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.