Soft, nourishing, easy to digest - Perfect for lunch or light dinner

Ingredients:

• Whole Green Mung Dal (Sabut Hara Moong) - 1 cup
• Water - 3.5 cups (plus for soaking)
• Ghee or Cold-pressed Oil - 2 tbsp
• Jeera (Cumin seeds) - 1 tsp
• Haldi (Turmeric) - 1/2 tsp
• Namak (Salt) - to taste
• Adrak (Ginger) grated - 1/2 inch
• Dhaniya (Coriander leaves) for garnish

Method:

1. PRESSURE COOKER (Fastest - 15 mins):
Wash dal 3-4 times, soak 2 hours. Heat ghee, add jeera, haldi, adrak. Add drained dal, 3.5 cups water, salt. 4 whistles medium flame. Let pressure release naturally. Stir gently.

2. GAS STOVE - Normal Patila (35-40 mins):
Same tadka in deep patila. Add soaked dal, water, salt. Bring to boil, cover LOW flame 30-35 mins. Stir once.

3. ELECTRIC / INSTANT POT (30 mins):
SAUTE mode for tadka, add everything. PRESSURE COOK 12 mins High + Natural Release. Electric coil: low heat 25-30 mins.

To Serve (Harminder's Way):
Serve hot with roti, jeera rice, or plain rice + spoon of ghee. Add lemon wedge on side.

Harminder's Tip: Don't add too much haldi - green mung should stay greenish-brown. Soak always - reduces gas.

Hearty, protein-rich, keeps you full

Ingredients:

• Chana Dal (Split Chickpeas) - 1 cup
• Water - 3 cups + extra for soaking
• Ghee or Cold-pressed Oil - 2 tbsp
• Jeera - 1 tsp
• Haldi - 1/2 tsp
• Hing (Asafoetida) - a pinch
• Namak - to taste
• Adrak grated - 1/2 inch
• Hari Mirch - 1 chopped (optional)
• Nimbu + Dhaniya for garnish

Method:
1. PRESSURE COOKER (Fastest - 20 mins):
Wash chana dal 4-5 times till water clear. Soak 3-4 hours - very important for Punjabi chana. Heat ghee in cooker, add jeera, hing, haldi, adrak, hari mirch. Drain and add dal, 3 cups water, namak. 5-6 whistles on medium. Let pressure go natural.

2. GAS STOVE - Patila (45-50 mins):
Do tadka in heavy patila as above. Add soaked drained dal + 3.5 cups water + namak. Bring to boil, then cover and keep LOW flame 40-45 mins till soft but not mushy. Stir once in between.

3. ELECTRIC / INSTANT POT (35 mins):
Press SAUTE, make tadka, add dal + water + namak. Cancel SAUTE. PRESSURE COOK High 15 mins + Natural Release 15 mins.

To Serve (Harminder's Way):
Serve hot with jeera rice + ghee, or phulka roti + achaar + pyaz. Squeeze nimbu on top — classic Punjabi style.

Harminder's Tip:
Never skip soaking chana dal — otherwise gas and it stays hard. And don't add namak too early on gas, add after 20 mins so dal cooks soft.

Harminder's Punjabi Dhaba Style

Baingan Bhartha is not just a sabji — it is smoke, fire and soul. In Punjab we roast the big purple baingan directly on the flame till the skin blisters black. Inside, the flesh becomes silky and smoky. My mother used to say the smoke is the real tadka.

Western Name for UK Shoppers: Baingan = Aubergine / Eggplant / Brinjal — Find as large purple Aubergine in Tesco, Sainsbury's.

