Top 5 Most Healthy and Cheap Indian Dinner Recipes

Indian cuisine is known for its rich flavors, vibrant spices, and diverse regional specialties. However, many traditional Indian dishes can be high in calories, sugar, and unhealthy fats. Moreover, cooking Indian food can be expensive, especially if you're using exotic spices and ingredients. In this blog, we'll explore Top 5 most healthy and cheap Indian dinner recipes that are not only delicious but also easy on the wallet. Read More

Recipe 1: Dal Fry (Lentil Curry)

Dal, a staple dish in Indian cuisine, is a nourishing and flavorful preparation made from lentils or split pulses. It is a rich source of protein, making it a key component in vegetarian diets. 

Dal is not only delicious but also incredibly versatile. It can be paired with rice, roti, or naan, and is often enjoyed with pickles, papad, or curd. The texture of dal can range from thick and creamy to a more soupy consistency, depending on personal preference.

In addition to its taste, dal is packed with nutritional benefits. It provides essential nutrients like fiber, iron, and folate, supporting digestion and overall health. A bowl of dal is a wholesome, satisfying meal, offering both comfort and nourishment. Whether served in a simple meal or as part of an elaborate feast, dal holds a special place in Indian households for its flavor, nutrition, and cultural significance.

Ingredients:

• 1 cup Toor Dal (pigeon pea lentils)
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1-2 green chilies, slit
• 1 tomato, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt, to taste
• 2-3 cups water (for boiling dal)
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions:

Boil the Dal:

Rinse 1 cup Toor dal thoroughly under water.

In a pressure cooker, add the dal, 2-3 cups of water, and a pinch of turmeric. Cook for 2-3 whistles until soft. Alternatively, boil in a pot until tender, which may take about 30-40 minutes.

Once cooked, mash the dal slightly and set it aside.

Prepare the Masala:

Heat 1 tablespoon oil or ghee in a pan.

Add 1 teaspoon cumin seeds and let them sizzle.

Add chopped onions and sauté until golden brown.

Add 1-2 slit green chilies and 1 teaspoon ginger-garlic paste. Cook until the raw smell disappears.

Add Tomatoes & Spices:

Add chopped tomatoes and cook until they soften.

Add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and salt to taste. Stir well. Read More

Combine Dal & Masala:

Add the boiled dal to the pan and mix well with the masala.

Adjust the consistency by adding water if needed. Let it simmer for 5-7 minutes.

Finish with Garam Masala:

Sprinkle 1/2 teaspoon garam masala and mix.

Simmer for another 2-3 minutes.

Garnish & Serve:

Garnish with fresh coriander leaves.

Serve hot with rice, roti, or naan.

Optionally, serve with lemon wedges for a tangy touch.

Recipe:2 - Khichdi

Khichdi is a simple, wholesome Indian dish made from a combination of rice and lentils, typically moong dal (split yellow gram). Known for its comfort and nutritional value, khichdi has been a staple in Indian households for centuries. Its versatility allows for various regional adaptations, incorporating vegetables like carrots, peas, and potatoes, or spices such as cumin and turmeric for added flavor.

One of the major reasons khichdi is popular is its ease of preparation. It’s essentially a one-pot meal that requires minimal ingredients and time, making it both cost-effective and convenient. The dish is often recommended for those recovering from illness because of its mild taste and easily digestible ingredients. The balance of rice and lentils provides a good mix of carbohydrates and protein, making it nutritionally balanced.

In many parts of India, khichdi is served with accompaniments like yogurt, ghee, or pickles, enhancing both flavor and nutritional content. It’s also a common choice during fasting periods or when a light, wholesome meal is desired.

Khichdi is more than just a dish; it symbolizes simplicity and comfort, and its cultural significance extends beyond the kitchen to rituals and festivals, especially in states like Gujarat and Bengal. Read More

Ingredients:

• 1/2 cup rice
• 1/2 cup moong dal (split yellow gram)
• 1 small potato, chopped (optional)
• 1 small carrot, chopped (optional)
• 1/4 cup peas (optional)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 tbsp ghee or oil
• Salt to taste
• 4 cups water
• 1 green chili, chopped (optional)
• A pinch of asafoetida (hing)
• Fresh coriander leaves, for garnish

Instructions:

Rinse the rice and dal: Wash the rice and moong dal thoroughly in water, then soak them together for 15-20 minutes.

