Pani Puri

Pani Puri is a favourite chaat delicacy, that has a perfect blend of textures and flavors.

If there's one street food that captures the heart of every Indian food lover, it's pani puri. Crispy, hollow puris filled with spicy, tangy, and slightly sweet flavored water, mashed potatoes,—it's a burst of flavors in every bite. Whether you know it as golgappa, puchka, this iconic snack is more than just food—it's an experience. The mix of crunch, spice, and chill from the pani hits all the right notes, making it addictive and unforgettable. In this recipe, we’re going to bring that beloved street-side flavor right into your kitchen—hygienic, fresh, and totally homemade. 

This is a version with Green Moong!  You will enjoy preparing it for sure!

Ingredients

For the Filling:

Pani Puri

• Moong - 3/4 cup  
• Potatoes-2 
• ½ tsp chaat masala
• Salt to taste
• A dash of lemon juice
• Finely chopped onions (optional) 
  
• Fresh coriander (chopped)
• Readymade Puris

 For the Spicy Pani  

• 1 cup fresh coriander leaves
• ½ cup fresh mint leaves
• 1-2 green chilies (adjust to taste)
• 1-inch piece ginger
• ½ tsp roasted cumin powder
• 1 tsp chaat masala
• ½ tsp black salt
• Salt to taste
• 1 tbsp tamarind pulp
• 3-4 cups cold water
• 1-2 tsp boondi (optional, for added crunch)

Method-

Pressure cook moong and potatoes. In a bowl, mix mashed potatoes, moong, salt, chaat masala, lemon juice, onions, and coriander. Mix well and set aside. Next, blend mint, coriander, green chilies, ginger, and a little water to a smooth paste. Transfer to a large bowl. Add tamarind pulp, roasted cumin pwd, chaat masala, black salt, and regular salt. Add 3-4 cups of cold water and mix well. Chill the pani in the fridge for at least 1 hour. Add boondi just before serving.

Serving

Lightly crack the top of each puri. Fill with 1–2 teaspoons of the potato-Moong mixture. Dip or spoon over the chilled spicy pani. Pop the whole puri into your mouth and enjoy the burst of flavors!

Pani Puri

Adjust the chutneys and spices according to your taste preference.  You can get these raw puris which you can fry in oil or buy readymade fried ones. 

You can add boondi, sev, roasted peanuts to the filling.. make it more tastier!

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Moong Urad Dal Vada

Moong Dal Urad Dal Vada is a delightful Indian snack that perfectly blends the flavors of two popular lentils—moong dal and urad dal—into crispy fritters. These vadas can be enjoyed with coconut chutney or a tangy tamarind dip. The combination of moong dal’s subtle sweetness and urad dal’s earthy depth creates a unique texture and taste that’s crunchy on the outside and soft on the inside. 

Moong Urad Dal Vada

Ingredients

• 1/2 cup split moong dal
• 1/2 Urad Dal 
• 1/2 cup chopped onion
• 3-4 green chilies finely chopped
• few Coriander leaves chopped
  
• Few curry leaves chopped
• 1tsp cumin/jeera
• few ginger shreds
•  1-2 tbsp grated coconut
• salt to taste

Method: Soak Urad and moong dal for 3-4 hours or overnight. Grind with little water. Add the other ingredients and mix well. Heat little oil and add to the batter and mix. Beat the batter well. 

 In a kadai, heat oil, drop the vadas carefully with hand or spoon and 

 fry until it becomes golden brown on both sides. Drain on absorbent paper.

Serve hot with chutney or sauce.

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MoongDal Idli

MoongDal Idli is interesting twist to the normal idlis. Soft with a healthy yellow moong dal and seasonings gives it a great taste and offers a delightful, guilt-free indulgence that will leave you feeling satisfied and energized. 

 Let's dive into the recipe!  

Ingredients : 

• Moong dal-1 cup (soaked)

  

  MoongDal Idli

  
  
• Roasted Idli rava-2 cups
• Tomato : 1finely chopped
• Onion-1 finely chopped
• Green chillies : 1 or 2, chopped
• Coriander leaves : few chopped
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• 
  

Method-  

Grind the soaked moongdal with little water. Mix this with Rava. Next in a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds ,chana dal ,urad dal, green chillies, once done  next pour it in the idli batter. Next add chopped coriander leaves, onions, tomatoes ,salt to the batter and mix well. Set aside for 20 mins.

Next Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Moongdal Idlis hot with ghee, chutney or saagu.

Idlis are nutritious, easy to digest, gluten-free, and rich in probiotics, making it a great option for breakfast or a light meal.

