Authentic Moong Dal Recipe – Coconut & Cashew Sweet Fry

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Coconut & Cashew Sweet Fry

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – a truly authentic Moong Dal Fry. It’s a delightful sweet treat, packed with the goodness of moong dal, the sweetness of coconut, and the crunch of cashews. I remember my grandmother making this every Diwali, and the aroma would fill the entire house. It’s a little bit of effort, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This Moong Dal Fry isn’t just delicious; it’s special. It’s a beautiful blend of textures – soft, crunchy, and slightly chewy. The subtle cardamom fragrance elevates the whole experience. Plus, it’s a fantastic way to enjoy moong dal beyond savory dishes! It’s perfect for festive occasions, afternoon tea, or just when you need a little something sweet.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup split yellow moong dal (approx. 175g)
• 1.5 cups sugar (approx. 300g)
• 0.5 cup fresh grated coconut (approx. 50g)
• 0.25 cup chopped cashewnuts (approx. 30g)
• 1 tsp cardamom powder (approx. 2g)
• 1 pinch salt
• As needed oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Split Yellow Moong Dal: Benefits and Selection
Moong dal is incredibly nutritious, being a great source of protein and fiber. Look for bright yellow, split moong dal – it cooks faster and gives the best texture.

Sugar: Types and Substitutions
I prefer using regular granulated sugar for this recipe. You could experiment with jaggery (gur) for a more rustic flavor, but you might need to adjust the quantity.

Fresh Grated Coconut: Using Fresh vs. Desiccated
Freshly grated coconut is the star here! It adds a beautiful aroma and moisture. If you absolutely can’t find fresh, you can use desiccated coconut, but rehydrate it with a little warm water first. About ¼ cup of desiccated coconut to ½ cup of water should do the trick.

Cashewnuts: Roasting for Enhanced Flavor
Lightly roasting the cashews before chopping them really brings out their flavor. Just a few minutes in a dry pan until they’re fragrant is perfect.

Cardamom Powder: The Queen of Spices – Quality Matters
Good quality cardamom powder is essential. It adds that signature warm, aromatic note. If you have cardamom pods, grinding them fresh is even better!

Oil for Deep Frying: Choosing the Right Oil
I usually use groundnut oil or vegetable oil for deep frying. They have a high smoke point and a neutral flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal in water for about an hour. This softens it up and makes it easier to grind.
2. Drain the soaked dal and grind it into a fine paste. Add 3-4 tablespoons of water if needed to get a smooth consistency. You want it to be almost like a thick batter.
3. In a heavy-bottomed pan (this is important to prevent sticking!), combine the sugar, ground dal paste, grated coconut, and chopped cashews. Give it a good mix.
4. Now comes the patience part! Cook the mixture on low heat, stirring constantly. It will take about 20-25 minutes for it to thicken and come together into a lump. Don’t walk away – it can burn easily!
5. Once it forms a lump, add the cardamom powder and a pinch of salt. Mix well.
6. Quickly spread the hot mixture onto a wet cloth in about ½-inch (1.25cm) thick layer. This helps it cool and set properly. Let it cool completely – this is crucial!
7. Once cooled, carefully cut the mixture into diamond or square shapes using a greased knife.
8. Heat oil in a deep pan over medium heat. Fry the pieces in batches until they turn a beautiful golden brown.
9. Drain the fried pieces on paper towels. Serve warm, or store in an airtight container.

Expert Tips

A few little secrets to success!

Achieving the Perfect Consistency
The mixture should be thick enough to hold its shape when you spread it, but not so thick that it’s difficult to work with. If it’s too runny, cook it for a bit longer.

Preventing Sticking During Cooking
Using a heavy-bottomed pan and stirring constantly are key to preventing the mixture from sticking and burning.

Frying for Even Golden Brown Color
Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking and a beautiful golden-brown color.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Moong Dal Fry: Substitute the sugar with organic cane sugar (ensure it’s processed without bone char) and use a vegan-friendly oil for frying.

Gluten-Free Moong Dal Fry: This recipe is naturally gluten-free! Just double-check that your oil is also gluten-free.

Spice Level Adjustment: Adding a Hint of Ginger: My friend, Priya, loves adding a tiny bit of grated ginger to the mixture for a subtle warmth. About ½ teaspoon is perfect.

Festival Adaptations: Making it for Diwali or Holi: During Diwali, I sometimes add a few strands of saffron to the mixture for a touch of luxury. For Holi, a sprinkle of edible color can make it extra festive!

Serving Suggestions

These little bites are delicious on their own with a cup of chai. They also pair beautifully with a scoop of vanilla ice cream or a dollop of yogurt.

Storage Instructions

Store the fried moong dal pieces in an airtight container at room temperature for up to 5 days. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

What is the best type of moong dal to use for this recipe?
Split yellow moong dal is the best choice. It cooks quickly and gives the right texture.

Can I make this recipe without cashews?
Absolutely! You can omit the cashews altogether or substitute them with other nuts like almonds or pistachios.

How do I know when the mixture is ready to be spread?
The mixture will form a lump that pulls away from the sides of the pan. It should be thick and not sticky.

Can I store the fried moong dal pieces in the refrigerator?
While you can, they tend to get a little soft. Room temperature storage in an airtight container is best.

What is the shelf life of this sweet?
Properly stored, they’ll stay good for up to 5 days.

Enjoy making this delightful Moong Dal Fry! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!