Moong Daal Halwa | Food Diaries | Chef Zarnak Sidhwa - Masala TV

Moong Daal Halwa | Food Diaries | Chef Zarnak Sidhwa

Published 1 week ago  in Chefs, Cooking Shows, Food Diaries, Zarnak Sidhwa
 

This moong daal halwa is the perfect delicacy for your loved ones on special occasions and festivals.

Watch this Masala TV video to learn how to make Moong Daal Halwa and Dahi Baingan Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 7 November 2019.

 

 

 

 

Ingredients:

  • Water 220 ml
  • Sugar 230 gm
  • Cardamom 2/3 tsp
  • Warm milk 2 tbsp
  • Saffron 1/8 tsp
  • Yellow lentil 200 gm
  • Clarified butter 1 tbsp
  • Almonds 2 tbsp
  • Cashews 2 tbsp
  • Clarified butter 100 gm
  • Milk 220 ml

 

Method:
Boil water in a pan, add sugar, cardamom and let sugar syrup boil. Mix warm milk and saffron. Heat a pan; add washed yellow lentil and dry roast on low heat till it become golden brown. Transfer it to a blender and blend it until smooth and fine powder. Heat 1 tbsp clarified butter in a pan, fry almonds and cashews. Heat clarified butter, add roasted lentil powder and stir well. Add milk and stir continuously on low heat. Add saffron milk and mix well. When the lentil absorbs the milk entirely, add sugar syrup and mix it. Add roasted dry fruits and mix. Let it boil, Cook it on low to medium heat for 3 – 5 minutes. Garnish with crushed almonds.

Ingredients:

  • Long Brinjals 500 gm
  • Chopped onion 1
  • Ginger garlic paste 1 tbsp
  • Curry leaves few
  • Salt 1 tsp
  • Cumin seeds 1 tsp
  • Dry kashmiri chilies few
  • Cayenne pepper powder 1tsp
  • Turmeric ½ tsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • All spice powder ½ tsp
  • Hung curd ½ cup
  • Oil as required

Method:
Soak the sliced long brinjals in salty water. Heat oil. Drain and half fry the brinjals.
In little oil in another pan, fry chopped onion. Add ginger garlic paste and add all the spices and cook using very little water. Put the brinjals in and once done, remove in a serving dish. Heat oil. Add cumin seeds and dry red chilies curry leaves and add to the beaten curd and pour the curd over the brinjals. Garnish with curry leaves and serve hot.