Moong Dal Halwa

 BY Vidya Avasa 

Dal used Moong dal

Ingredients

1/2 cup Moong Dal

1/2 cup Sugar

1/4 cup Ghee

1/4 tsp Cardamom powder

1/4 cup Dry Fruits

1 cup Whole Milk

Method 

1. Wash and soak moong dal in enough water for 4 hours.

2. After four hours drain water from dal using a strainer and keep in a strainer to drain excess water for 30 minutes.

3. Add drained dal into a blender and grind to make a smooth paste. Don't add water while making dal paste.

4. Heat up a pan on a low to medium heat, add ghee and dal paste and cook till dal gets nice golden color and ghee starts to leave from the dal.

5. Add hot milk, dry fruits, stir and cook for 3 minutes.

6. Add sugar, mix and cook for just about 2 minutes.

7. Finally add some cardamom powder and garnish with some dry fruits 

Dal Makhani

 by  Sunit Marwah

(serves: 4)

Preparation time 15 min

Cooking time 2-3 hrs.

Dal used: Urad dal, red kidney beans

Ingredients

1 cup Urad dal (whole) 

1/4 cup Red Kidney beans (Rajma) 

1 and 1/2 tsp Ginger paste

1 and 1/2 tsp Garlic paste

1 cup Tomato puree 

1 tsp Red chilli powder (as per taste)

1/4 tsp Black pepper powder

1/2 tsp Cinnamon powder 

1/2 cup White butter

1/2 cup Cream

Salt as per taste

Preparation

Clean and wash in running water the Urad Dal and Red Kidney beans and soak overnight or 6-8 hrs.

Cooking

1:  Put the drained dal in a pressure cooker, add salt and 6-7 cups of water, bring to boil, cover and simmer cook for 45 min to an hour. (can add half water and half milk) 

2:  Mash the dal lightly, add ginger paste, garlic paste, tomato puree red chilli powder, pepper powder, 1/2 cup butter, stir and cook for 45 min on low heat. Keep stirring in between. 

3:  Then add cream and cinnamon powder, stir and cook for 10 min. 

4:  Remove to a bowl, serve garnished with blob of butter/swirl of cream and chopped coriander leaves 

5: Serve hot with Lachha paratha or Tandoori roti. 

Kumbakonam Kadappa

 By Sujatha Bhaskaran 

This is a popular South Indian side dish for Idli or Dosa mainly in Tanjore District.

Dals used: Yellow Moong dal, roasted Chana dal

Ingredients:

2tbsp oil

One cup onion 

1 inch cinnamon stick

2/3 cloves

2 Bay leaves

1tsp Cumin seeds

3/4 pods of garlic

Ten curry leaves

5 boiled potatoes 

One and half cups of boiled yellow Moong dal

To grind

1 cup of grated coconut

12 cup of roasted chutney dal

3 green chillies

3 pods of garlic 

1and half teaspoon fennel seeds

One and half teaspoons poppy seeds

Coriander for garnishing

Method

1. In a pan add three table spoons of oil

2. Add spices- bay leaves, cinnamon, cloves, cumin seeds, crushed garlic, curry leaves

3. Once they splutter add chopped onions

4. Once the onions turn golden brown add mashed potatoes and boiled moong dal.

5. To this add the ground mixture

6. Add salt to taste and mix well

7. Add water if necessary. 

8. The consistency should be semi solid

9. Bring it to a boil and garnish with coriander leaves.

10. Serve hot with Idli or dosa

Beans Paruppu Usili

 By Sukanya Venkataraman 

Usili is a popular South Indian Recipe, served with rice and Mor kozhambu (Dahi Kadi).

Different vegetables can also be used like cluster beans, cabbage and banana flower

Dal used: Toor dal, Chana dal, Urad dal

Ingredients 

 125gms Toor dal- 125 gm

125gms Chana dal - 125 gm 

5-6 Red chillies- 5 to 6

Pinch Hing- pinch

Salt to taste

2tsp Oil

1tsp Mustard seeds

1tsp urad dal

few curry leaves

½ tsp Turmeric powder

250gms Beans 

Method

1. Soak Toor and Chana dal for two hours 

2. Drain the soaked pulses and grind with red chillies, salt and Hing in to a coarse paste adding very little water

3. Steam the paste in idli pan for ten minutes

4. Remove from mould once cooled and crumble it.

5. it can also be put in the mixer to crumble 

6. Keep this mixture ready.

7. In a kadai take 2 spoons of oil - add one spoon of mustard seeds and let it splutter. Add a spoon of urad dal, curry leaves, hing and half teaspoon turmeric powder.

