Tag: Vegan Recipes

OneWholesomeMeal brings to you a range of best vegan recipes from India and the rest of the world. In some non-vegan recipes, we also share the vegan alternates. Bringing easy to make recipes at your doorstep for good health. Try for yourself today.

 

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Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Achaari Paalak Gobhi | Perfect Winter Curry

Achaari Paalak Gobhi by OneWholesomeMeal
Achaari Paalak Gobhi

Peak winters demand a heart-warming curry with loads of warming spices, slight kick and heat from the chilies. This Achaari Paalak Gobhi ticks all those boxes and  is packed with tons of nutritional goodness.

When one thinks of winter veggies, a myriad of colours pops into our minds. For instance, Carrots, peas, methi, spinach are some of my personal favourites. Another family favourite though not as colourful is the cauliflower. It usually makes it to our meals a few times a week in the winters. Being a versatile vegetable, the cauliflower or gobhi can be served in the form of curries, stir-fries, and grilled. When one is eating a vegetable so often, repeating the same old recipes sometimes gets a tad too boring, don’t you think so?

How the Dish Came to Be?

To be honest, I started to prep for the usual curry. The plan was to mix some carrots with spinach instead of the staple potato or peas. That is when my eyes fell on the bottle of shredded (mashed) mango pickle. I had carried it from India a couple of months ago. Not everyone in the family is a big pickle fan like me. Hence the bottle was still sitting half unfinished. As I stood chopping the spinach, I made a mental note to eat the pickle more often. In the next moment, it occurred to me – why not use the pickle in the cauliflower curry? After all tangy “Achaari” versions of a lot of vegetarian and non-vegetarian curries are extremely popular. And just like that, this curry happened.

I highly recommend not going easy on the green chilies as the heat complements the sourness from the pickle perfectly and makes the taste much better.

Step By Step Achaari Paalak Gobhi Recipe

1. Prepare all ingredients – blanched spinach, coarsely chopped tomatoes, green chilies squared onions and pickle.

2. Blend all prepared ingredients except onions; then heat oil in a pan and add cumin seeds, bay leaf, star anise, green chilies. When seeds start to crackle, add onions and cook till translucent, then add powdered spices-turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder and roast for 2-3 minutes.

3. Add potatoes and steamed cauliflower and cover and cook till 70% done. Then add carrots and peas and cover again on a medium flame for another 5 minutes or so. By this time all the veggies would be cooked through. This is a good time to add the prepared spinach-tomato-pickle mixture and salt and let the entire mixture simmer for another 5 minutes drizzle some cream if desired.

4. Serve hot with steamed rice or hot phulkas.

Achaari Paalak Gobhi Served by OneWholesomeMeal

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Achaari Paalak Gobhi

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 4

Calories per serving: 230

Achaari Paalak Gobhi

Ingredients

  • Cauliflower (florets separated and cut to desired size)- 2 cups
  • Medium-sized Potato (cubed)-1
  • Carrots (chopped into small cubes)- 1/2 cup
  • Green Peas- 1/2 cup
  • Blanched Spinach(cooled to room temperature)-1.5 cups
  • Green chilies-2 (optional)
  • Tomatoes (coarsely chopped)-1 cup
  • Onion (medium sized, cut into squares)-1 cup
  • Mango Pickle pulp- 1tbsp
  • Bay leaf-1
  • Star anise-1
  • Cumin seeds-1 tsp
  • Coriander powder-1/2 tsp
  • Cumin powder-1/2 tsp
  • Garam Masala- 1tsp
  • Turmeric powder-1/2 tsp
  • Red Chilli powder-1/2 tsp (optional)
  • Salt-1/2 tsp+1tsp pr as per taste
  • Whipping cream-1tbsp (optional)
  • Mustard oil or any other cooking oil of choice-1.5 tbsp