While I love giving some dishes a fun twist now and then (like my fusion-style Masala Idli Fry!), I also believe it’s just as important to celebrate and protect the original recipes—just as they were lovingly made by our grandmothers and great-grandmothers. In doing so, we honor not just flavors, but heritage.

“Let’s keep traditions alive—one recipe at a time”

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Ragi Moong Dosa

Ragi Moong Dosa (Ragi : finger millet ) is healthy , nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot. A mix of finger millet flour and ground moong lentils gives the perfect crispy crepes.

       Ragi Moong Dosa

Ingredients:

1 cup Ground Moong mix

1 cup finger millet(ragi flour)

1/2 cup chiroti rava

Salt as per taste

Oil

Jeera-1 tsp

Method:

Mix rava, ground moong mix and ragi flour and salt.

 The consistency of batter should be like normal dosa batter. 

Keep overnight or at least for 5-6 hours.  

Add salt, jeera to the batter. Mix well. 

Make thin dosas. 

Serve hot and crispy Ragi Moong dosa with butter 

and chutney of your choice.


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Moong Dal Barfi

Moong Dal Barfi is made from healthy Moong dal and almonds. Moong Dal Barfi is a delightful and indulgent Indian sweet that combines the earthy flavors of moong dal with the richness of ghee and sugar. With its melt-in-the-mouth texture and a hint of cardamom, this barfi is a true treat for the taste buds. It’s perfect for festivals, family gatherings, or any special occasion.  A healthy and easy dessert recipe for your kids and adults alike. 

The best part? It's relatively simple to prepare, yet always manages to impress with its unique flavor and soft, fudgy consistency. Let's learn how to make this recipe!

Ingredients

1/4 Cup Moong Dal soaked 

Moong Dal Barfi

1/2 Cup Milk
1/4 cup  Sugar
4 tbsp Ghee
Pinch- Elachi pwd
Dry fruits for garnishing


Method-

Drain the water and grind the moong dal coarsely. Next in a pan , add little Ghee, roast the dry fruits and keep it aside, next add the remaining ghee and roast the ground moong dal  on low heat for 15-20 mins. Next add milk and keep stirring for 5-10 mins. 

Next add sugar and stir till it melts and blends with the mix well.

Do this on low flame, till it starts leaving the sides of the pan. Add elachi pwd and mix again. 

Transfer it on a plate, garnish with dry fruits. Serve warm.

Give this recipe a try, and let the comforting taste of Moong Dal Barfi  bring a touch of sweetness to your celebrations!


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Moong Sprouts Poha

Moong Sprouts Poha or Sprouted Moong Avalakki is very simple and easy to prepare. It has a nice tangy and spicy flavor. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Adding vegetables to Poha makes it more healthier.

 

Prep time: 10 mins

Moong Sprouts Poha

Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- Smitha Shrisha

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• Onion-1 finely chopped
• Soaked moong sprouts-1/2 cup
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 3-4 green chilies, finely chopped (opt)
• Few chopped coriander leaves
• Few curry leaves
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)
• 1/s tsp Lemon juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal, hing, turmeric and stir fry. Add green chilies, curry leaves. Add chopped onion and fry it for a while. Add soaked avalakki, moong sprouts, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Sprouted Moong Poha hot.

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Moong Aloo Tikki

Moong Aloo Tikki is an interesting and healthy protein rich snack recipe. Made with full green moong and potatoes makes it nutritious and tasty. Enjoy!

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 12 tikkis

Author: Smita

Moong Aloo Tikki

Ingredients

• Moong (boiled)-1 cup
• Potatoes boiled/shredded-1 cup
• Carrot-Shredded-1/2 cup
• Onion-chopped-1/2 cup
• Salt to taste 
• Turmeric -1/4 tsp
• Hing-pinch
• Green chillies 1-2 (finely chopped)
• Lemon juice 1 tsp
  
• Jeera-1/2 tsp
• Fresh coriander leaves 
• Chaat Masala-1/2 tsp
• Red chilli powder 1/4 teaspoon 
• Garam Masala-1 tsp
• Oil to shallow fry 
• Bread crumbs-for covering/binding

Method-

 In a bowl, add the boiled moong and smash well, add all the above ingredients except oil and mix well. 

Divide the mixture into equal portions and shape them as patties. 

Take small portion of mix, flatten it, pat it well.Roll it over bread crumbs. 

On a tava, add oil and place the patties shallow fry till golden brown on low heat. Flip on the other side slowly. 

Once done iserve Green Moong Aloo Tikki hot with ketchup or chutney.

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Moong Dal Kachori

Moong Dal Kachori is a delicious fried snack. It can be stuffed with any filling of your choice like peas, onion, potatoes.  This version is the traditional one with moong dal. You can serve it with chutneys like sweet tamarind chutney, mint, coriander chutney or ketchup. You can also break the crust of Khasta Kachori and fill with chutneys, onions and sev. Enjoy !

