The Tastes of India

Tomato Rice Recipe | Easy One Pot Tomato Rice in Pressure Cooker

Puja — Thu, 02 Apr 2026 11:30:08 +0000

Tomato rice recipe is a simple and comforting dish made using basic ingredients like rice, tomatoes, and everyday spices.

This easy tomato rice recipe is perfect for busy days when you want something quick, tasty, and filling without spending too much time or gas. (step-by-step-recipe-video)

How to Make Tomato Rice (Quick Answer)

Tomato rice recipe is made by cooking rice with tomatoes, spices, and water in one pot. First, prepare a tomato masala by sautéing onions, spices, and tomatoes.

Then add rice and water, and cook until soft and fluffy. This tomato rice in cooker is ready in under 25-30 minutes and makes a quick, easy meal.

About Tomato Rice Recipe:

Tomato rice recipe is one of those simple dishes that comes to the rescue when you don’t feel like cooking something elaborate but still want a satisfying and comforting meal.

In many Indian homes, this kind of one pot rice is often made on busy days when there is less time or when we want to save both effort and gas.

With just a few basic ingredients like rice, tomatoes, and everyday spices, you can create something that is full of flavor and very satisfying.

What makes this tomato rice special is its perfect balance. The slight tanginess from tomatoes, mild spice from masalas, and the soft texture of rice all come together beautifully.

It is not too heavy, yet filling enough to enjoy as a complete meal.

This tomato rice in cooker method makes the recipe quick, simple, and perfect for everyday cooking.

This one pot tomato rice recipe is also very practical. You don’t need any special ingredients or complicated steps.

Everything cooks together in a pressure cooker, which makes it ideal for beginners, bachelors, or anyone looking for a quick homemade meal.

Another good thing about this recipe is that you can easily adjust it according to your taste. You can make it more spicy, keep it mild, or even make it slightly soft and moist depending on how you like your rice.

Simple, comforting, and full of everyday flavors, this tomato rice is a recipe you will find yourself making again and again.

Serving Suggestion for Tomato Rice Recipe:

Serve tomato rice hot with plain curd or raita

You can also enjoy it with papad or pickle

Works well for both lunch and dinner

Storage Suggestion for Tomato Rice Recipe:

Store in an airtight container

Keep in refrigerator and use within 1 day

Reheat with a little water to maintain moisture

Pro Tips for Perfect Tomato Rice

Use ripe and juicy tomatoes for the best flavor and color. This makes a big difference in taste.

Do not skip cooking the tomato masala properly. Cook till it becomes soft and slightly thick, this helps the rice absorb all the flavors.

Do not add too much garam masala. A small quantity is enough, otherwise it will overpower the tomato taste.

Adjust water based on how you like your rice. Add a little extra water if you prefer soft and slightly moist rice.

If using basmati rice, soak it for 15 to 20 minutes. This helps in getting long and separate grains.

Always cook on medium flame after adding rice. This helps in even cooking and prevents burning at the bottom.

Why You Should Make This Tomato Rice Recipe:

Quick and easy one pot meal

Made with basic kitchen ingredients

Saves time and gas

Perfect for beginners and daily cooking

Light, flavorful, and comforting

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Basic Ingredients Used to Make Tomato Rice Recipe:

Rice: This is the base of the recipe. Rice gives structure and makes the dish filling. You can use regular rice or basmati rice depending on your preference.

Tomatoes: Tomatoes are the star ingredient. They give the rice its tangy flavor, natural color, and slight moisture which makes the dish soft and flavorful.

Onion: Onion adds sweetness and depth to the dish. When sautéed, it balances the tanginess of tomatoes and enhances the overall taste.

Oil or Ghee: Used for cooking the masala. It helps in roasting the spices properly and brings out the flavor of all ingredients.

Ginger Garlic Paste: Adds a strong and fresh aroma. It also enhances the taste of the tomato masala and makes the dish more flavorful.

Haldi (Turmeric Powder): Gives a nice golden color and adds mild earthy flavor. It also has natural health benefits.

Red Chilli Powder: Adds spice and a slight color to the dish. You can adjust the quantity as per your taste.

Jeera Powder: Gives a warm and earthy flavor which blends well with tomatoes.

Dhaniya Powder: This is one of the key spices. It enhances the overall flavor and gives a mild, slightly citrusy taste.

Garam Masala: Added in a very small quantity, it gives a nice aroma and depth to the tomato rice. Do not add too much.

Salt: Balances all the flavors and brings everything together.

How to Make One Pot Tomato Rice Recipe:

Let us learn how to make Tomato rice in cooker with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Tomato rice recipe

Tomato rice recipe made in pressure cooker using simple ingredients. Learn how to make easy one pot tomato rice that is quick, flavorful, and perfect for everyday meals.

Course dinner, lunch, Main Course

Cuisine Indian

Keyword tomato rice recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 311kcal

Author Puja

Equipment

Ingredients

Ingredients:

2 tbsp ghee

Whole spices:

2 tsp jeera
10-12 peppercorns
4 cardamom
8-10 cloves
2 inch cinnamon stick
10-12 curry leaves

Vegetables and other ingredients:

2 onions sliced
2 green chillies chopped , optional
2 tsp ginger garlic paste
4-6 tomatoes finely chopped
2 tbsp dahi / yogurt
1 cup basmati rice washed & soaked
coriander / dhaniya for garnishing

Dry Spices:

1/4 tsp Haldi turmeric
1/2 tsp Red chilli powder
1/2 tsp Jeera powder
1 tsp Dhaniya powder
1/8 tsp Garam masala just a little
Salt to taste

Instructions

In a cooker, add ghee. Add the whole spices, curry leaves and onion. Cook till the onion becomes golden brown.
Add green chilli and ginger garlic paste and cook for 2 minutes.
Add chopped tomatoes and salt. Cook till they become soft and mushy.
Add dahi and all the dry spices. Cook for 2 minutes.
Now add rice and water. Water is generally twice the amount of rice, but you can add a little more if you like slightly soft or moist rice.
Close the cooker and cook for 2 whistles.
Let the pressure release naturally.
Fluff the rice gently and garnish with fresh coriander.
Serve hot along with raita and papad.

Notes

Use ripe tomatoes for best taste and natural color. Adjust water based on how you like your rice.

Add a little extra water if you prefer soft and slightly moist rice.

Do not add too much garam masala, a small quantity is enough.

Cook the tomato masala properly before adding rice.

This helps in better flavor.

If using basmati rice, soak it for 15 to 20 minutes for better texture.

You can skip whole spices if you want a simpler version.

This tomato rice tastes best when served fresh with dahi or raita.

Nutrition

Frequently Asked Questions About Pressure Cooker Tomato Rice:

What is tomato rice made of?

Tomato rice recipe is made using rice, fresh tomatoes, basic spices, and onions. Everything is cooked together in one pot to make a simple and flavorful meal.

How much water to add in tomato rice?

For 1 cup rice, add 2 cups water in a pressure cooker. If you want slightly soft tomato rice, you can add up to 2¼ cups water depending on your preference.

Can I make tomato rice in a pressure cooker?

Yes, tomato rice in cooker is one of the easiest methods. It saves time and gas as everything cooks together in one pot.

Why does my tomato rice become mushy?

Tomato rice becomes mushy when too much water is added or when it is overcooked. Always measure water properly and cook for only 2 whistles.

Is tomato rice healthy?

Tomato rice can be a healthy meal when made with less oil and balanced spices. It is light, filling, and easy to digest.

My Recommended Product:

If you regularly make one pot meals like this tomato rice recipe, using a good quality pressure cooker makes cooking much easier and faster.

It helps cook rice and dal perfectly in less time and also saves gas, which is very useful for everyday cooking.

You can check out a good pressure cooker that suits your kitchen needs. I have shared my recommended options on my Amazon page where you can find useful kitchen tools and appliances.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

Bergner Argent Classic Triply Stainless Steel 3.5 Liters Outer Li…

🍽️ Premium ‘Argent Classic’ Series by Bergner : Crafted for performance and durability with timeless design and reliable…
🔒 Triply Outer Lid Pressure Pan : Triple-layered construction for enhanced safety and performance
🛡️ High-Quality 304 Stainless Steel Lid (1.2mm Thick) : Durable, rust-resistant and built to withstand high-pressure coo…

₹3,979

Buy on Amazon

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Bajra Khichdi Recipe

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If you liked this Tomato Rice Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Rasam Rice Recipe | Easy One Pot South Indian Comfort Food

Puja — Tue, 31 Mar 2026 04:28:09 +0000

Rasam rice recipe is one of the simplest and most comforting meals you can make at home.

