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Sunnundalu(Urad Dal Laddu)~Indian Sweets 101

Sunniundalu

When Sailaja of Sailu’s Food selected dals to feature this month’s Jihva For Ingredients, I was ecstatic. The one and only ingredient that truly represents India is the variety of dals, in my opinion. There are rice states and there are wheat states, but common to all 28 states in India are dals. Each state has dazzling array of dal dishes both sweet and savory. Menus always include dal dishes for everyday, for celebrations and as well as for festivals. Even in a foreign land, our meals always would include dals in one way or other. It’s not stretching the truth, when I say dal dishes are the true heart and soul food of India.

By the way, if you haven’t been to Sailaja’s blog already, please go visit now. She blogs from calm, coastal city of Vishakapatnam by the Bay of Bengal, from my home state Andhra Pradesh. Her recipes are visual delight and pure gold. Whenever I visit her blog, I feel happy to see her creations and also feel nostalgic about what I am missing being away from home.

As an entry to JFI~Dals, I have prepared Sunniundalu, a traditional Andhra sweet. Roasted urad dal is ground with sugar into super fine sand like powder, mixed with pure ghee, and the mixture is shaped into round balls. This sweet is much beloved because of its unique taste and nutritional value. These are often prepared for special occasions like baby showers (srimantham) etc., I am so happy that I am able to recreate this favorite sweet of mine for JFI, an event created to celebrate the natural ingredients.

Recipe:
(for 15 medium-sized laddus)

3 cups of whole urad dal - roasted to golden color slowly and on low heat, continuously stirring in a big iron skillet
1½ cups of sugar
1 cup of melted ghee at room temperature
For grinding - esirayyi (grain mill) or Food processor
How this sweet tastes, 50 percent, depends on grinding method. Old world stone grain-grinder is the traditional method of choice. High powered, sharp bladed, food processor comes close. Whatever machine/method you use, the end product must be like fine sand.

Whole urad dal - Roasted to light gold color
Whole urad dal - Roasted to light gold color

Grinding urad dal and sugar to superfine sand like powder using a grain mill
Grinding urad dal and sugar to superfine sand like powder using a grain mill

Adding melted ghee to the urad dal-sugar powder
Adding melted ghee to the urad dal-sugar powder

Urad dal-sugar powder and ghee mixture being made into laddus
Urad dal-sugar powder and ghee mixture being made into laddus.

Sunnundalu
Indian Sweets 101 ~ Sunnundalu for JFI-Dals

Many thanks to Sailaja for hosting this month’s Jihva For Ingredients. I am sure the roundup of this event is going to be spectacular. The entries that I have seen so far - Munthirikkotthu (Sweet Moong Dal Balls), Dal Podi Sushi Roll (Indianized Sushi roll), Mid-Eastern Mujadarah (rice-lentil dish) and Azuki paste ravioli in caramel sauce make this obvious. Have a fun and happy dal day on this July 4th weekend, everyone!

Notes:
Grain mill brand Name: PORKERT’s Kitchen Grinding Mill, Type 150
Purchased at a clearance sale from Tuesday Morning.
Sailu’s Sunnundalu - Link

Posted by Indira©Copyrighted in Mitai, Amma & Authentic Andhra, Sugar, Ghee, Urad Dal (Washed), Indian Sweets 101, Jihva For Ingredients (Saturday July 1, 2006 at 12:02 am- permalink)

The New Home of Mahanandi: www.themahanandi.org

53 comments for Sunnundalu(Urad Dal Laddu)~Indian Sweets 101 »

  1. Indira,

    Wow sunnundalu! They look mouth-watering. You have chosen a legendary Andhra sweet dish for JFI-dals, Indira! That grain mill looks adorable, I am going to start shopping for one asap!

    Comment by Aparna T — July 1, 2006 @ 12:11 am

  2. Thanks for the link to the Shop, Indira. Never heard of it. Wont a spice grinder work?

    As always….Wheeeee!!!! :)

    Comment by L.G — July 1, 2006 @ 12:13 am

  3. Thanks Aparna. I have prepared them for a freind.

    I love shopping at Tuesday Morning, LG. They are small shops and sell all fancy things from Europe. A boutique or euro-trash clearance house, depending on your spending habits. :)
    Spice grinder works fine too.