Instructions

  1. Heat water in a deep bowl and add cut cauliflower florets with 1/2 tsp salt and let it sit for 15 minutes the. drain and keep aside
  2. In a blender make a coarse paste of blanched spinach, tomatoes , mango pickle pulp and one green chilli and keep aside
  3. In a thick bottomed deep wok, heat oil and add cumin seeds, bay leaf and star anise, green chili,lower the flame to medium once the seeds start to crackle and spices start to release their aroma
  4. Add onions and sauté till translucent, the add all the powdered masalas(turmeric powder, coriander, powder, cumin powder and garam masala) and continue to cook for another 2-3 minutes with constant stirring till the spices are roasted and fragrant
  5. Then add potatoes and steamed cauliflower florets and cover and cook on a medium flame with intermittent stirring till 70% done
  6. Add carrot and peas and give the mixture a nice stir and cover and cook further for another 5 minutes. If you feel the wok is getting dry and the veggies are sticking to the base, you could add a few tablespoons of water and cover.Keep the flame to medium low at all times
  7. After 5 minutes or so the veggies should be almost done, then add the pureed spinach-tomato-pickle mixture and mix all the ingredients well
  8. Add salt,cover and simmer for another 5 minutes, drizzle some cream if desired and serve hot with steamed rice or roti
https://onewholesomemeal.com/achaari-paalak-gobhi/

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal Dinner | 8pm Meal

Curry Leaf Flavoured Roasted Pumpkin Soup

Curry Leaf Flavoured Roasted Pumpkin Soup recipe by OneWholesomeMeal
Curry Leaf Flavoured Roasted Pumpkin Soup

Confession time. I am not a soup person. Shocking, I know! However, I do make soups for my family who enjoy them. That is how I came to create this interesting take on regular roasted pumpkin soup.

Why don’t I like soup? Well, I like my food to have texture! Unless there are some chewy or crunchy bits in my soup I would still drink it but probably not enjoy it. Most soups make me feel as if I am ill and need to be nursed to health. Yet, come winters I almost start to feel guilty if the rest of the family who seem to like soups mostly, do not get to enjoy the wholesome-ness of a good soup. Cream of mushroom, peas, and pumpkin soups make a regular appearance in our menu.

The inspiration for this soup comes from the regular pumpkin stir fry we make which is heavily tempered with curry leaves. The curry leaf adds a beautiful flavour and dimension to this sweet vegetable and complements it perfectly. And you get that subtle hint of spice, without the soup actually tasting spicy. Does that make sense ;)?

Curry Leaf in Your Roasted Pumpkin Soup?

While in the stir fry, the curry leaves are used for tempering, for the soup, I dry roasted them on the stovetop for 2-3 minutes on a medium flame. Then I blended it with the oven-roasted pumpkins. For all soups in general roasting all dry ingredients (even the garlic) enhances the flavour so much more. The pumpkin was cubed, drizzled with olive oil and garlic salt, and roasted at 200 degrees for 20 minutes (the time would vary in different ovens) or until soft. And since I was aiming for a vegan version, I used cashews soaked in warm water to impart creaminess to the soup. One could use double cream too and it tastes as delicious.

While all the core ingredients are important, what differentiates a good soup from a great soup is the stock. You would come across recipes that might suggest subbing stock with water but effectively you are diluting all the flavours with water rather than enhancing and complementing them. Hence use stock or broth – chicken or veg, doesn’t matter which one as long as you aren’t using water. You can make and store it ahead of time.

Scroll down to read the detailed recipe for my curry leaf flavoured pumpkin soup for you to try. Remember to enjoy it piping hot with a side of cheese sticks or a buttery slice of sourdough!

Roasted Pumpkin Soup by OneWholesomeMeal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Curry Leaf Flavoured Roasted Pumpkin Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: 3

Calories per serving: 90

Ingredients

  • Pumpkin, cubed- 2 cups
  • Curry leaves, dry roasted-1/2 cup or a little extra for a stronger flavour
  • Garlic-4 pods
  • Onions, chopped- 3/4 cup
  • Cashew nut-1/2 cup
  • Garlic salt-1.5 teaspoon or as per taste
  • Olive Oil-2 teaspoons
  • Butter- 1 teaspoon
  • Chicken or Vegetable Stock-3 cups or as per desired consistency
  • Pepper- 1 teaspoon

