Channa Dal Rasage

 Group 3 HEALTHY ADDA 

By Babli Jaiswal 

Mom of Arya Jaiswal 

Dal used: Channa dal

Recipe name: CHANA DAL RASAGE 

Ingredients - 

1 cup chhana dal

1 tbsp Oil

1 Onion 

1 Tomato 

1tsp Ginger-Garlic paste  

2 Green chilli 

1tsp Cumin seeds 

1tsp Coriander powder 

1/4 tsp Turmeric

1tsp red Chilli powder 

Coriander leaves

Salt to taste

Method - 

1. Wash Channa dal and soak for 5 hours before using it for the recipe. 

2. Grind soaked dal in a mixer jar with ginger, garlic and green chilli

3. Take 1tbsp oil in a pan

4. Fry Cumin seeds till they splutter 

5. Add Channa dal paste and stir continuously

6. Add turmeric, red chilli powder, Coriander powder, Coriander leaves and salt as per taste 

7. Mix all the ingredients 

Procedure - 

Grease the plate

Spread the mixture evenly on a plate   

Once it becomes cool, cut it into square shapes or shape at your convenience.

And then deep fry it in a pan.

Garnish with tomato 

Healthy Dal Soup

 Group 3 HEALTHY ADDA 

By Rohini Arote

Mom of Aadarsh Arote

 Dals used: Moong dal, Masoor dal, Toor dal 

Recipe name:  HEALTHY DAL SOUP

Ingredients- 

  