    Comment by Indira — July 1, 2006 @ 12:18 am

  4. hi indira,
    thanks for posting the picture of whole urid dal. I hadnt seen it before or may be i did and didnt know what it was. Also thanks for the detailed pictures and also the info about the grinder. I didnt know tuesday morning sold grinders too. Your step by step pictures makes any recipe look easy . Wonderful writeup and presentation.

    Indira replies:
    You are welcome, Eve. Some Indian shops here in US carry these whole white urad dal. I use them mainly for idlies and also for this sweet.
    Tuesday Morning carries all kinds of interesting kitchen utensils, sometimes at a very low price.
    Thanks.

    Comment by Eve — July 1, 2006 @ 12:51 am

  5. Wow sunnundalu, noru oorutundi=P~
    Iam not a great fan for sweets, but ur pictures and ur description tempts me to try this
    shall defenitely try, thanks indira, all ur recipies remind me my mother’s cooking.

    Menaka

    Indira replies:
    Meeku nachhinanduku, chaala santhoshamu, Menaka.:)

    Comment by Menaka — July 1, 2006 @ 1:02 am

  6. Hi Indira:

    I visit ur website every day. Even at work !!
    Thanks to you for sharing ur recipes( actually they are more than recipes). I would say because of you and many other food bloggers I have started paying more attention to my cooking and try to make every meal a happy one for my family. I am not very articulate. If only I could express how I feel after reading each every one of ur post… Thanks !!

    Sangeetha

    Indira replies:
    Aah… Sangeetha, I totally understand what you feel. Whenever I visit other food blogs I feel the same way. Food blogging has improved my knowledge and interest in cooking and also in new cuisines tremendously. I am also more content than ever.
    Thanks so much for visiting ‘Mahanandi’ daily. I really appreciate your time and your comment.

    Comment by sangeetha — July 1, 2006 @ 1:35 am

  7. If you taught a cooking class, I would come!

    Indira replies:
    It’s going to be one student class then, :) .
    Thanks Beth for all your wonderful comments and for blogrolling me.

    Comment by beth — July 1, 2006 @ 3:33 am

  8. They are such cute looking undas! I know Indira, you are very fond of sweets right? My hubby and I, both do not have a sweeth tooth so i rarely make sweets at home. I think for your love of sweets, I must share some sweet dishes too in my blog:)

    Indira replies:
    In my twenties, I was also like you, didn’t like sweets and rarely I would prepare them at home. Major reason for my sweet tooth now is US lifestyle. Can’t escape the sugar decay here. :)
    I would love to tryout your sweets, please do share. Thanks Sumitha.

    Comment by Sumitha — July 1, 2006 @ 3:58 am

  9. Wow, Indira! A beautiful and (for me) unusual recipe! I love your grain mill. You just have such a well-appointed kitchen. Can’t wait for the round-up of this event!

    Indira replies:
    Thanks Nupur.
    I accumulated things over the years. My kitchen is a busy place.:)

    Comment by Nupur — July 1, 2006 @ 6:49 am

  10. I am visiting this again and again and drooling at your little mill!!

    Indira replies:
    This homestyle mill is built like our neighbourhood grain mills(in India) but modeled in a mini scale. Very easy to operate and convenient too, LG. Check it out at your local TM shop. It’s not that expensive also.

    Comment by L.G — July 1, 2006 @ 10:21 am

  11. what a lot of effort has gone into this Indira…

    wonderful.

    Indira replies:
    I have been planning to prepare this sweet for long time. Finally, to impress a friend. :) I hope you liked them.
    Thanks Tilo.

    Comment by tilo — July 1, 2006 @ 10:25 am

  12. I never knew that laddus can be made with urad dal. Looks soooo good. Loved your grain mill..
    Archana

    Indira replies:
    Yep, we prepare laddus both with urad dal and also with moong dal (similar to what LG blogged) in Andhra.
    Thanks Archana.

    Comment by Archana — July 1, 2006 @ 12:49 pm

  13. Indira, I am not able to access your site from home can only access it from work. So had to login from home to see your creation. I will go to any lengths to see what you come up with every day. Your grain mill looks great. I am a big T.M fan. My husband sometimes hides the mailer from me just to see my reaction. Luckily the store is just 5 mins from my house. Now I know what to look for next time. But you will have to keep posting recipes that use grain mill otherwise I wouldn’t know what to do (in the meantime my kids can use it :-) ). Laddus look so good. Great photos as usual.