Instructions

  1. Preheat the oven to 200 degrees
  2. Soak the cashews in warm water for 30 minutes. If you would like to use heavy cream in the soup for creaminess, you could eliminate cashews or use a little of both
  3. Dry roast curry leaves on a stove top and keep aside. This can be done ahead of time and stored in an air tight container
  4. Rub garlic salt and butter evenly on the pumpkin cubes and place them on a tray and roast at 200 degrees for approximately 20 minutes or until soft (not brown).Place the garlic pods on the same tray as well for roasting
  5. In the meantime, in a thick bottomed pan, heat butter and add chopped onions and cook till brown
  6. Bring all prepared ingredients (cashews,curry leaves,pumpkin,garlic and onions) to room temperature and blend in a high speed blender
  7. In the same pan used for frying onions, add back the pureed mix, add stock, mix well and bring to boil. Add stock slowly, stirring well to make sure you do not thin out the soup too much. If too thick, add more broth
  8. Taste for salt, reduce heat and simmer covered for another 5 minutes. If using heavy cream, this is when you add it, just before turning off the heat
  9. Add some freshly ground pepper and serve hot with cheese sticks or a slice of warm bread
https://onewholesomemeal.com/curry-leaf-flavoured-roasted-pumpkin-soup/

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Soba Noodles Salad with Grilled Eggplant

Thai themed soba noodles by OneWholesomeMeal
Soba Noodles Salad

This soba noodles salad is inspired by the flavours of the Thai cuisine.

When one thinks of Thai food, what instantly comes to mind is a blend of sweet and spicy flavours. On one hand, you have the fresh herbs and a tropical medley which lingers long after the meal is over. And on the other, the Thai curries loaded with coconut are absolutely delectable. However, when one doesn’t want to indulge in heavy meals like that a Thai salad is a good option.

My love for Thai food is second only to our Indian. This may be because the two cuisines (and the cultures) have so much in common. Until a few years ago, like most of us, whenever we wanted to enjoy a good Thai meal at home, our instant resort would be the readymade curry pastes. A lot of us also, are put off by the usage of fish sauce in Thai food and again are restricted to just the curries.

With time I have learned however to enjoy similar flavours. Without the heaviness of coconut cream or the addition of fish and oyster sauce. A few simple ingredients which one can store in their pantry for an extended period of time without the fear of them going bad can be used to put together a simple, healthy, and delicious Thai meal. Want to know how? Then follow my soba noodles salad recipe below 🙂

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Soba Noodles Salad with Grilled Eggplant

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 100

Serving Size: 3

Calories per serving: 125

This is an extremely forgiving recipe and you could add other roasted veggies like carrots and pumpkins too. If mangoes are not in season, you could add grilled or fresh peaches too.

Ingredients

  • Soba noodles boiled as per package instructions-2.5 cups
  • Egg plant cut into 2X2 inch cubes-2 cups
  • Baby potatoes,cubed-1/2 cup
  • Dried basil-1.5 teaspoon
  • Fresh Rosemary-2 sprigs
  • Rice vinegar- 1/2 cup
  • Honey-1.5 tablespoons
  • Salt- 1/2 teaspoon or to taste + 1 teaspoon for grilling eggplants and potatoes
  • Sesame oil-1 teaspoon
  • Lime juice-1.5 teaspoon or to taste
  • Garlic pods crushed-2
  • Cajun spice-1/2 teaspoon
  • Chopped green chilli (optional)-1
  • Sriracha chili- 1/2 teaspoon
  • Cayenne pepper (optional)- 1/2 teaspoon
  • Olive or sesame oil for grilling eggplant and potatoes-1 tbsp
  • Red onions , thinly sliced-1/2 cup
  • Fresh or canned ripe mangoes, cubed if available -1/2 cup
  • Fresh basil and/or cilantro, chopped fine-2 tablespoons
  • Roasted and salted peanuts-2 tablespoons

