Easy and Quick Dal Makhni

Perfect recipe for college students, this is a quick, wholesome, and flavorful dal that can be eaten with roti, bread, or rice. Minimal ingredients, maximum taste!

Ingredients- 

- 1 cup black whole urad dal (washed 2–3 times), it looks like this :)

-2 tbsp ghee

- 1 tsp cumin seeds (jeera)

- 2 green chillies, finely chopped (optional)

- 5–6 garlic cloves, grated or finely chopped

- 1 cup tomato-based pasta sauce (any variety: tomato-basil, tomato-garlic-basil)

- 1/4 tsp turmeric powder

- 1/2 tsp red chilli powder

- 1/2 tsp garam masala (optional)

- 1 tsp salt (adjust to taste)

- 1 tbsp butter or cream (optional)

- Fresh coriander leaves for garnish (optional)

Process -

Step 1: Prepare the Tadka

In a pressure cooker or electric cooker, heat ghee on medium flame. Add cumin seeds, green chillies, and garlic. Sauté for 1–2 minutes until aromatic.

Step 2: Add Sauce & Spices

Add the tomato pasta sauce, turmeric powder, red chilli powder, and garam masala. Stir and cook for 5 minutes on medium-slow flame.

Step 3: Cook the Daal

Add the washed urad dal, 2 cups of water, and salt. Cover with the lid and cook until 4 whistles. Open after steam escapes and check consistency and taste.

Step 4: Simmer & Finish

Let it simmer for 10 minutes on medium flame with open lid or cover partly. If daal isn’t soft enough, cook 1 more whistle. Optionally, add butter or cream for richness. Garnish with coriander leaves. Serve warm with roti, bread, or rice. 👏

Tips:

- For extra heat, add red chilli powder after cooking.

- Can be made richer by adding cream or butter.

- Perfect for meal prep: store in the fridge for 2–3 days.

Quick Tip for Electric Pressure Cooker 🥘

If you’re using an electric pressure cooker like Instant Pot, Ninja Foodi, or InstantPot, you can do the entire recipe without switching to the stove:

Step 1: Tadka

- Turn your cooker to “Sauté” mode.

- Add 2 tbsp ghee and 1 tsp cumin seeds.

- Add finely chopped 2 green chillies (optional) and finely chopped 5–6 garlic cloves.

- Pour in 1 cup tomato-based pasta sauce, ¼ tsp turmeric, ½ tsp red chili powder, and ½ tsp garam masala. Stir for 5 minutes until fragrant.

Step 2: Cook Daal

- Add 1 cup washed urad dal, 2 cups water, and 1 tsp salt.

- Close the lid, set to Pressure Cook / Manual, high pressure, for 10–12 minutes (depending on your cooker).

- Let natural pressure release for 5 minutes, then quick release any remaining pressure.

Step 3: Final Touch

- Open lid, check and adjust consistency  by adding water if too thick.

- Simmer on “Sauté” mode for 5–10 minutes if you want it thicker.

- Optionally, add 1 tbsp butter or cream for richness and garnish with coriander.

This method saves time and works perfectly for students or anyone without a gas stove!

Recommended Tools for This Recipe 💖

- Pressure Cooker  Or Electric Cooker: Quick and efficient for cooking dal.                                    

                          

- Chopping Board & Knife

- Spatula / Spoon: For stirring and serving

Oats & Dates Microwave Cupcake

 Oats & Dates Microwave Cupcake (Eggless, No Stove, One Bowl Recipe)

Ingredients –

Oats – 2 tbsp

Almonds – 4–5

Wheat flour - 1 tsp

Mixed nuts and seeds – 2 tbsp

Almond butter / olive oil / butter / ghee – 1 tbsp

Dates (seedless) – 3 big

Salt – 1 pinch

Sugar – 1 tsp or dark chocolate – 2–3 pieces

Cocoa powder – 1 tsp

Baking powder – ½ tsp

Milk or water – as required

Optional – Chocolate chips, fresh fruits, whipped cream for topping

Process –

Blend oats, almonds, nuts, seeds, cocoa powder, salt, and sugar (or chocolate) together into a fine powder. Store this dry mix in the fridge for up to a month for quick use.

When ready to make the cupcake, dice the dates and warm them with ghee (or butter) in the microwave for about 1 minute until soft and easy to mash. Mix in 4–5 tbsp of the prepared dry powder. Add milk or water gradually to make a smooth batter. Stir in baking powder.

Pour the batter into a microwave-safe bowl, filling only 2/3 full. Microwave for 2½–3 minutes.

Serve warm with chocolate chips, cream, or fresh fruits on top.

Tips- 

- You can add all dry and wet ingredients directly into the mixer to make a smooth batter and pour it straight into the microwave-safe bowl — saves time and reduces dishes.

- You can pre-make the dry powder mix (oats, nuts, seeds, sugar, cocoa) and store in the fridge for over a month — just add dates and ghee when ready to make the cupcake.

Tools I Recommend 💖

Mixer / Blender – Perfect for grinding oats, nuts, and seeds into a fine powder and making the dates paste smooth.