8. Add finely chopped beans and let it cook with salt. 

9. Once the beans are cooked add the crumbled dal mixture and stir well for five minutes and put off the stove.

Varan (Sarvick and Nutricious)

 By Shirish Poojary 

Dal used: Moong dal, Toor dal                                               

Ingredients

1cup Moong Dal    

1/2cup Tur Dal           

3cups Water    

½ tspTurmeric 

½ tsp Cumin Seed 

¼ tsp Aesofoetida (Hing) 

½ tsp Ghee    

½ cup Fresh coconut   

Salt to taste

Method

1. Wash both the dals. 

2. Add three cups of water. 

3. Add cumin seeds, turmeric and ¼ tbs ghee and asafoetida. 

4. Pressure cooks until cooked. When cooled blend the mixture to make even consistency.

5. If too thick can add little water. 

6. Cook again and after one boil add the ground coconut, remaining ghee and salt to taste. 

7. Put off the gas. 

8. The Satvick dal is ready to serve on rice. 

9. Add a spoon of ghee on the served hot rice and dal. 

Moong Dal Chakli

 By Shobha Phadtare  

Dal used: Moong dal 

Ingredients

½ cup yellow Moong dal, 

1 ½ cup water,

 2 ½ cup rice powder, 

2  tsp sesame seeds, 

1 tsp salt, 

1tsp Cumin seeds,

 I tsp red chili powder, 

1 tsp oil, baking sheet, 

chakli press

Procedure

1. Take ½ cup yellow <oong dal 

2. Rinse well and transfer to cooker

3. Add water 1 ½  cups and cook for 4 whistles

4. let cool down. transfer to the mixer

5. Add ¼ cup water and grind finely as a dosa batter consistency

6. Add  Rice powder, Sesame seeds, Salt, Cumin seeds, red chili powder 

7. Mix together 

8. Knead like dough adding little water

9. Take chakli press and put 1 tbsp oil in it 

10. Take a small portion of dough

11. Fill in the press

12. Press like spiral shape on the baking sheet

13. Drop chakli one by one  in the hot oil

14. Let cook on low medium flame

15. Flip in between when Sizzling sound stops and Color changes slightly 

16. Take out on tissue paper 

17. Moong dal chakli ready to serve 

Thalipeeth Bhajani

 By Chhaya Sawant    

Dal used: Chana dal, Urad dal, Moong 

Ingredients

For Bhajani

1/4 cup Chana dal

1/4 cup Urad Daal

1/4 cup Moong Daal

1 cup Rice 

1 cup Wheat 

1/2 cup Jawar

1 tbs cumin seeds 

1 tbs coriander seeds

1/4 tbs carom seeds / Ajwain

1/4 tbs Fenugreek seeds 

Note: Grind all the above ingredients and make a powder (atta) 

For Thalipeeth 

1 and 1/2 cup Bhajani aata 

1/4 tbs Turmeric Powder

1/4 tbs Ajwain

1 tbs Red Chilli Powder

1 tbs Coriander Powder

1/4 tbs Cumin Seeds

1/2 cup Finely chopped onion 

Garlic - Green chilli paste 

Finely chopped coriander 

Oil

Salt to taste

Method

1. In a dish take Bhajani flour

2. Add turmeric powder, coriander powder, red chilli powder, garlic and green chilli paste, chopped onion, coriander and mix everything well together.

3. Add little water at a time and knead dough at a medium consistency 

4. Sprinkle little water on it 

5. Dip your hands in water and spread Thalipeeth batter in to round shape 

6. Heat up a pan 

7. Spread some oil on it 

8. Put Thalipeeth on pan spears some oil around it 

9. Cover and cook Thalipeeth around 2-3 minutes. Lift the lid and let Thalipeeth cook more for 3-4 minutes 

10. Flip the Thalipeeth over and cook on another side for about 3-4 minutes on medium heat.

11. When Thalipeeth roasted well from both the sides take it off in the plate. 

12. Thalipeeth is ready to eat 

13. Serve hot thalipeeth with chutney, Dahi or ketchup as per choice. 

Handva

 By Prajakta Sarvaiya

Dals used: channa dal, Toor dal, Urad dal

Ingredients For Batter:

1 cup rice

½ cup Chana dal

¼ cup Toor dal

2 tbsp Urad dal

½ cup curd / yogurt

1 cup bottle gourd / lauki (grated)

