Moong daal soya keema paratha is a hearty, protein-rich breakfast dish that fits right into the Aashirvaad paratha challenge, which celebrates winter’s favourite meal, i.e. parathas. The four-week challenge opened with a special focus on protein-rich parathas, celebrating recipes that are both nourishing and comforting. One standout winning entry was this Moong daal soya keema paratha by Seema Singh. Prepared using Aashirvaad Shudh Chakki Atta, the paratha turns out soft and filled with flavourful keema that’s packed with soya granules, moong dal, and warming spices, which makes every bite satisfying.

Gur chawal, also known as gur wale chawal, is a beloved Punjabi sweet rice dish with roots in Pakistani Punjab cuisine. The dish is made with soaked jaggery and fragrant basmati rice cooked with jaggery-infused water, whole spices, nuts and raisins. It’s a special, festive dish consumed during Lohri.

Rajasthani dishes routinely feature flours, grains, pulses and dried vegetables suited to a dry, arid region. Ker sangri, made from dessert produce (ker are desert caper berries and sangri are the dried pods of dessert beans), is one such dish that originated due to the scarcity of fresh vegetables, only to become a speciality now served in authentic restaurants and even Marwari weddings. While each household adapts the dish as per their taste buds, it tends to have a spicy and tangy flavour, an earthy aroma, and is traditionally paired with bajra rotis.