Microwave-Safe Bowl/ Ramekins – Essential for microwaving the cupcake evenly without spills.

Spatula / Spoon – Great for mixing batter and scraping every bit of goodness from the bowl.

Small Silicone Brush – Useful if you want to lightly grease the bowl for easy serving.

Chocolate mud cake

 

Ingredients for Cake -

1 cup condensed milk

½ cup olive oil

¼ cup melted chocolate

¼ cup plain yoghurt (optional – or use milk + a few drops of vinegar)

1½ cups all-purpose flour

4 tbsp cocoa powder

1 tsp coffee, melted in 1 tbsp warm water

½ tsp baking soda

1 tsp baking powder

1 small pinch salt

Process for cake –

Step 1: Prepare the Batter

In a stand mixer, whip condensed milk, olive oil, melted chocolate, and yoghurt until smooth and creamy.

Step 2: Mix Dry Ingredients

Add flour, cocoa powder, baking soda, baking powder, salt, and coffee mixture. Mix gently until the batter is smooth and lump-free.

Step 3: Bake the Cake

Grease a baking pan and pour the batter in. Bake at 180°C in a normal oven or 160°C in a fan-forced oven for 35–45 minutes.

Check at 35 minutes — if it needs more time, bake for another 10 minutes.

Ingredients for Icing -

2 tbsp salted butter

1 tsp cornflour

1 cup cream

4 tbsp cocoa powder

¼ cup chopped chocolate

4 tbsp sugar

Process  for icing–

Step 1: Heat butter in a pan and add cornflour. Cook on low heat for 1–2 minutes until it slightly changes colour.

Step 2: Add cream and bring to a gentle boil.

Step 3: Stir in cocoa powder, chopped chocolate, and sugar. Mix well on low heat until smooth.

Step 4: Turn off the stove and let it cool. Cover with cling wrap and refrigerate for 6–8 hours.

Step 5: Once chilled, whip it to the desired consistency. (Add 1–2 tsp rum for extra flavour if you like.)

Spread generously over your cooled cake — it’s rich, velvety, and delicious.

Tools I Used and I recommend  💖- 

KitchenAid KSM195 Stand Mixer – perfect for whipping smooth, airy cake batter.

Silicone Spatula Set – great for scraping every bit of chocolate goodness.

Non-Stick Baking Pan – ensures even baking and easy release.

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Quick Tomato Rice w/wo Pasta Sauce

Tomato Rice Using Pasta Sauce (Student-Friendly)

Ingredients

-Cooked rice – 2 cups (cooled)

-Pasta sauce (tomato-based) – 4 tbsp

-Ghee/Oil – 1 tbsp

-Cumin seeds (jeera) – 1 tsp

-Onion – 1 medium, Thinly sliced

-Green chillies – 2 slit

-Curry leaves – 4–5 (optional)

-Biryani masala – ½ tsp

-Salt – 1 tsp (adjust to taste)

-Water – 3–4 tbsp

-Coriander – 1 tbsp, chopped

-Mint leaves – 1–2 tsp, finely chopped (optional but recommended)

Process - 

Step 1 – Prepare the Base

- Heat 1 tbsp ghee in a pan. Add 1 tsp jeera and let it splutter.

-Add thinly sliced onion and green chillies.

- If available, add 4–5 curry leaves for extra flavour. 

- Sauté everything until the onions turn light brown.

Step 2 – Add the Tomato Pasta Sauce

- Lower the heat and add 4 tbsp tomato-based pasta sauce.

- Mix well and cook for 5–7 minutes on low to medium flame, stirring so it doesn’t stick to the bottom.

- Add ½ tsp biryani masala, mix and cook for another minute.

Step 3 – Combine With Rice

- Add 2 cups cooked & cooled rice.

- Sprinkle 1 tsp salt (adjust as needed).

- Add 3–4 tbsp water to help mix everything smoothly.

- Adding 1–2 tsp finely chopped mint is a game changer for flavour.

- Gently combine without breaking the rice.

Step 4 – Final Steam

- Cover the pan and cook on low heat for 2–4 minutes.

- Turn off the flame and keep it covered for another 5 minutes.

Step 5 – Garnish & Serve

- Open the lid, fluff the rice, and garnish with fresh coriander.

Serve warm — perfect on its own or with your favourite raita.

If You Don’t Have Pasta Sauce  You can still make this recipe easily using fresh tomatoes.

Ingredients:

-Tomatoes – 2 medium

-Garlic – 3–4 cloves

Salt –to taste

Process:

- Blend tomatoes and garlic into a smooth puree.

- Add this puree in place of pasta sauce, but cook it for 7–10 minutes on medium heat until the raw smell of tomatoes disappears and the colour deepens. now add cooked rice and follow the recipe as mentioned above. 

Tools I Used and I Recommend 💖

Non-Stick Frying Pan – Perfect for quick sautés and tadkas, heats evenly, and makes student-friendly cooking so much easier.

Stainless Steel rice Spatula – Great for mixing rice without breaking the grains and helps prevent sticking while sautéing.

Microwave rice maker- 

Rice Cooker – Ideal for students; cooks rice perfectly and doubles as a quick one-pot tool for many recipes.