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.