I had been planning to make this for a long time after hearing so much about this easy one pot meal.

And honestly, once I made it, I understood why it is loved so much. This rasam rice is light, flavorful, and comes together with very basic ingredients.

If you are looking for a quick and comforting meal, this easy rasam rice is definitely worth trying. (step-by-step-recipe-video)

How to Make Rasam Rice Recipe (Quick Answer)

To make rasam rice recipe, cook rice and toor dal together with spices in a pressure cooker for about 3 whistles. Once cooked, add tamarind water and mix well.

Prepare a tempering with mustard seeds, cumin seeds, curry leaves, garlic, and chillies, and add it to the rice. Garnish with fresh coriander and serve hot.

About the Rasam Rice Recipe:

This rasam rice recipe is a classic South Indian comfort food made by cooking rice and dal together. Then tangy tamarind, simple spices, and fresh chopped coriander leaves are added and mixed well.

Unlike regular rasam that is served separately, this one pot rasam rice is cooked together, which makes it more flavorful and very easy to prepare.

This is also a simple pressure cooker recipe, perfect for everyday cooking when you want something quick and satisfying.

The combination of garlic, curry leaves, whole spices, and rasam powder gives this easy rasam rice a very comforting aroma and taste.

Serving Suggestion:

Serve rasam rice hot with:

Boondi raita
Papad
A spoon of ghee on top
Simple vegetable stir fry

This south indian comfort food tastes great even on its own.

Storage Suggestion:

Rasam rice is best enjoyed fresh
Store in refrigerator for up to 1 day
Reheat by adding a little water to maintain consistency

Pro Tips to Make Perfect Rasam Rice:

Soaking rice and dal helps in even cooking
Adjust tamarind based on your taste
Fresh curry leaves give the best flavor
Adding ghee enhances the taste of rasam rice
This pressure cooker recipe works best for soft texture

Why You Should Make This Rasam Rice Recipe:

It is a complete one pot rasam rice meal
Very easy and quick to prepare
Uses simple ingredients available at home
Perfect south indian comfort food
Light on the stomach yet filling
It is a quick pressure cooker recipe that saves time and gas

Looking for Some More Recipes Like This:

Subscribe for More Deliciousness!

I hope you liked this recipe and are excited to try this Rasam Rice Recipe!

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Basic Ingredients Used to Make Easy Rasam Rice:

Here’s a look at the ingredients used in this rasam rice recipe and why each one is important:

Rice: This is the base of the dish. It gives the recipe its structure and makes it filling.

Toor Dal (Arhar Dal): Adds softness, protein, and a creamy texture to the rasam rice. It balances the tangy taste.

Tamarind (Imli): Gives the signature tangy flavor that makes rasam rice so refreshing and comforting.

Mustard Seeds (Rai): Used in tempering, it adds a slight sharp flavor and enhances the overall taste.

Cumin Seeds (Jeera): Adds a warm, earthy flavor and helps in digestion.

Hing (Asafoetida): Gives a deep flavor and also makes the dish light on the stomach.

Curry Leaves: Adds a fresh and aromatic South Indian flavor that makes the dish more authentic.

Whole Black Pepper: Adds mild heat and a warm spice flavor, which is very important in rasam.

Dried Red Chillies: Enhances the flavor and adds a slight smoky heat.

Garlic: Adds depth and a strong flavor that blends beautifully with the spices.

Green Chillies: Gives a fresh and slightly sharp heat.

Onions: Adds sweetness and balances the spices.

Tomato: Adds slight tanginess and enhances the overall flavor.

Rasam Powder: This is the key ingredient that gives the dish its authentic rasam taste.

Turmeric Powder: Adds color and a mild earthy flavor.

Red Chilli Powder: Gives color and spice to the dish.

Coriander Powder: Adds a mild, warm flavor that balances everything.

Oil and Ghee: Oil is used for cooking, while ghee adds richness and enhances the taste.

Salt: Brings all the flavors together.

Fresh Coriander Leaves: Adds freshness and a final touch of flavor.

How to Make One Pot Rasam Rice Recipe:

Let us learn how to make Easy Rasam Rice Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Rasam Rice Recipe

Rasam rice recipe is a simple one pot South Indian comfort food made by cooking rice and toor dal together with tamarind, spices, and rasam powder. This pressure cooker recipe is quick, easy to make, and perfect for everyday meals when you want something light, flavorful, and satisfying.

Course dinner, lunch, Main Course

Cuisine South Indian

Keyword rasam rice recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 532kcal

Author Puja

Equipment

Ingredients

3/4 cup rice
1/2 cup toor dal
1 lemon size tamarind
2 tbsp oil
3 tbsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp hing
10 to 12 curry leaves
10 to 12 whole black pepper
2 dried red chillies
8 to 10 garlic cloves
2 green chillies
4 small onions cut in half
1 tomato large
1/2 tsp Kashmiri red chilli powder
3/4 tsp spicy red chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 tsp rasam powder or sambar masala
Salt to taste
5 cups water (Add 4 times water of the total rice and dal
Fresh coriander leaves

Instructions

Wash rice and toor dal together and soak for 15 minutes.
Soak tamarind in water and extract the pulp.
Heat oil and ghee in a pressure cooker.
Add mustard seeds, cumin seeds, hing, dried red chilli, curry leaves, and whole black pepper.
Add garlic and green chillies, sauté for a few seconds.
Add onions and tomato, cook till slightly soft.
Add red chilli powder, turmeric, coriander powder, rasam powder, and salt.
Add soaked rice and dal.
Pour about 5 cups water.(Add 5 cups water or adjust slightly depending on the consistency you prefer)
Mix everything well.
Close the lid and cook for 2-3 whistles.
Let the pressure release naturally.
Once done add tamarind extract and coriander leaves, mix wee.
Serve hot.

Notes

Adjust tamarind as per taste.

Add more water if you prefer softer consistency.

Ghee enhances flavor, do not skip.

This is a perfect pressure cooker one pot meal

Nutrition

Frequently Asked Question About One Pot Rasam Rice:

What is rasam rice?

Rasam rice is a South Indian comfort food made by cooking rice and dal together with tamarind, spices, and rasam powder. It is light, flavorful, and easy to digest.

How to make rasam rice in a pressure cooker?

To make rasam rice in a pressure cooker, cook soaked rice and dal together with tamarind water, spices, and seasoning for about 3 whistles until soft.

How much water to add for rasam rice?

Add about 4 times water of the total rice and dal quantity. You can adjust the water depending on the consistency you prefer.

Can I use sambar masala instead of rasam powder?

Yes, you can use sambar masala if rasam powder is not available, but the taste will be slightly different.

Is rasam rice healthy?

Rasam rice is generally considered a light and simple meal made with basic ingredients, which makes it suitable for everyday eating.

Can I make rasam rice without onion and garlic?

Yes, you can easily make a no onion no garlic version by skipping these ingredients.

My Recommended Product:

If you regularly make one pot meals like this rasam rice recipe, using a good quality pressure cooker makes cooking much easier and faster.

It helps cook rice and dal perfectly in less time and also saves gas, which is very useful for everyday cooking.

You can check out a good pressure cooker that suits your kitchen needs. I have shared my recommended options on my Amazon page where you can find useful kitchen tools and appliances.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

Bergner Argent Classic Triply Stainless Steel 8 Liters Outer Lid …

🍽️ Premium ‘Argent Classic’ Series by Bergner : Crafted for performance and durability with timeless design and reliable…
🔒 Triply Outer Lid Pressure Cooker : Triple-layered construction for enhanced safety and performance
🛡️ High-Quality 304 Stainless Steel Lid (1.2mm Thick) : Durable, rust-resistant and built to withstand high-pressure coo…

₹5,579

Buy on Amazon

You Might Also Want To Try:

Bajra Khichdi Recipe

Bajra khichdi recipe is a wholesome one-pot meal made with pearl millet, moong dal, and basic Indian spices. It’s hearty, easy to digest, and packed with the earthy flavour of millets.

Check out this recipe

Sorghum Khichdi | Jowar Khichdi Recipe

Sorghum Khichdi, also known as Jowar Khichdi, is a nutritious dish that is perfect for a quick, healthy meal.

Check out this recipe

Mili Juli Dal Chawal ki Khichdi – Mixed Lentil and Veggie Rice

Check out this recipe

Matta Lemon Rice

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If you liked this Rasam Rice Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Dal Makhani Recipe | Easy Homestyle Version

Puja — Wed, 18 Mar 2026 09:25:37 +0000

Dal makhani recipe is one of the most loved North Indian dishes. Rich, creamy, and full of comforting flavors, this dish is often associated with restaurant meals.

