Moong dal halwa / how to make moong dal halwa with step by
step images and recipe video.
It is a rich yet delightful sweet from the state of
Rajasthan. The perfect method how to make Moong Dal Halwa, The Rich and
delicious moong dal halwa takes some time to get ready but the end result is
well worth all the effort. A favorite Indian sweet made with yellow lentils, ghee,
sugar and nuts.
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| Moong dal halwa |
It is excellent yummy, just melts-in-your-mouth, heavenly flavor, and every bite that you take in, leaves you longing for more.
It is a easy recipe but yes it is time consuming so one
needs to have patience. It takes time in cooking the moong dal, that is to turn
it from yellow to brown. The main ingredients used are of the same quantity
like the amount of ghee, moong dal, sugar and water is the same.
Also its procedure is very interesting. Firstly the moong
dal along with the ghee would give you a paste look then it would form a lump,
further breakdowns and looks crumbly. The whole procedure takes around 30 to 40
minutes.
The other points to be considered are mentioned in the tips
section after the method.
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Ingredients:
1 cup Split Green gram lentils (moong dal)
1 cup Ghee
1 cup Sugar
1 cup Water
1 tsp Cardamom powder
10 Pistachios
10 Almonds
Method:
Take moong dal in a bowl. Wash yellow Moong Dal until the
water runs clear.
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| take dal |
Soak it for 3 to 4 hours.
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| soaked dal |
Drain the water. The dal
(lentils) when pressed should be broken easily.
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| breaks easily |
Grind it to a coarse paste
without adding water. Do not grind it smooth. When rubbed in
between fingers it should feel coarse and not smooth.
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| grind to coarse paste |
Heat ghee in a nonstick pan. Non stick is to be used as the
dal would stick to the other pan and would make the cooking very tough.
Put in 1 tbsp Semolina (rava) and sauté it till golden
brown. It gives a nice texture to the halwa.
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| heat ghee and add semolina |
Add dal and start sauteing. We have to cook this moong dal
till the raw aroma goes away.
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| add dal |
Soon the dal with get mixed up with the ghee and form a
paste.
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| forms paste |
Keep stirring on low to medium heat. Then this paste would
form a lump.
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| forms lump |
Do not stop stirring. Keep on doing it. Soon the lump would
break down and would become crumbly.
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| breaks down |
Now it would resemble the sooji (semolina) halwa. Keep on
stirring.
Further it would start releasing ghee and turn light brown. Now
the raw aroma is also gone. The moong dal is perfectly browned.
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| releases ghee |
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| turns brown |
Now its time to add in water. So put in 1 cup water and mix
well.
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| add water |
Once the water is mixed well add in 1 cup sugar.
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| add sugar |
Again mix in the sugar well. Always remember to add sugar
after adding the water. As if we put in before water the moong dal halwa would
become chewy and hard.
Now further to enhance the flavor include in 1 tsp cardamom powder and also put
in some chopped pista and almond.
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| add cardamom powder and nuts |
Now let it thicken. Keep stirring on low to medium heat.Once the halwa is thickened it is ready to be served.
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| perfectly cooked |
Transfer it to a bowl and garnish with some chopped
pistachios.
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| top with sliced pista |
Serve hot.
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| Moong dal halwa |
Tips:
Adding semolina gives
a nice texture to the moong dal halwa.
Cook on low to medium heat throughout.
The raw smell of moong dal should not remain.
Add nuts of your choice.
Instead of water, milk can also be added.
Do try this food-a-licious, excellent yummy, heavenly flavored
mong dal halwa, and you would realise every bite that you take
in, leaves you longing for more.
