Moong dal is a very versatile pulse to try many varieties of sweets and savouries, with its attractive yellow colour. Here are a few recipes:
Moong Pak
Ingredients: Greengram dal (Moong dal) 3/4 cup; Sugar 2 cups; Ghee 11/2 cups; Cardamom powder 1/4 T.sp.
Method: Slightly roast and finely powder the dal. Make a sugar syrup of 'pearl drop’ consistency with sugar and 1 cup of water. To test this consistency, put a drop of the syrup on a plate and tilt it so that the drop does not shake or lose its shape. Add half of the hot ghee and then add the gram flour gradually and and stir well so as to avoid any lumps. Then add the other half of the hot ghee and stir continuously till all the ghee is absorbed and the mix leaves the sides of the pan. Add cardamom powder and mix well and pour on a plate. Cut into desired shapes, while still warm.
Sweet Samosa
Ingredients: For the filling: Moongdal 1 cup, Sugar 1/2 cup, Khova or crushed pheda 1/2 cup, Raisins & cashew bits a few, Cloves 5/6 (crushed), Ghee 3 Tb.sp. For the casing: Fine sooji 1 cup, Maida 1 TB.sp, Salt a pinch, Fat 1 Tb.sp, Fat for deep frying.
Method: Soak dal for 3/4 hours; drain and grind to a coarse but not stiff paste. Heat ghee; add the ground paste and fry till the raw smell disappears and the mix turns light brown; add sugar and khova and cook well till blended and the mix leaves the sides of the pan. Remove; add raisins, cashew & cloves; mix well & keep aside. For the casing, mix salt & fat and rub well; add the soji & maida and mix well; add enough water to make a stiff dough and leave for about 5/6 hours.
Now, divide the dough into 4 equal portions; roll out into thin puris: apply a little fat over each puri and place one over the other and roll into a tight cylindrical roll and press gently.
Now, cut into 1" pieces. Take each piece and roll into 3" diameter rounds; apply a little fat all around the edges; cut into two. Keep 2 Tb.sp of the filling mixture in the centre and fold both the sides on one another so as to overlap and press the edges firmly but gently.
Deep fry in hot fat till golden and crisp; drain and store when cool.