½ cup Moong dal

½ cupToor dal

½ cup Masoor dal

1inch Ginger

1tsp Garlic

1tsp Black Pepper powder

2 Tomatoes 

1 Carrot 

1tsp Turmeric powder

Coriander leaves

 Method 

1. Wash and soak Moong dal, Toor dal and Masoor dal for 15 to 20 mints in sufficient water

2. Drain out the water and transfer to pressure cooker. 

3. Add chopped carrot, chopped tomato, ginger-garlic paste  

4. Add 2 glasses of water and pressure cook on high heat for 3 whistles

5. Release pressure, uncover and cook on low flame

6. Sprinkle black paper powder, turmeric and salt as per test 

7. Stir it well and garnish with chopped coriander leaves 

Kalanachi Wadi

 Group 3 HEALTHY ADDA 

By Prachi Apte 

Mom of Sharayu Apte 

Dal used: Moong dal, Channa dal, Urad dal

Recipe name: KALANACHI WADI 

Ingredients - 

1 cup Moong dal 

1 cup Channa dal

1 cup Urad dal

1 tbesp green Chilli-Ginger-Garlic paste 

1/4 tsp Turmeric

1/4 tsp red Chilli powder

Coriander leaves

Salt to taste

Method - 

1. Wash all the dals thoroughly and soak them for 5 hours before using them for the recipe. 

2. Grind all the soaked dal in a mixer jar with green Chilli-Ginger-Garlic paste

3. Add Turmeric, red Chilli powder and Coriander leaves and Salt 

Procedure - 

4. Steam the mixture in a steamer pot 

5. Cool and cut it into square shapes 

6. Deep fry.

7. Serve with tomato sauce or any chutney.

Vegetable Burger

Group 3 HEALTHY ADDA 

By Yogita Dhamdhere  

Mom of Rushu Dhamdhere 

She got third prize worth Rs. 800 /-

Dal used: Channa dal, Moong dal, Masoor dal, Urad dhal

Ingredients- 

1 cup- Chana dal,

1/4 cup - Urad dal, 

1/4 cup - Moong dal, 

1/4 cup - Masoor dal

6 green Chillies

1inch Ginger

1 cup- Spinach- washed and chopped, 

250gms Mushrooms

1 cup - coriander leaves washed and chopped, 

1cup- Methi leaves Washed and chopped, 

1tsp Turmeric powder 

1tsp black pepper

1tbsp Rice flour

1tbsp Rava flour

4 nos.- Burger bun, 

100 gms butter

Lettuce leaves,

2 – tomatoes

1 onion

4 nos. - cheese cubes  

2tbsp Tomato sauce 

Salt to taste

For Tikki -  

1. Soak Moong, Masoor, Channa dal, and Urad dal for 5 hours.

2. Grind dals with green Chilli, Ginger, Salt, in mix to a paste

3. Add chopped green Spinach, Methi leaves and Coriander leaves.

4. Add Turmeric powder, and mix it well.

5. Make a small Tikki from this dal paste and steam it for 20 minutes on medium flame. 

6. Coat this Tikki with 1tbsp rice flour atta and 1tbsp Rava and shallow fry it on a Tava.

7. Chop the Mushrooms into thin slices and cook it in a pan using oil for 5 to 7 minutes 

8. Add salt and black pepper powder.

Mayonnaise - 

3/4 cup - oil, 

1/4 cup - milk, 

1tbsp - lime juice, 

1/2 tsp - salt, 

1/2 tsp - black pepper powder,

2 - garlic cloves.

Add all ingredients in the mixture jar and grind it till thick paste.

Making vegetable Burger   

1. Take Burger bun, apply butter and slightly toast it on a pan,

2. Apply Mayonnaise on one slice. arrange lettuce leaves on it

3. Place sliced Onions, sliced Tomatoes, Mushrooms, Tikki, 

4. Grate cheese on the top of the Tikki, 

5. Apply Tomato sauce on the other bun and cover the Tikki.

6. Yummy burger is ready to serve 

Khatti Mitti Dal

 Group 3 - HEALTHY ADDA 

By Hansa Maru 

Mother of Disha Maru 

She got 2nd prize worth Rs 1000/-

Dal used: Moong Dal, Masoor dal, 

Ingredients

1cup Moong Dal

1cup Masoor Dal

1 tbsp Oil

1tsp Cumin seeds

1tsp Mustard seeds

Pinch Asafetida (hing)

Few Curry leaves

 2 Green Chillies

1tsp Turmeric powder

1tsp Red chilli powder

1tsp Coriander powder

Salt to taste

Kokum as per taste

Jaggery as per taste

1/2cup Grated coconut

Coriander Leaves for garnishing

METHOD

1. Wash both the dal and soak for half an hour 

2. Pressure cooks to 4-5 whistle.

3. Put oil in a pan 

4. Add some Mustard seeds, Cumin seeds, Asafetida.

5. Add some chillies and curry leaves 

6. Add dal and boil

7. Add Turmeric powder, red Chilli powder, salt, Coriander powder, Jaggery and Kokum.

8. Allows dal to boil for 5-10 mins.

9. Garnish with Coriander and grated Coconut.

10. Khatti Mithi dal is ready. 

11. Serve it with jeera rice.

PuranPoli

 Group 3 HEALTHY ADDA 

By Bharti Koil 

Mom of Dikshita Koli

Dal used: Channa Dal

Recipe name: PURANPOLI 

Ingredients- 

  

1. ½ kg Chana Dal,                    

2. ½ kg Jaggery

3. Ghee

4. ½ tsp Nutmeg powder

5. ½ tsp Cardamom powder

6. 2 cups Wheat flour

7. Salt 

8. Water

 Method:

1. Wash the chana dal and soak in enough water for 30 minutes 

2. Drain the water and pressure cook with 4 cups of water. 

3. Pressure cook to one whistle, the simmer the heat to low and cook for another 10 minutes

4. Cool and drain out the water.

5. Use the dal to make the filling of Puran Poli

Puran Poli Batter:

1. Mix cooked dal, Jaggery and 1 tbsp Ghee in a pan and cook until jaggery is dissolved and mixed with dal, 

2. Simmer the heat and cook the mixture until it starts to leave the sides of the pan and is thickened nicely 

3. Add nutmeg powder, cardamom powder and mix well. 

4. Remove the filling from hear and let it cool. 

5. Divide the filling into 6-8 equal parts  

How to make Dough 

6. Mix Wheat flour, Salt and 1tsp ghee in a bowl and mix well using your finger tips

7. Add little water and make a soft dough

8. Cover and keep aside for 30 minutes 

Steps of making Puran Poli 

1. Divide the dough into 6-8 equal portions,

2. Dust and roll the dough balls to make a 4–5-inch circle 

3. Keep a filling ball in the centre of the dough circle and bring the ends together 

4. Dust and roll again to make a 6-inch circle 

5. Heat a tava and transfer the puran poli on the hot plate.

6. Cook from both the sides until brown spots appear

7. Apply ghee on both sides and press the poli and fry until golden brown from both side 

8. Make all the Puran poli in the same manner

9. Apply some more ghee on top and serve

Besan Ladoo

 By Sunanda Pawar  

Mom of Rushikesh Pawar  

Dal used: Gram flour

Recipe name: BESAN LADOO 

Ingredients- 

1. 250 gm Gram flour (besan)