Prepare the vegetables: If using vegetables, chop them finely. Set aside.

Tempering (optional): Heat ghee or oil in a pressure cooker or pot. Add cumin seeds and let them splutter. Add a pinch of asafoetida (hing), chopped green chili, and sauté for a minute.

Add rice and dal: Drain the soaked rice and dal, and add them to the pot. Stir everything together for a minute.

Add vegetables and spices: Add chopped vegetables, turmeric powder, and salt. Mix well.

Cook with water: Add 4 cups of water to the mixture. Stir, cover, and cook for 3-4 whistles in a pressure cooker or until the rice and dal are soft and mushy.

Garnish and serve: Once the khichdi is cooked, garnish with fresh coriander leaves. Serve hot with ghee, yogurt, or pickle on the side.

Recipe:3 - Vegetable Stir Fry

Vegetable Stir Fry is a quick, healthy, and budget-friendly dish that packs a punch of flavor and nutrition. It’s a versatile recipe, allowing you to use any vegetables you have on hand, making it ideal for utilizing seasonal or leftover produce.

What makes stir fry great is its balance of nutrients. The vegetables retain their crunch and most of their vitamins due to the quick cooking time, while the use of minimal oil keeps the dish low in fat. You can serve it on its own, or pair it with brown rice, quinoa, or noodles to make it more filling.

Vegetable Stir Fry is perfect for a busy weeknight dinner as it takes under 30 minutes to prepare. It’s a great way to eat more veggies, control your intake of fats, and enjoy a satisfying meal without breaking the bank. Read More

Ingredients:

• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 bell pepper (red or yellow), sliced
• 1 zucchini, sliced
• 1 onion, sliced
• 1 cup snap peas or green beans
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil or sesame oil
• 1 tablespoon lemon juice or rice vinegar
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• Sesame seeds or chopped green onions (for garnish)

Instructions:

Prepare the vegetables: Wash and slice all the vegetables into bite-sized pieces. Mince the garlic and ginger.

Heat the pan: In a large pan or wok, heat the oil over medium-high heat.

Cook the aromatics: Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.

Add the vegetables: Start by adding harder vegetables like carrots, broccoli, and beans. Stir-fry for 2-3 minutes.

Add remaining vegetables: Toss in softer vegetables like bell peppers, zucchini, and onion. Stir-fry everything together for 4-5 minutes until the vegetables are tender but still crisp.

Season: Add soya sauce, chili flakes, and lemon juice. Stir well to coat the vegetables evenly. Adjust salt and pepper as needed.

Serve: Garnish with sesame seeds or chopped green onions and serve with rice, quinoa, or noodles.

Recipe: 4 - Rajma Currry

Rajma, or kidney beans, is a popular and beloved North Indian dish that offers both taste and nutrition. The dish is known for its rich and hearty flavor, typically served with rice, a combination commonly referred to as "Rajma-Chawal." It's a staple comfort food in many Indian households, especially in regions like Punjab and Delhi.

Rajma is packed with nutrients. Kidney beans are an excellent source of plant-based protein, making them a great option for vegetarians. They're also rich in dietary fiber, which helps in digestion and can aid in lowering cholesterol levels. Rajma is high in iron, folate, and magnesium, contributing to better heart health and energy levels. Additionally, kidney beans have a low glycemic index, making them suitable for diabetics when consumed in moderation.

While the traditional Punjabi-style Rajma is the most common, there are regional variations of the dish. Some recipes may include additional ingredients like cream for a richer texture, or different types of beans such as black or pinto beans. However, the essence of Rajma remains the same—a wholesome, nourishing, and delicious meal.

Rajma is not just a comfort food; it’s a nutrient-dense dish that fits well into a balanced diet, offering both taste and health benefits. Read More

Ingredients:

• 1 cup rajma (kidney beans), soaked overnight
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 1 tsp ginger-garlic paste
• 2-3 green chilies, slit (optional)
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro (coriander leaves), chopped (for garnish)
• Water as needed

Instructions:

1. Cook the Rajma

Rinse the soaked rajma thoroughly.