½ cup cabbage (grated)

¼ cup carrot (grated)

coriander (finely chopped)

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp sugar

¼ tsp red chilli powder

¼ tsp turmeric / haldi

2 tsp oil

salt to taste

1 tsp eno / fruit salt

For tempering

2 tsp oil

¾ tsp mustard

½ tsp Cumin / jeera

1 tsp Sesame / til

few curry leaves

pinch Hing / asafoetida

Method

1. Soak 1 cup rice, ½ cup chana dal, ¼ cup Toor dal, 2 tbsp Urad dal for 3-4 hours.. 

2. Add ½ cup curd and blend to a slightly coarse paste. 

3. Add 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander leaves. 

4. Add ginger paste, sugar, red chilli powder, turmeric and salt. 

5. Mix well making sure the batter is slightly thick like idli batter consistency.. 

6. Add 1 tsp Eno / fruit salt and mix gently..Cook on tawa on medium flame for 30min

Please note 

We can ferment the batter overnight and cook next day so Eno can be avoided and the Handva will be very light and fluffy

Multi Dal Chilla

 By Laxman More

Dals used: Chana dal, Massor dal, green moong dal, Urad dal 

Ingredients

1 cup Chana dal

½ cup masoor dal

1 cup tur dal 

½ cup green mug 

1 cup udad dal 

few Curry leaves

2-3 green Chillies 

Garlic 3 to 4 cloves 

1/2 Sambar masala 

Salt as per taste 

½ tsp Cumin powder 

½ tsp Turmeric powder 

Grated Paneer 

Baking soda (one pinch)

Oil for frying

Method

1. Mix and soak all the dals for 7 to 8 hours (overnight) 

2. Add soaked dals in to the mixture jar and grind it by adding little water

3. Add curry leaves, green chilies, Cumin powder, Garlic, Sambar masala, Turmeric powder, baking soda, and again mix it well in the mixture jar

4. Remove the batter in the container

5. Heat the pan (Tava) on medium fame add one spoon oil,  

6. Put the one full spoon of batter on the hot tava and spread it evenly like a dosa 

7. Cook it properly on one side, flip and roast again adding little oil

8. Sprinkle grated paneer on it

9. Serve hot Dal multi dal chilla for breakfast

Misal

 By Rupali Dhandore

Dal used: Matki, Vatana, Moong, Chawli

Misal Pav is the one of the most famous Maharashtrian recipes. 

Ingredients 

For Misal Masala

1 tbsp oil

¼ cup sliced onions

¼ cup grated dry coconut

2 tsp dhania seeds (coriander seeds)

1 tsp Cumin seeds

3 Cloves (lavang)

3 Peppercorns (kalimirch)

Small size Cinnamon (dalchini)

2 dry red chillies

3 garlic cloves 

For the Misal 

3 tbsp oil

1tsp Cumin seeds

1 tsp cup finely chopped Onions

¼ cup finely chopped Tomatoes

¼ tsp Turmeric powder

½ cup sprouted Matki

½ cup sprouted Vatana (Dried white peas)

½ cup sprouted Moong 

2 tbsp sprouted Chawli 

1 ½ tsp chilli powder

2 tbsp chopped coriander 

Salt to taste

For serving 

Mixed Farsan

Boiled potatoes 

½ cup finely chopped onion 

Chopped coriander

Pav as per requirement 

Lemon optional or per choice 

Method

For Misal Masala

1. Heat the oil in a pan, add the Onions and Coconut and dry roast on a medium flame

2. Add Coriander seeds, Cumin seeds, Cloves, Peppercorns, Cinnamon, red chillies

3. 3 Garlic cloves and saute on a medium flame 

4. Remove form the flame and allow it to cool completely 

5. Once cooled, blend in a mixer to a smooth paste without using water, 

6. Keep it aside

For Misal

1. Heat the oil in a pressure cooker and add the Cumin seeds

2. When the seeds crackle, add the Onions and saute on a medium flame 

3. Add the Misal masala and saute on a medium flame 

4. Add the Tomatoes, Turmeric powder and a little water

5. Mix well and cook on a medium flame for 5 mints 

6. Add the Matki, Vatana, Moong, and Chawli sprouts and mix well 

7. Add 2 cup hot water and salt 

8. Mix well and pressure cook for 3 whistles

9. When cooker cools down, remove the lid

10. Add the Chili powder and mix it well 

11. Add chopped Coriander leaves

How to serve

• Take a bowl 

• Place boil potato in the bottom 

• ¼ of Misal in a bowl, sprinkle 2tbsp of mixed Farsan, finely chopped Onion and Coriander leaves

• Serve with pav and lemon 

Moong Dal Toast

 By Sarika Sakpal 

Ingredients 

1 cup Moong Dal soaked in water for 3 - 4 hr. 