2. ½ Cup powdered sugar

3. ½ Cup ghee

4. ½ tsp Cardamom powder

5. ½ tsp Nutmeg powder 

6. 10gms chopped Almond

 Method:

1. Melt the ghee over a medium flame, in a thick bottomed pan.

2. Add the besan and brown till you get a sweet aroma from it

3. The besan will turn darker as it cooks and when done should be a deep golden brown color. 

4. Add the Cardamom powder and  nutmeg powder, mix well

5. Turn off the fire and mix in the powdered sugar and stir well 

6. Allow the mix to cool

7. Form into golf sized round ball

8. Put Almond on the laddu

9. Place on a lightly greased, flat tray till they set well

10. Store in an air tight container in a cool place.

Payasam

 By Shakuntala Kotian 

Mom of Suraj Kotian  

She got first prize worth Rs 1500 /- 

Dal used: Moong Dal

Recipe name: PAYASAM 

Ingredients 

1. ½ cup Sago

2. 1 Coconut

3. 1 cup Moong Dal

4. 1 cup Jaggery 

5. 5 tbsp Ghee

6. 20gms raisin 

7. 20gms Cashew nuts 

8. 10gms Cardamom seeds 

Method 

1. Grind the Coconut, divide into two portions 

2. Add water to the one portion of ground coconut and grind again into a paste

3. Boil that paste along with Moong dal and sago and stir well

4. Add the remaining portion of ground coconut

5. Add Jaggery to it and keep stirring 

6. Add cardamom seeds in it 

7. Add ghee for flavoring and keep stirring 

8. Garnish with Raisins and fried cashew nuts 

Moong Dal Wadi

 Group 3 – HEALTHY ADDA

By Manisha Phunde  

Mom of  Shubham Phunde 

Dals used: Moong Dal

Ingredients- 

  

2 Cup Moong dal, 

½ Cup Ghee

½ Cup sugar

½ teaspoon cardamom powder 

½ cup dry fruits   

                 

 Method:

