Dessert
Moong Dal Halwa (Slow-Cooked Lentil Pudding)
Original name: Moong Dal Halwa
About this dish
Moong dal halwa is a luxurious Indian dessert where split yellow lentils are slow-cooked in ghee until they toast to a nutty golden brown, then simmered with milk, sugar, and a whisper of cardamom. This traditional pudding, often made for festive occasions, has a rich, caramel-like depth and a melt-in-the-mouth texture that feels both indulgent and comforting.
The process is unhurried, but the reward is a truly special sweet that speaks of patience and celebration.
Ingredients
UK and US measurements are both included for every recipe.
split yellow moong dal
grain1 cup (200g)
Imperial measurement: 1 cup
water
liquid2 cups (500ml)
Imperial measurement: 2 cups
ghee
fat1 cup (200g), plus 1 tablespoon
Imperial measurement: 1 cup, plus 1 tablespoon
full-fat milk
dairy2 cups (500ml)
Imperial measurement: 2 cups
sugar
other1 cup (200g)
Imperial measurement: 1 cup
green cardamom powder
spice1 teaspoon
slivered almonds
other2 tablespoons (20g)
Imperial measurement: 2 tablespoons
chopped pistachios
other2 tablespoons (15g)
Imperial measurement: 2 tablespoons
Method
Soak the moong dal
4 hours (or overnight)Rinse the moong dal thoroughly in water, then soak in 2 cups of water for at least 4 hours or overnight. The dal should absorb most of the water and become soft.
Blend into a coarse paste
5 minutesDrain any excess water from the soaked dal. Transfer the dal to a blender and blend into a coarse paste, adding only a splash of water if needed. The texture should be like thick oatmeal, not completely smooth.
Cook the dal in ghee
25 minutesIn a heavy-bottomed pan or kadai, heat 1 cup of ghee over medium heat. Add the dal paste and cook, stirring constantly with a wooden spoon, until the paste turns golden brown and releases a nutty aroma. This slow roasting is key and may take 20-25 minutes. The paste will go through sticky and clumpy stages; keep stirring to avoid burning.
Add milk and cook down
15 minutesReduce the heat to low and slowly add the milk, stirring continuously to avoid lumps. Cook the mixture, stirring regularly, until the milk is fully absorbed and the mixture thickens again. This should take about 10-15 minutes.
Sweeten and flavor
7 minutesAdd the sugar and cardamom powder. Stir well and cook on low heat for another 5-7 minutes until the sugar dissolves and the halwa comes together, leaving the sides of the pan. The halwa will turn a darker brown and release ghee around the edges.
Finish with ghee
2 minutesStir in the remaining 1 tablespoon of ghee, and cook for another minute to give the halwa a glossy finish. The texture should be soft, granular, and fudgy.
Garnish and serve
5 minutesRemove from heat and let it rest for 5 minutes. Garnish with slivered almonds and pistachios. Serve warm, as a dessert or festive sweet.
Equipment
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Nutrition facts
Tips
- Patience is key: Roast the dal paste on a medium heat, stirring constantly, until it turns a deep golden brown. This develops the nutty flavor that defines the halwa.
- If the halwa seems too thick, you can add a splash of warm milk to loosen it, if it's too runny, cook a bit longer to evaporate excess moisture.
- For a richer aroma, you can add a few strands of saffron soaked in a tablespoon of warm milk along with the cardamom.
- Store any leftovers in an airtight container in the refrigerator for up to a week. Reheat gently with a little milk or ghee before serving.
Serving suggestions
- Serve warm, garnished with silver leaf (varq) for an extra festive touch.
- Pair with a scoop of vanilla ice cream for a modern twist, or enjoy on its own with a cup of masala chai.
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Recipe by
Arjun Bhatia
Specialises in Indian cuisineArjun Iyer makes fish curry that uses coconut milk and tamarind. He is a balancing act.
Describe yourself in three words: Balanced, calm, sour-sweet.