Moong Dal Halwa

Ingredients

Moong dal – 1 cup

Ghee/butter – 1 cup

Sugar – as per taste

Milk – 1 cup

Cardamom powder – ½ tsp

Nuts and raisins

Cabbage With Moong Dal Sabaji

Ingredients

Cabbage – 250 gm

Green gram dal/Moong dal – ¼ cup

Mustard seed – 1 tsp

Few curry leaves

Gram dal/chana dal – 1 tbl.sp

Urad dal – 1 tbl.sp

Freshly grated coconut – 1 tbl.sp

Green chillies as per taste

Method

Soak moong dal for an hour.

Grate cabbage. Make a paste of coconut and green chillies.

Heat  one tbl.sp of oil in a pan, add mustard seed and curry leaves, when it splutters add chana dal and urad dal, when it changes color, add soaked moong dal and grated cabbage, stir fry for 2 minutes and then cover and cook on a low flame for 10 minutes. You can add little water if it is too dry.

When cooked, add the paste of coconut and green chillies and cook on a slow flame for 2 minutes and serve hot with rice or roti.

Kanji Vada

ingredients

For vadas

Yellow moong dal – 2 cup

Ginger green chilli paste – 1 tsp

Coriander seed coarsely powdered – 1 tsp

Fennel seed – ½ tsp

Asafoetida – ½ tsp

Baking powder – a pinch

Fresh coriander leaves – ¼ cup

For kanji

Mustard seeds – ¼ cup

Red chilli powder- 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

For making kanji

Mix all the ingredients together and grind it to a fine powder. Dissolve this powder in 1 ½ litre of water. Mix well and leave it to ferment for 2 days. When the kanji turns sour, refrigerate it.

For making vada

Drain water from moong dal and grind it to a fine paste without adding water.

To this add the paste of ginger green chilli, fennel seed, coriander seed, coriander leaves, baking soda, asafoetida and salt.

Whisk it with your hands for at least 10 to 15 minutes to make the batter light.

Shape into small round balls and deep fry in hot oil till golden brown in color.

Remove on absorbent paper and leave it to cool.

Soak this vada in water for 5 to 10 minutes and then gently squeeze out the excess water and dip them in kanji water and leave them to soak for at least one hour. Keep it refrigerated. Serve chilled.

Moong Dal Pakoda

Fried Crispy Moong Dal

Moong Dal Kheer/ Payasam