1. Wash Moong dal thoroughly 

2. Soak the dal for 3 hours before using them for the recipe. 

3. Grind the soaked dal in a mixer jar

4. Take a pan and pour Ghee in to the pan 

5. Pour the mixture of a dal in to the pan 

6. Stir the mixture continuously over low heat 

7. Add sugar, Cardamom powder, pieces of dry fruits and mix it well

Procedure 

1. Grease the plate

2. Transfer the mixture to a plate 

3. Once the mixture has cooled 

4. Cut the wadi as per your choice of shape  

Mix Dal Thalipith

By Sonal Darekar 

Mother of Arya Darekar  

Dal used: Moong dal, Toor dal, Channa dal. Udad dal

Ingredients

Half cup Moong dal

Half cup Tur dal

Half cup Channa dal

Half cup Masoor dal

Half cup Udad dal

1tsp Ginger-Garlic paste

1 Onion

2 Green chilies

 Oil as required

1tsp Cumin seed

Half cup Poha 

Half cup Wheat flour

Half cup Rice flour

Coriander powder 

Turmeric powder

Salt as per taste

Method

1. Soak grains (Moong dal, Toor dal, Channa dal, Udad dal) for 4 hours

2. Soak Poha for half an hour 

3. Grind all grains into paste with Ginger, Garlic, green Chilies, Cumin seeds 

4. Transfer all mixture in a big bowl 

5. Add wheat flour, rice flour and Poha into the mixture

6. Add turmeric powder, salt, chopped Onion and Coriander leaves 

7. Make a soft dough and apply little oil 

8. Take a soft cotton cloth and make it wet 

9. Take one portion of the dough, flatten it lightly in the cloth with fingers.

10. Heat a tawa and place the thalipith on it.

11. Cook each thalipith on both sides by applying oil on it.

12. Serve with curd, sauce, butter or green chutney.

Moong Dal Pakoras

By Shashikala Patil

Mother of Pradnyesh Patil 

Dal used: Moong Dal

Ingredients 

1 cup Moong Dal

1inch Ginger 

3-4 Garlic pods

2-3 Green chilies

1tsp Cumin seeds

Coriander leaves 

1tsp Turmeric powder

Salt to taste 

Oil for deep frying

Method 

1. Soaked Moong dal 2 hours

2. Grind dal, Ginger, Garlic, green Chilies, and Coriander leaves into a coarse paste

3. Add Cumin seeds, Turmeric powder and Salt .

4. Bind the mixture together 

5. Heat oil 

6. Deep fry the Pakoras

7. Serve Moong dal Pakodas with sauce 

Mix Dal Paratha

By Trupti Parkar 

Mother of Kimaya Parkar 

Dal used: Green Moong, Toor dal, Masoor dal, Channa dal, Channa dal

Ingredients

1tbsp green Moong 

1tbsp Toor dal

1tbsp Masoor dal

1tbsp Udad dal 

1tbsp Channa dal

1tsp Fennel seeds

Pinch of Hing

Ghee as required

1tsp Cumin powder

1tsp Ajwan 

Coriander leaves

1tsp Red chilli powder

1tsp Garam Masala 

1tsp Turmeric powder

1tbsp Gram flour 

1 cup Wheat flour

Half cup grated Carrots

Half cup Methi leaves

Salt as per taste

Method

1. Soak all the grains (Green Moong, Channa dal, Udad dal, Toor dal and Masoor dal) for half an hour

2. Strain the water 

3. Grind the mixture with Fennel seeds, Hing, Cumin powder, Ajwan, Coriander leaves, Red chili powder, Garam masala, Turmeric powder, salt 

4. Transfer the mixture in the big bowl and add Wheat flour and Gram flour, 

5. Add grated Carrots, Methi leaves, Coriander leaves and form a dough. (if required use little water)

6. Take one portion of the dough, flatten it lightly on the rolling board using a little bit of flour for rolling.

7. Place the paratha on a hot plate and cook each paratha on both sides by applying Ghee on it.

8. Serve it with curd, sauce, butter or green chutney.

Dal Palak Pakodas

By Bhavana Paradkar

Mom of Aryan Paradkar 

Dal used: Toor dal, Moong dal, Channa dal. Udad dal

Ingredients: - 

½ cup Toor dal

½ cup Moong dal

½ Channa Dal

¼ Cup Udad dal

1 tsp Ginger Garlic paste 

½ Cumin seeds

2 Green chilies

½ tsp red Chili powder

½ cup Spinach

½ Turmeric powder

1 pinch Hing

Salt 

Oil for deep frying

Method for Mix Dal Pakoda   

• Soak all types of dals for 3 hours 

• Add this mixed soaked dal, Ginger-Garlic paste, green Chilli, red Chilli powder, Cumin seed, Hing Salt into mixer jar 

• Make a batter of it 

• In this dal batter, add chopped Spinach and Turmeric powder

• Mix it well

• Take a small part of the batter and deep fry in oil

• Serve with tomato sauce and green chutney   

Multi Grain Thalipith

By Dipali Patill 

Mom of Sejal Patil 

Dal used: Moong dal, Toor dal, Channa dal, Masoor dal, Udad dal

Ingredients

Half cup Moong dal

Half cup Toor dal

Half cup Channa dal

Half cup Masoor dal

Half cup Udad dal

Half cup Jowar, 

Half cup Bajra 

1 finely chopped Onion

1tsp Chill powder

¼ tsp Methi seeds

2 spoon Oil

1tsp Cumin seeds

1tsp Coriander powder 

1/2tsp Turmeric powder

Salt as per taste

Method

1. Roast all grains (dal) on low fame till golden brown 

2. Roast Jowar and Bajra 

3. Grind all the grains and Jowar and Bajra into a fine powder  

4. Add Salt, Chill powder, Coriander powder, chopped Onion , Methi seeds, Cumin seeds, Turmeric powder and chopped Coriander leaves into the flour

5. Make a soft dough

6. Take one portion of the dough, flatten it lightly on the rolling board using a little bit of flour for rolling.

7. Heat tawa and place the Thalipith on it. 

8. Cook each Thalipith on both sides by applying oil on it.

9. Serve it with curd, sauce, butter or green chutney.

Dal Dosa

By Shubhangi Gujarathi 

Mom of Linata Gujarathi 

Dal used: Green Gram dal, Chavali dal, Channa dal

Ingredients-

A.  Dosa

1 cup- Green Gram spilt ( chilaka wali Moong dal)

1 cup – Chavali dal.

