Pesara Sunnundalu ~ Moongdal Laddus

Blogging Marathon # 10 starts from today and I have chosen "Ready to use, Prepacked food" as my theme for this week. This means that there are going to be recipes for the "Instant kind" dishes this week at my space. 

I could plan and prepare what I needed to post for this week's marathon ahead this time. However at the last minute, I decided to go with a different one that happens to be a favorite of mine, the classic sunnundalu from Andhra.

Andhra grannies have been making these instant kind, nutritious and very delicious laddus for ages now, long before these "dump from a box - cook instant" kind dishes were made popular by the commercial brands. I have already posted my absolute favorite blackgram sunnundalu here and the green gram version here. This time, it is going to be moongdal (yellow ones) or the skinned, split green gram ones. The laddu mix can be prepared ahead and stored in airtight containers to stay longer. All you do when you need to eat laddus is adding melted ghee to the mixture and shape it into laddus. Easy enough, right? However be conscious of the calories. :)

And check what my fellow marathoners are cooking during this session, here.

Ingredients:

Moong dal

Sugar

(Take equal measures of moongdal and sugar. Toasted cashews can also be added at the time of laddu making.)

Method:

Toast moong dal on low flame until the dal starts to turn reddish. Don't let it burn. Cool and grind the dal along with sugar. Store it in an airtight container. The mixture can be ground finely or a tad coarsely depending upon the texture preferred.

This goes to 

Priya's Cooking with Seeds - Moong beans event and

Susan's MLLA, guesthosted this month by Simona.

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