Moongdal Halwa #KitchenDiaries #Onam2025

PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. #KitchenDiaries #Onam2025

#Snack 
No bread sandwich Grind the soaked moong dal, then add spinach, grated carrot, finely chopped onion, ginger and chilli to the dal and mix it well. Add spices to it and mix it well. Add some baking powder and make it in a grilled sandwich maker.Enjoy with chutney or ketchup and one cup of tea.

#Snack
Moongdal gota

Moongdal gota is a popular Gujarati snack that\'s crispy, spicy, and delicious.

#Snack 
Food in frame - Khasta Kachori 
Khasta Kachori is a rich and flavourful, stuffed (usually stuffed with ground moong/urad daal/lentil) fry that people often love to eat with tea and other hot beverages usually as a snack. It’s considered to be one of Indian’s favourite street food as well! 

#Snack
Chakli....a crispy snacks for your teatime and snack box  made with rice and moong dal

Stuff Moong Cheela
#Snack

#Snack
Moong dal Chilla 
Moong dal chilla are savory Snacks  Pancakes made with soaked and ground split mung lentil batter. It is spiced with cumin, fresh ginger and green chilli.

High Protein green moong Chilla With StuffedPaneer 


#Snack
A delicious appetizer for the parties, paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.breakfast or pack it in kids lunch box.The cheela\'s are made with green moong dal chilla and filled with cottage cheese/paneer is rich in proteins and vitamins making it a healthy snack or meal for both adults and kids.It can also be served with evening tea.

#Snack
Delicious_appe_kachodis
*I love it because it\'s delicious and less oil is required in it which makes it healthy . \"healthy bhee,tasty bhee\"

Ingredients- all purpose flour 11/2 cup
oil as required
,moong daal paste 11/2 cup
,green chilli 2-3,
coriander leaves a tbsp
,salt to taste,
red chilli powder 1 tsp
, turmeric powder 1/2 tsp,
coriander powder 1 tsp,
amchoor powder 1 tsp
,Chaat masala 1 tsp,
garam masala 1 tsp,
baking soda 1/2 tsp,
coriander seeds 1 TSP.

Recipe-
1 soak green moong daal.grind it coarsely.
2 heat oil in a pan.add coriander seeds,cumin seeds,daal paste .
3 cover it let it cook.add all spices  and salt.keep it aside.
4 prepare a dough of all purpose flour adding little oil and salt and make dough like normal kachodi.
5 now make small balls of dough.spread it with your hand fill stuffing and seal it properly with hand.
6 grease appe pan .put kachodis.cook for 3 minutes turn another side and cook again for 3 minutes.
7 turn it and repeat the process till nice brown color appears.when it\'s cooked at the end keep it on high flame add little oil and check weather it\'s cooked nicely.
8 healthy kachodi ready to be served.

# snakes 
My recipe 
   Moong cutlet

#Cookwithprestige
#Moongdalidli

#cookwithprestige
#Moonddalidli


Moong dal idli used by prestige idli cooker

#CookWithPrestige
 I made a healthy pizza bite with paneer , corn,olive ,chesse veggies and Italian harbs and with moong dal batter and made in the Prestige Omega Select Plus Appe Pan. 

#CookWithPrestige I made moong dal hing kachori. I gave it a little twist. Instead of using refined flour, I made it with poha, which is very healthy. And instead of frying it, I made it in prestige Omega Select Plus Appe Pan .which is made in very less oil and is very tasty and healthy too. 

#CookWithPrestige
Moong dal veggies cheela 
Used prestige tawa in making cheela 

#CookWithPrestige 
Made with Prestige mixer grinder.
Stuffed Red chili pickle 
Gujarati Red Chilli Pickle is full of taste and spicy.Red Chilli Pickle enhances the taste of lunch or dinner.enjoyed with recipes like Palak Poori, Aloo Paratha, Moong Dal Kachori, Besan Kachori and Matar Kachori.pickle which is stuffed with spices. This is hot, spicy and yummy pickle.😋

#cookwithprestige
Tridal Veg Nourish Soup

A wholesome blend of moong, masoor and tuar dal simmered with crunchy capsicum, sweet
 corn and carrots—light, protein-rich and deeply
 nourishing.
I used Prestige Pressure Cooker

The Vibe Check ✅
🟡 Team Mung Dal 🟠 Team Gajar

The golden, nutty crunch of Moong Dal Halwa vs. the classic, ruby-red comfort of Gajar Ka Halwa. One requires patience and a strong stirring arm; the other is the undisputed king of every shaadi season.

