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Ganpati recipes: Sundal, Mango Sooji Sheera, Tendli Bhaat

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To begin with here are three recipes you'd love to read.

This Ganeshotsav welcome the elephant god with these easy-to-make recipes.

Sundal

Ingredients

• 1 cup chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 tsp asafoetida
• 1 tbsp urad dal
• 3 to 4 dried red chillies
• 6 to 7 curry leaves
• Salt to taste
• 1 tsp lemon juice

For garnish

• 1/2 cup freshly grated coconut
• Coriander leaves to garnish

Method

• Soak chana dal in water for four hours.
• Pressure cook it with turmeric for 8 to 10 minutes. Drain and keep aside.
• Make sure you don’t over cook the dal.
• Heat oil. Add mustard seeds, asafoetida, chilli, curry leaves and urad dal.
• Add the drained chana dal and salt.
• Add lemon juice.
• Garnish with coriander and grated coconut and serve.

Mango Sooji Sheera

Ingredients

• 1 cup semolina
• 1/2 cup pure ghee
• 1 cup water
• 1 cup milk
• 1 cup sugar
• 3/4 cup mango pulp
• 1/2 cup almonds, cashew nuts and raisins
• 1/4 tsp cardamom powder

Method

• Heat ghee in a pan
• Add semolina and fry till light brown.
• Separately boil the milk and water and then add it to the semolina.
• Add mango pulp and stir continuously for two minutes.
• Add sugar. Cook for 3 to 4 minutes.
• Add cardamom powder and nuts.
• Add a teaspoon of ghee.
• Cover and cook over medium heat for a minute. 
• Serve hot.

Tip: You may add fruits like banana or pineapple to make your own variety of sheera.

Tendli Bhaat

Ingredients

• 1 cup tendli (tindora)
• 1 1/2 cup basmati rice
• 2 tsp oil
• 3/4 tsp cumin seeds
• A pinch of asafoetida
• 1/2 tsp haldi powder
• 1/4 tsp coriander powder and cumin powder
• 8 to 10 curry leaves
• Salt to taste

For garnish

• Freshly grated coconut and coriander leaves

Method

• Wash and set aside the rice for an hour.
• Cut tendli into long slices.
• In a wok, heat oil and add cumin seeds, a pinch of asafoetida, haldi powder and 8 to 10 curry leaves.
• You may add ginger garlic and sliced onion. In some households garlic and onion is not used during festivities.
• Add tendli. Mix well.
• Add rice and three cups of water.
• Add coriander powder and cumin powder. Mix well.
• Add salt to taste and chilli powder.
• Mix well and cook on medium flame for 20 to 25 minutes.
• Serve hot with ghee after garnishing it with freshly grated coconut and chopped coriander leaves.

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