    Indira replies:
    Why can’t you access my site from home, Krithika. Firewall or long loading time, any problem that I should know?
    yay, a TM fan like me. Don’t you love shopping there? Me too, I look forward to their small catalogues.:)
    Your twin boys would have loads of fun with this grain mill. It’s quite easy to operate and very fun too.
    Thanks Krithika.

    Comment by Krithika — July 1, 2006 @ 3:45 pm

  14. Your blog is so Unique and stands out… with all those amazing recipes and gadgets!! And i just dont hesitate to try any of the recipes from your blog….. i know for sure, it would be liked by everybody from any part of the world..

    Indira replies:
    I must have done something decent in my purva janma, to receive comments like this from you. :)
    I like you and your blog too. Thanks Aparna.

    Comment by Aparna — July 1, 2006 @ 5:15 pm

  15. Hey Indira!!!

    Ur sunundalu pics look fab!!! Well only if I could get a taste of it!My!!they look delectable~

    I dropped by actually to let u know that I tried your mango-coconut pulihora and just loved the taste.

    Comment by BDSN — July 1, 2006 @ 9:51 pm

  16. I am more attracted to the grain mill! :)
    Laddus are great too.

    Comment by RP — July 1, 2006 @ 9:54 pm

  17. Hello Indira garu,mee site chaala bagindi,very beautiful pics too.Maaku ikkada Tuesday morning shop ledu.Out of curiosity,how much did u get that grinder for so that even I can look out for something like that here?

    Comment by Sumati — July 1, 2006 @ 10:44 pm

  18. Yum! Reminds me of my mom’s version. I love these ladoos. They melt in the mouth. I didn’t know this was a traditional Andhra dish. My mom makes it with jaggery, coconut and also adds dinkh (gum). It is traditionally given to women after delivery since it is highly nutritous.

    Comment by Kiran — July 1, 2006 @ 11:41 pm

  19. hi Indira,
    As usual great photos.I happened to accidently visit ur site some days back.but now i visit ur site first thing in the morning!!!that too from work…with my bosses’ shadow looming over me!!!anyways,great recipe.i am not very fond of sweets but looks mouthwatering.i love that cute mill!!keep it up…look forward to great photos…to start my day!!
    congrats.
    madhuli

    Comment by madhuli — July 1, 2006 @ 11:50 pm

  20. Hi Indira,
    I am a big fan of ur site.Ur ladoos are mouth watering.I remember my mother making them.I never knew that this type of grind mill is available.What is TM.Is it tuesday morning shop.we don’t have any a shop by that name in our place.Can’t we book it online.Can u share me the cost of it & give me the details where i can book it online.Thanks a lot for sharing such excellent recipes……looking forward for more

    Comment by Suvarna — July 2, 2006 @ 4:02 am

  21. hi indira,
    ur site is excellent.in the link u provided for the grindmill there are no details to shop it online.please help me.

    Comment by bhavana — July 2, 2006 @ 4:05 am

  22. Indira garu,

    We get roasted urid flour in Indian stores here.
    Can I make sunnundalu with this flour?

    Thanks,
    Lakshmi.

    Comment by lakshmi — July 2, 2006 @ 8:02 am

  23. When Jihva for dal was announced an array of recipes came to my mind…I started off the Jihva draft with ‘Prathaman’,went on to ’sunnundalu’ but finally ended up with ‘dal makhani’…tis quite interesting to see that you have given here a wonderful, detailed post on Sunnundalu…I think I wouldnt have done so perfect a description!!

    Comment by Shynee Nair — July 2, 2006 @ 11:18 am

  24. I forgot to say that your Grain mill is absolutely amazing and I wish I could get it here in UK…

    Comment by Shynee Nair — July 2, 2006 @ 11:20 am

  25. Thanks all for your comments.

    BDSN: Mango-cooconut pulihora is great, isn’t it? I am glad that you tried and liked the recipe. Thanks for letting me know.