Prep Time: 25 MIn  

COOK TIME: 20 MIN.  
TOTAL TIME: 45 MIN

Course: Snacks

Cuisine: Indian

Moong Dal Kachori

Ingredients

Flour 2 cups

1/2 cup oil or ghee

Ajwain- 1 tsp

Salt 1 tsp

water for kneading

Oil or frying

Filling

Moong dal-1/2 cup (soaked)

Ginger shreds-1/2 tsp

Green chilies-1-2 finely chopped

Jeera-1 tsp
Fennel-1 tsp
Hing- pinch
Turmeric- pinch
Oil-1 tsp

Red chili pwd- 1tsp
Garam masala -1tsp
Amchur pwd/ Tamarind paste-1/2 tsp
Salt for taste

Method- Sieve the flour. Next add the oil and mix the flour till crumbly. Next add salt and water and mix to make a stiff dough. Cover and rest for 30-45 mins. 

Heat oil in kadai. Next Grind the moong dal without water. In a pan, take oil add jeera, green chilies, turmeric, hing, fennel seeds, all the masala powders and fry. Next add the ground mix of moong dal and mix well. Add salt and fry till the mixture becomes dry. Take small portion of dough and make a cup, add the moong filling. Close the cup. Flatten it and roll it into small thick puri. 

Slowly slide the kachoris in the oil and fry on medium heat till golden brown on both sides.  Serve Moong Dal Kachori hot with ketchup or chutney of your choice. 


Adjust the spices/salt as per your taste and preferences.

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Bonda Soup

Hearty South Indian Comfort: Bonda Soup Recipe

If you're craving something cozy, flavorful, and soul-soothing, bonda soup is the perfect South Indian comfort dish to try. A popular evening snack especially in Karnataka, this dish combines soft, spiced urad dal bondas (fried lentil dumplings) with a light, aromatic soup made from tempered spices and moong dal. The result? A comforting bowl that's crisp, fluffy, tangy, and satisfying — all in one.

Whether served as a rainy-day treat or a festive starter, bonda soup strikes the perfect balance between indulgent and wholesome. 

In this post, I’ll walk you through how to make authentic bonda soup step by step, with tips for perfect texture and flavor.

Bonda Soup

Ingredients:

Soup

• 1 cup Toor Dal/ Moong dal
• 1/2 tsp tumeric
• Water - 2-3 cups
• salt to taste
• Grated ginger(opt)
• Pepper pwd-1 tsp
• Few coriander leaves

Seasoning:

• 1 tsp oil/ghee
• 1 tsp mustard seeds 
• 1/2 tsp jeera
• hing -pinch
• curry leaves
• Green chillies 3-4 chopped
• Lemon juice

Bonda Batter for making bondas

(it is same recipe - Medu vada batter)

Method :  

Heat the oil in a kadai. Once it is hot enough, make bondas and put it carefully in the oil. Deep fry the bondas well. Strain and take it out. 

Pressure cook dal with turmeric and oil. Heat oil in a pan, add the seasoning items once done add to the dal, add water to give soup consistency, add salt and mix well. Cook on low heat for 5-10 mins. Add lemon juice. 


Serving- Take 2 to 3 bonda in a bowl. Pour 2 to 3 spoons of soup, garnish with chopped coriander leaves / cilantro.

Enjoy crispy, golden-fried bondas served in a rich, spiced, and aromatic soup. The contrast between the crunchy bondas and the warm, soothing soup creates a delicious fusion of textures and tastes. Bonda Soup is a heartwarming treat that offers both comfort and satisfaction with every bite. It’s a great way to enjoy a traditional favorite with a twist!

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Heserkalu Soppu Huli

Heserukalu Soppu Huli   is a healthy nutritious accompaniment for rice.You can enjoy with chapati too. A coconut spice blend with healthy greens and Green moong a must try in your kitchen. Heserukaalu is  Green Moong combined with Amarnath leaves is nutritious blended with vitamins and proteins. Simple yet tasty-southern delight.

Ingredients

• Amaranth leaves / Dantina soppu– 1 cup

  

    Heserukalu Soppu Huli 

• ( cleaned and chopped)
• Green Moong-1/2 cup (cooked)
• Toor dal-1/2 cup (cooked)
• Sambar Pwd-2 tbsp 
• Coconut-1/2 cup
• Tamarind paste-1 tsp
• Salt-for taste
• 
  
• Seasonings
• Oil-1-2 tsp
• Mustard seeds-1/2 tsp
• Hing-pinch
• Cury leaves-few
• Turmeric pwd-pinch
• Red chillies-1-2 (opt)

Method-  Pressure cook Toor dal and green moong well. Cook greens in water for 10-15 mins.

