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Moong Dal Halwa | शादी वाला मूंग की दाल का हलवा | Winter Special Dessert | Chef Kunal Kapur Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 13.0M views Jan 26, 2018
How to make Moong or Mung Dal Halwa Recipe - Moong dal halwa is a classic Indian sweet dish made with moong lentils, sugar, ghee, and cardamom powder. Moong Dal Halwa is a famous Indian dessert, especially made during the winter months. One of my all-time favourite halwa esp in winter is Moong dal halwa. Moong Dal Halwa - Ground mung bean (split & husked) cooked with sugar syrup, flavoured with saffron & cardamom. Serves – 2 Prep time – 10 mins

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

  • Moong Dal(without skin) – 1 cup
  • Ghee – 1 cup/200gm
  • Semolina/Sooji – 1tbsp/10gms
  • Besan – 1 tbsp/10 gms
  • Sugar – 1 cup/200gms
  • Water – 1 cup/200ml
  • Saffron – few strands
  • Cardamom powder – 1/2 tsp
  • Pista chopped – handful
  • Almonds chopped – a handful
  • Cashew nuts chopped – a handful
  • Khoya (grated) – 1/2 cup (optional)

Step-by-Step Cooking Instructions

  1. 1
    Wash and soak moong dal for 4 hours. Drain the water. Add the dal to a grinder and grind it to a fine paste using Manual mode. Use little or no water to make the dal into a fine paste.
  2. 2
    Heat a pan add ghee. Add sooji and besan, cook on low heat till it turns light brown. Turn the heat to low and let the ghee cool down a bit. Now add the ground dal and stir. On very low heat cook the dal till it starts to brown. As the dal will get cooked it will get a sandy texture.
  3. 3
    In another pan add water, sugar, saffron and cardamom powder. Give a boil to dissolve the sugar and turn off the heat and remove. Once the dal is evenly browned add the sugar syrup. Cook till the dal absorbs all of the syrup. Add chopped nuts. Add grated khoya at this stage. Stir, remove and serve hot.
  4. 4
    For the written recipe - https://www.chefkunalkapur.com/moong-dal-halwa/

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Moong Dal Halwa?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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