Moongdal Kheer (Indian Lentil Pudding)
Prep time
Cook time
Total time
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
  1. Wash the lentils in a bowl and soak for 15 minutes.
  2. Put the washed lentils in a pan, add water and cook on stove.
  3. Add brown sugar and cardamom and cook to 2 - 3 minutes.
  4. Add coconut milk beverage and mix.
  5. In a separate frying pan, heat the coconut oil. Add cashew nuts, sesame seeds, grated coconut and sauté until raisins are light brown.
  6. 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