1 inch ginger 

2 to 3 green chillies 

1 inch grated Ginger

Salt to taste 

1/2 teaspoon red chilli powder 

1tsp red chilli powder

1/4tsp Turmeric powder

1 pinch hing

Coriander leaves 

Brown bread 

Ghee for toasting

Steps of Making Moong Dal Batter

1. Soak Moong dal for 3 to 4 hr.

2. Drain off the excess water Transfer the Moong dal in the mixer grinder, add a green chillies, ginger and 2- 3 table spoon of water if needed.  

3. Grind the mixture till forms into a coarse batter.

4. Transfer the batter in a bowl and add red chilli powder, turmeric powder, hing , salt , coriander and mix till well combined. 

Moong dal toast

1. Take a bread slices and evenly spread a spoonful of the Moong dal batter on it. Similarly prepare the rest of them.

2. Now place a pan / tawa over medium flame and add little ghee on it.

3. Place the prepared Moong dal toast, batter side down on the Tawa.

4. Flip and toast from each side for 2 -3 minutes on medium flame or until it gets a nice crispy texture. 

5. Serve with ketchup or green chutney

Mix Dal

 By Nando Sonawane, 

Mom of Madhur Sonawane 

Dal used: Toor dal, Moong dal

Ingredients –

1 cup Toor dal

½ cup Moong dal 

1 tsp Oil

1tsp Cumin seeds 

1tsp Mustard seeds

pinch of Hing 

1tsp Turmeric powder

Curry leaves

Salt as per taste 

Coriander leaves for garnishing

 Method 

1. Wash and soak Moong dal and Toor dal for 15 minutes

2. Drain and pressure cook upto 3 whistles.

3. Wait for pressure to release

Tadka

1. heat one teaspoon of oil

2. Add Cumin seeds, Mustard seeds, Curry leaves, Turmeric powder, and Hing.

3. Pour the tadka in to the dal 

4. Add salt 

5. Stir it well and cook for another 5 to 10 minutes 

6. If required add some water

7. Garnish with chopped coriander leaves. 

Khichada

 by Shaheen Shaikh 

Mom of Shehzad Shaikh

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

Ingredients

2tbsps Urad dal

2tbsps Moong dal

2tbsps Channa dal 

2tbsps Toor Dal 

2tbsps Masoor dal

2tbsp Wheat

2tbsp Rice

2 tomatoes

8-10 green chilies.

5tbsp Oil

Dry spices (2 cardamom, 1 small pieces Cinnamon, 5 Clove, 5 black pepper, 4 bay leaf)

3 medium size Onions

3tsps Ginger-Garlic paste

1cup Curds

250gms Chicken 

1tsp Coriander-Cumin Powder

1tsp Garam Masala

Mint leaves

Coriander leaves

2tbsp deep fried Onions

1tsps Coriander-Cumin powder powder

1tsp Garam Masala

1tspTurmeric

Salt as taste

2tbsp Curd 

few Curry leaves

Coriander leaves, Mint leaves and deep fried onions for garnishing

Preparation

1. Mix Urad dal, Moong dal, Masoor dal, Toor dal, ,Channa dal, Wheat and Rice and wash it well.

2. Soak it for 6 to 8 hours 

3. Pressure cook soaked dal for 3 whistles on medium heat.

4. Cool, remove and mash it 

5. Chop tomatoes and green chilies and grind to a paste 

Method:

1. Heat Oil in a pan 

2. Stir fry Dry spices

3. Add finely chopped onion. Fry till golden brown 

4. Add tomato-chili paste

5. Add ginger garlic paste 

6. Mix it well and add Curd

7. Add chicken and mix every thing together very well 

8. Add cooked dal in to the chicken 

9. Add Coriander-Cumin powder, Curry leaves, Turmeric powder, Garam masala and salt as per taste

10. Mix every thing very well and cook for another 15 to 20 minutes 

11. Remove cooked chicken in to the serving bowl

12. Garnish with Mint leaves, Coriander leaves and deep fried Onions.

Perripu Curry

 By Sindhu Padmanabhan 

Mom of Devdarshan Padmanabhan.