¼ cup- Channa dal

5- Green Chilies

1 inch- Ginger

1 tea spoon Salt

½ tea spoon Turmeric.

1 Pinch Asafoetida.

1 cup – chopped and washed Coriander leaves.

Method for Dosa-

1. Wash all dals and soak for five hours.

2. Add this mixed soaked dals, green Chillies, Ginger, Salt, Turmeric, Asafoetida and make a fine paste. 

3. Add chopped Coriander leaves and make proper batter.

4. Grease the hot dosa pan with oil. 

5. Spread one big spoon batter and cook for two minutes.

6. Dosa is ready.

B. Bhaji

1 Sweet potato

1 Capsicum

¼ Beet root.

100 gram green Peas.

1 tea spoon -oil

½ tsp -Chilli powder.

¼ tsp- Turmeric powder.

1 tsp - Mustard seeds.

½ tsp -Salt.

Method-

1. Cut the vegetables.

2. Steam vegetables and green Peas separately.

3. Smash the vegetable and green peas.

4. Take 1tsp of oil in small pan for tadka. 

5. Add Mustard seeds, Chilli powder, Turmeric powder, Salt 

6. Pour on the vegetables

C. Chutney

1 –Wood Apple

4-5 –Leaves of Pudina

1 cup- Coriander leaves

2 tsp- Jaggery

½ tea spoon- Cumin powder

1 tea spoon – Salt

Green Chillies

Method-

1. Break the wood apple and take out the pulp.

2. Add chilli, Jaggery, Pudina, Coriander leaves, Cumin powder, Salt in the mixture and churn it 

3. Take out in bowl to serve

Moong Dal Parathas

 By Kavita Varkhedkar

Mom of Rutuja Varkhedkar

Dal used: Moong Dal

Ingredients

1cup Moong dal

1tsp Turmeric

2tsp Oil

1tsp Cumin seeds

1 chopped Onion

1tsp Ginger-Garlic paste

1tsp green Chilli paste

1tsp Salt

½ tsp Sugar

Chopped Coriander Leaves

1 cup Wheat flour

Ghee as required

Method

1. Boil Moong dal by adding 1tsp of Turmeric powder. 

2. In a pan, heat Oil 

3. Add Cumin seeds, chopped Onion, Ginger-Garlic paste and green Chili paste.  Stir and cook for a while.

4. Add boiled dal, Salt, Sugar and Coriander leaves in the above mixture and stir for a while. 

5. Switch off the gas and let the mixture cool down.

6. Knead the mixture by adding wheat flour to form dough. (if required, use little water)

7. Take one portion of the dough, flatten it lightly on the rolling board using a little bit of flour for rolling.

8. Heat a tawa and place the paratha on it. Cook each paratha from both sides by applying ghee on it

9. Paratha is ready to be served with curd, sauce, butter or green chutney.

Moong Veg Omelette

By Madhu Verma

Mother of Sneha Verma

Dal used: Moong Dal

Ingredient:  

 For Batter:

1 cup Moong dal

1/4tsp Turmeric powder

2 tbsp Rice flour

3/4 tsp Salt

For Moong Omlette:

½ tsp Cumin

1 green Chilli

½ tsp Ginger paste

1 Onion (finely chopped)

1 tbsp Tomato (finely chopped)

1 tbsp Capsicum (finely chopped)

2 tsp Oil

1/2tsp Eno fruit salt

2tbsp water

Pinch of Chilli powder

1tbsp fresh Coriander leaves (finely chopped)

1tbsp Butter.