Instructions

  1. Mix rice vinegar, honey, 1/2 teaspoon salt, sesame oil, lime juice, garlic pods, cajun spice, green chilies, sriracha chili and cayenne pepper well till the ingredients dissolve and keep aside.
  2. Boil the noodles as per package instructions adding a teaspoon of oil while boiling to avoid clumping. Once cooked place under cold running water to stop cooking process, drain and keep aside
  3. Wash and chop eggplant to desired size pieces (preferably 2X2 inch squares) ; soak in salt water for approximately half hour then drain and dry with a paper towel to wipe off excess moisture. Place the chopped eggplants in a deep bowl and drizzle 1 tablespoon olive oil, 1/2 teaspoon salt and 1.5 teaspoon dry basil.Mix well. Preheat oven to 180 degrees and grill the eggplant for 15-20 minutes or until soft
  4. Wash, dry and half the baby potatoes , drizzle with 1 tablespoon olive oil, add 2 sprigs of fresh rosemary or 1.5 teaspoons of dried rosemary and 1/2 teaspoon salt. Mix well. Preheat oven to 180 degrees and grill the potatoes for 25-30 minutes or until soft
  5. Cut mangoes to small cubes and keep aside
  6. Slice red onions as thin as possible and keep aside
  7. Chop fresh basil (optional) and cilantro and keep aside
  8. Once the noodles have come to room temperature add all the above ingredients to it in a deep bowl,add dressing, mix gently so the dressing coats the ingredients well; test for salt, garnish with chopped herbs, and peanuts and serve.
https://onewholesomemeal.com/soba-noodles-salad-with-grilled-eggplant/

 

[kkstarratings]

Categories
Afternoon Snack | 3pm Meal

Roasted Bell Pepper and Chickpea Hummus

Roasted Bell Pepper Chickpea Hummus by OneWholesomeMeal
Roasted Bell Pepper Chickpea Hummus by OneWholesomeMeal

What is the best way to enjoy all the goodness of chickpeas? I think I hear you scream – Hummus!

Who doesn’t like this middle eastern dip? It is one of the best ways for vegetarians to enjoy protein and for moms to camouflage some veggies into these deliciously healthy treats.

Hummus_OneWholesomeMeal

There are no hard and fast rules to make hummus. Fruits, veggies, or herbs, whatever your family favourites are, toss them in with some boiled or roasted chickpeas, add a garnish of your choice and you are sorted. One ingredient however I feel is indispensable and that is garlic. While I usually add chopped garlic to my hummus, this time I decided to swap it with some roasted garlic and boy did it make a difference to the flavours. Roasted garlic is a definite ingredient in my hummus from now on. It keeps very well in the refrigerator for a week to ten days.

Celery_Hummus_OneWholesomeMeal

 

You can get creative with the garnish. While I have recommended pomegranate arils in my recipe below, you may also use zaatar or paprika or flavor or spice. Healthy garnish options are flaxseed, chia seed, and even sesame. Whatever you decide, the most crucial garnish is olive oil. Let me know what you did in the comments below.

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Roasted Bell Pepper & Chickepea Hummus

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 98%

Serving Size: 4

Calories per serving: 166

Ingredients

  • Roasted Red bell pepper - 3/4 cup
  • Roasted Chickpeas- 1 cup
  • Lime juice- 4 teaspoons
  • Roasted Garlic- 1.5 teaspoons
  • Spice Mix- 1.5 teaspoons (Make the spice mix by blending 1 teaspoon caraway and 1.5 teaspoons coriander seeds)
  • Rice Wine Vinegar or Regular Vinegar- 1/2 teaspoon
  • Rock salt- 1/2 teaspoon or to taste
  • Red Chili (minced)-1
  • Pomegranate Arils -1 tablespoon (optional)
  • Extra Virgin Olive oil-1 tablespoon
  • Water- As required

Instructions

  1. Bring all roasted ingredients to room temperature
  2. Blend all ingredients except oil in a high power blender till a grainy consistency.You might need to add some water to the mixture and scrape down the sides.If you like your hummus smooth then you could blend it longer to a smooth paste. The texture would not make any difference to taste
  3. Add half a teaspoon oil to the blended mixture and pulse for 2 secs
  4. Drizzle the remaining oil on the hummus and serve with a side of crackers or veggies like celery or carrots

Notes

The pomegranate arils impart slight sharp flavour to the hummus which some may not like so feel free to omit it from the recipe

https://onewholesomemeal.com/roasted-bell-pepper-chickpea-hummus/

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

White Matar Sabzi | White Peas Curry

White Matar Sabzi
White Matar Sabzi

I tried white matar sabzi for the first time, only after my marriage. Up until then, I had always eaten it as a part of chaat or ragda-patties. But this sabzi is a regular feature in the menu at my in-laws’ and it tastes absolutely delicious with hot rice.