    RP: You like hardware aha..:)

    Sumati: I bought the grain mill in a clearance sale for 10 dollars.

    Kiran: Coconut and gum addition sounds great. I will add them to urad dal mixture in my next try. Thanks for sharing.

    Madhuli: Thanks.

    Suvarna and Bhavana: Search on Google or yahoo for Pockert grain mill to find online stores that would sell this machine. thanks.

    Lakshmi: I guess you can, but I have never tried with store bought powder, so I am not sure about the taste.

    Hi Shynee Nair, thanks for your nice words. You must write about Prathman and sunnundalu also. I have no idea about Prathaman and would like to read about it at your blog. Please share and thanks.

    Comment by Indira — July 2, 2006 @ 3:00 pm

  26. another fantastic post!

    Comment by gattina — July 2, 2006 @ 3:59 pm

  27. Indira,
    That looks perfectly delicious and nutritious. WIll split udad work as well, because whole udad dad is not available at all times in our stores…I wonder if sugar can be replaced by jaggery, will the udad dal-jaggery combination taste good-You mini-mill looks adorable :)

    Comment by Nandita — July 3, 2006 @ 10:15 am

  28. I am so happy to see this traditional sweet of ours being part of JFI-Dal event. So apt and very well presented with the cute grain mill.

    Superb entry and a winner all the way!

    Btw, thank you for those kind and encouraging words on my blog, appreciate it very much.

    Comment by sailaja — July 4, 2006 @ 2:26 pm

  29. Hi Indira,
    “Sunniundalu” looks yummy.
    “ladooS” are my favourite always .Ammamma used to prepare these in summer holidays.
    Thanks for sharing the recipe with wonderful photos and with nice script,the links about mill, Indira
    Vineela

    Comment by vineela — July 5, 2006 @ 1:18 pm

  30. I shall try to post my sunnundalu some day..I had already posted Prathaman some time ago, if you are interested to know,please do try this link

    Prathaman

    Comment by shynee — July 6, 2006 @ 6:47 am

  31. I tried it and my question is how do you get it so round? I keep tossing them between 2 hands whilst pressing them firmly. I pressed a little harder and they crumbled. You have incredible skills.

    Indira replies:
    It’s quite easy actually you just have to know the technique. Hold about quarter cup of powder in one hand and press it lightly until you get a sphere. The technique is you have to rotate it within your hand as you press it so that it will form a perfect round shape. Do not use both hands, don’t apply toomuch pressure (don’t press too hard). Please give it a try one more time and see these tips help.
    Thanks Sher.

    Comment by sher — July 15, 2006 @ 2:55 am

  32. My mother insists that kozhukattais made for Vinayaka chaturti shd be made from rice flour as follows:
    roast the rice and then grind it in the local mill. Can I use your hand mill for the same purpose ? Will the taste come out well like our local mills? Is it a lot of work to manually grind the grains to very fine powder? Your time and answers are very mmuch appreciated.

    Comment by Anusha — September 21, 2006 @ 1:31 pm

  33. Dear Ms.Indira garu,
    Thanks very much andi.
    Aha! Sunnundala naa favorate sweet….
    Meeru super andi…
    Thanks again…& God bless you..

    Comment by Srikanth.Tekumalla — October 21, 2006 @ 7:18 am

  34. hello madam i love your website very much.i have tried most of your recipes and they all turned out very well.how much did you pay for the grain mill i want to buy one.i went through the website but did not find this item.soon i will give a visit to the store.thank you.

    Comment by anjali — November 8, 2006 @ 6:55 am

  35. Hi Indira!
    I´m a portuguese housewife, but i love to cook indian culinary, because i´m come from Mozambike and there the peolple eat many indian food an d there was many indian customers.
    This recipe is wonderful. But i make this sweets with besan flour, They are very good!

    Comment by shanti alves — January 19, 2007 @ 3:05 pm

  36. Oh My God, that looks so delicious! I am reminded of my grandma who used to make such wonderful laddus.

    Comment by Rahul — April 6, 2007 @ 3:51 pm

  37. Hi Indira,
    Those sunnundalu in your post look delectable. So mouth watering that they inspired me to try make these myself. They weren’t too bad and I was about to pat myself when I noticed that trying to eat it was an exercise in patience. The laddu gets stuck to the top of the mouth quite stubbornly. Do you happen to know why? Would really appreciate a response to this mystery. I have ground the whole minuvulu quite smoothly using Sumeet.

