moong dal halwa

Moong Dal Halwa is a rich delicious dessert made with split yellow lentils, sugar and ghee, along with the flavors of cardamom and saffron. This easy version of Moong Dal Halwa can be made in a pressure cooker, and is much less laborious than the traditional method.

Instant Pot Moong Dal Halwa

Saffron

Milk (warm)

Split Yellow Lentils (Moong Dal)

Water

Ghee (increase to 1 cup if needed (see notes))

Sugar (increase to 1 cup to taste)

Cardamom

Soak saffron in the warm milk and set aside.

Start the instant pot in saute (normal) mode. Add the moong dal and dry roast for about 10 mins. You want to stop roasting when the color changes to darker yellow or golden.

Add water and stir well. Cancel saute and close lid with vent in sealing position.

Pressure Cook on high pressure for 12 minutes. When the instant pot beeps, let the pressure release naturally.

After opening, stir the dal and mash it with the ladle.

Now add the ghee, sugar, cardamom and the saffron soaked in milk to the pot. Stir everything well.

Now press the saute (normal) button and keep stirring for about 10 minutes. Make sure to get nice golden color. Halwa is done well when ghee starts to separate. Make sure to scrape the bottom of the pot, so the halwa does not stick to the base (see notes if additional ghee is needed).

https://pipingpotcurry.com/wp-content/uploads/2020/07/Moong-Dal-Halwa-Step.mp4

Moong Dal Halwa Stirring Step

Garnish with chopped nuts. Then take the steel insert out of the instant pot. Transfer to a bowl and serve.

A popular classic dessert from North Indian cuisine made with moong dal (lentils), sugar, milk and ghee. This moong dal halwa is super delicious, rich and melts in your mouth!!

Moong dal halwa

moong dal ((yellow dal))

½ tbsp suji ((fine semolina or rava) (optional))

water ((room temperature))

milk

saffron strands

(optional (kesar))

cardamom powder (or ½ tsp rose water)

almonds ((chop finely))

pistachios ((chop finely))

Rinse moong dal at least thrice and drain the water completely. Add it to a grinder jar.

Blend it to a almost smooth but very slightly coarse texture. Scrape the sides and blend. If needed you may sprinkle little water if your grinder gets jammed.

Preparation

To a heavy bottom nonstick pan, add 6 tbsps ghee and heat it.

Add semolina and fry for about a minute until it gets roasted well.

Next transfer the ground moong dal and begin to incorporate it into the ghee stirring constantly.

Keep the flame to medium. Continue stirring &amp; frying.

After 10 to 15 mins the dal mixture will turn crumbly and may have small lumps.

Begin to break down the lumps and continue to fry on a low flame.

When the moong dal is done frying, you will begin to smell it good and it turns to deep golden color.

Frying dal

Pour milk &amp; water (both at room temperature) slowly stirring the dal. Also add the saffron.

Cook stirring and ensure there are no lumps.

The entire liquid will be absorbed soon.

When the mixture turns thick add sugar and continue. The mixture turns gooey and then turns thick like a mass.

Add 2 tbsps ghee and cardamom powder or rose water. Adding ghee at this stage makes sauteing the halwa easier. You may skip if you are able to do it.

Mix and cook till the moong dal halwa begins to leave the sides of the pan.

Toast the nuts until crunchy in a different pan. Garnish the halwa with the nuts.

Serve moong dal halwa hot or warm.

How to make moong dal halwa

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Top 2 moong dal halwa recipes from across the web

The most viewed moong dal halwa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Moong Dal Halwa

Moong dal halwa

The most viewed moong dal halwa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine