How to Make Kelidh (Traditional & Healthy Version)
Kelidh is a time-honored vegetarian dish that finds its roots in the heart of Indian cuisine. With its comforting, wholesome flavors and nourishing ingredients, Kelidh brings together the essence of home-cooked Indian food. Traditionally enjoyed during lunch, this dish is known for its subtle spices and satisfying texture, making it a staple in many Indian households. The word 'Kelidh' is believed to have originated from local dialects referring to a hearty, curry-based preparation, often enjoyed with steamed rice or chapati (roti). The taste of Kelidh balances earthy lentils with fresh seasonal vegetables, lightly tempered with cumin (jeera), mustard seeds (rai), curry leaves (kadipatta), and a hint of turmeric (haldi). Its gentle aroma and soothing flavors make it ideal for both festive occasions and everyday meals. In many regions, Kelidh is prepared as a sattvic dish, meaning it avoids onion and garlic, aligning with Ayurvedic principles and making it suitable for religious festivals and fasting days. Its simplicity, adaptability, and nutritious nature make Kelidh a beloved lunch option across India.
Ingredients
Step-by-step instructions
Step 1 · Rinse the moong dal thoroughly and soak it in water for at least 30...
Rinse the moong dal thoroughly and soak it in water for at least 30 minutes. Drain and set aside.
Step 2 · In a pressure cooker
In a pressure cooker, add soaked moong dal, diced bottle gourd, grated carrot, and chopped spinach. Pour in 2 cups of water, add turmeric powder and salt. Pressure cook for 2 whistles or until the dal is soft.
Step 3 · Allow the pressure to release naturally
Allow the pressure to release naturally. Gently mash the dal and vegetables using the back of a ladle to blend flavors.
Step 4 · Heat oil in a small tadka pan
Heat oil in a small tadka pan. Add cumin seeds, mustard seeds, and let them splutter. Add hing, curry leaves, and green chilli (if using). Sauté briefly.
Step 5 · Add chopped tomato to the tadka and sauté till it softens
Add chopped tomato to the tadka and sauté till it softens. Pour this tadka over the cooked dal and vegetables. Mix gently.
Step 6 · Simmer the combined mixture for 2-3 minutes on low heat to allow fl...
Simmer the combined mixture for 2-3 minutes on low heat to allow flavors to meld. Adjust salt if needed.
Step 7 · Garnish with fresh coriander leaves before serving hot with steamed...
Garnish with fresh coriander leaves before serving hot with steamed rice or chapati.
Why this recipe is healthy
This healthy Kelidh recipe uses nutrient-rich dal and fresh vegetables, making it an excellent low-fat, high-fiber meal. It's ideal for weight management and supports heart health due to its low saturated fat content. By using traditional Indian tempering (tadka) with minimal oil and skipping heavy ingredients, the recipe remains light yet flavorful. Its balanced combination of protein, complex carbohydrates, and essential micronutrients makes Kelidh a wholesome choice for a nutritious lunch.
A note on tradition
Kelidh is a comforting dish often enjoyed in Indian homes, particularly in regions where dal-based curries are a lunch staple. It is commonly prepared during festivals and auspicious days when sattvic (pure vegetarian) food without onion and garlic is preferred. The recipe reflects the Indian tradition of combining lentils and vegetables for complete nutrition. Regional variations may include different dals or seasonal veggies, showcasing the adaptability of Indian home cooking.