Arvi ke Patton ki Sabji


7-8 arvi ke patte (Colocasia leaves)

2 tablespoons chana dal

4 tablespoons besan

2 tablespoons of groundnuts

6-8 thin flakes of dry coconut

2 teaspoon of imli juice (as per taste)

1 sprig of kadhi-patta

1-2 tablespoons of gud (as per taste)

3 tablespoons oil

1 teaspoon rai

1/4 teaspoon hing

1 teaspoon red chilli powder

1/2 teaspoon haldi

1 teaspoon maharastrian garam masala (optional)

Salt to taste


Separate the thich veins from the leaves.

Wash and chop it finely.

Cook the leaves, chana dal, groundnuts and coconut flakes with some water in a pressure cooker till it is soft.

Remove the extra water in a bowl and keep it aside.

In the sabji, add besan and mix well.

Add imli juice, gud, haldi, mirchi, garam masala and salt.

Pour the water that was kept aside till required consistency and mix well.

Cook it for 3-4 minutes.

For tempering, heat oil.

Add mustard seeds and hing, once it splutters add kadhi-patta and pout it over the sabji.

Mix sabji and tadka and give it a bowl.

Ready to serve with rice or roti.


Kandyaacha Varan


1 Cup saadha varan
1 Onion chopped
1 Table spoon finely chopped hara dhania (coriander leaves)
1Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon lal mirch
Lemon juice as per taste
Salt to taste


Add onions, salt and lal mirch.
Pour hot water to make a soup type consistency and boil for2-3 mins.
Heat oil and add rai, pour it on dal after it splutters.
Boil for a min, add hara dhania and lemon juice.
Serve with rice or porridge.

Kairi ki Dal


1/2 cup toor dal / arhar dal
1 tablespoon finely chopped kairi (raw mango)
1 tablespoon gud (jaggery) (Can be adjusted as per taste)
1 green chilli chopped
2 teaspoon oil
1/2 teaspoon rai
Pinch of hing
1/2 teaspoon haldi
1 tablespoon finely chopped hara dhania
Salt to taste


Pressure cook the dal.
Add kairi, gud, salt, haldi and mirch and boil it for 3-4 mins.

For tempering:
Heat oil.
Add rai and hing.
Pour it on dal.

Garnish with hara dhania.
Serve with rice.

Moong ki Dal


1 cup chilke wali moong ki dal
1 tablespoon oil
1 teaspoon rai (mustard seeds)
Pinch of hing
1 onion finely chopped
1 tomato finely chopped
1 green chilli finely chopped
1/2 teaspoon haldi
3/4 teaspoon lal mirch
1 tablespoon finely chopped hara dhania
Salt to taste


Pressure cook the dal.
Heat oil in a pan and add rai and hing.
Add onion, tomatoes and green chilli and fry till its soft.
Add lal mirch, haldi, salt and cooked dal.
Allow it to boil for 2 minutes.
Garnish with hara dhania and serve!



1 cup kabuli chana (chick peas)
2 teaspoon chana dal
1 big onion
1/2 inch adrak (ginger)
2 cloves lahsun (garlic)
3 tomatoes
2 teaspoon dhania powder
1/2 teaspoon haldi
1 teaspoon lal mirch
1/2 teaspoon garam masala
1/2 inch piece of tej patta (bay leaf)
2 tablespoons oil
2 tablespoons hara dhania (coriander)
Salt to taste


Soak kabuli chana for 8-10 hours.
Pressure cook it with chana dal and salt till its cooked nicely.
Grind adrak, lashun, onion, tomatoes, dhania powder, haldi, lal mirch in a mixer jar to make a fine paste.
Heat oil and add tej patta.
Add the masala paste and fry till it leaves oil.
Pour the cooked chane and dal and add hot water to bring to the right consistency.
Boil for 4-5 minutes.
Garnish with hara dhani.
Serve with hot bhature and salad.

Danya chi Kadhi


1/2 Cup mungfali powder (groundnuts dry roasted, peeled and coarsely ground)
1 Cup dahi (curd)
1 Hari mirch (green chilli chopped)
1 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon ghee
1 Tea spoon jeera (cumin seeds)
1 Laung (cloves)
5 Kali mirch (pepper)
1/2 Tea spoon lal mirch
Pinch of sugar (optional)
Salt to taste


In a mixer jar make fine paste of groundnut powder adding little water.
Add this paste to dahi and mix well.
Heat ghee in a pan and add jeera, kali mirch and laung.
Pour dahi-groundnut mixture stirring continuously .
Add hot water to get the required consistency.
Add salt, sugar and lal mirch.
Boil for 2 mins.
Garnish with hara dhania and serve with Bhagar (sama chaval,mordhan,samo), Saboodana usal, Ratala kees or Saboodana vada.