Moong Dal Halwa

Moong Dal Halwa is a popular Indian sweetness cooked of yellow moong dal (lentils), ghee, sugar, and cardamom, often topped with nuts. It’s rich, delicious, and ideal for special events. Here’s a simple recipe to make Moong Dal Halwa:

Ingredients:

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

Instructions of Moong Dal Halwa:

1. Soak the Moong Dal:

• Wash the moong dal thoroughly before soaking it in water for 2-3 hours or overnight. This step helps the dal cook faster.

2. Cook the Moong Dal:

• After soaking, drain the dal. In a blender, pulse the dal several times to make a coarse pulp.
• Next, in a heavy-bottomed pan, melt 2 tablespoons of ghee over medium heat.
• Once the ghee has been added, saute the finely crushed moong dal for 5-7 minutes, or until it turns light golden brown and gives off a nutty smelling.

3. Add Water and Milk:

• Next, add 2 cups of water and bring to a boil. Then, turn down the heat and allow the dal cook in the water until it softens and absorbs the liquid (around 10-12 minutes).
• Once the water has been mostly absorbed, add 1/2 cup full cream milk (optional). Stir well and heat until the sauce thickens and the dal is thoroughly cooked.

4. Add Sugar and Ghee:

• Once the dal is cooked and the liquid has thickened, add 3/4 cup sugar. Stir to mix.
• Then, add 1-2 teaspoons of ghee and continue to simmer on low heat, stirring regularly. The mixture will begin to thicken and come together.

5. Flavor and Garnish:

• Mix in 1/4 teaspoon of cardamom powder and a pinch of saffron strands (if using). Stir thoroughly and simmer for an additional 5 minutes.
• Pour in the remaining ghee (1 tablespoon) for additional richness.
• Garnish with chopped cashews, almonds, and pistachios.

6. Serve:

• When the ghee begins to separate from the halwa and the mixture gets little dry, remove it from heat.
• Serve warm, topped with more nuts if desired.

Tips:

• You can vary the sweetness by adding more or less sugar, according on your preferences.
• If the halwa becomes too thick, add a little extra milk or water to thin it out.
• You can also add a few strands of saffron while cooking to make the meal more flavorful and colorful.

Enjoy your rich and delicious Moong Dal Halwa!