Bhadang/Murmure Chiwda/Yummy Bhel Snack

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Ingredients

As you can see below
- Apart from chirmure (1/2 kg) you will need
- garlic cloves 3/4 (big) chopped
- curry leaves 5/6
- peanuts 2/3 tsp
- Hing 1/4 tsp
- Salt
-Sugar
- Kanda Lasun masala/ Red chilli powder+garam masala/goda masala 1.5 tsp
- 1/2 tsp turmeric.
-Oil 2.5 tsp.

 Recipe is too basic.

1. Heat oil.But make sure temperature is not too high, else all tempered things will burn out .
 Add curry leaves, hing ,turmeric powder (missing in the picture above ;) ) and chopped garlic. Turn
heat to low. When garlic starts changing colour, add peanuts and fry till golden brown.

2. Now add kanda lasun masala and salt. Stir properly. Now add murmure little by little and keep on mixing
properly, till all murmure are coated with masala and change colour and become perfect crispy. Switch off the flame.

After 5 minutes, add a little  powdered sugar (1/2 tsp) and mix well. It will enhance the taste.
End result will be something like in pic below.

Note :
- You can add daliya ,cashews to this.
- You can make bhel out of it, just by adding chopped onion and tomato. Or can make rich bhel, by adding
farsaan(mixture), chopped onion and tomato, imli and green chutney, sev and decorate with coriander.

Mulyachi Bhaji / Lentils with Raddish

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This is a pure healthy thing to eat and tasty too. Oops. Forgot. Very very easy too.

1. Shredded raddish 1 cup (remove the water from it as much possible by pressing).
2. 1/2 cup leaves of raddish chopped(optional)
3. Greenchilli, ginger and garlic paste.
4. Coriander Chopped
5. Soaked Moong dal  1/2 cup(soak it for minimum 20 mins).

For tempering
1. Mustard seeds , jeera(cumin seeds), hing
2. Haldi / turmeric 1/4 tsp.
3. Chilli powder 1 tsp (or as per taste or optional)
4. Curry leaves 3/4
5. Lime juice 1/4 tsp
6. Sugar - a pinch (just to balance lime) -literally. else, you will end up in sweet veg (which you wont like)
7. Carom seeds (ajwain/owa) 1/4 tsp (adding it will curb gassiness of raddish, but adding more will make your veg bitter)

Following are the steps.

1. Temper with Mustard seeds , jeera(cumin seeds), hing and curry leaves. Then add turmeric powder. Mix well. Now add soaked moong daal. Stir and mix well.

2. Now add greenchilli,ginger and garlic paste. Cook till raw smell of paste goes off. At this point , add red chilli powder and mix well. Cook for 15-20 seconds.

3. Add chopped raddish leaves, mix well and cook for a minute.When leaves start cooking, add raddish to it.Mix thoroughly, and when mixture starts steaming up in its own water(raddish has plenty of own water, no need to add external water), add salt ,mix it and cover up in lid. Cook in low flame for about 2/3 miutes.

4. Open the lid,check moong.  if moong seems even half cooked, add lime juice, pinch of sugar . Mix well. Turn off the heat. And cover with lid for about 2/3 minutes.
The remaining veg will get cooked in its own steam even when heat is switched off.
Add coriander leaves for garnish.  Taaaada.. Done :)

Tip : removing water from raddish by pressing, helps get rid off that typical smell of raddish. and adding
ajwain helps curbing gassiness of raddish.