    Comment by suneetha — June 1, 2007 @ 12:34 pm

  38. Hello, Indira
    Namaste

    On your advice, I bought the Porkert grinder. It’s a great tool! When you grind flour, do you use the metal or the ceramic plates?

    Thanks for creating this wonderful site.

    Comment by shambhavi — July 21, 2007 @ 9:23 am

  39. Hi Indira,
    You have a wonderful website. This recipe looks tempting and I can’t wait to try it. However, I have a question for you. The Indian grocery story in my city has Urad dal powdered, can I use it in this recipe. I don’t have this “grinding mill” shown on your website.
    Thanks..I would I appreciate it if you can reply to this comment. I know you have a busy blog.
    Thanks…and great job!!
    Akhila

    No.
    The ground urad dal must be like fine sand, not talcum powder for this sweet to work.
    After grinding mill, the next decent thing is mixer or food processor. Please try making the sweet with homemade ground uradal. The sweet is really worth the effort.
    Happy cooking.
    - Indira

    Comment by Akhila — August 22, 2007 @ 1:42 pm

  40. I have not here this dish. I tried it it’s is yummy one.

    Comment by meena — September 6, 2007 @ 5:40 am

  41. this pic is been copied. please take needful action. http://vahrevah.com/recipedetails.php?postedby=User&userrecipe_id=331
    there are many others too.

    Thanks very much Sharmi. I have sent a complaint. Let’s see what happens. Thanks again!
    - Indira

    Comment by sharmi — October 4, 2007 @ 12:20 pm

  42. Hi Indira,

    Thank you sooo much for creating and maintaining such an wonderful food blog. I have found you recently and now visit at least once a week. :)

    I found this recipe very attractive and tried it at home today. The powder was delicious but just couldn’t form them in laddoos. :(

    Any tips? I think may be the powder should have been more fine. I don’t know.

    Once again, thank you and you rock!!

    Indrani

    PS when i was a kid, many people used to call me Indira instead of Indrani. :)

    Comment by Indrani — November 17, 2007 @ 5:46 am

  43. Hi:
    I like this site. The pictures here really drive me to try making it. I made mysore pak SUCCESSFULLY with the recipe shown here. Thanks!

    Sunni undalu with jaggery in place of sugar taste good and it is much healthier too.
    The procedure is the same as told here except jaggery powder instead of sugar.

    Keep up the good work.
    Amala

    Comment by Amala — November 25, 2007 @ 12:51 pm

  44. hai

    i’ve actually heard of preparing sundalu with jagree..but i dont know the procedure…with your courtesy i have got to know this particular recipe with sugar but still I am quite interested in preparing laddu with jagree…please show us that recipe also…

    Comment by reese — December 14, 2007 @ 8:11 am

  45. Sunnunda thinani ishtapadani andhravallu undaru.

    i like sunnunda.

    Comment by Swami Tadepalligudem — December 25, 2007 @ 1:59 am

  46. Hi i tried making this ladoo but since it was my first time so made in small quantity. 1 cup urud dal, 3/4 cup sugar and 3/4 cup ghee..After mixing all as u have explained. I tried to make into small balls. But they wont stick together and be a ladoo. Wot could be the reason?

    Comment by Ruma — October 24, 2008 @ 4:42 pm

  47. wow, asalu chustuntene tinaali anipinchela vunnai sunnundalu.grind mill bagundi.meeru inka deniki vadataru?indulo rice ni india lo mill pattistamu kada ala cheyavaccha?can u help me in this.really i will do sunnundalu this weekend.i love sunnundalu, thanks a lot for ur detailed discription.

    Comment by sudha rani.yada — May 25, 2010 @ 3:45 pm

  48. nice pics, and clear explanation.thanku.

    Comment by sirisha — June 16, 2010 @ 6:04 pm

  49. Thanks for the great recipe and picture directions for making Sunnundalu. The grinder used to mix the sugar with the urad dal looks amazing and the consistency of the finished product is impressive.