White matar or white peas, is a cousin of chickpeas, only much faster to cook and much easier to digest. Some like it just done, and some a tad bit mushy, but it tastes equally great both ways. I do not need to educate you about the benefits of eating lentils. We all know they are the best source of vegan protein and like most lentils, the white matar is best eaten freshly cooked. If stored for long after cooking, it loses its taste and gets harder to digest. It is also famous as ghugni, a kind of street food in the East Indian states of Odisha and West Bengal.

Coming back to the recipe, please note that the boiling time would differ based on the quality of matar and kind of pressure cooker. But it takes approximately 7 minutes from the time pressure sets in. Scroll down for the full recipe of the white matar sabzi.

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White Matar Sabzi

Prep Time: 7 hours

Cook Time: 20 minutes

Total Time: 7 hours, 20 minutes

Yield: 100

Serving Size: 3

Calories per serving: 200 per cup

Ingredients

  • White Matar, washed and soaked overnight or a minimum of 6 hours - One cup
  • Onions ground to a paste- 3/4 cup
  • Tomato ground to a paste- A little over 1 cup
  • Ginger garlic paste- 1 tablespoon
  • Bay leaf- 1 big
  • Dried red chilies- 2 small or as per taste
  • Cumin seeds-1 teaspoon
  • Asafoetida- Pinch (optional)
  • Black cardamom -1 (optional)
  • Garam Masala- 1 teaspoon or 1.5 teaspoons if you like it spicier
  • Coriander powder -1/2 teaspoon
  • Cumin powder-1/4 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red chilli powder-1/2 teaspoon (optional)
  • Oil or ghee- 1.5 tablespoons plus a little extra while roasting spices
  • Water-1.5 cups
  • Chopped coriander-1.5 tablespoons for garnish
  • Turmeric powder-1/2 teaspoon
  • Red chili powder-1/2 teaspoon (optional)
  • Oil or ghee- 1.5 tablespoons plus a little extra while roasting spices
  • Water-1.5 cups
  • Chopped coriander-1.5 tablespoons for garnish

Instructions

  1. Boil the white matar with 1.5 cups of water, 1/2 teaspoon turmeric and salt until soft and keep aside.
  2. Heat oil in a deep thick bottomed wok and add the whole spices (bay leaf, cumin, black cardamom, dried red chilli) and asafoetida. Immediately reduce the flame to medium-low and continue stirring for about 15-20 seconds. By this time the spices would start to crackle and release aroma.Add onion paste and increase the heat to medium high, stirring continuously . Add ginger garlic paste after a minute and continue to stir till the paste turns brown and starts to come together, then add all the powdered spices. Continue to cook on a medium high flame with continuous stirring till the mixture starts to release oil and you get a distinct aroma of cooked spices. If at any point the mixture starts to get dry, add 1 teaspoon of oil or ghee (preferably latter) and continue to stir. You could also add 2 tablespoons of water , however it effects the final taste mildly. This process of cooking spices with onions would take 5-7 minutes.
  3. Add tomato paste and continue to cook for another 2-3 minutes till a homogenous mixture is formed.
  4. Add boiled matar into the masala mixture and mix well. Add warm water if the mixture is too thick and taste for salt. Bring to boil, then reduce flame to low, cover and let it simmer for 3 minutes. At this point you could add a teaspoon ghee for a beautiful flavour and aroma.Turn off the heat and let it sit for another 15 minutes or more for flavours to soak, garnish with chopped coriander and serve with rice or roti.

