Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Peda Recipe – Traditional Indian Sweet

Introduction

Oh, pedas! Just the word conjures up memories of festive seasons and my grandmother’s kitchen, filled with the sweet aroma of ghee and cardamom. These little melt-in-your-mouth sweets are a classic for a reason. I first made these myself for Diwali, and honestly, it felt like a real accomplishment. They’re a little bit of work, but so worth it. Today, I’m sharing my family’s treasured recipe for authentic Moong Dal Peda – a traditional Indian sweet that’s guaranteed to impress.

Why You’ll Love This Recipe

This Moong Dal Peda recipe isn’t just about a delicious treat; it’s about experiencing a piece of Indian culture. These pedas are wonderfully soft, subtly sweet, and packed with flavour. They’re perfect for festivals, celebrations, or simply as a delightful indulgence with your evening chai. Plus, the process of making them is incredibly satisfying!

Ingredients

Here’s what you’ll need to create these delightful pedas:

• 1 cup Rice flour
• 1 ½ cups Water
• ½ teaspoon Salt
• 1 teaspoon Ghee
• ½ cup Grated coconut
• ½ cup Mung beans
• ½ cup Jaggery
• 1 Cardamom pod
• 2 ½ cups Water (for cooking dal)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Moong Dal (Split Yellow Mung Beans) – Types & Quality

We’re using moong dal, also known as split yellow mung beans. Make sure you’re using good quality dal – it should be bright yellow and free of any stones or debris. About 180g of moong dal is equivalent to 1 cup.

Rice Flour – Choosing the Right Grind

The rice flour is crucial for the outer shell. I prefer a fine rice flour for a smoother texture. Avoid coarse varieties, as they can make the pedas grainy.

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives these pedas a unique, caramel-like flavour. You can find it in blocks or powdered form. If you can’t find jaggery, you can substitute it with brown sugar, but the flavour won’t be quite the same.

Ghee – Clarified Butter & Its Importance

Ghee is essential! It adds richness and a beautiful aroma. Don’t skimp on the ghee – it’s what makes these pedas so special. You can make your own ghee or buy it pre-made.

Cardamom – Fresh vs. Ground & Flavor Profile

I always use a fresh cardamom pod and lightly crush it. The flavour is so much more vibrant than pre-ground cardamom. A little goes a long way!

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is best, but unsweetened dried coconut works well too. If using dried, you might want to lightly toast it for extra flavour.

Water – Quality & Impact on Texture

Good quality water is always important. Filtered water is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a medium saucepan, roast the moong dal until it’s lightly browned and fragrant. This step is key for developing that lovely nutty flavour.
2. Wash the roasted dal and then pressure cook it with 2 ½ cups of water for about 5 whistles. Once cooked, set it aside to cool.
3. While the dal is cooking, let’s make the jaggery syrup. In a separate saucepan, melt the jaggery with ½ cup of water. Strain it to remove any impurities, then return it to the heat.
4. Add the grated coconut and cooked moong dal to the jaggery syrup. Cook, stirring constantly, until the mixture thickens.
5. Crush the cardamom pod and stir it into the mixture. Set the filling aside to cool.
6. Now, for the dough! Bring 1 ½ cups of water to a boil. Add the ghee and salt, then gradually add the rice flour, mixing well to avoid lumps.
7. Remove the saucepan from the heat and knead the dough until it’s soft and pliable.
8. Divide both the filling and the dough into 7 equal portions.
9. Flatten each dough portion into a thin disc. Place a filling ball in the center, and carefully seal the dough around it to form a dumpling.
10. Steam the dumplings in an idli steamer for about 15 minutes, or until they become shiny and firm.
11. Let them cool completely before serving.

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect pedas:

Achieving the Perfect Peda Texture

The key is to get the consistency of the filling just right. It should be thick enough to hold its shape but still soft and pliable.

Roasting the Moong Dal for Optimal Flavor

Don’t rush the roasting process! Roasting the dal properly brings out its natural sweetness and nutty flavour. Keep a close eye on it to prevent burning.

Working with Jaggery – Avoiding Crystallization

Jaggery can sometimes crystallize. Adding a splash of lemon juice to the syrup can help prevent this.

Kneading the Dough – Achieving Softness

Kneading the dough well is essential for a soft and smooth peda. If the dough feels too dry, add a teaspoon of water at a time.

Steaming for Shine & Perfection

Steaming is what gives the pedas their beautiful shine. Make sure the water in your idli steamer is boiling vigorously before you start steaming.

Variations

Want to get creative? Here are a few ideas:

Vegan Moong Dal Peda

Substitute the ghee with vegan butter or coconut oil.

Gluten-Free Moong Dal Peda (Naturally Gluten-Free)

This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.

Spice Level – Adding a Hint of Saffron or Nutmeg

A pinch of saffron or nutmeg can add a lovely warmth and complexity to the flavour. My friend, Priya, loves adding a tiny bit of nutmeg!

Festival Adaptations – Holi, Diwali, and Special Occasions

These pedas are perfect for any celebration! You can decorate them with edible silver leaf (varak) for a festive touch.

Sugar-Free Moong Dal Peda (Using Sugar Alternatives)

You can experiment with sugar alternatives like stevia or erythritol, but be mindful that they may affect the texture and flavour.

Serving Suggestions

Serve these pedas at room temperature with a glass of milk or a cup of chai. They’re also lovely with a sprinkle of chopped pistachios or almonds.

Storage Instructions

Store the pedas in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is the best way to roast the moong dal for peda?

Roast it on medium heat, stirring constantly, until it turns golden brown and fragrant.

Can I use powdered jaggery instead of solid jaggery?

Yes, you can, but you might need to adjust the amount of water slightly.

How do I prevent the peda dough from becoming too sticky?

Add the rice flour gradually and knead well. If it gets too sticky, add a little more rice flour.

What if I don’t have an idli steamer – can I use another method for steaming?

You can use a regular steamer or even a large pot with a steaming rack.

How long do these pedas stay fresh, and what’s the best way to store them?

They stay fresh for up to 3 days at room temperature or a week in the fridge, stored in an airtight container.

Can I add nuts like pistachios or almonds to the filling?

Absolutely! Chopped nuts add a lovely texture and flavour.