Grind coconut and sambar powder and keep it aside.Next in a vessel,mix the dal,kadlekalu and soppu ,add tamarind paste, salt and the ground paste ,and mix well.Let it boil well for 10 mins,simmer , prepare the seasoning.Add it to the sambar,mix. Serve Heserukaalu Soppu Huli hot with rice or chapati
with spoon of ghee.

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Moong Dal Tikki

Moong Dal Tikki is an interesting and healthy snack recipe.A blend of vegetables with yellow moong dal nutritious and tasty Enjoy !

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 12 tikkis

Author: Smita

Moong Dal Tikki

• Ingredients
• Yellow moong dal (boiled)-1 cup
• Potatoes boiled/shredded-1 cup
• Carrot-Shredded-1/2 cup
• Onion-chopped-1/2 cup
• Salt to taste 
• Turmeric -1/4 tsp
• Hing-pinch
• Green chillies 1-2 (finely chopped)
• Lemon juice 1 tsp
• Jeera-1/2 tsp
• Fresh coriander leaves 
• Chaat Masala-1/2 tsp
• Red chilli powder 1/4 teaspoon 
• Garam Masala-1 tsp
• Oil to shallow fry 

Method- In a bowl, add the boiled moong dal and smash well,add all the above ingredients except oil and mix well. Divide the mixture into equal portions and shape them as patties. Take small portion of mix ,flatten it ,pat it well. On a tava, add oil and place the patties shallow fry till golden brown on low heat. Flip on the other side slowly. Once done serve hot with ketchup or chutney.
]

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"Autumn is a second spring when every leaf is a flower."
Albert Camus 

Moong Rasam / Hesarukalu Saaru

Hesarukalu Saaru is a simple rasam variety made from Moong / Greengram -Nutritious and healthy , try it if you want something tangy and spicy accompaniment for rice.Enjoy hot as soup as well.

Moong Rasam / Hesarukalu Saaru

Ingredients:

• 1 cup Hesarukalu / Green Moong
• (cooked well)
• 1 tsp Jaggery
• 1/4 tsp Tamarind paste
• Salt as per taste

For Grinding

• 2-3 tsp Coriander seeds
• 1/2 tsp Jeera
• 1-2 Kala miri
• 2-3 Dry red chillies
• 3-4 tbsp Grated coconut, Fresh
• 1 tomato chopped

For seasoning

• 1 tsp Mustard
• 1-2 tsp Ghee
• 1-2 strands Curry leaves
• Hing-pinch
• Turmeric-pinch

Method: Pressure cook the legumes well.Grind together the items mentioned under For Grinding.Keep it aside.Take a pan , add the ground paste to the cooked Moong.Add water and mix well.Let it boil for some time.Next add tamarind paste, jaggery and salt ,simmer for 10-15 mins.Season with the mustard ,hing and curry leaves.Enjoy Hesarukalu Saaru hot with rice.


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Sweet Pongal

Sweet Pongal is prepared during Sankranti festival. A delicious mix of Moong dal with rice and jaggery blended with dry fruits, it's tasty and rich. Enjoy !!  I hope it brings a touch of warmth and festive cheer to your home. 

Sweet Pongal 

Ingredients :

• 1 cup Raw Rice
• 1/2 cup Moong Dal/Green Gram Dal
• 1 cup Milk
• 3 cups Jaggery grated ( as per taste)
• 4 tbsp Ghee
• Few cashews/Raisins
• 2 tbsp Dry Coconut (grated)
• 1/2 tsp Elachi pwd
• 1/2 tsp Nutmeg pwd
• 1-2 cloves (opt)
• Saffron (pinch)
• Water

Method : 

In a kadai, add ghee roast dry the green gram dal for a couple of minutes. 

Next cook the rice and moong dal . In a pan, add the jaggery in  water and cook on a low heat till the jaggery melts. 

Once done add the cooked rice and dal. Add milk and stir well. 

Heat ghee and fry the cashew nuts and raisins add to the Pongal. 

Add the powdered cardamoms, cloves,  nutmeg, grated coconut and saffron. 

Mix well and serve this hot Sweet Pongal.

This delightful dish, with its rich flavors of jaggery, ghee, and aromatic spices, is a perfect treat for celebrations or as a comforting dessert. Whether you're preparing it for a festival or simply to indulge in a delicious homemade delight, Sweet Pongal is sure to satisfy your sweet cravings and create memorable moments with loved ones. So, go ahead and savor this traditional South Indian delicacy—happy cooking and enjoy!

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