Pressure cook it with 3-4 cups of water and a little salt for about 15-20 minutes or until the beans are soft. If you're using a regular pot, it might take longer (about 45-60 minutes).

Once done, set the rajma aside but reserve the water it was cooked in for later use.

2. Prepare the Masala

Heat oil or ghee in a pan.

Add cumin seeds and let them crackle.

Add finely chopped onions and sauté until they turn golden brown.

Add ginger-garlic paste and green chilies, and cook for another minute.

Add the pureed tomatoes, turmeric powder, cumin powder, coriander powder, and red chili powder. Cook this masala on medium heat until the oil separates from the mixture (about 10 minutes). Stir occasionally.

3. Combine the Rajma and Masala

Add the cooked rajma (along with some of the reserved water) to the masala. Stir well to combine everything.

Let it simmer for 10-15 minutes on low heat. Add more water if needed to adjust the consistency.

Add garam masala and cook for another 5 minutes.

4. Garnish and Serve

Garnish with chopped cilantro.

Serve hot with steamed rice or roti.

Tips:

For a richer taste, you can add a dollop of fresh cream or butter towards the end.

Adjust the spices to your liking, especially the heat from green chilies and red chili powder.

Recipe:5 - Vegetable Dalia

Vegetable Dalia is a wholesome and nutritious meal made from broken wheat (dalia) cooked with a variety of vegetables. It is a popular choice in Indian households for its simplicity, health benefits, and ease of preparation. Known for being rich in fiber, low in calories, and packed with essential nutrients, Vegetable Dalia makes for a great dinner option, especially for those looking for a light yet filling meal.

Health Benefits:

High in Fiber: Dalia, being whole wheat, is rich in dietary fiber, which aids in digestion and helps keep you full for longer periods, making it ideal for weight management.

Low in Calories: Despite being filling, it is low in calories, making it perfect for those watching their calorie intake.

Rich in Nutrients: The vegetables added to the dish, like carrots, peas, beans, and capsicum, bring in vitamins, minerals, and antioxidants.

Good for Diabetics: Dalia has a low glycemic index, meaning it releases sugar slowly into the bloodstream, making it a good option for people with diabetes.

Ingredients:

• 1 cup broken wheat (dalia)
• 1/2 cup mixed vegetables (carrots, peas, beans, capsicum)
• 1 small onion, chopped
• 1 tomato, chopped
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 1 tbsp oil or ghee
• Salt, to taste
• Fresh coriander leaves for garnish
• Water, as required

Preparation:

Roast the Dalia: In a dry pan, roast the broken wheat on low heat until it turns slightly golden and gives off a nutty aroma. Set it aside.

Sauté the Vegetables: Heat oil or ghee in a pressure cooker or pan. Add cumin seeds, and once they splutter, sauté onions until golden. Add tomatoes and cook until soft.

Add Vegetables and Spices: Mix in the chopped vegetables, turmeric, salt, and garam masala. Stir-fry for a couple of minutes.

Cook with Dalia: Add the roasted dalia and enough water (about 2.5 to 3 cups for 1 cup of dalia). Stir well, cover, and cook for 2-3 whistles if using a pressure cooker or simmer on low heat until the dalia is fully cooked and the water is absorbed.

Garnish and Serve: Once done, garnish with fresh coriander leaves and serve hot.

Variations:

You can make it more flavorful by adding garlic and ginger.

Adding a bit of curd while serving enhances the taste and nutritional value.

You can also add leafy greens like spinach or methi for added nutrition.

Why Vegetable Dalia is Great for Dinner:

Vegetable Dalia is light on the stomach, easy to digest, and packed with vitamins and minerals. It's a balanced meal that provides carbohydrates, fiber, protein, and healthy fats, making it an ideal choice for a wholesome, healthy dinner.

We hope you like these top 5 most healthy and cheap Indian Dinner Recipes, and you will try these once in your dinner. For more recipes and healthy information stay with us on this blog, we will bring more healthy and knowledgeable info like this. Read this Also