Method 

1. Soak Moong dal for 1hour

2. Strain and blend into a fine smooth paste.

3. Transfer to a large mixing bowl.

4. Add 1/4 tsp Turmeric powder, 2tbsp Rice powder and3/4 tsp salt. Mix well. 

5. Take 2 ladleful of batter into a smaller bowl.

6. Add Cumin, Chilli, Ginger paste, Onion, Tomato and Capsicum.

7. Mix it well.

8. Add Eno fruit salt and water to the bater and mix gently.

9. Heat the pan and apply butter evenly

10. Once the mix is frothy pour it on to the heated pan. 

11. Sprinkle Chilli powder and Coriander leaves.

12. Cover and simmer for 2minutes till the base is crisp.

13. Gently flip and make a slit in the centre.

14. Drop 1tbsp of butter in the centre and let it get absorbed.

15. Cook till the bottom it also crisp.

16. Enjoy with green chutney and tomato sauce.

Madhu Verma won the third prize 

Dosa Cum Pizza

By Priti Shardul 

Mom of Dhanesh Shardul

Dal used: Moong Dal

Ingredients

One cup moong dal

1tsp Ginger-Garlic paste

1/2tsp Salt

½ tbsp Mayonnaise

½ tbsp Schezwan chutney

½ tbsp. Tomato sauce

1tbsp grated cheese 

2 spoons Oil

Chopped Coriander leaves

METHOD

1. Soaked Moong dal for 1 to 2 hour. 

2. Cooked the soaked dal 

3. Grind the dal with Garlic- Ginger paste 

4. Take a mixture in the bowl, add salt in it

5. Spread mixture evenly on a oven-proof pan 

6. Apply Mayonnaise, Schezwan chutney, Tomato sauces 

7. Grate cheese on top of it 

8. Garnish with chopped coriander. 

9. Bake it for 10 minutes

Priti Shardul won second prize worth 

Moong Dal Tikki

 

Group -2 DESI SWAD 

By SAPANA SURADKAR 

She got first prize worth Rs 1500/-

Mom of Arnav Suradkar 

Dal used: Moong Dal

Ingredients 

1 Cup Moong Dal

1 inch Ginger

2 Green Chilies

Coriander leaves

1 Onion

1 Capsicum

100 gms Paneer

1tsp Amchoor powder

1tsp Chaat masala

1tsp Cumin powder

1 tbsp Corn Flour 

Oil for shallow frying

Method for Moong Dal Tikki 

1 Soaked moong dal 2 hours

2 In a pan boil some water

3 Add soaked dal in it and again boil it for few min.

4 Drain all the water and wash it with cold water 

5 Keep dal aside let cool it up to room temperature

6 Grind dal, ginger, green chilies and coriander leaves into a coarse fine paste

7 Add onion, capsicum, corn flour, cumin powder, raw mango powder, chat masala, salt and panner in the grounded dal.

8 Bind the mixture together to make a ball

9 Flatten them and stick up the cracked edges

10 Heat oil in coast iron or non –stick pan

11 Shallow fry them

12 Then gently slide them one after the one 

13 Serve with mint chutney or sauce 

Mixed Dal Aape

 Group 1 - Temptation

By Sukhada Nadkarni 

She won the 3rd Prize (Cash prize Rs 800)

Mom to Shambhav Nadkarni 

Recipe Name- MIXED DAL AAPE

Dals used : Channa, Moong, Urad

Ingredients- 

1/2 cup Chana dal

1/2 cup Moong dal

1/2 cup Urad dal

1/2cup Rice 

1 inch Ginger

2 -3 green Chili 

Salt to taste

Method - 

1. Soak all dals and rice for 4-5 hours  

2. Grind it in a mixer with Ginger, Chili, with a consistency of idli batter

3. Add salt to taste 

Procedure 

1. Take a Ape pot and preheat on a medium flame for 2-3 minutes 

2. Grease the pot with oil and then pour the batter with spoon 

3. Cover it and cook for 8 to 10 mints on low flame

4. Turn Ape and cook more for 2-3 mints 

5. Serve with chutney or sauce

Dal Vadas

 Group 1 – TEMPTATION

By Swati Rupanwar 

Mom of Yash Rupanvar 

Recipe Name: DAL VADA

Dal used channa dal, Urad dal

Ingredients- 

  

1 Cup - Chana Dal,                    

1/4 Cup - Urad Dal, 

1 Cup -Chopped Onion,

1/2 Cup – Washed Coriander Leaves,

7/8 - Chopped Curry Leaves. 

1Tsp – Ginger garlic paste.

1 tsp Cumin seeds

5/6- Green Chillies paste. 

1tsp - Coriander powder. 

