’ Masoor Dal Tadka ’ is one of the easiest and tastiest fastest recipes. It has lots of nutrients. Which can be served for rice and chapathi.
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Masoor Dal Recipe :
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🥘 ghee - 1 tsp
🥘 bay leaf / tej parts -1
🥘 tomato finely chopped- 2
🥘 onion finely chopped-1
🥘 ginger-garlic paste-1 tsp
🥘 turmeric / haldi- ½ tsp
🥘 green chili slit-1
🥘 kashmiri red chilli powder / lal mirch powder-1 🥘 salt to taste
🥘 masoor dal / red lentils-1 cup
🥘 3½ + 1 cup cup water

for tempering:

butter / ghee
🥘 1 tsp mustard seeds
🥘 jeera / cumin seeds-1/2 tsp
🥘 pinch of hing / asafoetida
🥘 red chilli powder - ¼ tsp
🥘 garam masala powder- ¼ tsp
🥘 curry leaves
🥘 dried red chilli- 1

Method :
🥘 Take a pressure cooker and add ghee, once it heats, add bay leaf. Add onions & saute well.
🥘 Now add ginger garlic paste, chili, tomatoes and saute until it becomes mushy.
🥘 Now turmeric, red chili powder, and salt. add in 1 cup washed masoor dal.
Now add 3½ cups of water and give a good stir. now cook till 3 whistles. Switch off the flame & add water if required.
🥘 Take a pan and add spices under tampering and add it to the curry. Mix well cook for 2 min and serve hot with rice, chapathi, etc. .
Source: Hebbars Kitchen 
Serves: 4
Storage: 1 day .
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Pesaraladdoo / Moong Dal Laddoo
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My little one is a big fan of laddoos. While I was thinking of preparing healthy and delicious laddoo. My mother suggested this recipe. This is a kind of sunnunda ( Andhra sweet ). It's simple and easy with fewer ingredients and highly proteinaceous.
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Ingredients:
🍭 Moong Dal - 1 cup
🍭 Sugar - ½ cup
🍭 Ghee - 1/4 cup
🍭 Cardamom - 2
🍭 finely chopped Almonds, pistachio & cashews - 1/2 cup.
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Recipe :
🍭 Take a pan dry roast moong dal until it turns aromatic and golden brown. Let it cool down. Blend into fine powder. Keep aside.
🍭 now blend the sugar and cardamom into a fine powder and keep aside.
🍭 Now add ¼ cup ghee and add moong dal powder, saute on low flame.saute till it turns golden brown and soft.
🍭 Take a wide bowl and add moong dal powder, sugar powder and crumble till it turns soft. Add dry fruits. Make small lemon sized balls.
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Storage : 10 days
Serves: 12-15 laddoo
Time: 20 min.
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Vada In Andhra style ( Garelu )
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Vada is the most famous dish prepared during festivals. It is loaded with vitamins and nutrition. Which is good for adults and kids. The taste is delicious and rich. This kind of vada version is originated from Andhra Pradesh. This vada is diff from Medu vada. Medu vada is fluffy and this vada is soft and flat. Absorbs very least oil. It can be done in an easier way. I learned this from my mother. My little one is a huge fan of this vada. Esp we have red chili onion chutney as a combo it tastes delicious!
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Ingredients: 🍩 Urad dal-1 glass ( 225 gms )
🍩 salt
🍩 onions - 1 medium finely sliced
🍩 green chili -2 finely chopped
🍩 curry leaves - 1 sprig
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Preparation : 🍩 Soak Urad Dal in water for 4-5 hours or overnight. Sieve the water completely and blend by sprinkling little water with hands and salt. Use only 2-3 tbsp water to blend. Otherwise, it becomes liquidy.
🍩 the batter should be a little 20% coarse ( which makes vada crispy ) soft, white and fluffy.
🍩 now add the onions, chilies and curry leaves. Mix well. Keep aside.
🍩 take a plastic cover / plastic sheet a wet the sheet with water. Wipe the excess water. Take a little amount of batter and spread with fingers. Make a hole in the center and deep fry in the oil on both sides till golden brown appears. Tada! serve hot with coconut chutney or red chili chutney.
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Tips : 
You can store the better without adding onions for a day in the refrigerator. Adding onions makes the better liquidy. If you are offering to God, avoid using onions. You can preheat the vada’s. .
Source: Amma
Storage; 1 day
Time : 5 hr 30 min.
Serves : 15-17 vada .
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Red chili onion chutney :

