Moongdal Kheer (Indian Lentil Pudding)
Author: Shailja Vishwakarma
Serves: 4
- 150 grams split green gram lentils (moong dal)*
- 150 mL water
- 300 grams brown sugar
- ½ teaspoon ground cardamom
- 100 mL So Delicious Dairy Free Coconut Milk Beverage
- 1 teaspoon coconut oil
- 10 whole cashews
- 1 teaspoon sesame seeds
- 1 teaspoon grated coconut
- 1 tablespoon raisins
- Wash the lentils in a bowl and soak for 15 minutes.
- Put the washed lentils in a pan, add water and cook on stove.
- Add brown sugar and cardamom and cook to 2 - 3 minutes.
- Add coconut milk beverage and mix.
- In a separate frying pan, heat the coconut oil. Add cashew nuts, sesame seeds, grated coconut and sauté until raisins are light brown.
- Serve lentils hot or chilled, as preferred, and topped with nut-fruit mixture.
*These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. Split peas can be substituted in a pinch.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/lentil-pudding-moongdal-kheer
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