But the truth is that you can easily make a delicious dal makhani at home using simple ingredients.

This easy dal makhani recipe is my own homestyle version that I make regularly for my family. It is slow cooked so the lentils turn naturally creamy and flavorful.

If you have ever wanted to try making dal makhani at home, this recipe will guide you step by step recipe recipe.

About Dal Makhani Recipe:

Dal makhani is traditionally made with whole black urad dal and rajma.

The lentils are slow cooked for a long time until they become soft and creamy. Butter, cream, and spices are then added to give the dish its rich flavor.

In this homemade dal makhani version, I also use a small quantity of chana dal.

This gives the dal a beautiful texture and slightly thick consistency. The recipe uses simple pantry spices and a slow cooking method that brings out the best flavor.

Even though dal makhani is often seen as a restaurant dish, this easy dal makhani recipe shows that it can be made comfortably at home.

Serving Suggestion:

This creamy dal makhani recipe pairs beautifully with many Indian dishes.

You can serve dal makhani with:

Jeera rice
Steamed basmati rice
Butter naan
Tandoori roti
Lachha paratha

A simple combination of dal makhani and jeera rice makes a complete and satisfying meal.

Storage Suggestion:

Dal makhani actually tastes even better the next day.
Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
When reheating, add a little hot water or milk to adjust the consistency because the dal thickens as it cools.
You can also freeze dal makhani for up to one month.

Pro Tips:

Soaking the lentils properly helps them cook faster and improves texture.
Slow cooking is the key to getting a creamy dal makhani.
Grinding a small portion of the dal helps create a thick and smooth consistency.
Always cook the dal on low flame during the final stage for better flavor.

Why You Should Try This Dal Makhani Recipe:

There are many reasons to try this homemade dal makhani.

It is simple to prepare with basic ingredients.
The slow cooking makes the dal naturally creamy.
It tastes rich and comforting.
Perfect for family meals or special dinners.
A great recipe for anyone wanting to learn how to make dal makhani at home.

Looking fo Some More Recipes Like This:

Masala Dal Recipe

Toor dal parippu recipe

Masoor Dal Kadhi

Masoor dal fry

Subscribe for More Deliciousness!

I hope you liked this recipe and are excited to try this Dal makhani recipe!

Subscribe to my email list to ensure you’re the first to get these recipes.

You’ll receive updates and new recipes delivered straight to your inbox.

It’s the best way to keep up with all the tasty things happening here. Don’t miss out. Subscribe today and join our community of food lovers!

Basic Ingredients Used to Make Dal Makhani Recipe:

Understanding the role of each ingredient helps you appreciate why this dal makhani recipe develops such a rich and comforting flavor. Every ingredient contributes either to the texture, aroma, or depth of the dish.

Whole Black Urad Dal (Sabut Urad Dal) : This is the main ingredient of dal makhani. Whole black urad dal becomes soft and creamy when slow cooked, which gives the dish its signature thick texture. It also absorbs the spices very well, making the dal rich and flavorful.

Rajma (Kidney Beans): Rajma adds body and heartiness to the dal. When cooked with urad dal, it creates a beautiful balance of texture. Rajma also helps make the dal slightly thicker and more satisfying.

Chana Dal: A small quantity of chana dal is used in this homemade dal makhani to enhance the texture. It naturally thickens the dal and adds a mild nutty flavor that blends beautifully with the other lentils.

Whole Spices (Bay Leaf, Cinnamon, Black Cardamom, Cloves): These whole spices are added while cooking the lentils. They slowly release their aroma into the dal and create a deep, warm flavor base that makes the dish taste more complex and comforting.

Fresh Ginger and Green Chilli: Ginger adds warmth and a slight sharpness to the dal, while green chilli gives a mild heat. Together they bring freshness and balance to the richness of the dish.

Onion: The onion paste used in the tempering forms the base of the gravy. When cooked properly, it adds sweetness and depth that complements the lentils.

Tomato Puree: Tomato puree provides the mild tanginess that balances the richness of butter and cream. It also helps build the thick, flavorful masala that coats the dal.

Milk: Milk is used to give the dal a smoother and creamier texture. It softens the spices and helps create the signature richness expected from a creamy dal makhani recipe.

Butter: Butter is one of the defining ingredients of dal makhani. It adds richness, flavor, and that silky finish which makes this dish so comforting.

Fresh Cream: Cream is added at the end to enhance the smooth texture and luxurious taste of the dal. It gives the dish its restaurant-like richness even when making dal makhani at home.

Dry Fenugreek Leaves (Kasuri Methi): Kasuri methi adds a slightly smoky and earthy aroma. Even a small quantity dramatically improves the overall flavor of the dal.

Spice Powders (Turmeric, Coriander Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Mango Powder, Ginger Powder, Garam Masala): These spices build the flavor profile of the dish. Coriander powder adds body, chilli powder brings heat and color, mango powder adds mild tanginess, and garam masala gives the final aromatic touch.

Together, these ingredients create a balanced combination of creaminess, warmth, and depth, making this easy dal makhani recipe a comforting dish that is perfect for family meals.

How to Make Dal Mahani Recipe:

Let us learn how to make Dal Makhani Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Dal Makhani Recipe

Dal Makhani Recipe is a flavorful creamy dal recipe popular in North. Dal Makhni goes really well along with naan, paratha, roti or jeera rice.

Course Main Course

Cuisine Indian

Keyword dal makhani

Prep Time 30

Cook Time 1 30

Total Time 1 30

Servings people

Calories 512kcal

Author Puja

Equipment

Ingredients

1/2 cup Whole Black Urad Dal
1/4 cup Rajma
1/8 cup Chana Dal
1-2 Bay Leaf
1 Cinnamon Stick
1 Black Cardamom
4-5 Cloves
1/2 Cup Full Fat Milk
1- Inch Ginger Thinly Sliced
1-2 Green Chilli

To Temper

1 – Onion large size
1/2 cup Tomato Puree
1/2 cup Cream
1/2 cup Butter
2 tbsp Oil / Ghee
1 tbsp Ginger-garlic paste
1/2 tsp Turmeric powder
3 tsp Coriander Powder
1/2 tsp Red Chili Powder
1 tsp Kashmiri Lal Mirch Powder
3/4 tsp Mango Powder
1/2 tsp Ginger Powder
1/2 tsp Garam Masala
2 tsp Dry Fenugreek Leaves
to taste Salt

Instructions

Soak some whole black lentil and rajma together for about 6 to 8 hours or overnight.
Soak chana dal separately as well in a separate bowl overnight.
Pressure cook chana dal separately for about 4-5 whistle on high flame. Once done let the pressure released on its own.
Once chana dal gets cooked well, mash the chana dal properly.
Add black cardamom, bay leaf, cinnamon stick, cloves and salt.
Now add soaked black urad dal and rajma to it.
Add an ample amount of water and pressure cook everything together for 10 to 11 whistle.
Once done, let it open on its own.
Now take out 1/4 quantity of cooked dal in a bowl and let it cool down. (leave the rest of the dal in the pressure cooker itself)
Once it gets cold add the cooked dal in a mixer grinder and grind it until smooth.
Now keep the pressure cooker on the stove again on a low flame.
Add the ground paste of dal in it.
Add some slit green chilli and roughly sliced ginger to it.
Add some water and mix everything well and cover.
Now cook for about 45-50 minutes on a low flame stirring in between.
When you see that the bubbles are getting smaller and dal has reduced and thickened turn the flame off and let it cool down.
By the time dal is getting cold make a paste of onion.
Now take a bowl to add some coriander powder, mango powder, red chilli powder, Kashmiri red chilli powder, ginger powder and garam masala powder.
Take a kadhai or a large pot, add some ghee or oil to it.
Add the onion paste and cook them until it is well cooked.
Add some turmeric powder and ginger garlic paste and cook well.
Now add tomato puree and salt to it and cook until the oil starts separating from sides.
Now add the ground spice mix and cook for few more minutes.
Now add some milk and water and let it boil.
Its time to add cooked dal and cover with the lid.
Cook for about 15-20 minutes.
Now add fenugreek leaves and butter to it. Mix well.
It’s time to turn off the flame and add fresh cream.

Nutrition

Frequently Asked Question About Dal Makhani Recipe:

Why is my dal makhani not creamy?

Slow cooking and mashing the dal properly helps create a naturally creamy texture.

Can I make dal makhani without rajma?

Yes, you can make dal makhani using only whole urad dal, but rajma adds extra flavor and texture.

