicken curry, roti and rice. She knows they're still my favourites. But even though it was such a fond recipe, I didn't make it until I was in the MasterChef apartment practising for challenges. I didn't know what was going to happen on the show, but I wanted this up my sleeve so I could make something that meant a lot to me during a challenge. So, I called my mum. I was moving around the kitchen, phone to ear, Mum telling me what to do. She gave a vague description, but I'd eaten it a thousand times, so when she said something confusing like 'add this, it'll taste better', I knew what she meant. Mum taught me the traditional version, but I wanted to make a creative one on the show – something new but still nostalgic. So I tried making a crisp from dehydrated rice, making a thicker dal you could use as a dip and adding pickled onions and chutney for more texture, acidity and pops of spice. I practised in the apartment, but I only nailed it on TV. It was super weird to do it in front of the whole world, but that's the kind of cooking I wanted to share with people. Humble recipes I grew up with. First up is The OG – a culmination of all I learned from Mum and Grandma. If it's like their dal, it'll be perfect. The second recipe is my MasterChef recipe. Serves 4-6 ½ cup (100g) red lentils ½ cup (100g) yellow lentils 1 tsp ground turmeric 1 tsp salt 1 carrot, peeled and finely chopped1 small eggplant, peeled and finely chopped1 tomato, finely chopped2 tsp lemon juice (from about ¼ lemon)Temper2 tbsp ghee 1 small brown onion, finely chopped1 garlic clove, finely chopped1 bird's eye chilli, halved lengthways (use ½ or ¼ if you want less spice)¼ tsp cumin seeds¼ tsp black mustard seeds 1/8 tsp fenugreek seeds Wash the lentils and place in a saucepan with five cups water. Bring to a simmer and cook for 10 minutes, stirring after five minutes. Skim and discard any white foam that comes to the surface. Stir in the turmeric and salt until combined, then add the carrot, eggplant and tomato. Simmer until the lentils are soft (you should be able to easily crush one between your fingers), about 10–15 minutes. Using a potato masher, give the dal a rough mash to thicken. To make the temper, heat the ghee in a frying pan over medium–high heat, then add the onion, garlic, chilli and whole spices and cook until the onion is golden brown. Add the temper to the dal and mix in, then season with the lemon juice and more salt to taste. Serve with roti, chicken curry and chilli chutney. Serves 4 ½ cup (100g) red lentils ½ cup (100g) yellow lentils ½ tsp ground turmeric 1 tomato, finely chopped1 carrot, peeled and finely chopped30g unsalted butter 1 small brown onion, finely chopped1 garlic clove, thinly sliced½ bird's eye chilli, roughly diced½ tsp cumin seeds ¼ tsp fennel seeds1 tbsp lemon juice (from about ½ lemon)Basmati rice crisp½ cup (100g) basmati riceQuick pickled onion½ red onion, thinly sliced¼ cup (60 ml) white vinegarCoriander chutney1 bunch of fresh coriander, leaves and stems1 garlic clove 1 long green chilli 1 bird's eye chilli1 tbsp lemon juice (from about ½ lemon)1 tbsp extra-virgin olive oil1 tsp white vinegar To make the basmati rice crisp, wash the rice until the water runs clear. Transfer to a small saucepan with one cup water. Bring to a simmer, then cover with a lid and cook until the rice is slightly overcooked, about 20 minutes. Drain. Preheat the oven to 140C. Line a baking tray with baking paper. Blitz the rice in a blender until you get a smooth, thick paste, adding a little water if it's too thick to blend. Spread the blitzed rice as thin as possible over the prepared tray. Sprinkle salt over the rice, then bake until crisp, about one hour. If it browns, you've gone too far; you don't want any colour. Set aside. Meanwhile, make the quick pickled onion. Place the red onion, vinegar and a generous pinch of salt in a bowl. Use your hands to massage everything for one to two minutes, then set aside for 20 minutes to pickle. While the onion is pickling, wash the lentils, then place in a saucepan with three cups water. Bring to a simmer and cook for 10 minutes, stirring after five minutes. Skim and discard any white foam that comes to the surface. Stir in the turmeric and a pinch of salt until combined, then add the tomato and carrot. Simmer until the lentils are soft (you should be able to easily crush one between your fingers), about 10–15 minutes. Using a potato masher, give the dal a rough mash to thicken. Heat the butter in a frying pan over medium heat, then add the onion, garlic, bird's eye chilli, cumin and fennel seeds and cook for 2 minutes. Mix this butter mixture into the lentil mixture. Adjust the seasoning with the lemon juice and salt to taste. Using a stick blender, roughly blitz the dal to slightly thicken it – you want the consistency of a chunky hummus. To make the coriander chutney, roughly chop the coriander, garlic and green and bird's eye chillies, then transfer to a blender along with the remaining ingredients. Blend until smooth, then season with salt. You're looking for something with a bit of punch; it should be spicy and a little sour. Place the dal in a serving bowl, then top with the chutney and a few slices of pickled onion. Break the rice crisp into iPhone-sized shards and serve on the side. This is an edited extract from Everything is Indian by Justin Narayan (Murdoch Books; $39.99)
