Moong Dal Halwa for ICC

I should have atleast looked online for some pics of this delicious Indian Sweet; to tell you the truth I had NO idea what this was even supposed to look like or even heard of it until Srivalli announced this months ICC recipe.

I followed the recipe using milk instead of Khoya but I guess I should have fried the dal for a lot longer as it looks drier as compared to the pics on Google…also I reduced the ghee a bit…maybe that’s why…

But still I have only this to say…IT WAS JUST MELT-IN-YOUR-MOUTH-DELICIOUS!!!!!!

Ingredients
Split (Yellow) Moong dhal – 1 cup
Ghee – 1/2 cup
Sugar – 3/4 cups to 1 cup (as per required sweetness)
Milk – 1/2 cup (Notes from Lataji – instead of water for the sugar, this gives the khoya added taste, Simran’s recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

Soak 1 cup moong dal overnight. Next morning, grind to a paste.

Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.

Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.

Keep the heat at the lowest and keep stirring even after the dhal becomes thick.

Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.

Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.

Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.

Cook until the ghee surfaces.

Garnish with cashews and raisins.

Notes :

* Use a thick bottom pan or better nonstick pan
* Don’t leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
* You aren’t looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
* Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
* Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
* In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
* Though original recipe didn’t call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

Also a special Thank You to Lathaji and Simran’s Mom for recipe inputs.

Tomato Lentil Soup for the soul…and pocket

Aren’t soups so budget friendly(not that I’m calculating:)) ?

Although we are not real soup fans(nutritional advantages ,notwithstanding) i try to include a soup night every once in a while . This one is so easy to prepare , healthy and diet-friendly AND cheap….No I wasn’t ‘inspired’ by the Dubai Crisis.

Talking of which do you think it will affect India too much?

I have always felt that Dubai was a country living an unreal dream.

What with its man made islands, fantastical over-the-top extravagances like a black-diamond ski resort,glittering spectacle and conspicuous consumption.

But now it looks like the bubble is about to burst….the Dubai government has debts of £52 billion, and it’s rising fast as investment continues at its breakneck pace. Lets see what happens…..

Anyway on a lighter note(before i get to the soup)here’s something my sis-in-law mailed me…

The Soup now.
Source- Inspired from here
Ingredients

* 500g Fresh Tomatoes. chopped
* 1 tbs Cumin
* 1 Onion. chopped
* 100g Split red lentils
* 2 Cloves garlic. crushed
* 500ml Vegetable stock
* 1/4 cup coconut milk

Method

Heat the olive oil in a large pan, add the crushed garlic and the chopped onion.
Saute it for a few minutes and the add the tomatoes. Let it simmer for about 8 minutes.
Throw in the lentils and the cumin and the veg stock. Bring to boil and then let it simmer for about 45 minutes.
Let it cool completely. Keeping maybe 1 cup of the soup aside blitz the remaining in the food processor and then return to stove along with the soup you had kept aside. Simmer until it reaches desired consistency. Add the coconut milk.
Add seasoning to taste.

Voila hot sizzling and nutritious soup ready!!

This one goes to mingle at the Soup party at Monthly Mingle founded by the mind-blowing wonderful blog whatsforlunchhoney and being hosted by the equally inspiring Tongue ticklers.

Multi-Lentil Carrot Paratha

Multi-Lentil Carrot Paratha
Preparing a healthy breakfast is such a challenge. I’m almost always out of ideas, and more often than not I turn to the super healthy Multi-lentil Carrot parathas. This is such a fabulous meal. I first tasted these when a friend sent some over but they have become a hot favourite, especially for breakfast. Serve this with some chilled thick curd and you have the perfect wholesome breakfast. This recipe makes around 6 parathas.

Ingredients for filling

1/4 cup channa dal / Bengal gram
1/4 cup toor dal
¼ cup split moong dal
1-inch piece of minced ginger
Turmeric powder-a pinch
1 green chilli minced
1 onion chopped fine
1 carrot grated finely
1 tsp ginger garlic paste
Juice of 1/2 lime
1/2 tsp ajwain /thymol seeds
2 tbsp ghee or oil

Soak the lentils for about half an hour, then pressure cook along with the ginger, turmeric and 1 cup of water. Switch off after 2 whistles. You may need to cook further to drain the excess water, if any.

Next heat some of the ghee and fry the onions, chilli and ginger-garlic paste until the onions turn opaque and seems cooked.Now add the grated carrot and the cooked lentils to this and top with the lime juice and ajwain. Mix to combine. This mixture should look like a thick mass of ball. Use your hands to divide this mixture into even sized balls. Set aside.

Ingredients for the dough

* 2 cups whole wheat flour
* 1 teaspoon salt
* Water to knead the dough
* Oil/ ghee for cooking

Combine wheat, salt and ghee. Add water gradually to form a soft, pliable dough . Knead dough until it is smooth and elastic. Add 1/2 teaspoon oil to coat the dough and knead little more.

The dough will be soft and non sticky. Set aside covered with a damp cloth for 10 minutes. Make 12- 15 lemon sized balls of the dough and roll them out into thin circles of approximately 3 inches in diameter. To prevent it from getting all sticky and messy you may occasionally toss the dough in some dry flour.
Now take each circle and add a spoonful of the mixture in the centre. Sprinkle some dry whole wheat flour on top and then form into a ball by gathering the edges up together. Remove the little excess dough which popped out when you brought them together.

Gently toss the stuffed side onto a floured rolling board and very very gently roll out the dough.

Place on hot griddle. After a few minutes when it has formed brown spots on one side, turn and cook the other side. Smear a little ghee on the edges of the paratha as it is cooking. When it looks crispy and done take off heat.
paratha
Serve warm.

This is my entry to the WYF Breakfast event. If you wish to know more about the blog and the event don’t hesitate,just CLICK HERE.

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