Moong ki Dal ka Halwa

Ingredients:
-3 bowl dhuli moong ki dal
-3/4 bowl desi ghee
-1 bowl olive oil
-3/4 bowl butter or 1 stick of butter(US)
-water
-2.75 bowl sugar (may vary how sweet you want)
-dry fruits like pistachios, almonds etc.

Preparation:
1) Keep the dhuli moon dal soaked in water overnight or for 4-5 hrs.
2) Drain the water and grind the dal(not very finely).
3) In a pan, add water to sugar, and dissolve sugar in water(sweet syrup) by heating it; keep this aside when done.
4) In another pan(preferably non-stick) heat desi ghee, olive oil and butter(coat the pan with this mix as dal tends to stick to the pan; the ghee-butter-oil coat will prevent it).
5) Add grinded dal and start sirring the dal in low to medium flame.
6) Constantly mix it(guessing for 30 min).
7) Dal color will change and the distinct aroma will come.
8) Add sugar syrup into the pan now and stirr for another 5 min.
9) Halwa is ready; add pistachios, almonds and serve.

Sabutdana Khichdi

Ingredients(good for 1-2 people):
Spices:
- salt to taste
- 1 tsp chilli powder
- 1/4 - 1/2 tsp haldi(i.e. turmeric powder)
- 1 tsp each mustard seeds for tempering
Other:
- 1 cup sago seeds or sabudana
- 1 medium sized potato
- one handful groundnuts
- 2 green chillis
- 1 lemon
- 1 tsp sugar (optional)
- 1 tbsp grated coconut (optional)
- 2 tbsp oil
- few curry leaves
- 2 tbsp coriander leaves (chopped)

Preparation:
1) Wash sabudana under running water so that no powder is left. Soak it in water for 1.5 hrs to 2 hrs and drain the water. Put it in sieve for 30 min so that the water is completely drained and sabutdana is dry.
2) Dry roast groundnuts on gas or in microwave and powder them coarsely in grinder. No need to peel them.
3) Boil the potato in cooker or cook in microwave.
4) Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.
5) Add salt, sugar(optional), turmeric powder, chilli powder, lemon juice and ground nut coarsed powder and mix well.
6) Add sabudana and mix well. Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked.
7) Remove from fire and serve hot garnished with corinder leaves and grated coconut.

Note: Sabutdana khichdi is particularly eaten on fasting days. I have used small sabutdana. Try this khicdi if you like sabutdana taste. Sabutdana smells like medicine.