By Jasmine Kaur
Moong dal is a type of lentil that is not just used for savouries but desserts too. Apart from moong dal halwa, there is so much more you can make with it.
The coarse moong dal mixture is rolled into balls with the palm of your hands and kept aside for setting and acquiring shape. The slight crunch in each bite makes them heavenly.
The classic halwa that is a perfect winter delight, moong dal halwa is made by mashing together moong dal in loads of ghee. Garnished with nuts, it is a heavenly bite.
While payasam is a South Indian cousin of kheer, this one is made with blended moong dal, coconut milk, cinnamon and cardamom and topped with chopped almonds.
A slightly dry and crumbly version of moong dal halwa from Tamil Nadu, this one is a mix of moong dal, wheat flour, saffron, nuts and more.
Pair moong dal with khoya, water and sugar and pack in the shape of a barfi. This yellow barfi is topped with sliced pistachios and is all things soft and decadent.