Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Kali Recipe – Jaggery & Coconut Festive Dessert

Introduction

Oh, Kali! Just the name evokes such warm, festive memories. This isn’t just a dessert; it’s a tradition, a little piece of home, and something my grandmother always made during special occasions. I first attempted this recipe on my own during Ganesh Chaturthi, and while it wasn’t quite like hers, it was close enough to bring back all those lovely feelings. It’s surprisingly easy to make, and the combination of jaggery, coconut, and that slightly nutty flavor from the roasted moong dal is just divine. You absolutely have to try it!

Why You’ll Love This Recipe

This Moong Dal Kali is more than just a sweet treat. It’s a comforting, wholesome dessert that’s perfect for festivals, celebrations, or even just a cozy evening at home. It’s naturally gluten-free, and with a few tweaks, can easily be made vegan too (more on that later!). Plus, the aroma while it’s cooking is simply heavenly. It’s a relatively quick recipe, clocking in around 20 minutes of cooking time, and it’s wonderfully satisfying.

Ingredients

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

• ½ cup raw rice
• 1 tbsp moong dal (about 15g)
• 1.5 cups water (360ml)
• ¾ cup powdered jaggery (about 150g)
• ¼ cup water (60ml)
• ½ tsp cardamom powder (about 2g)
• ¼ cup grated coconut (about 30g)
• 2 tbsp ghee (about 30ml)
• Few cashew nuts (around 8-10)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Moong Dal: Type and Quality

I prefer using split moong dal (yellow moong dal) for this recipe. It cooks quickly and has a lovely, mild flavor. Make sure your dal is fresh; older dal can take longer to cook and might not have the same vibrant taste.

Raw Rice: Choosing the Right Grain

Any short-grain raw rice will work well here. I usually use sona masoori rice, it gives a beautiful texture. Avoid using parboiled rice, as it won’t give you the same fluffy result.

Jaggery: Regional Variations & Substitutions

Jaggery is key to that authentic Kali flavor! I use powdered jaggery for ease, but you can use a block and grate it yourself. Different regions in India have different types of jaggery – some are darker and more molasses-like, others are lighter. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Ghee: Clarified Butter – Flavor & Tradition

Ghee adds a richness and aroma that’s essential to Indian desserts. You can use unsalted butter if you don’t have ghee, but ghee really elevates the flavor.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is so much more potent. If you’re using store-bought cardamom powder, make sure it’s relatively fresh.

Grated Coconut: Fresh vs. Dried

Freshly grated coconut is amazing if you can get it. Otherwise, desiccated coconut works perfectly well. If using desiccated coconut, you can lightly toast it for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a kadai (or a heavy-bottomed pan) over medium heat until it turns golden brown. This usually takes about 3-5 minutes. Keep stirring constantly to prevent burning! Transfer it to a plate to cool.
2. In the same kadai, roast the raw rice until it becomes puffy and slightly golden. This will take around 5-7 minutes. Again, stir frequently. Once cooled, set aside.
3. Now, grind the roasted rice and dal together into a coarse rava-like consistency. You can use a blender or a food processor, but be careful not to over-grind it into a fine powder.
4. Transfer the mixture to a pressure cooker. Add 1.5 cups of water, close the lid, and cook for 2 whistles on low flame. Let the pressure release naturally, then gently fluff the mixture with a fork.
5. While the rice-dal mixture is cooking, let’s make the jaggery syrup. In a separate kadai, melt the powdered jaggery with ¼ cup of water over medium heat. Stir until the jaggery is completely dissolved. Strain the syrup through a fine-mesh sieve to remove any impurities, then return it to the pan.
6. Add the grated coconut and cardamom powder to the jaggery syrup. Bring it to a boil, then reduce the heat.
7. Add the cooked rice-dal mixture to the jaggery syrup and mix thoroughly until everything is well combined and the mixture thickens to a smooth consistency. This might take a few minutes of stirring.
8. Finally, in a small pan, roast the cashew nuts in ghee until they turn golden brown. Sprinkle them over the Kali.

Expert Tips

• Don’t skip the roasting step! It’s crucial for developing the flavor and texture of the Kali.
• Keep a close eye on the jaggery syrup – it can burn easily.
• Adjust the amount of water if needed. The consistency should be thick and smooth, but not too dry.

Variations

• Vegan Kali Adaptation: Substitute the ghee with coconut oil or any other plant-based oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Cardamom): If you prefer a stronger cardamom flavor, add a little more. My friend, Priya, loves to add a pinch of nutmeg too!
• Festival Adaptations (Ganesh Chaturthi, Onam): This Kali is traditionally made during Ganesh Chaturthi and Onam. You can offer it as a neivedyam (offering) to the deity or enjoy it as a festive dessert.

Serving Suggestions

Serve the Kali hot! It’s delicious on its own, or you can pair it with a glass of warm milk. It’s also lovely with a dollop of yogurt.

Storage Instructions

Leftover Kali can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Kali and its cultural significance?

Kali is a traditional South Indian dessert, particularly popular in Kerala and Tamil Nadu. It’s often made during festivals and special occasions and is considered an auspicious offering.

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

While moong dal is traditional, you can experiment with other dals like toor dal or chana dal, but the flavor will be different.

How do I prevent the Kali from becoming too sticky?

Make sure you’re using the correct amount of water and stirring constantly while cooking. If it does become too sticky, add a tablespoon or two of hot water and stir well.

What is the best way to roast the rice for optimal texture?

Roast the rice over medium heat, stirring constantly, until it’s puffy and slightly golden. This ensures it’s cooked through but still retains a slight bite.

Can this be made ahead of time? If so, how?

You can roast the dal and rice ahead of time and store them in an airtight container. You can also make the jaggery syrup in advance. However, it’s best to assemble and cook the Kali just before serving for the best texture.

Is it possible to adjust the sweetness level of the Kali?

Yes, absolutely! Adjust the amount of jaggery to your liking. Start with ¾ cup and add more if you prefer a sweeter dessert.