    Comment by Kitchen Utensils — March 17, 2011 @ 4:26 pm

  50. Hi Indira…
    u have a very nice blog here,,,i tried this recipe for sunnundalu today…turned out delicious :) Thanks for this wonderful recipe!

    BTW…wanted to know which brand of grain mill is this..do u still have it? its just that am interested in taking one,will appreciate any of ur suggestions on this mill,thanks!

    Comment by rekha — May 25, 2012 @ 7:56 am

  51. The Sunnundalu recipe looks so tempting and delicious.

    Comment by Sunnundalu — June 3, 2015 @ 12:30 am

  52. […] 1. Saffron Trail – Nandita’s Cluster Beans Paruppu Usili 2. Saffron Trail – Nandita’s Comfort Khichdi 3. Myriad Tastes – Lera’s Moghalai Masala Khichdi 4. Ginger and Mango – LG’s Munthirikkotthu – Sweet Moong Dal Balls 5. Pinch of This and A Dash of That – Anu’s Chakrapongal 6. Taste Corner – BDSN’s Spinach Milagootal 7. Out of the Garden – Linda’s Channa Dal Poha 8. Out of the Garden – Linda’s Sweet Pongal 9. Smorgasboard – Biblo’s Parathas stuffed with Sattu 10. One Hot Stove – Nupur’s Mujadarah 11. Kitchen Wonders – Sumitha’s Masoor Dal Makhani 12. My Life as a Reluctant Housewife – Gabriella’s Lentil Salad 13. Indian Potpourri – Shynee’s Dal Makhani 14. Manpasand – Krithika’s Paruppu Urundai Rasam 15. Kodali’s Kitchen – Tanuja’s Purnaalu 16. Sugar and Spice – Priya’s Ven Pongal 17. Vineela’s Cooking – Annappodi 18. Vineela’s Cooking – Tur Dal Butternut Squash Kheer 19. Trial and Error – Nabeela’s Lentil Rice and Dalcha 20. Ruchi – Madhu’s Toor Dal Idly 21. My Samayal – Sudha’s Yellow Pumpkin Dal 22. Flavour Ride – ArSu’s Rice and Toor Dal Patties 23. Cascading Flavours – Ramya’s Idli & Adai 24. Akshayapaatram – Priya’s MLA Pesarattu 25. Akshayapaatram – Priya’s Amma’s Kakarakaya Pitla 26. Vindu – N’s (Mythili Friend’s) Dal Kootu 27. What’s For Lunch Honey – Meeta’s Couscous 28. Cook Almost Anything – Haalo’s Chick peas with Chorizo 29. Memories and Meals – Nav’s Dal Spinach 30. Gattina’s Azuki Bean & Coconut Milk Jelly 31. Gattina’s Beans in Sacks 32. Gattina’s Green Eggs and Ham 33. Mahanandi – Indira’s Pongali 34. Mahanandi – Indira’s Sunnundalu – Urad Dal Laddu 35. Happy Burp – Vaishali’s Puranpoli 36. Krishna and Arjuna’s World – Arjuna’s Pesara Poornaalu 37. Ahaar – Mandira’s Dal Makhani 38. Viaggi & Sapori – Orchidea’s Pasta with Lentils 39. Anthony’s Kitchen – Bachelors’s Dal Makhani 40. Aayis Recipes – Shilpa’s Sev Bhaji 41. Spicyana – Archana’s Rasa Vada 42. Menu For Today – Vidya’s Lentil Broth 43. Lima Beans Delhi Chaat – Sury’s Sindhi Garlic Dal 44. Past, Present and Me – Vee’s Sanna Mudde 45. Pusiva’s Culinary Studio – Pushpa’s Dal Farfalle 46. Sumi’s Kitchen –Sumathy’s Black Eyed Peas Kulambu 47. My Worksh0p – RP’s Moong Dal Payasam 48. Un Tocco Di Zenzero – Gourmet’s Lentils with Garlic Oil 49. Masala Magic- Latha’s Bottle Gourd Kootu 50. Cooks Hideout – Pavani’s Lentil Walnut Burger 51. Foodie Newbie – Sudha’s Chekkalu 52. Menu Today – Suyyam 53. En Ulagam – Revathi’s Urad Dal Halwa 54. Bhakshanam – Aparna’s Dal Makhni 55. Sailu’s Food – Dal Makhani 56. Sailu’s Food – Dahi Vada […]

