This Full Indian Meal Is Faster Than Ordering Takeout

This is how to make a perfect Indian meal complete with a protein (dal), vegetable (eggplant and potato sabzi) and flatbread (chapati). It only took me 45 minutes to make and is perfect for when you have guests over or want a nice weeknight meal. You can make the dough for the chapatis a few hours ahead of time and prep all veggies beforehand as well to make the process even simpler. All recipes can be found below! If you enjoyed this video, please subscribe to my channel to allow me to keep making more! Also comment below what other recipes you want to see next! How to Make: Moong Dal with Spinach Ingredients: 1/2C Moong dal 3C Water 1 1/2t Salt 1t Ghee 1C Fresh spinach, chopped 2T Lime Juice Tadka 2T Ghee Pinch Hing Pinch of Salt 6-8 Curry patta, chopped 1t Cumin seeds 1/2C Onions, chopped 1t Ginger, chopped 1/2t Garlic, chopped 1T Green Chillies, chopped 1/2 Tomato, chopped 2T Cilantro, chopped 1/2t Kashmiri mirch 1/2t Sambhar masala Cilantro, chopped for garnish Method 1. Wash dal few times and soak for 10 minutes. 2. Drain dal and add 3 cups of water. Add salt and. Let it come to few boils. 3. Take the foam out. 4. Add turmeric, 1t ghee, turn the heat on medium, cover and cook for 10 minutes. 5. Add spinach, cover and cook for 10 to 15 more minutes. Add lime juice in it. 6. Heat ghee, add Hing, pinch of salt and curry leaves and stir. 7. Add cumin seeds, onion, ginger, garlic, green chili and sauté until light brown. 8. Add tomatoes and cilantro and sauté for a few minutes. 9. Add Kashmiri mirch, sambhar masala, stir. 10. Add this tadka to dal. When you take the foam out, it helps improve digestion, refine the flavor and it does not boil over. How to Make: Baigan Aloo (Eggplant and Potatoes) Ingredients 1 Long eggplant 2 Medium potatoes, cubed 2T Ghee 1T Panch phoran (1T cumin seeds, 1T Rai - red mustard seeds, 1T fennel seeds, 1T kalonji- onion seeds, 1T fenugreek seeds), mix it together Pinch of Hing 1/2C Onion, chopped 1t Ginger 1t Garlic 1t Green chili 1 Tomato, chopped 2T Cilantro 1/4t Cayenne pepper 1/2t Turmeric powder 1/2t Kashmiri mirch 1t Coriander powder Salt to taste 1t Mango powder 1/2t Garam Masala 2T Cilantro for garnish Method 1. Wash and cut eggplant into 2” long pieces. 2. Heat ghee, add Hing and panch phoran. 3. Add onion, garlic, ginger and chili, until light brown. 4. Add turmeric, pepper, coriander, cumin powder, stir. 5. Add tomatoes and sauté for a few minutes. 6. Add potatoes, eggplant, cilantro and salt, mix. 7. Turn the heat down and cover the pan. 8. Cook until done. Stir in between. 9. Add mango powder and garam masala. 10. Garnish with cilantro. How to Make: Chapati (flatbread): Ingredients 2C Whole Wheat Flour 1C Warm Water 1T Oil Method 1. Mix flour and oil. 2. Add water slowly to make a soft dough 3. Keep it covered for 20 minutes if making by hand. 4. Make a small ball of dough. 5. Dip in dry flour and roll it into about 6” diameter round. 6. Heat a flat pan on medium high. 7. Cook chapati on both sides until you see few brown spots. 10. Press it with a small towel to make it fluff. Put little ghee on top of it. 11. The other way to make it to put a rack on top of the stove and turn the stove on high. Take the chapati after it gets little brown spots on each side and fluff it on top of it. 12. Put ghee on it and serve. Makes 12 chapatis.