Dal Used: Moong dal (without skin)

Ingredients

1 cup Moong Dal (without skin) 

1 cup Peeled Coconut

5-6 Garlic cloves 

2 teaspoon Ghee

salt to taste

Method 

1. Roast the Moong dal 

2. Pressure cook it to 3 whistles

3. Mix the ground coconut and garlic 

4. Add the mixture in to the dal 

5. Slightly heat the mixture 

6. After switching off the stove add two spoons of ghee.

7. Add salt to taste

Serve the hot curry with fried papad.

Punjabi Masoor Dal

 By Paramjit Kaur Longia 

Mom of Gurpreet Singh Longia

Dal used: Whole Masoor dal

Ingredients –

1 cup whole Masoor dal

2 to 3 green chilies

1tsp Turmeric Powder.

1tbsp Oil

1 Onion

1 Tomato 

1.5inch Ginger

2tsp Garlic paste

1tsp Cumin seeds

few Curry leaves

1tsp red Chilies powder

Pinch of Hing

1tsp Garlic paste

Salt to taste

Coriander leaves for garnishing

Process

1. Rinse the whole Masoor dal for couple of times in water. 

2. Add finely chopped tomato, 3 to 4 green chilies, turmeric powder and sufficient water. 

3. Pressure cook the dal up to 6 whistles 

4. Mash the cooked dal with spoon and keep a side. 

5. Heat the pan, add some oil in it.  

6. Add one chopped onion, cook till golden brown 

7. Add Cumin seeds, Curry leaves, red Chilies, chopped Ginger, Hing, Garlic paste 

8. Stir well on the medium heat. 

9. Add cooked dal and again mix properly 

10. Cook for another 15 to 20 minutes . 

11. Add salt as per taste. 

12. Garnish with chopped coriander. 

Dal Tadka

 By Ashvini Dhotre. 

Mother of Durvesh Dhotre

Dal used: Moong dal and Toor dal.

Ingredients

1 cup Moong dal

1 cup Toor dal

1 onion

1 tomato

4 green chilies

6 dry red chilies

1tsp Turmeric powder

1tbsp Oil

1tsp Cumin seeds

6-7 Curry leaves

5-6 Garlic cloves

Pinch of Hing 

3-4 Tej patta

1tsp Garam Masala

Salt to taste

Coriander leaves

Process

1. Wash and rinse Moong and Toor dal. 

2. Add them in a pressure cooker

3. Add Chopped onion, one finely chopped tomato, green chilies,

4. Pour sufficient water, add Turmeric powder, 

5. Pressure cooks the dal up to 5 to 6 whistles 

6. Mash the cooked dal with spoon and keep a side

7. Heat the tadka pan, add some oil in it 

8. Add Cumin seeds, Curry leaves, red Chilies, chopped Garlic, Hing Tejpatta, 

9. Pour the tadka in to the dal

10. Add Garam masala powder

11. Stir well on the medium heat

12. Add salt as per taste

13. Garnish with chopped coriander leaves

Serve Dal Tadka with rice or roti.

Dal Palak

 By Surekha Nikam 

Mom of Shraddha Nikam

Dal used: Moong Dal,Toor dal

Ingredients –

1 cup Moong dal

1 cup Toor dal 

1 Onion

1 Tomato

1tsp turmeric powder

1tbsp Oil

1tsp cumin seeds

4-5 dried red chilies

1tsp ginger garlic paste

pinch of Hing

1 bunch of Spinach (Palak)

Salt 

Preparation

1. Mix Moong dal and Toor dal and rinse it a few times until water runs clear.

2. Add chopped onions and tomatoes to the dal.

3. Pour 1 ½ cups water and pressure cook for 3 whistles on medium heat.

4. Let it cool, remove the dal and mash it to suit your liking.

Method:

1. Heat oil in a pan. Add cumin seeds and dried red chilies

2. When the cumin begins to splutter, add ginger garlic paste 

3. Sauté well for a min and add Hing

4. Add chopped spinach, sauté for 3 to 4 mins on a medium heat until the leaves wilt.

5. Add cooked dal, salt, and turmeric.

6. Mix and check the consistency, if needed pour some water

7. Mix well and cook on medium heat until Palak softens, 

8. Serve dal Palak with rice or roti. 

Dal Chimbori

 By Shubhangi Koli 

Mom of Nishank Koli

Dal used: Masoor dal

Ingredients

2 cup Masoor dal

1 Tomato

3-4 green chilies

1/2tsp Turmeric

1tsp Oil

1 Onion

1tsp Cumin seeds

2 sprigs of Curry leaves

2 dried red chilies

4-5 garlic cloves

Pinch of Hing

1 cup Chimbori (crab meat)

1tsp Garlic-Ginger paste

Coriander leaves

Salt to taste.

