Mung dal halwa

Ingredients
1 1/2 cups of mung dal
1/2 cup of oil
2 green cardamom
Pinch of saffron
7 tablespoons of sugar
Nuts of your choice to garnish

Mung dal halwa is an Indian sweet dish made out of mung beans, which have been hulled and split.

Halwa can be made out of various ingredients like carrot, flour, potato, pumpkin etc. the most common one is made out of semolina and is often used in temples and gurudwaras as prasad (offering to god which is then distributed to the devotees). In fact, growing up my grand mother and mother made semolina halwa for our birthdays (the cake cutting was saved for the evening). It was made in the morning and offered with morning prayers and then distributed to the entire family. So, I grew up eating and loving halwa and since I am no longer eating gluten, I have been trying my hand at making halwa with other ingredients.

Mung dal halwa was not made very often at my place, in fact, I mostly remember eating it at weddings and other such organised events, but it is pretty simple to make. Traditionally, ghee (clarified butter) would be used in copious amounts, but I make mine with rice bran oil.

To serve 4-5 people, you will need 1 and 1/2 cups of mung dal (which can be found in all Indian grocers). Wash the dal well and soak it for at least two hours, preferably over night. At this point, you can use a wet grinder to grind the dal. But I prefer to steam it instead. I use a non stick pan and cook the dal in it covered,  adding a little water at a time. Essentially you are steaming the dal, and the water keeps the dal from burning or sticking to the bottom of the pan. Once the dal begins to soften (about 20 minutes) use the back of a wooden spoon to smash the lentils. You are after a smooth paste. Keep adding a little water and cooking the lentils until they are almost broken down. Now add about 1/2 cup of oil and roast the lentils, stirring continuously to avoid them from sticking. If the lentils appear too dry, you can add some extra oil. I also add the powdered seeds of two green cardamom pods and a good pinch of saffron along with about seven tablespoons of sugar. Mix well, add chopped nuts or seeds of your choice. Serve warm. The halwa keeps well in the fridge and can be reheated before serving.