Wash the yellow moong dal and set it aside.

In a pan, add water and yellow moong dal. Cook it for 15 to 20 mins on low to medium flame till its soft and fluffy.

On a hot pan, add Ghee and Cumin seeds. Saute for 10 secs.

Later add chopped Onions and saute till golden brown.

Add Turmeric powder and red chilli powder and saute for a minute.

To this add tomatoes and cook it till it's soft and mushy.

Once the tomatoes have turned mushy, add the cooked dal into the onion-tomato base and give it a mix.

To the dal add salt and mix it well.

Cook the dal curry for another 15-20 mins till the dal starts to become thick.

Soak a cup of Moong Dal for at least 4 hours. After 4 hours, drain the water.

Blend the Dal along with the 1 tsp of Cumin seeds, 4 Green Chilies, and an Inch of Ginger to a smooth batter by adding water as required.

To the Batter add in some salt and mix well.

In a flat pan, Pour in the batter and spread it all around the pan.

Drizzle some oil around the dosa and cook it till it's golden and crisp on one side.

Moong Dal Dosa is now ready to be served along with Chutney of your choice.

Wash and Soak Moong Dal for 4 hours.

Grind the Moong Dal with Kashmiri Red Chilli into a coarse paste.

Add in green chilies, Garlic, Ginger, Onion, Coriander leaves, Hing, Black pepper powder, and salt.

Heat some oil for deep frying the pakoda's.

Drop small portions of the pakoda mix into the oil and deep fry the pakoda's on medium flame until golden brown.

Moong Dal Pakoda's are now ready. Serve it with a dip of your choice.

In a bowl, Add in Toor Dal and Chana Dal. Wash and soak the lentils for 3 hours.

In a Mixer Jar, Add in the washed and soaked lentils, Green Chilies, Ginger(1 inch), Coriander Leaves(1/2 cup), Curry leaves (4 to 5). grind them together to a coarse paste.

To this paste add in Ginger (1/2 inch), Coriander Leaves(1/4 cup), Asafoetida, Grated coconut, Curry leaves (chopped 4-5), and Salt. Combine all the ingredients together.

Grease the cavities of the Idli Mould.

Take small portions of the paste and shape them into oval dumplings and place them on the greased Idli mold.

Cook them in an idli steamer for 15 to 20 mins.

Nucchinunde is now ready. Serve along with ghee.

In a bowl, Add in Rice, Split Black Gram (Urad Daal), Rice (Sona Masoori Variety), Split Chickpeas (Chana Daal), and Petite Yellow Lentils (Moong Daal). Wash and soak it overnight.

In a mixer Jar, Grind the Soaked Rice and Daals along with Turmeric, Green Chillis, Curry leaves, Coconut, and Cumin seeds. Grind it to a coarse paste.

Now add chopped Onions, Coriander leaves, and Salt. Give them all a nice mix.

In a pan, Spread the Adai Dosa batter evenly on all sides. Drizzle some oil/Ghee. Flip and cook the dosa on both sides until it's crispy.

Adai is now ready. Top it with Ghee and serve it with your favorite chutney.

In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.

Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.

Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.

While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.

In a pan, Drizzle 2 tbsp of Ghee.

Add a handful quantity of Raisins and Roast till it plumps up.

Then add a handful quantity of Cashews a,d roast till golden.

On medium flame,roast the Chana Dal for 4-5mins.

Wash the roast dal and pressure cook it in 2 cups of water.

Once the dal is cooked, add in the Coconut Milk and cook for about 3-4 mins

Now add the Rice Powder and cook for about 3-4 mins.

Add Jaggery and allow it to cook for 5 mins on medium flame.

Add the Roasted nuts and Cardamom powder and give it a final mix.