#moong dal

[vegan-nom-noms]

Vegan Scrambled Eggs Without Tofu (soy free)

[cherrybeachbum]

(๑ゝᴗම๑)~ෆ 🍏⋆.ೃ࿔*:･

[morethansalad]

Vegan Flower Omelets

[kheerkadam]

♡moong dal halwa♡

hi chefs!

today, we're diving into the rich, aromatic world of Indian sweets with a classic favorite: Moong Dal Halwa. This indulgent dessert is perfect for any special occasion, and its delightful texture and flavor are sure to win over anyone's heart. So, let's get started!

Step 1: Preparing the Moong Dal

First, we need to get our moong dal ready. Start by adding a cup of moong dal to a pan and dry roasting it over low to medium heat. Keep stirring to ensure it roasts evenly and doesn't burn. Once the dal turns a lovely golden brown, take it off the heat and let it cool down completely.

After the dal has cooled, transfer it to a blender and pulse until you get a coarse powder. Remember, it should be slightly coarse, not completely fine.

Step 2: Making the Sugar Syrup (Rosh)

Now, let's prepare the sugar syrup that will add sweetness to our halwa. In a pot, combine water, sugar, cardamom powder, and a few strands of saffron. Bring this mixture to a simmer and let it cook for about 10 minutes. Set it aside once done.

Fun Fact:

Moong Dal Halwa is often made during winter months in India because it's believed to provide warmth and energy, thanks to rich ingredients like ghee and nuts.

Step 3: Sifting Sooji and Besan

For an added layer of texture, we'll use some sooji (semolina) and besan (gram flour). Sift these ingredients to get rid of any clumps and ensure a smooth mixture.

Step 4: Cooking the Halwa

Heat a generous amount of ghee in a pan. Add the sifted sooji and besan to the pan, stirring continuously over medium heat. Soon after, add the powdered dal. Cook until the mixture turns a darker shade, which indicates it's well-roasted.

Next, pour in the sugar syrup we made earlier. Keep stirring over low to medium heat for about 30-35 minutes (so sorry, your arms will hurt). The halwa will thicken, and you'll see the ghee start to separate from the mixture, signaling that it's done.

Step 5: Adding the Finishing Touches

Finally, add some chopped nuts for a delightful crunch. I like to use pistachios, almonds, and cashews, but you can choose your favorites.

Fun Fact:

Many people soak the moong dal and make a paste, but dry roasting it with ghee really enhances the flavors, making the extra effort totally worth it.

Enjoy this sweet treat with your loved ones and watch it become a new favorite in your household!

happy cooking!

[cazort]

Spling mung bean soup.

1 cup split mung beans (moong dal)

1 small onion

1 carrot

1 celery stalk

fresh ginger

a lot of (1 heaping tablespoon?) ground coriander, turmeric, and slightly less cardamom (because it tastes stronger).

bay leaves

fresh herbs including parsley and dill

salt to taste (about a teaspoon? i'm not sure how much i added)

2 tablespoons olive oil

1 tablespoon chia oil or some other omega 3 rich oil

Soak the beans overnight.

Pour off the water, rinse again. Then cover in a pot with maybe twice as much water as necessary to cover the beans. Start boiling and start your timer when it comes to a boil. For 10 minutes, don't add anything else, and skim off the foam that forms.

Finely dice up all the vegetables and ginger. At the 10 minute mark, set the tmer again for 15 minutes and add the celery first and then add other things including oil and other vegetables, and spices, everything except the fresh herbs and chia oil.

Cook for 15 more minutes but when you have only 3 minutes left on the timer add the fresh herbs. At the end, turn off the heat, then add the chia oil. You can leave the bay leaves in but don't eat them.

Serves maybe about 4 hungry people? Not really sure.

What is it like? Especially with only a 25 minute cook time, it's chewier than lentil soup and less pasty than most beans. The beans kinda have a texture similar to soft grain kernels but are less gummy. I really like it and like how I feel after eating it.

[turningfoodie]

Moong Dal recipe

Kids generally don't like eating all pulses and vegetables, but we as a mother know the importance of the nutrition found in all this stuff. So, instead of pushing them to eat or forcefully letting them eat all this, we should find a way where we can make these boring looking or sounding vegetables and pulses start sounding good to them. To start with I have drawn some good Moong dal Recipe for kids, so they don't even know it but enjoy it as a whole meal and for us easy to prepare in lesser times.

[woodandgrains]

restaurant style dal tadka

[brenthofacker]

Split Mung Beans

www.brenthofacker.com