Onion - 1/2 chopped onion
Red chilies - 5
Tamarind - 1 tsp
Coconut - 2 tsp
Roasted chana dal - 1 tsp
Salt
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Soak the chilies for 20 min. Grind onions, chilies, tamarind, coconut, salt and chana dal. Add water and grind like chutney. Serve with idli/dosa/vada. .
Storage : 2 days
Preparation time : 30 min
Source: Amma .
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Moong Dal Curry
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Moong Dal(a green gram ) is nutrient-rich food packed with minerals like potassium, magnesium, iron, and copper. In addition to this, they also contain folate, fiber, fiber, and vitamin B6, apart from loads of high-quality protein. It helps in weight loss, prevents diabetes, improves digestion and boosts blood circulation. Sometimes kids don't like to eat sprouts, in that case, we can feed this delicious nutrition-packed curry with rice, Chapati, and puri. It's easy with fewer ingredients.
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Ingredients :
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🍲 Moong Dal - 1 cup ( soaked in water for 4 hours or more )
🍲 Onion - 1 finely chopped
🍲 Tomatoes - 1 finely chopped
🍲 Green chilies - 2 or 3
🍲 Oil/ ghee
🍲 Bayleaf-1
🍲 Ginger garlic paste - 1/2 tsp
🍲 Cumin - 1/2 tsp
🍲 Turmeric
🍲 Salt
🍲 Red chili powder
🍲 Coriander powder - 1/2 tsp
🍲 Garam Masala
🍲 Hing - pinch
🍲 Coriander leaves
🍲 Curry leaves
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Preparation:
🍲  Soak Moong Dal for at least 4 hours or overnight. Sieve the water and keep aside.
🍲 Take a pressure cooker and add ghee, now add cumin, curry leaves, bay leaf, onions, ginger garlic paste and saute till they turn golden brown.
🍲 Now add tomatoes, once they become mushy add soaked green gram. Give a good mix.
🍲 Now add salt, turmeric, red chili powder, garam masala powder, coriander powder and mix well.
🍲 Now add water and cook till 3 whistles.
🍲 Take a pan and add oil, cumin, mustard and hing.once it turn aromatic. Switch off and add it to the curry.
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Serves : 4
Storage : 1 day
Source : amma
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Peanut Sundal
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Sundalu or Guggillu is one of the easiest, healthy and yummy snacks for kids. This can be offered to God at the time of festivals. Here is the recipe.
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Ingredients: 🥜 Peanuts - 1 cup
🥜 Oil
🥜 Mustard seeds
🥜 Cumin
🥜 Urad dal
🥜 desiccated coconut
🥜 curry leaves
🥜 Red chili - 1
🥜 Salt
🥜 lemon juice - 1 tsp
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Recipe ;
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🥜 remove the peanuts from shells ( no need to soak ) or if using raw peanuts soak in water for 3 hours.
🥜 Now add some salt and pressure cook the peanuts for 3-4 whistles. Sieve the water and keep aside.
🥜 take a pan and add oil, once it gets heated add mustard, cumin, urad, curry leaves, and red chili. Once they turn aromatic add boiled peanuts and saute for 2 min.
🥜 Now add desiccated coconut and mix well. Add some lemon juice and mix well. Serve hot.
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Storage: 1 day
Serves : 3
Source: amma
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