moong dal delicacy cooked in sugar syrup and khoya. Moong Dal Halwa that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. It is considered to be auspicious, and is often prepared during festives.It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Add one tablespoon of besan to the melted ghee before adding the ground moong dal. It helps the moong dal to cook evenly and prevents lumps from forming during cooking. - See more at: http://www.sanjeevkapoor.com/moong-dal-halwa-kadai-cooking.aspx#sthash.tAZrjIM6.dpuf
Add one tablespoon of besan to the melted ghee before adding the ground moong dal. It helps the moong dal to cook evenly and prevents lumps from forming during cooking.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.