How long should dal makhani cook?

Dal makhani develops the best flavor when it is slow cooked for at least 45 minutes after pressure cooking.

Can I make dal makhani without soaking the lentils?

Yes, you can, but soaking helps the dal cook faster and gives a better texture. For best results, soak for at least 6 to 8 hours.

Why is my dal makhani not thick?

If your dal is too thin, cook it longer on low flame. You can also mash some dal to naturally thicken it.

Can I make dal makhani in advance?

Yes, dal makhani tastes even better the next day. Just reheat and adjust the consistency with hot water before serving.

Which dal is best for dal makhani recipe?

Whole black urad dal (sabut urad) is the main dal used in dal makhani recipe. Rajma is also added for texture and taste.

Why does dal makhani taste better the next day?

The flavors deepen over time as the spices blend well with the lentils, making the dal taste even richer the next day.

Can I make dal makhani without onion and garlic?

Yes, you can skip onion and garlic and still make a delicious dal makhani using basic spices and slow cooking.

What is dal makhani made of?

Dal makhani is made using whole black urad dal, rajma, butter, cream, and a blend of spices. It is slow cooked to get a rich and creamy texture.

My Recommended Product:

For recipes like dal makhani that need slow cooking and regular stirring, using a good heavy-bottom kadai makes a big difference.

A sturdy kadai helps in even heat distribution and prevents the dal from sticking or burning at the bottom. It also allows the flavors to develop properly when cooking on low flame for a longer time.

I personally prefer using a thick-bottom kadai that can hold heat well and is easy to handle.

If you are planning to make dishes like dal makhani, curries, or sabzi regularly, investing in a good quality kadai is definitely worth it.

You can check out the one I use on my Amazon page, where I have shared my favorite kitchen tools and cookware.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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If you liked this Dal Makhani Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Kachhi Haldi Ka Achar Recipe | Instant Haldi Ka Achar Without Sun Drying

Puja — Tue, 10 Mar 2026 05:51:08 +0000

Kachhi haldi ka achar is a flavorful and aromatic turmeric pickle made with fresh raw turmeric, mustard oil, and simple spices.

This haldi achar recipe is easy to make and does not require sun drying, which means anyone can prepare it at home. (step-by-step-recipe-video)

For the longest time, I only knew kachhi haldi because of Chhath Puja. During the Chhath Puja rituals, raw turmeric is offered to the Sun God as part of the prasad.

Growing up, we would only see it during that time of the year and it was rarely used otherwise.

After moving to Bangalore, I started noticing fresh turmeric appearing in markets every winter.

Many people were buying it and I often wondered what they were using it for.

Out of curiosity, I started reading about it and discovered that people make kachhi haldi ka achar, sabzi, and many other dishes using fresh turmeric.

That made me curious to try it myself. I added it to my list of recipes to make one day.

I especially wanted to make a pickle without drying it in the sun so that anyone can easily prepare it regardless of weather or location.

And honestly, the result turned out wonderful. This raw turmeric pickle is aromatic, slightly spicy, and pairs beautifully with everyday meals.

About Kachhi Haldi Ka Achar:

Kachhi haldi ka achar is a traditional winter pickle made with fresh turmeric roots. Raw turmeric looks very similar to ginger but has a deep yellow color and a slightly earthy flavor.

Many traditional Indian pickles require several days of sun drying before they are ready. However, this recipe is much simpler. Everything is mixed together and the pickle slowly develops its flavor naturally.

Mustard oil is an important ingredient in this pickle. It gives the achar its strong aroma and authentic taste. Combined with spices, it creates a bold and delicious pickle that complements simple home style meals.

Apart from taste, raw turmeric is also known for its health benefits. It is commonly used during winter and is believed to support immunity and overall health.

Kachhi Haldi Ke Fayde:

Kachhi haldi, also known as fresh raw turmeric, has been traditionally used in many Indian kitchens, especially during winter.

Apart from being used in dishes like kachhi haldi ka achar, it is valued for its natural properties and nutritional benefits.

Including small amounts of fresh turmeric in your diet can be a simple way to enjoy both flavor and traditional wellness benefits.

Here are some commonly known kachhi haldi ke fayde.

Supports Immunity: Fresh turmeric contains natural compounds such as curcumin, which are known for their antioxidant properties.

Because of this, kachhi haldi is often consumed during winter months as part of seasonal foods like pickles and traditional recipes.

May Help Reduce Inflammation: Curcumin present in turmeric is commonly associated with anti inflammatory properties.

This is one reason why turmeric has been used in traditional cooking and home remedies for generations.

Supports Digestion: Spices used in recipes like kachhi haldi ka achar, such as fennel seeds, cumin seeds, and asafoetida, are traditionally known to support digestion.

When combined with turmeric, they help make the pickle flavorful as well as easier to digest.

Rich in Natural Antioxidants: Raw turmeric contains natural antioxidants which help protect the body from everyday oxidative stress.

This is one reason turmeric has remained a staple ingredient in many traditional Indian diets.

Adds Natural Flavor to Meals: Apart from its wellness benefits, kachhi haldi adds a unique earthy flavor to dishes.

When prepared as kachhi haldi ka achar, it becomes a flavorful accompaniment that enhances simple meals like dal chawal, khichdi, or parathas.

As with any pickle, it is best enjoyed in moderation along with a balanced diet.

Serving Suggestion for Haldi ka Achar:

Kachhi haldi ka achar goes very well with simple everyday meals.

You can serve it with:

Hot parathas
Dal chawal
Khichdi
Curd rice
Plain roti sabzi

Even a small spoon of this pickle can enhance the taste of a simple meal.

Storage Suggestion for Raw Turmeric Pickle:

Store the pickle in a clean and completely dry glass jar.

Always use a dry spoon when taking the achar.

Keep the jar in a cool and dry place or refrigerate it for longer shelf life.

If stored properly, the pickle can stay fresh for several weeks.

Pro Tips to Make Perfect Kachhi Haldi ka Achar:

Use fresh and firm raw turmeric roots.

Wash and dry the turmeric properly before cutting.

Mustard oil gives the best authentic taste.

Do not allow any moisture inside the jar.

Mix the pickle well once every few days so that the spices blend evenly.

Why One Should Make This Recipe:

This recipe is perfect for anyone who enjoys homemade pickles but prefers a quick and easy method.

No sun drying required
Simple ingredients
Quick preparation
Full of flavor
Pairs well with everyday meals

Looking For Some More Recipes Like This:

Green chilli pickle recipe

Stuffed green chilli pickle

Gajar mooli ka achar

Ginger green chilli pickle

Traditional aam ka achar

Instant Mango Pickle Recipe

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I hope you liked this recipe and are excited to try this Raw Turmeric Pickle Recipe!

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Basic Ingredients Used to Make Haldi Achar Recipe:

Raw Turmeric (Kachhi Haldi): Raw turmeric is the main ingredient of this pickle. It gives the achar its bright color, earthy flavor, and unique aroma. Fresh turmeric is also known for its natural medicinal properties and is often consumed during winter.

Fennel Seeds (Saunf): Fennel seeds add a mild sweetness and a pleasant aroma to the pickle. They balance the sharpness of mustard and chilli.

Black Mustard Seeds (Rai): Black mustard seeds bring a strong, slightly pungent taste that is very common in traditional Indian pickles. They also help enhance the overall flavor of the spices.

Yellow Mustard Seeds: Yellow mustard seeds add a mild mustard flavor and help thicken the spice mixture slightly when crushed or ground.

Red Chillies: Whole red chillies give the pickle a gentle heat and a nice traditional flavor.

Black Pepper: Black pepper adds a warm spiciness to the pickle. It also enhances the overall taste of the spice mix.

Coriander Seeds: Coriander seeds provide a light citrusy flavor and help balance the strong taste of mustard and chilli.

Fenugreek Seeds (Methi Dana): Fenugreek seeds add a slight bitterness which is important in many traditional pickles. When used in small quantities, they enhance the overall depth of flavor.

Cumin Seeds (Jeera): Cumin seeds add a warm earthy taste and a pleasant aroma to the pickle.

Asafoetida (Hing): Hing adds a deep savory flavor and also helps in digestion, which is why it is commonly used in pickles and Indian cooking.

Salt: Salt is essential in pickle making. It not only adds taste but also helps preserve the pickle for a longer time.

Red Chilli Powder: Red chilli powder gives the pickle its spicy flavor and vibrant color.

Green Chillies: Green chillies add freshness and an extra layer of heat to the pickle.

Aamchur Powder: Aamchur powder provides tanginess to the pickle. If aamchur is not available, lemon juice or vinegar can also be used to add the sour flavor.