You can only pick one to warm your soul tonight. Which side are you on?

Drop your vote in the comments! 👇

Moong Dal Khichdi With Cauliflower and potato 
#PrepSnap

Moongdalstuffcheela
#Prepsnap

#PrepSnap
चटपटा moong daal dulma

#PrepSnap
Moong pitha
A delicious sweet dish

#PrepSnap 
Til Moongfali Ke Bharwan Baigan Aloo 

#PrepSnap 
Moong Sprouts with mix salad chaat 
Healthy & tempting chaat

#PrepSnap 
Moong sprouts topping for spicy sticks 

#SLC 
 Sakkarai Pongal : Ingredients: Yellow Moong dal 1/2 cup Rice 1 cup Jaggery 3/4 cup Desi ghee 3-4 tbsp Handful of Cashews Handful of Raisins Cloves 1-2 Crushed Cardamom 2 1. Roast yellow moong dal until aromatic. Do not change its color. 2. Rinse roasted dal and rice and then pressure cook it with 4 cups of water until cooked well (khichdi like). 3. Roast cashew & raisins in Desi ghee. 4. Then add jaggery with 1/4 cup of water and make syrup. Strain the syrup and add into cooked rice dal mix. 5. Heat 2 tbsp of ghee and put cloves in it. Add rice dal jaggery mix and mix well. Cook for 1-2 minutes then add roasted Dry fruits and crushed Cardamom and mix well. 6. Garnish with roasted cashew and raisins & Serve hot.

#SLC
Sweet (Sakkara) Pongal 


To mske Sakkara Pongal 


Raw Rice -1 cup
Water-2 1/2 lt 
Moong dal-1/2 cup
Jaggery-500gms
Cashew nuts
Raisins 
Ghee-1/2 cup
Cardamom powder-1 tsp


Method 


Take a raw rice and wash it with water .soak the rice for a few minutes.
Take water in a pan and add moong dal to it.
Mix it well and cook for 20 mins.
Then add in the soaked raw rice and water.
Cook the rice and dal completely. Add ghee mix and keep it aside.
Take ghee in a pan ,add cashewnuts,raisins .
Add cardamom powder mix and keep it aside.
Take jaggery and water in a pan.
Let the jaggery completely dissolve and then add the roasted nuts.
Mix it well and cook for about a minute.
Transfer the jaggery mixture into the cooked rice and add ghee.Mix it all well and cook for a few seconds.
Turn off the stove.

#Tiranga
This is a delicious and nutritious dosa from Andhra Pradesh made with green gram lentils, called Pesarattu dosa. It\'s quite different from other dosas made in South India, as it doesn\'t require fermentation. It\'s served with chutney. I\'ve presented this dosa in a tricolor style, with a white chutney made from fresh coconut and chana dal, and an orange chutney made from tomatoes.


Tricolour moongdal dosa platter 

#Tiranga
Moongdal Torka 

Healthy Dhokla 
#Tiranga

\"Healthy, Vibrant, and Full of Patriotic Flavor!\"
Celebrate the spirit of India with this vibrant and Healthy Dal Dhokla! Layers of fluffy semolina, and moong dal dhokla come together to create a visually stunning and nutritious treat. Perfect for any festive occasion, this dish combines wholesome ingredients with traditional flavors, topped with a flavorful tadka of mustard and sesame seeds.\"

Supercharge Your Sprouts! 🌱

Waiting days for your moong or moth to sprout? Not anymore!
Save this hack and get sprouting!! 😃

What’s your favorite way to eat sprouts? Salad 🥗 or Stir-fry 🍳? Tell us in the comments! 👇

#BPIC


Besan Ki Crispy Masala Moongfali

Protein-Packed Meals Under 15 Minutes: Moong Dal Khichdi with Palak 
 Some days call for simple, comforting meals that are quick to prepare and still nutritionally balanced. This Moong Dal Khichdi with Palak is a fast, high-protein option that comes together in under 15 minutes. 
 Why you’ll love this recipe 
 Made with moong dal and rice for a wholesome, comforting base 
 Boosted with soya chunks for an extra protein punch 
 Cooked with minimal oil in a Prestige Ceraglide pan for effortless, non-stick cooking 
 This is comfort food that fits into a busy routine—warm, filling and protein-packed without complicated prep.