    Pingback by 🍲Round Up of Jihva For Ingredients - Dal - Indian food recipes - Food and cooking blog — December 17, 2015 @ 6:27 am

  53. […] 1. Saffron Trail – Nandita’s Cluster Beans Paruppu Usili 2. Saffron Trail – Nandita’s Comfort Khichdi 3. Myriad Tastes – Lera’s Moghalai Masala Khichdi 4. Ginger and Mango – LG’s Munthirikkotthu – Sweet Moong Dal Balls 5. Pinch of This and A Dash of That – Anu’s Chakrapongal 6. Taste Corner – BDSN’s Spinach Milagootal 7. Out of the Garden – Linda’s Channa Dal Poha 8. Out of the Garden – Linda’s Sweet Pongal 9. Smorgasboard – Biblo’s Parathas stuffed with Sattu 10. One Hot Stove – Nupur’s Mujadarah 11. Kitchen Wonders – Sumitha’s Masoor Dal Makhani 12. My Life as a Reluctant Housewife – Gabriella’s Lentil Salad 13. Indian Potpourri – Shynee’s Dal Makhani 14. Manpasand – Krithika’s Paruppu Urundai Rasam 15. Kodali’s Kitchen – Tanuja’s Purnaalu 16. Sugar and Spice – Priya’s Ven Pongal 17. Vineela’s Cooking – Annappodi 18. Vineela’s Cooking – Tur Dal Butternut Squash Kheer 19. Trial and Error – Nabeela’s Lentil Rice and Dalcha 20. Ruchi – Madhu’s Toor Dal Idly 21. My Samayal – Sudha’s Yellow Pumpkin Dal 22. Flavour Ride – ArSu’s Rice and Toor Dal Patties 23. Cascading Flavours – Ramya’s Idli & Adai 24. Akshayapaatram – Priya’s MLA Pesarattu 25. Akshayapaatram – Priya’s Amma’s Kakarakaya Pitla 26. Vindu – N’s (Mythili Friend’s) Dal Kootu 27. What’s For Lunch Honey – Meeta’s Couscous 28. Cook Almost Anything – Haalo’s Chick peas with Chorizo 29. Memories and Meals – Nav’s Dal Spinach 30. Gattina’s Azuki Bean & Coconut Milk Jelly 31. Gattina’s Beans in Sacks 32. Gattina’s Green Eggs and Ham 33. Mahanandi – Indira’s Pongali 34. Mahanandi – Indira’s Sunnundalu – Urad Dal Laddu 35. Happy Burp – Vaishali’s Puranpoli 36. Krishna and Arjuna’s World – Arjuna’s Pesara Poornaalu 37. Ahaar – Mandira’s Dal Makhani 38. Viaggi & Sapori – Orchidea’s Pasta with Lentils 39. Anthony’s Kitchen – Bachelors’s Dal Makhani 40. Aayis Recipes – Shilpa’s Sev Bhaji 41. Spicyana – Archana’s Rasa Vada 42. Menu For Today – Vidya’s Lentil Broth 43. Lima Beans Delhi Chaat – Sury’s Sindhi Garlic Dal 44. Past, Present and Me – Vee’s Sanna Mudde 45. Pusiva’s Culinary Studio – Pushpa’s Dal Farfalle 46. Sumi’s Kitchen –Sumathy’s Black Eyed Peas Kulambu 47. My Worksh0p – RP’s Moong Dal Payasam 48. Un Tocco Di Zenzero – Gourmet’s Lentils with Garlic Oil 49. Masala Magic- Latha’s Bottle Gourd Kootu 50. Cooks Hideout – Pavani’s Lentil Walnut Burger 51. Foodie Newbie – Sudha’s Chekkalu 52. Menu Today – Suyyam 53. En Ulagam – Revathi’s Urad Dal Halwa 54. Bhakshanam – Aparna’s Dal Makhni 55. Sailu’s Food – Dal Makhani 56. Sailu’s Food – Dahi Vada […]

    Pingback by 🍲Round Up of Jihva For Ingredients - Dal - Indian food recipes - Food and cooking blog — December 17, 2015 @ 6:27 am

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