Authentic Moong Dal Kali Recipe – Jaggery & Coconut Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Kali Recipe – Jaggery & Coconut Dessert

Introduction

There’s just something so comforting about a warm, sweet treat made with traditional ingredients, isn’t there? This Moong Dal Kali is one of those recipes that instantly transports me back to my grandmother’s kitchen. It’s a simple dessert, but packed with flavour – a beautiful blend of jaggery, coconut, and the nutty goodness of moong dal. I first made this for Onam a few years ago, and it’s been a family favourite ever since! It’s often made as neivedyam (offering) during festivals, but honestly, you don’t need a special occasion to enjoy this little slice of heaven.

Why You’ll Love This Recipe

This Moong Dal Kali is more than just a dessert; it’s a little piece of Indian culinary heritage. It’s relatively quick to make, requires minimal ingredients, and is naturally vegetarian. Plus, the combination of textures – slightly grainy from the moong dal, smooth from the jaggery, and chewy from the coconut – is absolutely divine. It’s a delightful treat that’s both satisfying and wholesome.

Ingredients

Here’s what you’ll need to create this delicious Kali:

• 1 cup Rice flour / Idiyappam flour (approx. 120g)
• 2 tbsp Yellow moong dal (approx. 30g)
• 1.25 to 1.5 cups Grated jaggery (approx. 250-300g)
• 2 cups Water (480ml)
• 0.5 tsp Cardamom powder (approx. 2.5g)
• 0.25 cup Grated coconut (approx. 30g)
• 2 tbsp Ghee (approx. 30ml)
• 5 Cashew nuts

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Moong Dal: Type and Quality
Yellow moong dal is the star here. Make sure it’s fresh for the best flavour. Split moong dal (the kind without the skin) works best.

Rice Flour: Choosing the Right Grind
I recommend using idiyappam flour, which has a slightly coarser grind. This gives the kali a lovely texture. If you only have fine rice flour, that’s okay, but the texture will be a bit smoother.

Jaggery: Regional Variations & Substitutions
Jaggery is key to that authentic flavour! You can use any variety – dark or light – depending on your preference. Dark jaggery will give a richer, more caramel-like flavour. If you can’t find jaggery, you can substitute with brown sugar, but it won’t be quite the same.

Coconut: Fresh vs. Dried
Freshly grated coconut is always best, but unsweetened desiccated coconut works well in a pinch. If using desiccated coconut, you might want to add a splash of warm water to soften it slightly.

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always more fragrant! If you have whole cardamom pods, lightly toast them and grind them yourself. Store-bought cardamom powder is fine too, just make sure it’s relatively fresh.

Ghee: Clarified Butter & Its Importance
Ghee adds a beautiful richness and aroma. You can use unsalted butter if you don’t have ghee, but ghee really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a kadai (or heavy-bottomed pan) over medium heat until it turns golden brown. This usually takes about 5-7 minutes. Be careful not to burn it! Once cooled, grind it to a slightly coarse, rava-like consistency.
2. In a separate pan, melt the grated jaggery with 1 cup of water. Bring it to a boil, then strain it through a fine-mesh sieve to remove any impurities. Add enough water to bring the total liquid to 2 cups.
3. Now, in the same kadai you used for the jaggery, combine the jaggery syrup, grated coconut, and cardamom powder. Bring this mixture to a gentle boil.
4. Turn off the heat. This is important! Add the ground moong dal and rice flour to the hot jaggery mixture. Mix well until everything is combined and you have a lump-free dough.
5. Place the kadai back on low heat. Cook, stirring constantly, until the mixture thickens and comes together into a soft, pliable dough-like consistency. This will take about 5-10 minutes. Don’t walk away – it can burn easily!
6. While the kali is cooking, roast the cashew nuts in ghee until golden brown and fragrant. Stir them into the kali.
7. Serve the Moong Dal Kali warm. It’s delicious on its own, or as neivedyam during festivals.

Expert Tips

• Stirring constantly is key to preventing the kali from sticking and burning.
• Adjust the amount of water slightly if the mixture seems too dry or too wet.
• Don’t overcook the kali, or it will become too hard.

Variations

• Vegan Kali Adaptation: Substitute the ghee with coconut oil for a vegan version.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Adjusting Sweetness Level: Feel free to adjust the amount of jaggery to your liking. Start with 1.25 cups and add more if you prefer a sweeter kali.
• Festival Adaptations (e.g., Onam, Ganesh Chaturthi): My aunt always adds a pinch of saffron to the jaggery syrup when making this for Onam – it gives it a beautiful colour and aroma!

Serving Suggestions

This Kali is wonderful served warm. It’s often enjoyed as a simple dessert after a meal, or as an offering during festivals. A small portion is incredibly satisfying.

Storage Instructions

Leftover Kali can be stored in an airtight container at room temperature for up to 2 days. You can gently warm it up before serving.

FAQs

What is Kali traditionally made for?

Kali is traditionally made as neivedyam (offering) to deities during festivals like Onam and Ganesh Chaturthi. It’s considered an auspicious and delicious treat.

Can I use a different type of dal instead of moong dal?

While moong dal is traditional, you could experiment with other dals like chana dal (split chickpeas), but the flavour and texture will be different.

How do I prevent the kali from becoming too sticky?

Constant stirring and cooking on low heat are the best ways to prevent stickiness. Also, ensure you’re using the correct ratio of liquid to dry ingredients.

What is the best way to store leftover kali?

Store in an airtight container at room temperature for up to 2 days.

Can this recipe be made ahead of time?

You can prepare the moong dal flour and jaggery syrup ahead of time. However, it’s best to cook the kali just before serving for the best texture.