Moong Dal Halwa

INGREDIENTS:

Split green gram skinless (dhuli moong dal) , soaked - 1 cup

Sugar - 1 cup

Saffron (kesar) - a generous pinch

Milk - 1/2 cup

Ghee - 1 cup

Mawa (khoya), crumbled - 3/4 cup

Almonds, sliced - 10 - 12

METHOD:

Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with almonds.

Moong Dal Parathas

Ingredients:

For the dough:

    * turmeric powder - 1/ 2 teaspoon

    * red chilli powder - 1/ 2 teaspoon

    * oil - 1 tablespoon

    * salt - 1/2 teaspoon

    * wheat flour - 3 cups

    * Water for kneading

For Dal Mixture:

    * moong dal - 3 cups

    * green chilli - 1

    * turmeric powder - 1/2 teaspoon

    * coriander leaves - 1/2 cup

    * Salt to taste

    * pomegranate seeds, crushed - 1 teaspoon

    * piece ginger - 1/2 - inch

    * coriander powder - 1/2 teaspoon

    * chilli powder - 1/2 teaspoon

    * water - 1 1/ 2 cup

    * oil  - 1 teaspoon ( for dal mixture )

    * Oil as required ( for parathas )

Method:

For the dough:

Add 1/ 2 teaspoon turmeric, red chilli powder, salt and 1 tablespoon oil to the wheat flour and make a soft dough with enough water.

For Dal Mixture:

In a kadai / frying pan, heat 1 teaspoon oil. Add ginger, green chilli, coriander leaves, turmeric, coriander and chilli powder.

Add the dal and put about 1 1/ 2 cups of water and salt. Cover and cook till the dal is separated and tender and the water dries up. Add pomegranate seeds. Mix well and keep aside for cooling.

For Parathas:

Divide wheat dough into equal parts and flatten it. Put in one tablespoon cooked dal mixture. Cover and make a ball and roll out like parathas.

Cook on a tawa smearing it with oil frequently, till cooked and crisp. Serve with chutney / pickle / curd.