Meal Combo for Dinner | Your Food Fantasy

Amarantha Paratha with Tadka Dal and Navratan Pulao

One of the challenge one faces whilst cooking is not only making the dish but also decide what shall go with the dish, e.g. when making a dal, shall you made rice or chappatti or if making a curry what should you combine with?! This made me decide to write this combination which is somewhat new and somewhat unique. Best part is that it’s gluten free too.

Meal Combo of Amaranth Flour paratha with Dal and Pulao - Your Food Fantasy

The combination I am mentioning here is of Amaranth Flour Paratha, along with Tadka Masoor Dal and Navratan Pulao.

I specifically choose “Masoor” or Red Lentils as I believe this dal (or dhal as some may call) goes superbly well with Amarantha flour paratha. Again, I used paratha instead of chappati because making chappati of Amaranth flour can be massive challenge (the chappati will tend to get crumbled while rolling and cooking).

Amaranth Flour Paratha with Dal and Pulao - Your Food Fantasy

The whole meal preparation will take couple of hours, however rest assured that you are in for one of the nicest and tastiest meals. Make this whole combination to treat yourself or your special one and let that be a memorable experience.

Below is the detailed step by step recipes of each of these (Amaranth paratha, Red Lentils and Navratan Pulao)

Lets first commence with making Amaranth flour paratha.

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Cuisine Indian
Keyword Vegan
Prep Time 5 Mins
Cook Time 10 Mins
Servings
Pieces
Ingredients
Cuisine Indian
Keyword Vegan
Prep Time 5 Mins
Cook Time 10 Mins
Servings
Pieces
Ingredients
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Rating: 5
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Instructions
  1. In a wide pan, take amaranth flour and add salt. Mix well. Now with the help of lukewarm water, knead it into a soft dough.
  2. Divide the dough into 5 parts and make balls of it. Take one ball and flatten it in between your palm. Apply little dry flour and roll it into a circle of 4 cm diameter.
  3. Heat a flat pan/tava over medium heat and put this rolled parantha over it. Turn over in 2-3 minutes and apply oil to this side. Turn over again and apply oil to this side as well. Now roast it for 2-3 minutes with few turning over in between.
  4. Take it out and keep it in a pan. Make rest of the parantha similarly. Once all done, Serve them hot.
    Amaranth Flour Paratha Recipe | Your Food Fantasy
Recipe Notes
  1. Don’t make the dough too soft otherwise you won’t be able to roll them.
  2. Don’t make the parantha too thin as it will break while transferring them on to pan.
  3. Knead the dough for few good minutes as that will help in rolling them nicely.
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Nutrition Facts
Amaranth Flour Paratha
Amount Per Serving
Calories 281 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 105mg 4%
Potassium 173mg 5%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Protein 7g 14%
Vitamin C 3%
Calcium 7%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Detail on how to make tempered red lentil is below.

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Tadka Masoor dal/ Tempered Red Lentil BigOven - Save recipe or add to grocery list Yum
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Prep Time 5 Mins
Cook Time 20 Mins
Passive Time 10 Mins (for soaking)
Servings
Portions
Ingredients
Prep Time 5 Mins
Cook Time 20 Mins
Passive Time 10 Mins (for soaking)
Servings
Portions
Ingredients
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Rating: 0
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Instructions
  1. Wash and soak lentil for 10 minutes. Now transfer it to a pressure cooker and add 1/2 teaspoon salt and turmeric powder. Add 2 cups of water and pressure cook for 3 whistles.
  2. In a pan heat 2 tablespoon of ghee/oil and add asafoetida and half of cumin seeds. Once they crackle, add onions and sauté till they are golden. Add grated ginger and garlic and sauté again for 2 minutes. Now add all the spices listed above and sauté again. Add chopped tomatoes and sauté till they are cooked and start leaving oil.
  3. Pour the boiled dal into the pan and mix well. Cook for 3-4 minutes and switch off the heat. Transfer the dal into a serving bowl. For tempering, heat rest of one tablespoon ghee/oil in a tadka pan and add dry red chillies, and rest of cumin seeds. Once fried, pour it over the dal. Garnish with coriander leaves and serve hot.
    Tadka Masoor Dal - Tempered Red Lentils | Your Food Fantasy
Recipe Notes
  1. Cooking time varies with different pressure cookers so adjust the timings accordingly.
  2. Adjust the amount of water according to your desired consistency.
  3. Dal tastes best when cooked in desi ghee/ clarified butter.
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Nutrition Facts
Tadka Masoor dal/ Tempered Red Lentil
Amount Per Serving
Calories 347 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 28mg 9%
Sodium 492mg 21%
Potassium 846mg 24%
Total Carbohydrates 44g 15%
Dietary Fiber 20g 80%
Sugars 4g
Protein 17g 34%
Vitamin A 23%
Vitamin C 27%
Calcium 8%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Lastly the best part of the combo, navratan pulao (which can be served on its own too) is detailed below.

