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.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/
Moong Daal Halwa:
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.
Dahi Baingan:
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.
source