Mustard Oil: Mustard oil is the key ingredient that binds all the spices together. It adds a strong aroma and helps preserve the pickle while giving it its authentic North Indian taste.

How to Make Haldi Achar Recipe:

Let us learn how to make Haldi Achar Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Kachhi Haldi Ka Achar

Kachhi Haldi Ka Achar is a flavorful raw turmeric pickle made with mustard oil and aromatic spices. This easy pickle recipe does not require sun drying, making it simple to prepare at home. The earthy taste of fresh turmeric combined with mustard oil and spices creates a bold and delicious achar that pairs perfectly with everyday meals.

Course condiment, Pickle

Cuisine Indian

Keyword Kachhi Haldi Ka Achar, pickle, turmeric pickle

Prep Time 25

Cook Time 5

Total Time 30

Servings Medium jar

Calories 4105kcal

Author Puja

Equipment

Ingredients

500 g Raw Turmeric
2 tbsp Fennel Seeds
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
2 Whole Red Chillies
8-10 Black Pepper
1/2 tsp Coriander Seeds
1/4 tsp Fenugreek Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida
3 tbsp Salt or to taste
2 tbsp Red Chilli Powder
6-7 Green Chillies
2-3 tbsp Aamchur Powder you can also use lemon juice or vinegar in the same quantity if preferred
1 cup Mustard Oil

Instructions

Prepare the Turmeric:

Peel the raw turmeric roots first. After peeling, wash them thoroughly to remove any dirt.
Spread the turmeric on a clean cloth and wipe them well. Let them dry completely so that there is no moisture left.
If you have sunlight available, keep the turmeric in the sun for about 30–40 minutes. This helps remove excess moisture but is not mandatory.
If sunlight is not available, keep the turmeric under a fan for about 2–3 hours or until the surface feels completely dry.
Once the turmeric is dry, cut it into thin slices, small pieces or cut the turmeric into thin julienne strips (long thin matchstick sized pieces).

Prepare the Spice Mix:

Heat all the whole spices mentioned above on very low flame for about 30–40 seconds, just until they become slightly warm and aromatic. Do not roast or brown the spices.
Remove from the pan and let them cool.
Grind the spices coarsely. Warming the spices slightly helps them grind easily and release their aroma.

Prepare the Pickle:

Heat mustard oil in a kadai on medium heat. Do not heat it to the smoking point. The oil should just become hot.
Add the sliced raw turmeric and saute on high flame for a few minutes until the color changes slightly and a nice aroma starts coming.
Add asafoetida and saute briefly until the raw aroma disappears.
Now add the chopped green chillies. Make sure the chillies are completely dry and there is no moisture on them.
Cook for about 30–40 seconds and then switch off the flame.
Add ground spice powder,red chilli powder and salt. Mix well.
Also add aamchur powder and give it a nice mix. Instead of aamchur powder, you can use lemon juice or vinegar in the same quantity, or adjust according to taste.

Notes

Make sure the turmeric and green chillies are completely dry before mixing them with spices.

Mustard oil gives the most authentic flavor for this pickle.

Avoid introducing moisture into the jar as it may spoil the pickle.

Mix the pickle occasionally so the spices coat evenly.

Nutrition

Frequently Asked Question About Haldi Ka Achar:

What is kachhi haldi?

Kachhi haldi is fresh raw turmeric root. It looks similar to ginger but has a bright yellow color and a stronger earthy flavor.
Raw turmeric is often used in winter recipes such as pickles, sabzi, and traditional remedies.

How long does kachhi haldi ka achar last?

If stored properly in a clean, dry jar and kept refrigerated, kachhi haldi ka achar can stay fresh for several months.
Ensure the pickle is always coated with oil and use a dry spoon while serving to maintain its shelf life.
If the turmeric has not been properly sun dried, it is advisable to make a small batch so it can be consumed fresh and safely.

Can kachhi haldi ka achar be eaten immediately?

Yes, this pickle can be eaten instantly after preparing it.
However, the flavor becomes better if the achar rests for about 1–2 days because the spices get time to blend well with the turmeric.

Can kachhi haldi ka achar be consumed daily and in what quantity?

Raw turmeric contains curcumin, which is known for its beneficial properties.
However, like most pickles, it should be consumed in moderation because it also contains salt and oil.
A small quantity, about ½ to 1 teaspoon with a meal, is generally sufficient to enjoy its flavor and benefits.
It can be eaten occasionally during the season when fresh turmeric is available.
People with specific health conditions or dietary restrictions should adjust the quantity according to their needs.

Can kachhi haldi ka achar be eaten daily and throughout the year?

Kachhi haldi ka achar can be eaten in small quantities with meals, just like other pickles. A small amount, about ½ to 1 teaspoon, is usually enough for flavor.
However, fresh raw turmeric is mostly available during winter, so this pickle is traditionally consumed during that season. If the pickle is stored properly in the refrigerator, it can be enjoyed for several months.
Like all pickles, it should be eaten in moderation because it contains salt, oil, and spices.

What does kachhi haldi ka achar taste like?

Kachhi haldi ka achar has an earthy, slightly peppery flavor with a mild bitterness from turmeric.
When combined with mustard oil and spices, it becomes aromatic, tangy, and spicy.

Why is it important to remove moisture while making pickle?

Removing moisture from turmeric and chillies helps increase the shelf life of the pickle.
Excess moisture can cause spoilage, so ingredients should always be properly dried before mixing with spices and oil.

Can ginger be added to this pickle?

Yes, ginger can be added along with raw turmeric. It gives the pickle a slightly different flavor and many people enjoy the combination of turmeric and ginger in achar.

Is it safe to eat kachhi haldi ka achar since it contains curcumin?

Raw turmeric naturally contains curcumin, which gives turmeric its bright color and many of its well known properties. Kachhi haldi ka achar is generally safe to eat when consumed in small quantities as part of a balanced diet.
Like other pickles, it contains salt, oil, and spices, so it is best enjoyed in moderation.
A small amount with meals is usually enough to enjoy its flavor.
If you have specific health conditions or dietary restrictions, it is always advisable to seek proper medical advice before including it regularly in your diet.

My Recommended Product:

For grinding spices to the right coarse texture, a good mixer grinder really helps.

I use a Bosch mixer grinder, and it handles tough ingredients like dal and whole spices very smoothly. The motor is powerful, the jars are sturdy, and grinding is quick and even.

If you often make traditional recipes that require grinding dals and spices, a reliable mixer grinder like this makes the process much easier.

You can check the Mixer Grinder I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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If you liked this Raw Turmeric Pickle Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Aata Pua Recipe | Soft No Resting Gur Ka Pua

Puja — Sun, 08 Mar 2026 08:11:52 +0000

Aata Pua Recipe is one of the simplest traditional sweets made during Holi and special occasions.

This no resting Aata pua recipe or Gur Ka Pua is soft inside, lightly crisp outside, and made with simple ingredients like wheat flour, sooji, milk, and jaggery.

If you are looking for a foolproof aate ka pua that does not turn raw from inside, this recipe is for you. (step-by-step-recipe-video)

About Aata Pua Recipe:

Growing up, pua was always made during Holi at home. The whole kitchen would smell of jaggery and cardamom.

Everyone would stand near the stove, waiting to get the first hot piece straight from the kadhai.

But I was different. I would patiently wait for the next day. I always felt that pua tasted even better then.

It became softer, the jaggery flavor settled nicely, and every bite felt more comforting.

For me, enjoying it the next day with a cup of tea felt even more special.

Earlier I used to make the traditional Gur Ka Pua version. But this time I tried a slightly different aata pua recipe using a little milk, sooji, and a different mixing technique.

The result was even softer and more evenly cooked.

This Bihari Aata Pua is made without resting the batter.

The small changes in mixing and frying make a big difference.

The texture is soft, slightly jalidaar inside, and perfectly cooked without soaking excess oil.

If you are looking for the traditional Gur Ka Pua version, check out my earlier recipe here.

Serving Suggestion for Gur ka Pua :

This aate aur gud ka pua tastes best when served warm.

You can enjoy it:

With a cup of tea
During Holi celebrations
As a festive dessert
As an evening sweet snack
Pack for kids lunch box
It also tastes very good the next day.

Storage Suggestion for Bihari Aata Pua:

Let the aata pua cool completely before storing.

Do not keep it in a closed container while it is still warm, as this can make it soggy.

Store it in an airtight container at room temperature. I usually prefer to finish it by the end of the next day, so I make small batches to avoid leftovers.

