Meal Prep · North Indian
Moong Dal Halwa
A rich, sweet, and comforting North Indian dessert made from split yellow lentils, ghee, and sugar.
Ingredients
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Step-by-step- Rinse the moong dal thoroughly and soak it in water for at least 3-4 hours, or preferably overnight. Drain completely before use.
- Transfer the drained dal to a blender, add 1/4 cup fresh water, and blend into a coarse paste. Add a tiny bit more water only if necessary to get the blades moving; the paste should not be runny.
- Heat the ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the blended dal paste.
- Roast the dal paste on low-medium heat, stirring continuously, for about 25-30 minutes, or until it turns golden brown, becomes aromatic, and the ghee starts to separate. This step is crucial for the halwa’s texture and flavor.
- In a separate small pan, gently heat the milk with sugar and saffron (if using) until the sugar dissolves. Do not boil.
- Gradually pour the hot milk-sugar mixture into the roasted dal, stirring constantly to prevent lumps.
- Continue to cook on low heat, stirring occasionally, until the halwa thickens, absorbs all the liquid, and starts leaving the sides of the pan (about 10-15 minutes).
- Stir in the cardamom powder, chopped almonds, pistachios, and raisins (if using). Cook for another 2-3 minutes.
- Serve the Moong Dal Halwa hot, garnished with a few more chopped nuts.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 12 g |
| Fat | 28 g |
| Carbohydrates | 48 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The texture might firm up slightly upon chilling.
Freezer Up to 2 months
Portion into freezer-safe containers once completely cooled. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
Reheat on low heat on the stovetop, adding a splash of milk or water if it’s too thick, stirring occasionally. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- **Soaking is Key:** Don’t skip soaking the moong dal. It ensures a smooth texture and reduces cooking time.
- **Thorough Roasting:** The most critical step is roasting the dal paste in ghee until it’s golden brown and aromatic. This develops the deep flavor and grainy texture characteristic of authentic Moong Dal Halwa. Be patient!
- **Adjust Sweetness:** Feel free to adjust the sugar quantity based on your preference. Some like it sweeter, some less.
- **Richness Boost:** For an even richer halwa, you can add a tablespoon or two of khoya (reduced milk solids) along with the nuts at the end of cooking.
