Moong Dhal Pudding

1/2 cup Moong Dal (soaked 4-5 hours)

1/2 cup Ghee

1/2 cup Mawa

1/2 cup Water

1/4 cup + 2 tbsp Sugar

6 Green Cardamom seeds

Saffron

Nuts

Roast soaked dal to a deep golden color and grind to a coarse paste.

Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release.

Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture.

Cook down with mawa until it reaches a thick, luscious consistency and ghee leaves the sides.

Keerai Thoran

Spinach - 4 cup, chopped

Red Chilli - 3, broken

Mustard - 1/2 tsp

Coconut Oil - 1 tbsp.

Salt

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Shallot - 4

Garlic - 3 cloves

Turmeric - 1/4 tsp

Add all the ingredients under "to grind" in a chutney bowl and grind coarsely.

Heat a pan with Coconut Oil, add in Mustard seeds, and whole Red Chillies.

Add in the coarsely ground Coconut mix and saute for a min.

Add chopped Spinach and stir well, along with required Salt. Keep mixing and stirring for about 5 minutes, until the Spinach is cooked nice and dry.

Serve warm with Rice.

Paruppu Urundai Kuzhambu

Thuvar Dhal - 1/2 cup

Channa Dhal - 1 cup

Fennel seeds - 1 tsp

Red Chilli - 6

Onion - 1 cup + 1 cup, diced

Green Chilli - 2, minced

Curry Leaves - chopped

Turmeric - 1 tsp + 1 tsp

Chilli Powder - 1 tsp + 1 tsp

Fennel Powder - 1 tsp + 1 tsp

Sambhar Powder - 1 tsp + 1 tsp

Salt

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1 tsp

Asafetida - 1 tsp

Fenugreek - 1 tsp

Fennel Seeds - 1 tsp

Curry Leaves

Garlic - 2 cloves, sliced

Tomato - 1, diced

Tamarind Juice - 1 cup

Coconut - 1/2 cup, grated; ground to a coarse paste

Rinse and soak Thuvar Dhal, Channa Dhal, and Red Chillies in water for at least 3 hours. Place the ingredients in a blender and grind into a coarse paste.

In a bowl, combine the ground Dhal with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder, and the necessary Salt. Mix well, shape into small balls, and set aside.

Heat Oil in a medium pan.

Temper with Mustard, Urad dhal, Asafetida, Fenugreek, Fennel, and Curry Leaves.

Add Garlic and sauté for 30 seconds.

Sauté Onion until it becomes translucent.

Add the Tomatoes and cook covered until they soften.

Season the mixture with Turmeric, Chilli, Fennel, Sambhar powder, and the necessary Salt.

Once the raw aroma of the spices dissipates, add the Tamarind Juice and bring the gravy to a rolling boil.

Gently add the prepared balls and cook covered for 10 minutes.

Turn the balls over, add the Coconut paste, and cook covered for another 10 minutes.

Serve warm with Rice.