If stored properly and the weather is pleasant, it can be consumed on the third day as well, and taste wise it still remains good as the flavors settle nicely.

However, for best freshness and texture, try to finish it within 2 days.

Before consuming on the third day, break one piece and check. If it starts forming thread-like strands while breaking or smells unusual, do not consume it.

Also taste a very small piece first to ensure the flavor is still good before serving.

Pro Tips to make Perfect Aata Pua:

Use good quality of powdered jaggery.

The batter should be smooth and medium thick. If it is too thin, the pua will spread too much and soak oil. If it is too thick, it may remain raw inside.

Keep mixing the batter in one direction for 7 to 10 minutes until it becomes smooth and slightly airy. This helps you get soft, jalidaar pua when frying.

Always keep the flame on medium to medium low. Very high heat will brown the outside quickly but leave the inside undercooked.

Pour the batter at one place in the oil. It will automatically spread and take shape. Do not try to spread it with a spoon.

Do not flip too early. Let one side cook properly and turn golden before flipping.

Fry only 2 to 3 pua at a time. Overcrowding the pan can reduce the oil temperature and affect cooking.

If making in advance, prepare small batches for best freshness and taste.

Why You Should Make Aata Pua Recipe:

This Aata Pua Recipe is easy to make and does not require any complicated steps. You do not need to rest the batter, which saves time and makes it perfect for quick festive cooking.

It is made with simple ingredients that are easily available at home like wheat flour, sooji, milk, and jaggery.

The texture turns out soft inside and lightly crisp outside when fried correctly.

It is a traditional sweet that is especially popular during Holi and other festive occasions.

If you enjoy homemade sweets that are simple, comforting, and full of jaggery flavor, this Gur Ka Pua is definitely worth trying.

Looking for Some more Recipes Like this:

Mawa Pitha Recipe

Tisi Pitha Recipe

Roasted wheat flour gujiya

Malpua Recipe

Subscribe for More Deliciousness!

I hope you liked this recipe and are excited to try this Aate aur Gud ka Pua Recipe!

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Basic Ingredients Used To Make Aata Pua Recipe:

Wheat Flour: Forms the base of this aate ka pua and gives structure.

Sooji: Adds slight texture and helps the pua hold shape while frying.

Jaggery: Gives natural sweetness that you get in traditional Gur Ka Pua.

Milk: Makes the batter richer and softer compared to using only water.

Coconut and Cashew: Add taste and slight crunch.

Fennel Seeds: Give a mild aroma and traditional festive flavor.

Cardamom Powder: Enhances the sweetness and adds fragrance.

Oil or Ghee: Used for frying and gives the pua its golden color.

How to Make Bihari Aata Pua Recipe:

Let us learn how to make Aata Pua Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Aata Pua Recipe

Aata Pua Recipe is a soft no resting Gur Ka Pua made with wheat flour, sooji, milk, and jaggery. This traditional festive sweet is lightly crisp outside and soft inside, perfect for Holi and special occasions.

Course Dessert

Cuisine Indian

Keyword Aata Pua Recipe, Gur Ka Pua, Aate ka Pua, Bihari Aata Pua

Prep Time 10

Cook Time 15

Total Time 25

Servings pua

Calories 94kcal

Author Puja

Equipment

Ingredients

1 cup wheat flour
1 tbsp sooji
1/3 cup jaggery
1 cup milk + 2 tbsp
Dry coconut chopped , as needed
cashew chopped, as needed
Fennel seeds as needed
Cardamom powder optional
Oil or ghee for deep frying

Instructions

In a bowl, add wheat flour and sooji.
Add jaggery and mix.
Pour milk gradually and mix to form a smooth batter of medium consistency.(Keep mixing the batter in one direction for 7 to 10 minutes until it becomes smooth and slightly airy. This helps you get soft, jalidaar pua when frying.)
Add coconut, cashew, fennel seeds, and cardamom powder. Mix well.
Heat oil or ghee on medium flame.
Pour the batter at one place in the oil. It will automatically spread and puff slightly like a poori.
Once it puffs and starts cooking, then pour the batter for the next pua. Follow the same method for the third. Do not overcrowd the pan. Depending on the size of the kadhai, you can fry 3 to 4 pua at a time without overcrowding the pan.
Fry on medium heat until golden brown on both sides.
Remove and drain on paper towel. Serve warm.

Notes

The batter should be medium consistency. If it is too thin, the pua will spread too much and soak oil. If it is too thick, it may remain raw inside.

Always maintain medium heat. Very high flame will brown the outside quickly but leave the inside undercooked.

Pour the batter at one place in the oil. It will automatically spread and puff slightly. Do not try to spread it with a spoon.

Once one pua puffs and starts cooking, then pour the batter for the next one.

Avoid adding too many at once, as it reduces the oil temperature.

For best taste and texture, try to finish within 2 days.

Nutrition

Frequently Asked Question About Aata Pua Recipe:

Can I make Aata Pua without resting the batter?

Yes, this Aata Pua Recipe does not require resting. You can prepare the batter and start frying immediately.

Why does my pua remain raw inside?

This usually happens if the oil is too hot or the batter is too thick. Always fry on medium heat and keep the batter medium consistency.

Can I make this recipe without milk?

Yes, milk is optional. You can use water instead, but milk gives a slightly softer texture.

Is Aata Pua the same as Gur Ka Pua?

Yes, in many regions Aate ka Pua is also called Gur Ka Pua because jaggery is used as the sweetener.

Can I add banana to this pua recipe?

Yes, some traditional versions include mashed banana in the batter, which adds extra softness and flavor.

How long does Aata Pua stay fresh?

It stays fresh for about 2 days at room temperature when stored in an airtight container. For best taste, it is recommended to finish it within this time.

My Recommended Product:

For frying pua, I prefer using a medium sized heavy bottom kadhai. It keeps the oil temperature stable and helps the pua cook evenly.

You can check the kadai I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

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If you liked this Aata Pua Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

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Sugar Free Dry Fruit Ladoo | Healthy Winter Ladoo with Sattu

Puja — Wed, 25 Feb 2026 04:20:19 +0000

Sugar free dry fruit ladoo is one of the easiest ways to include nuts, seeds, and sattu in your daily diet without using sugar or jaggery.

This healthy winter ladoo is naturally sweetened with dates and is perfect for the entire family.

I actually started making this no sugar no jaggery ladoo because I was tired of running behind my daughter every day asking her to eat almonds, walnuts, seeds, and dry fruits separately.

Instead of forcing her to eat everything one by one, I thought why not combine all the goodness into one delicious ladoo?

Now, we all eat this sattu dry fruit ladoo daily in the morning after waking up. It has become part of our routine, especially during winters. (step-by-step-recipe-video)

About This Sugar Free Dry Fruit Ladoo:

This sugar free dry fruit ladoo is packed with sesame seeds, flax seeds, sunflower seeds, pumpkin seeds, melon seeds, almonds, walnuts, peanuts, cashews, raisins, dates, and chana sattu.

It is:

Naturally sweet
Full of healthy fats
Rich in fiber
High in protein
Perfect as a healthy winter ladoo

Since there is no refined sugar and no jaggery, it makes a great no sugar no jaggery ladoo option for those who want a clean and nourishing snack.

If you are looking for a simpler version without nuts and seeds, you can also check my Quick Sattu Ladoo Recipe on the blog. That one is lighter and quicker to prepare.

Why These Energy Ladoo for Kids are a Good Option:

Kids usually avoid eating nuts and seeds separately. But when combined in the form of a ladoo, they enjoy it happily.

This energy ladoo for kids:
Gives sustained energy
Keeps them full for longer
Helps during winters
Is easy to pack in tiffin

Serving Suggestion:

You can enjoy this sugar free dry fruit ladoo:

First thing in the morning
As a mid-morning snack
After school for kids
As a pre-workout snack
With warm milk during winters

Storage Suggestion:

Since this is a no sugar no jaggery ladoo, it does not have refined sugar preservation.
So proper roasting and airtight storage is important for longer shelf life.
Store the sugar free dry fruit ladoo in an airtight glass or steel container.
In winter, it stays fresh at room temperature for 8 to 10 days.
During warmer months, it is best to refrigerate and consume within 20 to 25 days for longer shelf life.

Pro Tips to Make Perfect Sattu Dry Fruit Ladoo:

Dry roast all seeds and nuts on low flame for better flavor.
Do not overheat the ghee.
Adjust dates according to sweetness preference.
Grind dates properly so that binding is smooth.
Let the mixture cool slightly before shaping ladoos.