1/2 tsp- Turmeric Powder

1 Tsp- salt

 Method for Dal Vada: - 

1. Soak both dal for 4 hours

2. Grind the dal 

3. Take a bowl and pour the batter in it 

4. Add chopped onion, chopped coriander and curry leaves.

5. Add ginger garlic paste, cumin seeds, green chilli paste, turmeric and salt

6. Mix all together with spoon’

Procedure

1. Preheat the oil

2. Make small thin and round shape Vadas

3. Deep Fry Vada on medium flame for 2 min to get golden brown colour.                       

4. Serve with Coconut chutney.

Dahi Vada

 Group 1 – Temptation

By Seemi Manchekkar 

Sister of  Sangit Manchekar 

Recipe Name: DAHI VADA

Dal used: Urad dal

Ingredients- 

  

1 Cup Urad Dal, 

 1 Cup Curd

½ tsp Turmeric powder

½ tsp  Jeera

¼ tsp Coriander powder. 

1 tsp red Chilli powder

½ tsp  Sugar 

¼ tsp Salt 

½ cup water 

 Method of making Vadas: 

1.Soak the dal for 3 to 4 hours

2. Remove the water and put it in to the mixture jar, add salt and grind it 

3. Heat oil in a pan

4. Take a small dough in the palm and shape it into round ball

5.  Transfer in to the oil and deep fry

6.  Keep the fried Vadas in the water for 5 minutes 

Procedure

1. Remove the vadas from water, 

2. Squeeze with both hands to remove all the extra water 

3. Arrange all the Vada in a bowl 

4. Add curd, 

5. Add Jeera powder, coriander powder, and chilli powder.

6. Garnished with chopped coriander leaves.

Dal Pakoras

 Group 1 – TEMPTATION

By Savita Talpade 

Mom of Vicky Talpade

Recipe Name- DAL PAKODA

Dal used:  Moong dal

Ingredients- 

1 cup - Moong dal

1/2tsp Jeera

1/2tsp Turmeric 

1tsp Ginger Garlic paste

3-4 green Chilies

Chopped Coriander leaves 

Vegetable oil

Method - 

1. Soak dal for 3 to 4 hours  

2. Grind it in a mixer with Ginger, Chili, Jeera 

3. Add Turmeric, and Salt to taste 

4. Add chopped Coriander leaves 

5. Mixed it well  

Procedure 

1. Heat oil in the pan

2. Take a small quantity of batter and put it in to hot oil

3. Deep fry the Pakodas 

4. Serve with Chutney or sauce 

Healthy Moong Dal Dosa

 Group -1   TEMPTATION

By Savitra Pawar 

Mom of Tanmaiee Pawar  

Recipe Name: HEALTHY MOONG DAL DOSA

Dal used: yellow split dal, Black gram dal

Ingredients:

2 cups Yellow split gram 

1/4cup Black gram lentil 

1-Onion-

1-Tomato - 

1/4cup chopped Cabbage 

1-Capsicum 

      4-5-Green chilies 

Coriander leaves 

Salt to taste 

Method

1- Soak Yellow split gram and black gram lentil in water for 4 to 5 hours.

2- Add soaked lentils and green chilies into mixer and make a smooth paste.

3- Take the mixed batter into bowl.

4- Add finely chopped onion, tomato, capsicum, cabbage and coriander into it. (Remember all vegetables should be chopped finely into very small pieces, so that dose could place on pan smoothly.)

5- Add salt as per taste

6- Keep non-stick pan on gas and heat it. Make sure pan heat at proper temperature 

7- Pour the batter on pan and spread evenly with help of spatula.

8- Roast it from both sides.

9- Serve hot with Coconut Chutney or sauce.

