Moong Dal Halwa
Posted by Amit SHAH on
Welcome guys and today i will try to share a recipe with you which and its called Moong Dal Halwa. (Ahhh.. Moo main Pani aa gaya). I am sure everybody has tasted this halwa. In a traditional world moong dal halwa is a tedious and very lengthy process where you have to soak yellow lentils (Moong dal) overnight, then grind it to its powder form & then stir till its not been cooked raw.
But i want to share with you another recipe where we dont have to go through traditional process and that too without compromising with taste and we are going to use Pressure to cook this halwa.
Lets get ready with our INGREDIENTS List.
- 1 cup moong dal
- 2 cups water
- ¾ cup ghee
- 1 cup sugar, adjust to taste
- ¼ teaspoon ground cardamom
- Crushed nuts (pistachios, almonds or cashews), garnish
Instruction on how to cook
- Roaste the moong dal on Saute setting and add the (dry) moong dal to the pot. Dry roast (stir) the dal for 8-10 minutes until you see it darken a bit. It will change its colour from pale yellow to slightly golden. ( if the dal is still dry then add quarter cup of hot water or milk to loosen it up.. as pressure cooker can dry the dal )
- Add water and stir, then secure the lid, close the pressure valve and cook for 15 - 20 minutes at high pressure.Release pressure in about 10min and mash the dal with back wooden spoon or any other spoon so that dal get mashed easily after its been cooked (Please note mashing dal will only be easy when its hot. Once cool down it will be hard to mash )
- Add melted ghee, saffron and cardamom to the dal and roast the mixture with the wooden spoon like your life depended on it. This is a slightly tricky step because if you stop roasting the mixture for even a minute, it will stick to the pot.( Ensure that you roast on medium setting only as increasing the the saute setting can ruin things easily and will make dal stick to the utensil) Not an easy thing to do when your muscles are screaming in protest, but it is essential. If you want a truly delicious halwa with no hint of rawness, you will have to move the ghee-infused dal in a vigorous to and fro motion almost constantly for 15 minutes at least.( Dont stop Stirring if you want halwa without any lump !!) The result is worth it, I promise!
- Once you’re done with step 3, the hard part is over and the halwa is almost ready. Just mix in the sugar, stir a bit more (2 minutes) to incorporate the sugar into the mixture and you’re done. Spoon out the halwa in a pretty dish, top with nuts and serve warm.