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14 Comments

  1. 1. If I want to use coconut milk powder, how much should I use n at what stage?
    2. Also if I don’t want to use a pressure cooker then what changes do I do for cooking the dal?

    1. When using coconut milk powder, it has to be used carefully. So first make a thick coconut milk with the powder. Soak the moong dal for 30 minutes in water. Drain the water and add it in a pan or pot. Add 1.5 cups water and cook the dal. You can cover if you are using a slightly larger pot or pan or else the dal froths when being covered and cooked. If the cooked dal consistency looks thin, then cook further till the consistency thickens a bit. Add jaggery and mix well. Note you can always adjust the consistency before adding coconut milk by adding some water or cooking the dal more. When the jaggery has dissolved, then switch off flame. Keep the pan on the kitchen countertop and wait for 3 to 4 minutes. Then add coconut milk and mix well.

  2. Can I use normal milk ? How wil that affect the taste and can you please advise me when should we add jaggery in normal milk because the milk curdles sometimes.

    1. you can add milk. taste will change with milk but will taste good. when jaggery and milk is cooked together, one should be at room temperature. if both are hot, then the milk will curdle. in this recipe, follow till step 8. when all jaggery is dissolved, then add milk which is at room temperature. mix and cook for about 2 to 3 minutes on a low flame. other way you can do is add milk first to the cooked moong dal. simmer till it comes to a boil. add jaggery. mix well and switch off the flame.

    1. cardamom powder is added when raisins are added while frying cashews. i have forgotten to add this point in the post. thanks lizanne. i will update in the post.

    2. Sounds delicious. Does this taste good warm or cold? Can I make it the day before I serve it?