Ingredients:

• 2 large purple Baingan (Aubergine / Eggplant), washed and dried
• 2 medium onions, finely chopped
• 2 medium tomatoes, finely chopped
• 3 green chillies, slit
• 1 inch ginger, grated
• 4 cloves garlic, chopped (plus 2 whole garlic for roasting inside baingan)
• 3 tbsp mustard oil
• 1 tsp cumin seeds (Jeera)
• 1/2 tsp haldi
• 1 tsp dhaniya powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh hara dhaniya, chopped
• Lemon wedge

Method 1: Gas Stove (Harminder's Way - Most Smoky):

1. Make small slits in baingan, push garlic cloves inside.
2. Rub little oil on baingan skin.
3. Place directly on gas flame on low-medium. Roast 10-12 minutes, turning with tongs every 2 minutes till skin is completely black and charred and flesh is soft.
4. When cool, peel off black skin under water. Mash flesh roughly — don't make fine paste, keep some texture.
5. Heat mustard oil till smoking, then lower heat. Add jeera, let crackle. Add onions, fry till golden pink.
6. Add ginger, garlic, green chillies, tomatoes, haldi, dhaniya powder. Bhuno till masala leaves oil.
7. Add mashed baingan, salt. Mix and bhuno 5-7 minutes on medium.
8. Finish with garam masala, hara dhaniya, lemon.

Method 2: Pressure Cooker (Quick UK Way):

1. Cut baingan into big chunks, don't roast.
2. In cooker, heat oil, add jeera, onions, ginger, garlic, tomatoes, masalas as above. Bhuno.
3. Add baingan chunks, 1/4 cup water, close lid. 2 whistles only.
4. Open, mash roughly, bhuno again 5 minutes for smoky taste. Add a drop of smoked mustard oil at end for flavour.

Method 3: Electric Hob / Oven (If No Gas):

1. For electric hob, use a heavy jali to roast baingan as on gas, or...
2. Oven method: Prick baingan, rub oil, roast at 220C for 30-35 minutes till collapsed. Then peel and follow tadka steps in pan.

To Serve (Harminder's Way):

Serve hot in a wooden bowl with a spoon of white makhan on top, with hot tandoori roti or phulka. Best with sliced onions and green chilli on side.

Harminder's Tip:

The secret is NOT to wash away all the smoky juice after peeling — keep that dark watery juice, it is the flavour! And always use mustard oil, not sunflower oil. Mustard oil makes it real Punjabi dhaba bhartha.

Hearty, protein-rich, keeps you full

Ingredients:

• Chana Dal (Split Chickpeas) - 1 cup
• Water - 3 cups + extra for soaking
• Ghee or Cold-pressed Oil - 2 tbsp
• Jeera - 1 tsp
• Haldi - 1/2 tsp
• Hing (Asafoetida) - a pinch
• Namak - to taste
• Adrak grated - 1/2 inch
• Hari Mirch - 1 chopped (optional)
• Nimbu + Dhaniya for garnish

Method:
1. PRESSURE COOKER (Fastest - 20 mins):
Wash chana dal 4-5 times till water clear. Soak 3-4 hours - very important for Punjabi chana. Heat ghee in cooker, add jeera, hing, haldi, adrak, hari mirch. Drain and add dal, 3 cups water, namak. 5-6 whistles on medium. Let pressure go natural.

2. GAS STOVE - Patila (45-50 mins):
Do tadka in heavy patila as above. Add soaked drained dal + 3.5 cups water + namak. Bring to boil, then cover and keep LOW flame 40-45 mins till soft but not mushy. Stir once in between.

3. ELECTRIC / INSTANT POT (35 mins):
Press SAUTE, make tadka, add dal + water + namak. Cancel SAUTE. PRESSURE COOK High 15 mins + Natural Release 15 mins.

To Serve (Harminder's Way):
Serve hot with jeera rice + ghee, or phulka roti + achaar + pyaz. Squeeze nimbu on top — classic Punjabi style.

Harminder's Tip:
Never skip soaking chana dal — otherwise gas and it stays hard. And don't add namak too early on gas, add after 20 mins so dal cooks soft.

Harminder's Crispy Home Style

Bhindi is a favourite for children because it is never spicy and always crispy. The trick is — never cover it while cooking, otherwise it becomes sticky and slimy. My tip is to wash and dry fully before cutting.