Method

1. Rinse the Masoor dal well. 

2. Transfer Masoor dal in a pressure cooker

3. Add finely chopped tomato, green chilies, turmeric powder

4. Pour sufficient water and pressure cook the dal up to 5 to 6 whistles 

5. Mash the cooked dal with spoon and keep a side

6. Heat the pan, add some oil in it Add chopped onion and cook till golden brown 

7. Add Cumin seeds, Curry leaves, red chilies, chopped garlic, turmeric powder, Hing 

8. Add Chimbori and mix it well 

9. Add ginger garlic paste  

10. Stir well on the medium heat

11. Add cooked dal and again mix properly 

12. Cook for another 15 to 20 minutes 

13. Add salt as per taste

14. Garnish with chopped coriander leaves 

Serve Dal Chimbori with rice or bhakari roti.

Sambar

By Sandhya Shetty 

Mom of Daksh Shetty 

Dal used: Toor dal

She got third prize worth Rs 800

Dal used: Toor dal

Ingredients 

1 cup Toor dal

100grams chopped Pumpkin

100gms mixed vegetables

2 tomatoes

2 potatoes

Little bit Jaggery

2tbsp Tamarind

1tbsp Sambar powder

1tbsp Oil

1tsp Cumin seeds

Salt 

Coriander leaves 

½ table spoon turmeric powder 

Curry leaves

Method:

1. Wash Toor dal and pressure cook up to 3 whistles 

2. Wash the vegetables and cut it in to small pieces 

3. Boil and add boiled vegetables in to the dal 

4. Add Sambar powder and mix it well

5. Soak Tamarind in the water and add that in to the dal 

6. Add Jaggery 

For Tadka

1. Add oil in a tadka pan 

2. Add cumin seeds, Curry leaves, turmeric powder

3. Pour tadka to the dal 

4. Mix it well and boil everything for another 5 to 10 minutes 

5. Garnish with chopped coriander 

6. Serve hot Sambar with Idle, Dosa 

Pongal Khichdi

 By Sandhya Rathod. 

Mom of Bhushan Rathod 

Dal Used: Moong dal

She got second prize worth Rs. 1000

Ingredients 

1 cup Moong dal

1 cup Biryani rice

1tbsp Ghee

7-8 black pepper 

½tsp turmeric

 Salt to taste

Method for making Pongal Khichdi

1. Roast Moong dal on a medium heat

2. Mix Moong dal and rice in a bowl and rinse it very well a few times.

3. In a pressure cooker, heat 1 table spoon pure ghee and fry 7-8 black pepper

4. Add ½ table spoon turmeric 

5. Add Moong dal and Biryani rice into the cooker 

6. Add salt as per the taste 

7. Pour 2 to 3 cups water and Pressure cook for 3 whistles on a medium heat.

8. Let it cool.

Serve Pongal khichdi with Papad or pickle.  

Sandghe Chi Aamti

 By Yogita Dhanasure, 

Mom of Soham Dhanasure

dals used: Moong dal, dried lentil vadis

She won 1st Prize Cash prize Rs 1500

Ingredients –

1 cup dried lentil Vadis

1 cup boiled moong dal

1tsp Cumin seeds

1tsp Mustard seeds

pinch of Hing

½ cup peanut crush

1 cup chopped onion

1 spoon chopped garlic 

Curry leaves

4-5 green chilly chopped

Coriander leaves for garnishing

Process of recipe –

1. Heat oil in a pan and shallow fry dried lentil vadis.  

2. Remove and keep it aside. 

3. In another pan, heat 1tsbp oil, Cumin seeds, Mustard seeds, Curry leaves, let it splutter. 

4. Add finely chopped onions, garlic, and green chillies. 

5. Mix it well. 

6. Add Hing. 

7. Add boiled Moong dal and 2 cups of water. 

8. Cook for 3 minutes.

9. Add shallow fried Lentil Vadis and ½ cup crushed peanuts. 

10. Add salt to taste. 

11. Cook on low flame till Vadis are cooked. 

12. Garnish with Coriander leaves. 

13. Serve with Bhakri or chappatis