Moong Dal halwa – (Sweet dish made from Yellow split bean Lentil)

It has been two years now since we moved to the north. Though Delhiites have their own unique & elite way of living, I miss the hustle-bustle of Mumbai. One of occasions I actually do miss is Diwali –the moments of laughter, sharing and friendly reach out that Mumbaikars offer you irrespective of caste or creed. As Christians, we look forward to these festivals eagerly because we are showered with delicious sweets and savouries, lasting for days in our homes, every bit of it savoured by us.

One of my neighbours in Mumbai, whose sweets I miss, was Bhabhiji {here we don’t have to be related to call each other Didi (sister) and Bhabhi (sister-in-law)} with sugar coated hands I would say. She made the most delicious sweets for Diwali and every year we would be invited over to her place for a sweet meal!

Her scrumptious delicacies included Moong dal Halwa (which is my favourite), Besan ka ladoos, Mawa Kachori, Gehwar, Dil Jani and so on…..

She always used to say “There is a legend in our part of the world that says-you can judge a girl’s nature by the sweets she prepares. Tastier the sweetmeats, sweeter the girl.”  So all you young girls out there go on and impress your in-laws and family with this sweet temptation-Moong Dal Halwa – which sprinkles the magic of love on my family till today ……

Ingredients:

Serves 4

  • 100 gm Moong dal (Yellow Split Bean Lentil)
  • 200 gm clarified butter*
  • 100 gm sugar
  • 1/2 glass water
  • Almonds, Cashewnuts and Raisins for garnish.

Method:

  1. Soak moong dal(yellow split lentil) for two hours.
  2. Grind and keep aside.
  3. Heat clarified butter and put the dal (lentil) in it. Sautee on low flame till it turns golden brown and imparts an aroma. Remove from flame and set aside.
  4. Heat water in a wok; add sugar and boil the mixture till the sugar melts.
  5. Add the moong dal (lentil) to the sugar syrup and cook on a low flame till the dal (lentil) and sugar are inseparable. The halwa (sweet) is ready when it moves smoothly in the pan and clarified butter is visible around the ready mix.
  6. Garnish with chopped cashewnuts and raisins roasted individually in ghee and chopped almonds.
  7. Serve hot.

*Read instructions in article on – ‘How to make clarified butter’.

 

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