Want More High-Protein Meal Ideas? 
 Join our LIVE Protein-Packed Meals Workshop and learn how to plan quick, practical, high-protein meals for everyday life.
 📅 28 Feb | ⏰ 3 PM 
👉 Register here for the workshop and secure your spot here : https://forms.gle/DecrXSxKpSzPKa1R6

#BPIC 
BHARWAN BAIGAN ALOO 
With Til And Moongfali Stuffing 

Brinjal Moong Dal curry
#BPIC

#BPIC 
BUCKWHEAT NOODLES SALAD WITH MOONG SPROUTS CHILLA ROLL 

Bathua Puri 😋😋
#BPIC 
** Healthy And Delicious Bathua Moongdal Puri With Aloo Matar Ki Sabji.**

  #Holi26
For me Holi is not complete without kanji wada . Steamed dal wadas in sweet and sour kanji is my favourite #holi special recipe. Dal wadas are non fried (steamed ) in sweet and sour kanji water. Even heart patient or calorie conscious people can relish it because steamed wadas are in place of fried wadas.   
Steamed dal wadas in sweet and sour kanji Ingredients – For the wadas • ¼ cup besan, • ½ cup moong dal without skin, • ¼ cup urad dal dhuli, • ½ tsp salt, water or sour curd as required, • 1 tsp fruit salt For kanji • -2tbsp rai powder, • 1/2 tsp black salt, • 1tsp salt, • 1/2 tsp red chili powder, • 1/2 tsp turmeric powder • ,2whole red chillies • pinch of asafoetida, • 1litre water, • 1tsp sugar or jaggery • For tarka-1/2tsp oil, • 1tsp mustard seeds, • a pinch of asafoetida, • fewcurry leaves, • 2whole red or green chillies. • Pomegranate seeds or boiled carrots or any vegetable or fruits to garnish Method - For the wadas • -Wash and soak both the dals for 6-8 hours. Grind coarsely in a mixie. • Mix the besan, salt, and Beat till smooth. Add the water ,if required to make a smooth thick batter. • Add the fruit salt, stir gently and pour immediately into the greased small ring moulds and cook in the steamer for 7 minutes.cool and keep aside . For kanji- • Mix both the salts, sugar or jaggery , red chili powder, asafoetida and rai powder. • Heat 1-liter water and pour in the jar. Keep the jar in sun for 4-5days or till done. Heat oil and add all the tarka ingredients. • Let them crackle. Pour the tarka in kanji water with prepared steamed wadas before 2-4 hours of serving . • Garnish with Pomegranate seeds or boiled carrots or any vegetable or fruits while serving . 

#Holi26
Moong dal chakli

#Holi26 Holi Special No-Fry Dahi Vada (Made in Idli Pan)
Ingredients
For the Vada
½ cup urad dal (soaked for 4–5 hours)
½ cup moong dal (soaked for 4–5 hours)
1 small piece ginger
1 green chilli (optional)
Salt to taste
¼ tsp black pepper powder
For the Dahi Mixture
2 cups fresh curd (dahi)
1–2 tbsp sugar (optional)
Salt to taste
Roasted cumin powder
Red chilli powder
For Garnishing
Tamarind chutney
Dhaniya–pudina chutney
Pomegranate seeds
Bhujiya sev
Beetroot puree (for decoration)
Chaat masala (optional)
Method
Soak the dal: Wash and soak ½ cup urad dal and ½ cup moong dal for about 4–5 hours.
Prepare the batter: Drain the dal and grind it with ginger and green chilli using very little water to make a thick batter. Add salt and black pepper powder. Beat the batter well so it becomes light and fluffy.
Prepare the idli pan: Grease the idli pan moulds lightly with oil.
Cook the vadas: Pour small portions of the batter into the idli moulds and steam them for about 10–12 minutes until they are soft and cooked.
Soak the vadas: Take the cooked vadas out and place them in warm water for about 5 minutes. Then gently squeeze out the extra water.
Prepare the dahi: Whisk the curd with salt, sugar (optional), and roasted cumin powder until smooth and creamy.
Assemble the dish: Place the soft vadas in a serving bowl and pour the dahi over them.
Garnish: Add tamarind chutney, dhaniya–pudina chutney, pomegranate seeds, bhujiya sev, and decorate with beetroot puree to give a colorful Holi look.
Why My Recipe is Special for Holi
My recipe is healthy because the vadas are not deep-fried and are made in an idli pan. The mix of urad dal and moong dal makes them soft and tasty, and the colorful toppings represent the joyful colors of Holi.

