Toor dal and Mung dal mixed halwa

Diwali hai, tho bahana sweets ka, but not in expense of health and all the hardships in gym I thought.

2018 Diwali was celebrated with all the arrangements for Diwali including diyas, crackers, lights and a whole lot of sweets and exotic dinner. Of course Diwali is most popular in Northern India, so my spread was also North aligned. But being a Malayali you know, we have a little bit strange custom for Diwali, that we will cook non veg food that day. So I have to say, the entire North influence with a small touch of Malayali custom.

Again the chicken was North influenced Dhaniya chicken. I guess this one is the first among the ones prepared on 2018 Diwali, I am posting and hence the story telling of Diwali. I was attired in a choli which my Hubby gifted me on our last wedding anniversary. I should say I love it so much so was waiting for an occasion to put it again.

So a bit of details on this recipe. As I mentioned, I wanted a healthy Diwali and hence made sure I use all healthy ingredients. Of course you can put on weight as these are calorie intensive, akhir sweets tho hai. But at least can have a less regret on putting weight by non junk things. This is a combination on toor dal which is used for sambar and our on mung dal (green gram), chilka or skin removed.

So to the recipe.

Ingredients:

Toor Dal - 3/4 cup

Mung dal - 1 1/4 cup

Jaggery - 1 1/2 cup

Ghee - 1/2 cup
Cardamom powder - 1 tsp

Cashews, Raisins, Almonds, Pistachios - a fistful (roasted in ghee)

Method:

Soak both dals for at least 4 hours, after cleaning well. This is because the water used for soaking would be used for cooking. Pressure cook the dals for 4 to 5 whistles. This will make sure it becomes mushy.

Heat a non stick Kadai or pan, pour half of ghee. Now add cooked dals (extra water should be drained and kept aside). Cook the dal in ghee until ghee separates. Meanwhile, melt jaggery in extra water from dal if available or 1/4 cup of normal water until jaggery takes a thick consistency. It need not reach 1 thread consistency, but almost to it. Once the dal starts leaving the sides and ghee separates add this jaggery syrup to it and cook again until entire water is absorbed. In between add cardamom powder and remaining ghee.

In another pan roast the dry fruits and nuts. Add them to halwa once it is done. Serve hot or cold. Even if it has a tagline of healthy, this is the best.

See this guy proudly sitting among others in Diwali plate :P

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