Moong Dal Halwa

Moong Dal Halwa is a traditional Indian dessert made from yellow moong dal (lentils), ghee, sugar, and cardamom, often garnished with nuts. It is rich, flavorful, and perfect for special occasions. Now, Here’s a simple recipe to prepare Moong Dal Halwa:

Ingredients:

1 cup yellow moong dal (split yellow lentils)
3-4 tablespoons ghee (clarified butter)
3/4 cup sugar (adjust to taste)
2 cups water
1/2 cup full cream milk (optional, but adds richness)
1/4 teaspoon cardamom powder
A handful of chopped nuts (cashews, almonds, pistachios)
A few saffron strands (optional)
A pinch of salt (optional)

Instructions of Moong Dal Halwa:

1. Soak the Moong Dal:

Wash the moong dal thoroughly and soak it in water for 2-3 hours or overnight. This step makes the dal cook faster.

2. Cook the Moong Dal:

After soaking, drain the dal. In a blender, Then, in a blender, pulse the dal a few times to grind it into a coarse paste (do not grind it into a smooth paste).
Next, In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat.
Once the ghee is added, add the coarsely ground moong dal and sauté it for 5-7 minutes until it turns light golden brown and starts to release a nutty aroma.

3. Add Water and Milk:

Next, pour in 2 cups of water and bring it to a boil. Then, reduce the heat and let the dal cook in the water until it softens and absorbs the liquid (around 10-12 minutes).
Once the water is mostly absorbed, add 1/2 cup of full cream milk (optional). Stir well and let it cook until the mixture thickens and the dal is fully cooked.

4. Add Sugar and Ghee:

Once the dal is cooked and the mixture thickens, add 3/4 cup of sugar. Stir to combine.
Then, add 1-2 tablespoons of ghee, and continue to cook on a low flame while stirring constantly. The mixture will start to thicken and come together.

5. Flavor and Garnish:

Add 1/4 teaspoon of cardamom powder and a pinch of saffron strands (if using). Stir well and cook for another 5 minutes.
Add the remaining ghee (1 tablespoon) for extra richness.
Garnish with chopped nuts like cashews, almonds, and pistachios.

6. Serve:

Once the ghee starts to separate from the halwa, and the mixture becomes slightly dry, remove it from the heat.
Serve warm, garnished with extra nuts if desired.

Tips:

You can adjust the sweetness by adding more or less sugar based on your preference.
If the halwa becomes too thick, you can add a little more milk or water to adjust the consistency.
You can also add a few strands of saffron while cooking for a more aromatic and colorful dish.

Enjoy your rich and delicious Moong Dal Halwa!