Warming and soothing. If you want to combine these needs with the feeling of enjoying every aspect of cooking, there is a wonderful way to do it. Moong Dal Halwa is the name of this dish. The wonderful yellow mung beans are mixed in ghee, brought together and separated again through patience and the boundless love of cooking. The result is a unique consistency and an impressive taste, a perfection found in almonds, nuts and a hint of saffron. It is not surprising, therefore, that Moong Dal Halwa is not an everyday meal, but is prepared for celebrations such as weddings. I am writing this recipe for anyone who loves to cook and wants a dessert that you can fully enjoy. Take your time, invite your loved ones and serve moong dal halwa to celebrate life itself and the beauty of taste… or something similar.
Sweet foods are too good to be just dessert
There are dishes that are too sweet, too spectacular to be offered “only” as dessert. Moong Dal Halwa is simply a dish that can be served as a gesture and appreciation to the guests you are serving. The same goes for these three, for example:
If you feel like tackling Indian cuisine in culinary terms, you’ll find enough recipes from all regions of the country to try at home with our recipe search. Oh, you know the term mung bean, but does it sound somehow wrong? The legume known as mung bean is a staple food in India and is sold in different colors and under different names: mung bean, mung dal, moong dal and yellow lentil. You can easily order them online, but you can also find them in well-stocked Asian stores or Indian markets.
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Indian dessert made from yellow mung beans: moong dal halwa with almonds, nuts and saffron
Continue the Indian dessert tradition with Moong Dal Halwa
Soak the beans for 6 hours, preferably overnight. Then drain, rinse and drain.
Now puree the soaked beans with about 80-100 ml of water. Melt the ghee in a pan and add the bean puree to the pan and start stirring immediately.
Stir over low heat until the beans change to a slightly sweet flavor and start to mash. After 15-20 minutes it should be enough. Try it in between, you will understand.
Now they have started distributing Ghee and Halwa again. The fat migrates to the edges, while the halva becomes lumpy. You need to constantly break up these lumps as you stir them.
Now put the milk, remaining water and sugar in a second saucepan, dissolving the sugar. Take 2 tablespoons of the mixture in a small bowl and stir in the saffron threads. Briefly boil the milk mixture.
As soon as the milk boils, pour it into the halvah, stirring constantly, finally adding the saffron threads. Pulverize the cardamom pods. Chop and mix almonds, raisins and nuts. Add everything to the halva except for a spoonful of garnish.
Halwa is served hot. Sprinkle some of the mixture over the top and place a few sprigs of saffron on top.