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Navratan Pulao BigOven - Save recipe or add to grocery list Yum
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Course Main Course
Cuisine Indian
Keyword Rice
Prep Time 15 Mins
Cook Time 25 Mins
Passive Time 20 Mins (for soaking)
Servings
Portions
Course Main Course
Cuisine Indian
Keyword Rice
Prep Time 15 Mins
Cook Time 25 Mins
Passive Time 20 Mins (for soaking)
Servings
Portions
Votes: 0
Rating: 0
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Instructions
  1. Wash and soak rice for 20 minutes. After that boil 4 cup of water in a big pot and add half teaspoon salt and rice to it. Once they are 80 percent cooked, strain them in a colander and keep aside.
  2. Heat 2 tablespoon of ghee in a big pan and fry cashews, almonds and raisins till they are golden brown. Take them out and keep aside.
    Making of Navratan Pulao | Your Food Fantasy
  3. To the same pan, add rest 2 tablespoon ghee. Keep the heat to medium. Add bay leaves, green and black cardamom, cumin seeds, peppercorns, Cloves and cinnamon stick. Sauté for a minute and then add onions to it.
    Frying Spices for Navratan Pulao | Your Food Fantasy
  4. Once the onion are golden add grated ginger, potatoes, carrots, cauliflower, beans and asparagus. Sauté for a minute and cover the pan for 3-4 minutes. Now add capsicum, tomatoes, chillies, green peas and sauté these vegetables till they are soft and tender.
  5. Add paneer, sweetcorn, fried cashews, almonds, raisins and salt and mix. Now add cooked rice to the pan and mix gently so that rice don’t break. Pour saffron milk and cover the pan with lid. Cook it over low heat for 7-8 minutes and switch off the heat.
    How to make Navratan Pulao | Your Food Fantasy
  6. Transfer the navratan pulao on a serving plate and enjoy it hot.
    Navratan Pulao Recipe | Your Food Fantasy
Recipe Notes
  1. You can also use any easy cooking vegetable of your choice in this recipe like broccoli etc.
  2. I have used Desi Ghee/Clarified butter in my recipe however you can alternate it with olive oil/ refined Oil.
  3. Don’t overcook the vegetables while sautéing as we want them to be soft and crunchy together.
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Nutrition Facts
Navratan Pulao
Amount Per Serving
Calories 411 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 20mg 7%
Sodium 475mg 20%
Potassium 540mg 15%
Total Carbohydrates 67g 22%
Dietary Fiber 6g 24%
Sugars 7g
Protein 11g 22%
Vitamin A 70%
Vitamin C 84%
Calcium 9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten free Amaranth Flour Paratha with Masoor Dal and Pulao - YourFoodFantasy.com
Amaranth Flour Paratha with Masoor Dal and Pulao – YourFoodFantasy.com

I hope to share more of such meal combos in future. You can certainly modify this combination by swapping red lentil with yellow lentil or swapping amaranth paratha with laccha paratha

The options are truly unlimited and what can be paired with what, in case of any doubt, do ask me in comments.

Amaranth Flour Paratha with Dal and Pulao - Your Food Fantasy

2 thoughts on “Amarantha Paratha with Tadka Dal and Navratan Pulao

  1. This looks delicious! What do you do with the chickpea in the paratha? It’s on the ingredient list but not mentioned in the instructions. Do you mash it up and incorporate into the dough? Thank you

    1. Hi Lee, Thanks for asking this question. It was a typo and has been fixed now. Basically the template I use picks up values from dropdown automatically and it picked chickpea by mistake. Sorry for this confusion.

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