Authentic Moong Dal Poha Recipe – Jaggery & Cashew Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Moong Dal Poha Recipe – Jaggery & Cashew Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and subtly sweet Moong Dal Poha. It’s a dish my grandmother used to make, and the aroma always filled the house with warmth. It’s perfect for a quick breakfast, a cozy snack, or even a light dessert. Trust me, this Jaggery & Cashew Delight is something special!

Why You’ll Love This Recipe

This Moong Dal Poha isn’t just delicious; it’s also surprisingly easy to make. It’s a beautiful blend of textures – the soft, fluffy poha, the creamy dal, and the delightful crunch of cashews and raisins. Plus, the natural sweetness from the jaggery makes it a healthier treat. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 1/2 cup Aval/Poha (approximately 60g)
• 2 1/2 tbsp Moong dal/pasi paruppu (approximately 30g)
• 1/3 cup Grated Jaggery (approximately 60g)
• 2-3 tbsp Milk (approximately 30-45ml)
• 6-7 Cashew nuts
• 1/4 tsp Cardamom powder
• 10-15 Raisins
• 1 1/2 tbsp Ghee (approximately 24ml)
• 1/2 tsp Ghee (approximately 7.5ml)

Ingredient Notes

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

Aval/Poha Varieties & Selection

There are different types of poha available. I prefer the medium-grain variety – it holds its shape well and doesn’t get too mushy. You can find it at most Indian grocery stores. If you’re using a thicker variety, you might need to add a little extra milk later.

Moong Dal: Choosing the Right Type

I recommend using split yellow moong dal (pasi paruppu). It cooks quickly and blends beautifully into the poha. Make sure it’s fresh for the best flavor!

Jaggery: Understanding Different Grades & Colors

Jaggery comes in various grades and colors, depending on how much it’s processed. A darker jaggery will have a more robust flavor. I usually use a medium-grade jaggery for this recipe.

Ghee: The Importance of Quality

Ghee is essential for that rich, aromatic flavor. Using good quality ghee really elevates the dish. Homemade is best, if you can!

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom has a much more intense aroma. If you can, grind your own cardamom pods. But store-bought cardamom powder works just fine in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the moong dal in a pan over medium heat until it becomes fragrant. This usually takes about 3-5 minutes. Then, add water and cook until the dal is soft and easily mashed. Once cooked, give it a good mash and set it aside.
2. Now, rinse the aval/poha under cold water and drain it well. Let it sit for about 15 minutes to soften up. This is a crucial step – don’t skip it!
3. While the poha is soaking, let’s fry the cashews in a little ghee until they turn golden brown. Add the raisins and fry until they puff up. Set these aside – they’re our crunchy topping!
4. In a separate pan, melt the grated jaggery with a little water. This helps dissolve the jaggery and remove any impurities. Strain the melted jaggery to ensure it’s smooth.
5. Bring the strained jaggery to a boil with 1/2 tsp of ghee. Add the mashed dal and cook, stirring constantly, until the mixture thickens.
6. Fluff up the softened aval with a fork and gently mix it into the jaggery-dal mixture.
7. Add the milk, a tablespoon at a time, to prevent the poha from becoming dry. Cook for another 2-3 minutes, stirring gently.
8. Finally, mix in the fried cashews, raisins, cardamom powder, and the remaining ghee. Give it one last stir and remove from the heat.
9. Serve hot, and if you’re feeling extra indulgent, drizzle with a little extra ghee!

Expert Tips

• Don’t overcook the poha! It should be soft but still hold its shape.
• Stir constantly while cooking the jaggery-dal mixture to prevent it from sticking to the bottom of the pan.
• Adjust the amount of milk depending on the consistency you prefer.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil or any other plant-based oil. Use plant-based milk instead of dairy milk.
• Gluten-Free Confirmation: This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, feel free to add a little more. My friend, Priya, always adds a pinch of nutmeg too!
• Festival Adaptations (Pongal, Makar Sankranti): This dish is often made during festivals like Pongal and Makar Sankranti. You can add a sprinkle of sesame seeds for an extra festive touch.

Serving Suggestions

This Moong Dal Poha is wonderful on its own, but it also pairs well with a cup of hot chai. It’s a perfect breakfast to start your day or a comforting snack to enjoy in the afternoon.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its fluffiness, but it will still be delicious!

FAQs

What is the best type of Poha to use for this recipe?

Medium-grain poha works best! It holds its shape well and doesn’t get mushy.

Can I use a different type of dal instead of Moong Dal?

While moong dal is traditional, you could try masoor dal (red lentils) as a substitute, but the flavor will be slightly different.

How can I adjust the sweetness level in this recipe?

Adjust the amount of jaggery to your liking. Start with a little less and add more as needed.

What if I don’t have jaggery – can I substitute it?

You can use brown sugar or coconut sugar as a substitute, but the flavor won’t be exactly the same.

How can I prevent the Poha from becoming mushy?

Don’t oversoak the poha, and don’t overcook it while mixing it with the jaggery-dal mixture.

Can this be made ahead of time?

It’s best enjoyed fresh, but you can prepare the dal and fry the cashews and raisins ahead of time to save some time.