Why You Should Make This Sattu Dry Fruit Ladoo:

If you are looking for a practical way to include seeds and nuts daily, this sugar free dry fruit ladoo is the perfect solution.

Instead of eating everything separately, this one ladoo gives you:

Nutrition
Energy
Warmth during winter
Natural sweetness

And most importantly, kids eat it without complaints.

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Basic Ingredients Used to Make this No sugar No Jaggery Ladoo:

Here’s a look at the ingredients that make this sugar free dry fruit ladoo so nourishing and perfect for winter.

Sesame Seeds: Sesame seeds provide warmth to the body, which makes this a true healthy winter ladoo. They are rich in calcium and healthy fats and give a slight nutty flavor.

Flax Seeds: Flax seeds are a great source of fiber and omega-3 fatty acids. They help in digestion and add extra nutrition to this no sugar no jaggery ladoo.

Sunflower Seeds: Sunflower seeds are rich in vitamin E and healthy fats. They make the ladoo more filling and add a mild crunch.

Melon Seeds: Melon seeds are light but nutritious. They balance the heaviness of other nuts and make the texture interesting.

Pumpkin Seeds: Pumpkin seeds add protein and minerals like zinc. They support immunity and make this sattu dry fruit ladoo more wholesome.

Almonds: Almonds are rich in protein and good fats. They help in keeping you full for longer and add richness.

Peanuts: Peanuts are affordable yet very nutritious. They give body to the ladoo and make it more satisfying.

Cashew: Cashews add natural creaminess and mild sweetness. They improve the taste and texture.

Walnuts: Walnuts are full of healthy fats and are especially good during winters. They make this energy ladoo for kids more powerful in terms of nutrition.

Chana Sattu: Chana sattu is the main base of this ladoo. It is high in protein and fiber and gives structure to the ladoo. It also makes the ladoo more filling and suitable as a morning snack.

Dates: Dates act as the natural sweetener in this sugar free dry fruit ladoo. They help in binding and provide natural energy without adding refined sugar or jaggery.

Black and Golden Raisins: Raisins add small bursts of sweetness and softness. They also provide iron and natural sugars.

Ghee: Ghee helps in binding and adds richness. It also increases shelf life and gives that traditional homemade taste.

Cardamom Powder: Cardamom powder adds a pleasant aroma and enhances the overall flavor of this healthy winter ladoo.

How to Make Sattu Dry Fruit Ladoo Recipe:

Let us learn how to make Sattu Dry Fruit Ladoo Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Sugar Free Dry Fruit Ladoo

Sugar free dry fruit ladoo made with sattu, mixed nuts, seeds, dates, and ghee. This healthy winter ladoo is naturally sweetened, contains no sugar and no jaggery, and makes a perfect daily energy snack for the whole family. This sugar free dry fruit ladoo is a wholesome healthy winter ladoo made with sattu, nuts, seeds, dates, and ghee. With no sugar and no jaggery, it is naturally sweetened and works perfectly as a daily morning snack or energy ladoo for kids and adults alike.

Course Snack

Cuisine Indian

Keyword sugar free dry fruit ladoo

Prep Time 20

Cook Time 20

Total Time 40

Servings Ladoos

Calories 200kcal

Author Puja

Equipment

Ingredients

100 gm sesame seeds
1/2 cup flax seeds
1 cup sunflower seeds
1/2 cup melon seeds
1/4 cup pumpkin seeds
2 tbsp ghee
1/2 cup almonds
1/2 cup peanuts
1/2 cup cashew
1 cup walnuts
1 cup ghee
4 cups chana sattu
1/4 cup black raisins
1/4 cup golden raisins
40 to 45 dates
1 tsp cardamom powder

Instructions

Dry roast sesame seeds on low flame until aromatic. Remove and keep aside.
Dry roast flax seeds until they start spluttering. Remove and keep aside.
Dry roast sunflower seeds, melon seeds, and pumpkin seeds together until lightly crisp. Remove and keep aside.
In the same pan, add 2 tbsp ghee and roast almonds, peanuts, and cashews until lightly golden. Add walnuts and roast for another 1 to 2 minutes. Cool completely.
Grind roasted nuts coarsely. Grind roasted seeds coarsely. Do not make a fine powder. (set aside)
Now in the same pan heat 1 cup ghee. Add chana sattu and roast on low flame until aromatic and slightly darker in color.
Add raisins and cook until they turn soft and slightly pulpy. Switch off the flame.
Transfer the sattu mixture to a large bowl. Add roasted nuts, roasted seeds, cardamom powder, and dates (since dates are soft and when they come in contact with the hot sattu mixture they soften further, there is no need to grind them separately). Mix everything well to combine.
While the mixture is still warm, take small portions and shape into ladoos.
Let the ladoos cool completely before storing in an airtight container.

Notes

Roast all nuts and seeds on low flame to avoid burning and to enhance their flavor.

Do not grind nuts and seeds into a fine powder. A slightly coarse texture gives better taste and bite.

Always roast chana sattu on low flame. Overheating can make it taste bitter.

If the mixture feels too dry while shaping, add 1 to 2 tablespoons of warm ghee.

If the mixture feels too soft, add a little extra roasted sattu to balance the texture.

Shape the ladoos while the mixture is still warm. Once it cools completely, binding becomes difficult.

Since this is a no sugar no jaggery ladoo, proper roasting and airtight storage help increase shelf life.

Nutrition

Frequently Asked Questions About this Sattu Dry Fruit Ladoo Recipe:

Is sattu laddu healthy?

Yes, this sugar free dry fruit sattu laddu is healthy. Made with nuts, seeds, sattu, dates, and ghee. It contains no refined sugar and no jaggery. It is rich in protein, fiber, and healthy fats, making it a nourishing snack when eaten in moderation.

Can I give this healthy winter ladoo to kids daily?

Yes, one ladoo daily is perfectly fine for kids. It works as an energy ladoo for kids because it keeps them full and provides natural energy from dates, nuts, and sattu.

Can I reduce the amount of ghee in this recipe?

You can slightly reduce the ghee, but it helps in binding and improves shelf life. If you reduce too much, the ladoos may not hold shape properly.

Can I skip chana sattu in this recipe?

Chana sattu gives structure and protein to this sattu dry fruit ladoo. If you skip it, the texture and nutrition will change. You can replace it with roasted besan if needed.

How long does this no sugar no jaggery ladoo stay fresh?

In winter, it stays fresh at room temperature for 8 to 10 days in an airtight container. In warmer weather, it is better to refrigerate and consume within 20 to 25 days.

Do I need to grind the dates before mixing?

No, there is no need to grind the dates separately. Since dates are soft, they blend well when mixed with the warm sattu mixture.

Is sattu and besan the same thing?

Sattu is made from roasted chana, usually roasted Bengal gram, which is then ground into a fine flour. Because it is roasted before grinding, it has a nutty flavor and can be eaten without further cooking.
Besan, on the other hand, is made from raw chana dal that is ground into flour. It is not roasted before grinding, so it usually needs to be cooked properly before eating.
In this sugar free dry fruit ladoo recipe, chana sattu is used because it is already roasted and gives a rich, earthy taste along with better digestibility.

Can I make this recipe vegan?

You can replace ghee with coconut oil, but the flavor and texture will change slightly.

Is this recipe good for weight loss?

This healthy winter ladoo is nutrient dense but also calorie rich. It can be included in a balanced diet, but portion control is important.

My Recommended Product:

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If you liked this Healthy winter ladoo Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.

Happy Cooking!!!

Chaunsa Dal Recipe | Traditional Pahadi Dal from Uttarakhand

Puja — Sat, 14 Feb 2026 09:36:39 +0000

Chaunsa dal recipe is a traditional, protein-rich dish from the Garhwal region of Uttarakhand.

Also known as chainsoo dal or pahadi dal, this winter special recipe is loved for its warmth, smoky flavour, and deep earthy taste.

Made with roasted whole urad dal and slow cooked to perfection, this uttarakhand dal recipe is simple, nourishing, and very different from everyday dals we eat. (step-by-step-recipe-video)

About Chaunsa Dal Recipe:

I always thought whole urad dal is used only for dal makhani. That is the only way I had cooked it for years.

But once I tasted chaunsa dal at a pahadi friend’s home, my thinking completely changed.

The same dal, but such a different flavour, texture, and warmth. It felt earthy, smoky, and deeply comforting, especially perfect for winters.

Chaunsa dal is a staple in Himalayan cuisine, especially during cold winters.

Unlike regular dals, the urad dal is first roasted, then ground, and slow cooked.

This process gives chaunsa dal its signature smoky aroma and thick texture.