Western Name for UK Shoppers: Bhindi = Lady Finger / Okra — Find as green Okra in Tesco, Sainsbury's, Indian shops as Lady Finger.

Ingredients:

• 500g fresh Bhindi (Lady Finger / Okra), washed, fully dried, cut into 1 inch pieces
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped (optional — for khatta taste)
• 2 green chillies, slit lengthwise
• 1 tsp cumin seeds (Jeera)
• 1/2 tsp haldi
• 1 tsp dhaniya powder
• 1/2 tsp amchur (dry mango powder)
• 1/2 tsp garam masala
• 3 tbsp mustard oil or sunflower oil
• Salt to taste

Method 1: Gas Stove (Harminder's Way - Crispy):

1. Most important: Bhindi must be 100% dry. After washing, spread on kitchen towel for 1 hour. Any water makes it sticky.
2. Heat oil in large heavy kadhai, not non-stick. Add jeera, let crackle.
3. Add onions, fry 2 minutes till soft pink, not brown.
4. Add bhindi, spread flat. Do NOT stir for first 3-4 minutes. Let it get a little crispy base.
5. Then stir gently, add haldi, dhaniya powder, salt. Cook on medium flame uncovered, stirring every 3-4 minutes for 12-15 minutes.
6. When almost done, add tomatoes and green chillies, cook 3 more minutes till tomatoes soft but not mushy.
7. Finish with amchur and garam masala. Serve dry, not watery.

Method 2: Pressure Cooker (NOT Recommended but Quick):

1. I never cook bhindi in cooker — it becomes soft and slimy. But if you must — heat oil in cooker open (no lid), fry bhindi as above for 8 minutes, then add masalas and close lid for ONLY 1 whistle with NO water. Open immediately and spread.

Method 3: Electric Hob / Air Fryer (UK Modern):

1. Electric hob: Same as gas, use large flat pan, don't crowd pan, cook uncovered.
2. Air Fryer: Toss cut bhindi with 1 tbsp oil, haldi, salt. Air fry at 180C for 12 minutes, shake halfway. Then toss with fried onions and masalas in pan for 2 minutes.

To Serve (Harminder's Way):

Serve hot, dry and crispy in a wooden bowl, with hot phulka and plain dal. My children loved it with curd and roti for lunchbox. Don't add gravy — bhindi is best sukhi.

Harminder's Tip:

Never add salt at start — add after 5 minutes of frying. If you add salt early, bhindi leaves water and becomes sticky. And never cover the kadhai — steam makes it slimy! Dry cloth, no cover, late salt — that is my secret for crispy bhindi.

Soft, nourishing, easy to digest - Perfect for lunch or light dinner

Ingredients:

• Whole Green Mung Dal (Sabut Hara Moong) - 1 cup
• Water - 3.5 cups (plus for soaking)
• Ghee or Cold-pressed Oil - 2 tbsp
• Jeera (Cumin seeds) - 1 tsp
• Haldi (Turmeric) - 1/2 tsp
• Namak (Salt) - to taste
• Adrak (Ginger) grated - 1/2 inch
• Dhaniya (Coriander leaves) for garnish

Method:

1. PRESSURE COOKER (Fastest - 15 mins):
Wash dal 3-4 times, soak 2 hours. Heat ghee, add jeera, haldi, adrak. Add drained dal, 3.5 cups water, salt. 4 whistles medium flame. Let pressure release naturally. Stir gently.

2. GAS STOVE - Normal Patila (35-40 mins):
Same tadka in deep patila. Add soaked dal, water, salt. Bring to boil, cover LOW flame 30-35 mins. Stir once.

3. ELECTRIC / INSTANT POT (30 mins):
SAUTE mode for tadka, add everything. PRESSURE COOK 12 mins High + Natural Release. Electric coil: low heat 25-30 mins.

To Serve (Harminder's Way):
Serve hot with roti, jeera rice, or plain rice + spoon of ghee. Add lemon wedge on side.

Harminder's Tip: Don't add too much haldi - green mung should stay greenish-brown. Soak always - reduces gas.