#Holi26

 Dishname Moogdal Mava halwa


Ingredients :-
300 g moong dal
300 g mava(khoya) 
300 g ghee


For sugar syrup :-
300 g sugar
1/2 cup water
1 /2 tsp cardamom powder 
For garnish :-
1tbs chopped almonds
1tbs chopped cashew
1 tbs dry rose petals


Method:- First of all Clean, wash and soak the yellow moong dal in enough water in a bowl for 4 hours. Drain well and blend in a mixer to a smooth paste without using water.( If needed add 1 spoon water) 


Heat the ghee in a pan, add the dal paste mix well. Stir continuously medium to low heat the mixture until you get good aroma out of it or till it gets light brown colour or the ghee starts separating from the mixture. It takes about 35-40 minutes to roast the lentils.


Now add mava (khoya) mix well and cook for a 2 minutes. Transfer the mixture into a bowl and keep aside.


For sugar syrup :Combine the 1/2 cup of water and sugar in a deep non-stick pan, mix well and cook on a medium flame till it gets a one string consistency, while stirring occasionally. 


Add the sugar syrup to the moong dal mixture and cook it further for a minute. Add the cardamom powder and dry fruits mix well.


moong dal halwa is ready. 


Enjoy.

#IOP
PARUPPU PAYASAM ( Moong dal Payasam ) Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya. 

#IOP


Moong Bhaji 

#ES1 


MOONG SPROUTS KEBAB 

#IOP
Moongdal payasam

Moong dal payasam

#IOP
MOONGDAL KHEER

#IOP
Ugadi Kosambari (Moong Dal salad) must with holgi (puran poli)

#IOP


Navadhaniya dry fruit ladoo 


Ladoos made with millets and moong dal with ghee and sugar flavoured with cardamom
They are served on many festive occasions including celebration of Hindu new year 
Dry fruits were added to give it more of a crunch and taste 

Milagu (Pepper)Pongal with Tiffin Sambar 


Milagu Pongal


Prep time-10 minutes 
Cook time - 30 minutes 
Number of servings -4 persons


Ingredients 
Raw Rice-1 cup
Moong dal-1/2 cup
Peppercorn-2 tbsp
Water-5 cups
Salt-2 tsp


For Tempering 


Ghee-2 tbsp
Cumin seeds-1 tsp
Pound pepper 
Chopped ginger 
Cashew nuts
Asafoetida powder-1/4 tsp
Curry leaves


Method:
1.Rinse and soak the rice and moong dal for about 30 mins.
2.Add water in a pressure cooker and add the rice and moong dal. Pressure cook it for 5to 6 whistles.
3.Make a coarse powder from pepper.
4.Take a frying pan and add ghee.After the ghee is heated add jeera,coarsely ground pepper powder,cashews,ginger,and curry leaves.
5.After 5-6 whistles open the cooker and add the frying pan content into the cooker.Stir well and add ghee if necessary.serve hot with sambar.


Tiffin sambar 


Toor dal -1 cup
Onion-2 nos
Tomato-3 nos
Turmeric powder 1-1 tsp
Salt-1 tsp
Asafoetida-1/4 tsp
Water
Ghee
Jaggery-2tsp
Chopped coriander leaves 
Tamirand water-1/2 cup
Sambar onion- 300 gram
Red chilli-2 nos
Mustard
Fenugreek 


Method:


1.Take 2 tbsp of toor dal and add dried red chillies soak for 30 mins.
2.Chop tomato and onion.
3.Grind the soaked dal and chillies along with half of the chopped tomato and onion into a smooth paste using a little water.
4.Heat oil in a pan add mustard seeds,fenugreek seeds dried red chillies curry leaves and a pinch of asafoetida. Then add the remaining tomato and onion sauté well and add the ground paste.
5.Pour enough water and add turmeric powder,tamirand water and salt. Let it boil well.
6.Finally add 1 tsp roasted cumin powder, piece of jaggery and garnish with fresh coriander leaves.

#IOP
Paneer Moong Melody
 Golden moong dal chilla stuffed with soft paneer and complemented by spicy red and fresh green chutneys for the perfect balanced bite.

#ES1 


MOONG DAL DHOKLA 

#mm26
Moong dhal kheer 

#Mk26


#Moong Dal halwa made with khoya