Because it is made with whole urad dal, it is naturally a protein rich dal and keeps you full for a long time.

This is the kind of dal that does not need many spices. Its flavour comes from technique, patience, and a traditional tadka.

Slow cooking allows the dal to release its natural starches and develop a deep, earthy flavour.

This is what gives chaunsa dal its thick, almost sabzi-like texture that is loved in pahadi homes.

If you enjoy simple regional recipes and comforting winter food, I would really encourage you to try chaunsa dal at least once.

It is one of those dishes that shows how the same ingredient can tell a completely different story.

Serving Suggestion for Chaunsa Dal:

Chaunsa dal is best enjoyed hot and freshly cooked.

Traditionally, this pahadi dal is most commonly served with steamed rice, especially during winters. The warmth and thick texture make it very comforting.

In some homes, chaunsa dal is cooked thicker and enjoyed with plain roti as well, almost like a sabzi.

You can serve it the way you prefer, depending on the consistency and how it is made in your home.

Storage Suggestion for Chaunsa Dal:

Chaunsa dal tastes best when freshly made.

If you have leftovers, allow the dal to cool completely and store it in a clean, airtight container in the refrigerator.

It stays good for up to 2 days when refrigerated properly.
While reheating, warm it slowly and add a little hot water to adjust the consistency, as the dal thickens on resting.

Always use a clean spoon to avoid spoilage.

Pro Tips for Making Chaunsa Dal:

Roast the urad dal slowly on low heat. This step is important for the smoky flavour, but over roasting can make the dal bitter.

Grind the roasted dal to a coarse powder. A very fine grind can make the dal gluey, while a slightly coarse texture gives better body.

Cook the dal on low heat and stir often. Slow cooking helps the dal thicken naturally and prevents it from sticking at the bottom.

Do not rush the cooking process. Chaunsa dal needs time to develop its earthy taste.

Keep the spices minimal. This dal does not need heavy masalas. The flavour comes from the dal itself and the traditional tadka.

Adjust the consistency towards the end. Chaunsa dal thickens as it cools, so add hot water only if needed.

Why You Should Try This Pahadi Dal:

This pahadi dal is a traditional recipe from Uttarakhand that shows a very different way of cooking whole urad dal.

It is naturally protein rich and keeps you full for a long time, making it ideal for winter meals.

Unlike regular dals, this recipe relies more on roasting, slow cooking, and a simple tadka rather than heavy spices.

The result is a deep, earthy flavour that feels comforting and nourishing.

If you enjoy regional Indian food and like exploring traditional recipes, this pahadi dal is definitely worth trying at least once.

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Basic Ingredients Used to Make Chainsoo Dal Recipe:

This Uttarakhand special chaunsa dal is made with simple, traditional ingredients, where technique matters more than heavy spices. Each ingredient has a clear role in building the final flavour.

Whole urad dal: Whole urad dal is the base of chaunsa dal. Dry roasting and slow cooking gives the dal its signature earthy taste, thick texture, and makes it naturally protein rich and filling.

Mustard oil: Mustard oil adds depth and a strong, authentic pahadi flavour. It also balances the earthiness of the roasted dal and spices.

Mustard seeds: Mustard seeds crackle in hot oil and add a mild sharpness that enhances the overall taste of the dal.

Ginger and garlic: These ingredients add warmth and aroma, making the dal especially suitable for cold winter days.

Dry red chillies and green chillies: They provide gentle heat and balance without overpowering the natural flavour of the dal.

Coriander and cumin seeds: These spices add mild warmth, support digestion, and give the dal its traditional taste.

Wheat flour: A small amount of wheat flour helps bind the dal and improves its consistency, giving chaunsa dal its smooth yet hearty and rich texture.

Hing (asafoetida): Hing enhances the flavour and also helps make this heavy dal easier to digest.

Turmeric, Kashmiri red chilli powder, and coriander powder: These spices add colour, mild heat, and depth while keeping the flavours balanced and not too spicy.

Fresh coriander: Fresh coriander adds freshness and a light finish to the otherwise rustic and earthy dal.

Together, these basic ingredients create a comforting, traditional chaunsa dal that reflects the simplicity and warmth of Uttarakhand’s pahadi cuisine.

How to Make Chaunsa Dal Recipe:

Let us learn how to make Chaunsa Dal Recipe with my easy to follow step by step method.

You can download the below recipe card for easy reference.

Chaunsa dal recipe

Course Main Course

Cuisine Uttarakhand (Pahadi / Garhwali Cuisine)

Keyword chaunsa dal recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 234kcal

Author Puja

Equipment

Ingredients

3/4 cup whole urad dal 150 grams
Water for washing
2 inch ginger
10 to 12 cloves garlic
2 to 3 green chilli
2 tsp coriander seeds
1 tsp cumin seeds
3 dry red chilli
1 tsp mustard seeds
1/2 tsp hing
1.5 tbsp wheat flour
4 tbsp mustard oil
Salt to taste
1/4 tsp turmeric powder
1 tsp Kashmiri red chilli powder
2 tsp coriander powder
Hot water as needed
A handful fresh coriander chopped

Instructions

Wash the whole urad dal thoroughly, then wipe it using a clean kitchen towel to remove excess moisture.
Heat a cast-iron kadai or fry pan on low-medium heat and dry roast the dal until it becomes dry, lightly toasted, and fragrant.
Transfer it to a plate and let it cool down completely. Once cooled, add the dal to a spice-grinding jar and grind it coarsely, do not make a fine powder.
Now in a mortar and pestle, add ginger, garlic, green garlic, coriander seeds, cumin seeds, spicy whole red chillies and some salt. Pound everything together into a coarse paste.
Now heat a cast-iron kadhai on high heat. Add mustard oil and let it heat until it just begins to smoke.
Add mustard and let it splutter.
Lower the flame add hing, and then immediately add the prepared coarse paste. Stir and cook until the raw aroma goes.
Then add wheat flour to the kadai. Cook the flour on low heat, stirring continuously, until the raw smell completely goes.
Add the prepared urad dal powder and mix well so that the dal gets coated nicely with the tempering. Cook it for a minute so the flavours absorb into the dal.
Thend add salt to taste, turmeric powder, kashmiri chilli powdwer and coriander powder. Stir well.
Now gradually add hot water while whisking continuously to avoid any lumps. Once lump-free, add more hot water to bring the dal to a slightly thin consistency.
Bring the dal to a gentle simmer, cover, and cook on low flame for at least 40-45 minutes, stirring occasionally.
Slow cooking allows the dal to release its natural starches and develop a deep, earthy flavour.
Once cooked, the dal thickens nicely. You can adjust the consistency by adding hot water as needed.
Taste and adjust salt, then garnish with chopped fresh coriander.
Your rustic and comforting chaunsa dal is ready. Serve it hot with steamed rice or roti. This dal is also enjoyed thick, almost like a sabzi, with roti.

Notes

Roast the urad dal slowly on low heat to avoid bitterness

Grind the dal coarsely, not into a fine powder

Always add hot water while cooking to prevent lumps

Stir frequently during slow cooking to avoid sticking

The dal thickens on resting, adjust consistency while reheating

Best enjoyed fresh, especially during winters

Nutrition

Frequently Asked Questions About this Uttarakhand Dal Recipe:

What is chaunsa dal also called?

Chaunsa dal is also known as chainsoo or pahadi dal. It is a traditional recipe from the Garhwal region of Uttarakhand.

Why is the urad dal roasted before cooking?

Roasting the urad dal gives chaunsa dal its signature smoky flavour and earthy taste. This step is essential for the authentic flavour.

Can I skip mustard oil?

Mustard oil gives the dal its traditional pahadi taste. If you cannot use it, you may replace it with ghee, but the flavour will be slightly different.

Why is wheat flour used in this recipe?

Wheat flour helps bind the dal and improves its texture. It also helps prevent lumps while cooking.

Why does chaunsa dal take so long to cook?

Chaunsa dal is slow cooked so that it releases its natural starches and develops a deep, earthy flavour. Cooking it faster will change the taste and texture.

Is chaunsa dal very spicy?

No. Chaunsa dal is mildly spiced. The focus is on earthy and smoky flavours rather than heat.

Can I make chaunsa dal in advance?

Yes. Chaunsa dal can be made in advance and stored in the refrigerator for up to 2 days. Reheat slowly and add hot water to adjust consistency.

Is chaunsa dal healthy?

Yes. Chaunsa dal is naturally protein rich and very filling, making it suitable for winter meals.

My Recommended Product:

For grinding roasted urad dal and spices to the right coarse texture, a good mixer grinder really helps.