Lentils as a dessert? Moong Dal Karah recipe
Trust me it works
Lentils are best known for being in savoury curries, rather than being in desserts, but adding a bit of sugar and some ghee transforms these ordinary lentils into something quite delicious... if I do say so myself.
Moong dal is a mung bean, also known as green gram lentils, which have been split. Karah is just another word for halwa which is traditionally made from flour, ghee and sugar. But in this recipe, we are substituting the flour for the dhal in order to get a sticky, jelly-like consistency.
- 1 cup Moong Dal
- 1 cup Sugar
- 1 cup Ghee (Clarified butter)
- 5 cardamom pods (take out the seeds and crush until fine)
- Soak your lentils in water (the water should just cover the lentils).
- Once all the water is absorbed, grind the lentils in a food processor or blender (you may have to add some water in order to get into a smooth paste).
- In a large pot add in your ghee, and wait for it to melt.
- Add in the lentil paste to ghee and stir.
- While the mixture is still loose, add in the sugar. If the mixture is sticking to the pot, add in a bit of milk into the pot.
- Continue to stir until all the mixture comes together and add the cardamom.
- The karah is ready once it turns into a golden colour.
- Garnish with nuts and dried fruits.
The karah may stick to the pan, but don't worry just add in a small amount of milk or water.