Moong dal halwa

Introduction

Welcome to the culinary world of India, where flavours dance and aromas tantalise the senses. Today, we embark on a journey to create a dessert that embodies the essence of Indian cuisine – Moong Dal Halwa. This delectable treat, made with split yellow lentils, is a symphony of textures, from the nutty crunch of Val Dal to the creamy, melt-in-your-mouth indulgence of the halwa itself.

Ingredients:

• 1 cup Val Dal (split yellow lentils)
• 1 cup milk
• 1/2 cup water
• 1 cup ghee
• 1 cup sugar
• 1 teaspoon cardamom powder
• 1/2 teaspoon saffron threads
• 1/4 cup chopped almonds
• 1/4 cup chopped cashews

Equipment:

• Heavy-bottomed pan
• Wooden spoon
• Food processor or blender

Instructions:

1. Preparation:
   a. Rinse the Val Dal thoroughly in a fine-mesh strainer until the water runs clear.
   b. Soak the Val Dal in the milk for at least 3 hours or overnight.
2. Making the Halwa:
   a. In a heavy-bottomed pan, heat the ghee over medium heat. Add the soaked Val Dal and fry until golden brown, stirring constantly.
   b. Add the water and bring to a boil, then reduce heat and simmer for about 15 minutes, or until the Val Dal is soft and mushy.
   c. Add the sugar and cardamom powder and stir until the sugar dissolves completely.
   d. If using saffron threads, soak them in 1 tablespoon of warm water for 10 minutes, then add the saffron-infused water to the halwa.
   e. Continue to cook on low heat, stirring occasionally, until the halwa reaches a thick, crumbly consistency.
3. Garnishing and Serving:
   a. Stir in the chopped almonds and cashews.
   b. Remove from heat and let the halwa cool slightly before serving.
   c. Garnish with additional chopped nuts and a sprinkle of cardamom powder, if desired.

Tips and Variations:

• For a richer flavour, use whole spices instead of ground spices. Toast the cumin seeds, coriander seeds, turmeric powder, and red chili powder in a dry skillet over medium heat until fragrant, then grind them together.
• If you don't have saffron threads, you can substitute 1/4 teaspoon of ground saffron.
• If you don't have Val Dal, you can use yellow lentils or split mung beans.
• For a spicier halwa, add a pinch of cayenne pepper or a chopped green chili.
• For a sweeter halwa, add more sugar to taste.

Serving Suggestions:

• Serve Moong Dal Halwa warm or at room temperature.
• Enjoy it with your favourite Indian bread, such as roti, naan, or paratha.
• Pair it with a cup of sweetened milk or a glass of chilled lassi.
• For a decadent treat, top the halwa with a dollop of whipped cream or a scoop of vanilla ice cream.