Moong And Matki Dal Dahi Vada

 Group 1 - TEMPTATION

By Lalita Borale 

Mom of Sarang Borale 

Recipe Name- MOONG AND MATKI DAL DAHI VADA

Dals used : Moong dal, Matki dal, Chana dhal, Urad dhal  

Ingredients- 

1cup (Mung) Moong dal with skin 

1cup (Moath beans) Matki dal 

1/2cup (gram) Chana dal

1/2cup (Black Gram) Urad dal 

2  garlic cloves

½ inch Ginger

Few Curry leaves 

Few Mint leaves 

Chopped Coriander leaves 

4 to 5 green Chilis

1tsp Cumin powder

1tsp Ajwan powder

1tsp Black pepper powder 

Salt to taste 

1tsp Turmeric

1tsp red Chili powder

Vegetable oil

Curd as required 

Sugar 

Method - 

1. Wash all the dals thoroughly and soak them overnight

2. Grind all the soaked dal in a mixer jar 

3. Grind Cumin seeds, Garlic, green Chili, Mint leaves, Curry leaves, Coriander leaves and make a paste 

4. Add this paste in to dals batter

5. Add Turmeric, Salt and mix everything together well.

Procedure of Vada  - 

1. Preheat heat the oil 

2. Take the dal batter and make any shape as per choice

3. Deep fry all the Vada.

 Procedure of  Dhai 

1. Blend the curd smoothly

2. Add Cumin powder, black Pepper powder, Ajwan powder, Salt as per taste, and add little sugar.

3. Mix it well. 

How to serve 

1. Take a bowl

2. Arrange fried vada in it 

3. Pour curd on it 

4. Sprinkle some red chili powder, black pepper powder

5. Sprinkle finely chopped coriander leaves

6. Healthy and tasty dahi vada is ready to serve 

Dal Aape

 Group 1 - TEMPTATION

By Mansi Ayre 

Mom of Shravni Ayre 

Recipe Name- DAL AAPE

Dal used: Channa dhal, Moong dhal, Toor dhal. Urad dhal

Ingredients- 

1/2 cup – (gram)Channa dal

1/2 cup – (Mung) Moong dal

1/4cup – (Pigeon Pea)Toor dal

1/2cup – (Black gram)Urad dal

1 spoon – (Cumin)Jeera

3 to 4 Garlic cloves

4-5 green Chilies

chopped Coriander leaves 

1 packet – Eno 

Salt  to taste

1tsp Turmeric

Vegetable oil

Method - 

1. Wash all the dals thoroughly and soak them for 5 hours before using them for the recipe. 

2. Grind all the soaked dal in a mixer jar with Jeera, garlic, and green Chili to it .

3. Add Turmeric, Salt, red Chili powder and mix everything together well.

4. Add 1 spoon Eno into the mixture and keep it for rest for 10 mins.

Procedure to cook AAPE - 

1. Preheat the AAPE pan while brushing oil on it properly. 

2. Add a little mixture into the pan one by one. 

3. Cook it until it turns golden brown while flipping it upside down on both sides.

The mixed dal AAPE is ready to serve with coconut chutney or sauce 

Banana Flower Dal-Vada

 Group -1 (Temptation)

By Jayalakshmi Venkatesan

Mother of Sriram Ventatesan 

She won FIRST prize in the Mom’s Pules Trail 

Ingredients 

1cup Oil

1 cup Chana Dal 

¾ cup Toor Dal

1 cup Banana flower (finely chopped and soaked in buttermilk)

4 red Chili

2 green Chili

¼ tsp Turmeric Powder

¼tsp Hing 

Few Curry leaves

Few Coriander leaves  

I inch Ginger

1 tsp Salt 

 Method for Vada Mixture: - 

1. Soak the dal for 3 hours 

2. Drain water from the soaked dal

3. Grind it with all the ingredients coarsely 

4. Vada Mixer is ready 

Method for Vada 

1. Keep the oil in a pan on low flame 

2. Take lemon size Vada mixture 

3. Add it into oil

4. Deep fry it 

5. Flip and fry it’s till turn golden brown 

6. Banana Flower Dal –Vada is ready

Dal Vada

 Group 1 – TEMPTATION

By Chhaya Thakur

Mom of Vedika Thakur

Dals used: Chana Dhal and Urad dal

Ingredients- 

  

1 Cup - Chana Dal,                    

1/4 Cup - Urad Dal, 

1/2 tsp Cumin powder

1/4 tsp Hing

1/4tsp Turmeric Powder.

1 Cup - chopped Onions,

1/2 Cup – washed Coriander Leaves,

10 chopped Curry Leaves. 

1 tsp Ginger Garlic paste.

5/6- Green Chillies ground into paste. 

1 Tsp salt

Oil 

 Method for Dal Vada:

1. Wash all the dals thoroughly 

2. Soak them for 3 hours before using them for the recipe. 

3. Grind all the soaked dal in a mixer jar.

4. Add jeera, garlic, and green chili to it and grind again.

5. Add finely chopped onions, cumin powder, Hing, Turmeric, Coriander powder, Curry leaves, salt 

6. Mix everything together well.

Procedure to Frying Vadas

1. Pre heat the oil 

2. Take a little batter in the palm and make a round shape

3. Press with another hand to make it little flat

4. Deep fry the Vada 

Serve with chutney or sauce