Notes

Please note that the boiling time would differ based on the quality of matar and kind of pressure cooker. But it takes approximately 7 minutes from the time pressure sets in. How I boil in a pressure cooker- Place the cooker with the contents on a high flame till the pressure sets in (indicated by a hissing sound once the steam starts to form); then reduce the flame to low and let cook for 5-7 minutes.

https://onewholesomemeal.com/white-matar-sabzi/

 

 

[kkstarratings]

Categories
Dinner | 8pm Meal Lunch | 1pm Meal

Sehjan Saag Moong Daal | Moringa Leaves Moong Daal

Sehjan Saag Moong Daal
Sehjan Saag Moong Daal

Daal is a part of our everyday meal in India. It allows you to experiment with different types of lentils and consistencies. With the Sehjan Saag Moong Daal, I got to play around a little more with the ingredients.

My love story with Moringa (or seaman) began much late in life but once it did there was no looking back. And why would I when these little greens are not only supremely delicious but packed with incredible health benefits especially for women. Moringa leaves are an excellent source of many vitamins and minerals. One cup of fresh, chopped leaves (21 grams) contains :

  • Protein: 2 grams
  • Vitamin B6: 19% of the Recommended Dietary Allowance (RDA)
  • Vitamin C: 12% of the RDA
  • Iron: 11% of the RDA
  • Riboflavin (B2): 11% of the RDA
  • Vitamin A (from beta-carotene): 9% of the RDA
  • Magnesium: 8% of the RDA

(source: healthline.com)

The leaves may taste slightly bitter when eaten on their own. So here is a tried and tested recipe from my Mother in Law’s kitchen. In the Sehjan Saag Moong Daal I used split yellow moong beans and coconut (yes, more healthiness your way). Extremely easy to put together and extremely delicious. To avoid the bitterness, while cleaning the moringa leaves, very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves. Discard the bigger leaves and keep the smaller tender ones.

Scroll down to read the full recipe.

Moringa Leaves photography by OneWholesomeMeal | Sehjan Saag Moong Daal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Moringa Leaves, Split Yellow Moong Daal and other ingredients photography | Sehjan Saag Moong Daal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Moringa Leaves with Split Yellow Moong Daal (Sehjan Saag Moong Daal)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: Serves 4

Calories per serving: 75

Ingredients

  • Cooked sehjan(moringa) leaves -A little less than 1 cup (the leaves do not reduce too much after cooking, so one cup uncooked leaves would yield little less than a cup cooked leaves)
  • Boiled Split Yellow Moong daal-1.5 cups
  • Freshly desiccated coconut - 1.5 cups
  • Panch Phoran-1 teaspoon
  • Dried red chilli- 2-3
  • Turmeric-1/2 teaspoon
  • Sugar- 1 tablespoon
  • Salt-to taste
  • Oil -2 tablespoons
  • Ghee-1 tablespoon
  • Grated ginger-1.5 teaspoons
  • Green chilies-1 -2 (optional)

Instructions

  1. Cleaning Sehjan:
  2. Very carefully pull out the leaves making sure not even the tiniest of stems get mixed with the leaves Discard the bigger leaves and keep the smaller tender ones
  3. Wash, drain and keep aside
  4. Method
  5. Boil moong daal with salt and turmeric as usual(adding approximately 2 cups water to 1 cup uncooked daal) and keep aside
  6. Heat a pan and add oil
  7. When oil is hot, add dried red chillies and panch phoran, when the seeds start to crackle add the sehjan leaves
  8. Add half a cup of salt water and cover on a medium flame for half a minute, then uncover and add sugar, mix well
  9. If the pan starts to dry add some more water, mix well
  10. By now the leaves should be tender and done
  11. It shouldn’t take more than 5 minutes. Remember to not overcook the leaves
  12. Now, add the precooked moong daal and mix well, then add desiccated coconut
  13. Let it soak all the flavours for 2-3 minutes on medium heat
  14. Finish it off with some desiccated ginger, green chilies and ghee
  15. Serve hot with a side of boiled rice
https://onewholesomemeal.com/moringa-leaves-with-split-yellow-moong-daal-sehjan-saag-moong-daal/

 

[kkstarratings]