I once made the mistake of attempting Moong Dal Seera. I was probably 17 or so and had the recipe from a cooking class I had taken in Bombay.
Long story short, I bit off more than I could chew and I have vivid memories of trying to control and mix the huge pot of hot moong dal seera bubbling away to glory!
Finally mom had to come rescue me- the seera turned out just fine but we had a lot, most of which was never consumed and had to be given away.
Needless to say, I was pretty scarred and never attempted the recipe again!
Until a few days ago.
Sharmila, my dear friend's own recipe of Instant Moong Dal Halwa is superb and too easy and tempting to resist. She roasts the dal, grinds it and stores it for future use.
Works perfectly for me.
The hubby and I are not big on these desserts but its a perfect indulgence for my two little monkeys when they come back from playing outside.
With her method, a small amount can be whipped up in no time at all. Its packed with protein and calcium and if you use a small amount of ghee and skim milk, its a low fat protein packed dessert for grownups too.
My two changes were that I used half milk and half water (instead of only water) and added some saffron (kesar) as well. It turned out creamy and delicious.
My daughter especially loved it.
Instant Moong Dal Halwa
Preparation Dry roast 1 cup moong dal in a heavy kadhai over low flame till it is light brown, cooked and gives off an aroma.
Let it cool. Grind in a coffee grinder (What? You use it to grind coffee? Jeez...who does that?) Store it in an airtight bottle. I keep mine in the refrigerator. Ingredients
- 1/4 heaped cup roasted dal powder
- 1/4 level cup sugar
- 1/2 teaspoon of ground cardamom (elaichi)
- a pinch or two of saffron
- 1/2 cup water
- 1/2 cup low fat milk
- 1 tablespoon ghee or butter
Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal powder and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the water, milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.
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32 comments:
Hey! The addition of milk & saffron does sound great! Looks gorgeous ! Am so glad all of you liked it. :-)
that's so easy.....kudos to sharmila n you both.........i make two versions of the halwa....one traditional n d other in a microwave but this sounds even better.
Wow rich and luscious.....
We do make halwa with moong and wheat flour, but this one looks easy and very delicious. Will definitly try it .
I usually cook the dhal after roasting, this looks like an easy option for me.
my toddler with big sweet tooth would love this halwa,the roasted flavor must make the halwa all the more delicious:)
I'm making it. Soon. I tried the sheera and I could not even touch the thing!
Roasting the dal and storing it is a great time saver. Must try it.
Moong dal halwa sounds good. I somehow have a mental block with anything labelled "sheera"! :)
Awesome! Loved the idea. Thanks to you Bharti and also Sharmila. I have a feeling that my monkey will also like this :-)
first tiem here.u ahve a wonderful blog with lovely recipes
halwas looks delicious
prajusha
www.icookipost.com
Ultimate comfort dessert!
And on wild rice : I once bought the black one too. It cooked okay, but I never became a fan. The red one's great though!
They look too good. Sounds like a great dessert!
That's looks yummy....I was thinking of moong dal halwa some days back...this seems to be perfect one...bookmarked it
Thats really easy.Addition of milk and saffron does the magic i guess...yummy one:)
looks yummyyyy... thank you
Iam not such a big fan of desserts too & I do have problems making smaller quantity .. this one looks good & sounds easy too
Powderding the moong dal and storing it for future use sounds like a brilliant idea. And I could eat anything sweet anytime, so perfect!
First comment on this blog. I love all the recipes. I love moong Dal and make it all the time. This recipe is a great addition to our Indian recipes and we love it.
Hi... I am a new blogger..
halwa looks inviting... soooo yummyy.. thank you :)
OMG..such a nice alternative ...my arms literally cry for some mercy while stirring the thick mixture of dal halwa, but my lil sis loved it so much that mom and myself would make this together very often
This sounds to be such a respite from the strenuous task.And if it do taste like the original ..then bless you for sharing such a wonderful way to make dal halwa
good deal...healthy mithai..looking forward to making it for the kiddos.
Thankyou
This looks great, I love anything that involves saffron!
Instant Moong dal halwa looks great!!Very nice,Yummy and beautifully presented post.
Great work!!!
Do drop in sometime with ur valuable comments!!
chaitra
Whooo, what a drool worthy picture...looks so delish, rich creamy what not. Love it yaar.
Sounds totally delicious I would love a taste for sure.
Its a sure win...very healthy, looks astonishing.
Ive only had a dal kheers yet..but this is anawesome Halwa Bharti..totally yummm..!!!
That sounds simple and looks tempting, this one goes into my must try recipes folder :-)
Love it Bharti! I think they should just rebrand coffee grinders as spice grinders. Don't know a soul who uses theirs to grind coffee...
Just finished licking through the last few grits sticking to the bottom of the pan. Highly recommend this yummy recipe!
Ola! Well I was prepping for this since last week, wanted a protein sweet snack. I did something different and roasted the beans in the mini toaster oven. I THINK I burnt them. It tasts slightly burnt. Just a tad. Anyhow, when I ground the beans, there are little beany-stony bits that don't grind. I thought they would dissolve when I cook but there are parts that seem a wee bit gritty. Is that how its supposed to be? Or is it supposed to smooth like kada prasad?
Hey Deeps
Sounds like the dal did burn and yet did not cook through. Roasting it over the stove top means you have keep mixing it and that allows the dal to cook through. Try this method next time. Cooked dal should grind finer but it will be slightly gritty and not as smooth as kara prasaad.
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