Passiparuppu Neivedhiyam (Moong Dal Prasadham)

Moong dal, boiled – 500g

Honey – 100ml

Cardamom powder – 1 tsp

Sugar – 50g

Cashewnuts – 15g

Method

       1.Boil the moong dal and mash it without water. After mash moong dal keep it to          dry well (minimum 2hours).

       2. Once it dries, add honey, cardamom powder, cashew bits. Mix all thoroughly.

      3. Again let it for dry for another half hour. Give the shape of balls to the mixture           and roll it over the sugar grains.

      4. Serve it as Neivedhiyam.

Kollu Adai

Kollu (Horse gram)– 500g

Dry redchilli paste – 1tbsp

Small onion, chopped – 50g

Ginger, chopped – 4g

Black Sesame seeds – ½ tsp

Salt to taste

Asafoetida powder – ¼ tsp

Coriander leaves, chopped

Gingelly oil


Method

1. Soak the kollu (horse gram) overnight and boil it well to mash with your hands. Carefully mash the kollu first then add the remaining ingredients.

2. Ensure the mixture should not over mash that should be easy to pat the mixture in your palm.

3. Cook it in non-stick pan with gingelly oil as medium.