Moong Dal Halwa (Golden Lentil Pudding)
Split moong dal slowly roasted in ghee until nutty, rich and glossy, a winter wedding classic.
- Time1 hr 15 plus soaking
- LevelMedium
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked dal and blitz to a coarse, grainy paste with a splash of water.
- 2
Melt the ghee in a heavy non stick pan over a medium heat. Add the dal paste and stir constantly for 25 to 30 minutes until it turns golden, smells nutty and the ghee starts to separate.
27 min 30 s - 3
Meanwhile, warm the milk, water, sugar and saffron in a small pan until the sugar dissolves. Keep it warm.
- 4
Carefully pour the hot milk mixture into the dal, standing back as it will spit. Stir well.
- 5
Cook on a low heat for 10 minutes, stirring, until the halwa is thick and leaves the sides of the pan. Stir in the cardamom.
10 min - 6
Top with the almonds. Serve warm in small bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
