August 23, 2012
1. Wash and soak the moong dal in enough water overnight. Drain water completely and add to blender and grind to make coarse paste. Do not add water while making the dal paste.2. Heat a pan on low to medium heat, add ghee and dal paste and cook the dal for atleast one hour on a low flame stirring continuously it gets a nice golden colour and the ghee starts to leave from the dal. 3. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well. 4. Cook well till the sugar melts. Add dry fruits, grated Khoya and stir and cook for 5 minutes. 5. When the ghee is leaving out the moong dal, finally add some cardamom powder and mix well. 6. Serve hot.
Moong Daal Halwa is a perfect, mouth-watering and flavourful Indian dessert loaded with lots of protein and calcium made with yellow split moong dal, ghee sweetened with sugar and flavoured with the fragrance of cardamom powder. It’s a classic and calorie rich Rajasthani dessert prepared during Holi and Diwali festivals. It is considered to be an auspicious dish and prepared in most wedding menus.
This traditional Rajasthani sweet looks scrumptious and has a welcoming aromatic shine garnished with lots of nuts. Generally this halwa takes a little longer time for cooking than the other normal halwas as you will need some extra patience in frying the dal with ghee until it gives a robust flavour and aroma. Cooked in milk and garnished with almonds and saffron, this is an absolute royal treat after a luscious & gorgeous gourmet meal. Moong daal Halwa is a very popular Jodhpuri Indian dessert.
Sweets especially a wide variety of Halwas are the traditional exotic recipes from the Gharana cuisines that has rich aromas that captivate the senses with its distinctive taste and flavour across the world. Indian desserts have always been a pleasant ensemble from the ancient Indian culinary and have a special importance in Indian cuisines. The royals from Rajasthan or the Nawabs from Hyderabad had craving for rich and delicious Indian sweets especially yearned to eat after a perfect laborious course meal. It was important to complete the meal with an exotic and yummy dessert.
Moong Daal Halwa is a distinctive dessert in itself and with the perfect blend of ingredients; this royal delicacy is a sting to the taste buds. Halwas are very versatile and can be prepared with vegetables, fruits, lentils or flour. Depending on the texture of the key ingredient, the method and cooking style varies. Every halwa has its own unique and distinctive taste. The cooking time also varies. This humble and appetizing dish is generally made with full fat milk/ milk product, sugar, nuts and occasionally spices with one key ingredient. Some of the delectable Halwas from the Indian cuisine are carrot halwa, pineapple halwa, beetroot halwa, bottle gourd halwa, Bombay Karachi halwa, Sooji halwa, Badam halwa and many more….:). Few also add khoya/mawa to enhance the taste of the halwa. Nuts are added to give an extra nutty flavour and crunchiness while eating.
Moong daal halwa is made from split yellow moong dal. They are nice golden in colour and have a mild taste and are easy to cook. Yellow moong dal is generally recommended for children, old people and convalescents as it is easily digestible. It is one of the leading lentils of India and is considered to be the best as it is extremely light in digestion compared to other legumes. This variety of Moong dal is used in making Khichdi, Dal for Dal bati, Mix Dal Dhokla, Khasta Kachori etc. Moong dal is also used for making a variety of snacks and main course dishes. The cooked moong dal paste has a little sweeter flavour and smooth texture.
To prepare this delectable Indian dessert from the Rajasthani cuisine, firstly wash and soak the moong dal in enough water overnight. Drain water completely and add to blender and grind to make coarse paste. Do not add water while making the dal paste. Heat a pan on low to medium heat, add ghee and dal paste and cook the dal for atleast one hour on a low flame stirring continuously it gets a nice golden colour and the ghee starts to leave from the dal. Add hot water (helps in puffing and softening the dry moong dal) and add sugar and mix well. Cook well till the sugar melts. Add dry fruits, grated Khoya and stir and cook for 5 minutes. When the ghee is leaving out the moong dal, finally add some cardamom powder and mix well. Serve hot.
Yellow moong dal is very beneficial to health and highly recommended to sick people. It is an excellent source of proper nutrition and great source of dietary fibre, iron and protein. This dal is also low in fat and cholesterol free. This dal is beneficial because of its rich properties and contents, it provides good amount of potassium, calcium, vitamins and B complex in the body. Because of the wide range of nutrients contained in mung dal, these legumes offer a whole host of health benefits for the immune system, the metabolism, the heart and other organs, cell growth, protection against free radicals, and diseases such as cancer and diabetes.
Dals are very versatile, having mild taste that goes well with a variety of vegetables. A variety of dishes can be made with dals which can be used as appetizers and snacks, main courses, or as desserts. Do try this recipe and you’ll surely keep making it to satisfy your taste buds.
To try this delicious sweet, click on the below link to watch the making of Moong Daal Halwa: