Moong Dal Kheer (Mung bean Pudding) Recipe

South Indian Moong Dal (Split skinless Moong) pudding submitted by U UK

Anecdote

This dish is from southern region of India, Kerala. During my growing years in Kerala I learnt some of the dishes there. This is one of my favorite dishes, an unusual Kheer (pudding) made with roasted yellow Moong Dal, jaggery, and coconut milk. This dish is served on special occasions such as Onam Vishnu and weddings.

Ingredients

1. Yellow Moong Dal (Decorticated split Mung beans): 1 cup
2. Jaggery: 200gms or as per taste
3. Coconut milk: 250 ml
4. Cashew nuts: few
5. Sultanas: few
6. Cardamom Powder: 1/2 tsp
7. Ghee: 1 tsp

Method

Step 1: In a heavy bottom pan, dry roast the Dal till it emits pleasant aroma, and the Dal turns light pink in color.
Step 2 : Add enough water (about 4 cups) to roasted beans. Cook till well done (mashed consistency)
Step 3: In another pan heat the jaggery along with some water (1/2 cup). Bring it to a boil. Strain to remove any particles. When done add this to the cooked Dal ad cook for some more time till it is semisolid paste.
Step 4: Add the cardamom powder and coconut milk and heat.
Step 5: Fry the nuts and the dried fruit in the ghee and add to the Kheer.

Notes

A few pieces of coconut (chopped very fine) can be fried in ghee till pink and then added to this Kheer. This dish can be made with Chana Dal also. This will stay good for a few days in the refrigerator.