Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Kali Recipe – Traditional Indian Sweet Recipe

Introduction

Oh, Kali! Just the name brings back childhood memories of festive seasons and my grandmother’s kitchen filled with the sweet aroma of this traditional Indian sweet. It’s a dish that’s been passed down through generations, and I’m so excited to share my version with you. It’s a little bit of work, but trust me, the end result is so worth it. This Moong Dal Kali is a comforting, subtly sweet treat that’s perfect for celebrations or just a cozy evening in.

Why You’ll Love This Recipe

This isn’t just another sweet recipe; it’s a taste of tradition. Kali is wonderfully fluffy and melts in your mouth. It’s naturally gluten-free and can easily be made vegan too! Plus, the combination of rice, moong dal, and jaggery creates a unique flavor profile you won’t find anywhere else. It’s a truly special dessert.

Ingredients

Here’s what you’ll need to make this delightful Moong Dal Kali:

• 1 cup raw rice (approx. 180g)
• 2 tablespoons moong dal (approx. 20g)
• 1 cup jaggery (approx. 200g)
• 1 cup grated coconut (approx. 100g)
• 1 pinch cardamom powder (approx. 1/4 tsp)
• 1 teaspoon ghee (approx. 5ml)
• 1 cup water (240ml)
• 1 pinch salt

Ingredient Notes

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

Raw Rice Varieties for Kali

I prefer using regular short-grain white rice for that perfect fluffy texture. But you can experiment! Some people like using sona masoori rice too. Just remember, the type of rice will slightly affect the final consistency.

The Significance of Moong Dal

Moong dal (split yellow lentils) adds a lovely nutty flavor and helps bind the Kali together. It’s a key ingredient, so don’t skip it!

Jaggery: Types and Their Impact on Flavor

Jaggery is unrefined sugar, and it’s what gives Kali its beautiful color and unique taste. You can use different types – golden jaggery is milder, while dark jaggery has a more robust, molasses-like flavor. I usually go for golden jaggery for a more delicate sweetness.

Coconut – Fresh vs. Dried

Freshly grated coconut is amazing if you can get it! But unsweetened desiccated coconut works perfectly well too. If using dried, you might want to add a tablespoon of water along with it when cooking to help it soften.

Cardamom Quality & Regional Variations

A good quality cardamom powder is essential for that fragrant aroma. I like to grind my own cardamom pods for the freshest flavor. Some regions in India also add a touch of nutmeg or saffron for a more complex flavor – we’ll talk about that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice and moong dal thoroughly under cold water until the water runs clear. Then, spread them out on a clean kitchen towel and let them dry completely. This is important for achieving that perfect texture.
2. Now, let’s roast! Heat a pan over medium heat. Roast the rice and moong dal separately until they turn golden brown and fragrant. This step really enhances the flavor, so don’t rush it. Keep stirring to prevent burning!
3. Once cooled, grind the roasted rice and dal into a coarse powder. You can use a mixer grinder or, if you’re feeling traditional, a stone grinder. I’ve used both, and honestly, the stone grinder gives it a slightly more rustic texture.
4. Time for the jaggery syrup. In a saucepan, dissolve the jaggery in water. Heat gently, stirring until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities.
5. Now, the magic happens! In a pressure cooker, combine the ground rice and dal mixture, water, and a pinch of salt. Use the pot-in-pot method (more on that below!). Cook for 3 whistles on medium heat.
6. Once the pressure has released, open the cooker. Add the jaggery syrup, grated coconut, and cardamom powder to the cooked mixture.
7. Transfer everything to a pan and simmer over low heat, stirring constantly, until the liquid is absorbed and the Kali achieves a fluffy, slightly sticky texture. This usually takes about 5-7 minutes.
8. Finally, stir in the ghee. This adds a lovely richness and shine. You can also garnish with roasted cashews for a bit of crunch, if you like.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Kali:

Roasting Rice and Dal for Optimal Texture

Don’t underestimate the power of roasting! It’s crucial for developing that nutty flavor and ensuring the Kali isn’t mushy.

Achieving the Right Consistency with Jaggery Syrup

The jaggery syrup should be a smooth, flowing consistency. If it’s too thick, add a little more water.

Mastering the Pressure Cooker Technique

The pressure cooker is your friend here! It cooks the rice and dal perfectly.

The Pot-in-Pot Method Explained

The pot-in-pot method means placing a smaller pot inside the pressure cooker, with some water in the outer pot. This prevents the Kali from sticking and burning. It’s a game-changer!

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Kali

Simply replace the ghee with coconut oil or any other plant-based oil.

Gluten-Free Moong Dal Kali

This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.

Adjusting Sweetness Levels

If you prefer a less sweet Kali, reduce the amount of jaggery. You can always add a little more later if needed.

Festival Adaptations (Diwali, Sankranti)

During Diwali, I sometimes add a few strands of saffron for a touch of luxury. For Sankranti, I like to serve it with a side of sesame seeds.

Spice Level Variations (Adding Nutmeg or Saffron)

A pinch of nutmeg or a few strands of saffron can add a beautiful aroma and subtle flavor. My friend’s grandmother always added a tiny bit of clove – it’s delicious!

Serving Suggestions

Kali is best served warm. It’s delicious on its own, or you can pair it with a glass of warm milk or a cup of chai. It’s also lovely served with a dollop of yogurt.

Storage Instructions

Store leftover Kali in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat gently before serving.

FAQs

Let’s answer some common questions:

What is Kali and where does it originate from?

Kali is a traditional Indian sweet, particularly popular in Maharashtra and Gujarat. It’s believed to have originated as a nourishing food for new mothers and during festive occasions.

Can I use brown rice instead of white rice for a healthier version?

You can, but it will change the texture. Brown rice takes longer to cook and the Kali might be a bit chewier. You’ll also need to adjust the amount of water.

How do I prevent the Kali from sticking to the bottom of the pan?

The pot-in-pot method in the pressure cooker is the best way to prevent sticking. If you’re simmering on the stovetop, use a heavy-bottomed pan and stir constantly.

What is the best way to grind the roasted ingredients – mixer or traditional grinder?

Both work! A mixer grinder is quicker and more convenient, but a traditional stone grinder gives a slightly more rustic texture.

Can I make this recipe without a pressure cooker?

Yes, but it will take longer. You’ll need to cook the rice and dal in a pot on the stovetop until they are soft and mushy.

How long does Moong Dal Kali stay fresh?

Kali stays fresh at room temperature for up to 2 days, or in the refrigerator for up to a week.