Moong Dal Poha Recipe – Authentic Indian Rice & Lentil Sweet

Last Updated on 2 months by Neha Deshmukh

Moong Dal Poha Recipe – Authentic Indian Rice & Lentil Sweet

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Moong Dal Poha. It’s a sweet, comforting dish that my grandmother used to make, and the aroma always filled the house with warmth. It’s a little bit different from the savory poha you might be familiar with, and honestly, it’s just so good. It’s a delightful blend of textures and flavors, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This Moong Dal Poha isn’t just delicious; it’s also surprisingly easy to make! It’s a wonderful treat for festive occasions, or just a cozy afternoon snack. The combination of the nutty moong dal, fluffy rice, and sweet jaggery is simply irresistible. Plus, it’s a great way to enjoy a traditional Indian sweet that isn’t overly complicated.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful Poha:

• ½ cup raw rice
• 1.5 tbsp moong dal
• ¾ cup jaggery
• 3 cardamom pods
• 1.5-2 cups water
• 4-5 cashew nuts
• 1 tbsp ghee
• ¼ cup grated coconut

Ingredient Notes

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

Moong Dal: Type and Quality
I prefer using the split yellow moong dal (pesal) for this recipe. It cooks quickly and gives a lovely texture. Make sure your dal is fresh – older dal can take longer to cook and might not have the same flavor.

Raw Rice: Choosing the Right Grain
Any short or medium-grain raw rice will work well here. I usually use sona masuri rice, it becomes beautifully fluffy. Avoid using long-grain rice, as it won’t give you the desired sticky texture. (Approximately 100g rice)

Jaggery: Regional Variations & Substitutes
Jaggery is key to that authentic flavor! You can find it in different forms – solid blocks, powdered, or even liquid. I prefer using solid jaggery as I feel it has the best flavor, but powdered works in a pinch. If you absolutely can’t find jaggery, you can substitute it with brown sugar, but the taste will be slightly different. (Approximately 150g jaggery)

Cardamom: Fresh vs. Ground
Freshly crushed cardamom pods are always best! The aroma is incredible. If you’re using ground cardamom, use about ¼ teaspoon, but honestly, the flavor won’t be quite as vibrant.

Ghee: Clarified Butter – Flavor & Health Benefits
Ghee adds a beautiful richness and nutty flavor. It’s also considered very healthy in Ayurveda! You can substitute with vegetable oil if you prefer, but ghee really elevates the dish. (Approximately 15ml ghee)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan over medium heat until it turns golden brown. This takes about 3-5 minutes. Be careful not to burn it! Set it aside.
2. In the same pan, roast the raw rice until it puffs up and becomes slightly golden. This usually takes around 5-7 minutes.
3. Now, grind the roasted rice and dal together into a coarse semolina-like texture. You can use a blender or a food processor, but don’t over-grind it – we want some texture.
4. Time to pressure cook! Add the ground rice-dal mixture to your pressure cooker along with 1.5-2 cups of water and a tiny drop of oil (this prevents sticking). Cook for 1-2 whistles on medium heat.
5. While the rice-dal mixture is cooking, let’s make the jaggery syrup. In a separate pan, melt the jaggery with ¼ cup of water. Once melted, strain the syrup to remove any impurities.
6. Once the pressure has released, open the cooker and you’ll find a soft, cooked mixture. Add the jaggery syrup and 1 teaspoon of ghee to the cooked rice-dal.
7. Cook on medium heat, stirring constantly, until everything is well combined and the mixture starts to thicken. This is where your arm gets a workout!
8. Finally, add the grated coconut, fried cashew nuts, and the remaining ghee. Mix well and remove from heat.

And that’s it! Your Moong Dal Poha is ready to enjoy.

Expert Tips

• Don’t skip the roasting step! It really enhances the flavor of the dal and rice.
• Stirring continuously while cooking with the jaggery is crucial to prevent sticking and ensure even cooking.
• Adjust the amount of jaggery to your liking. If you prefer a less sweet Poha, use a little less.

Variations

Vegan Adaptation:
Simply substitute the ghee with coconut oil or any other plant-based oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Confirmation:
Good news! This recipe is naturally gluten-free. Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom):
If you’re not a huge fan of cardamom, you can reduce the amount to just 1-2 pods, or even omit it altogether. A tiny pinch of nutmeg can be a nice alternative.

Festival Adaptations (Makar Sankranti, Lohri):
This Poha is often made during Makar Sankranti and Lohri. Some families like to add a pinch of sesame seeds for extra flavor and warmth during the winter months.

Serving Suggestions

This Poha is best served warm. It’s lovely on its own as a sweet treat, or you can enjoy it with a glass of milk or a cup of chai. It’s also a popular offering during religious ceremonies.

Storage Instructions

You can store leftover Moong Dal Poha in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might become a little drier upon refrigeration, so you can add a splash of milk or water while reheating.

FAQs

What is the best type of rice to use for Moong Dal Poha?
Short or medium-grain rice like sona masuri works best. It gives the Poha a nice, sticky texture.

Can I use powdered jaggery instead of solid jaggery?
Yes, you can! Just adjust the amount of water accordingly, as powdered jaggery dissolves more easily.

How do I prevent the Poha from becoming sticky?
Stirring constantly while cooking with the jaggery is key. Also, adding a tiny drop of oil to the pressure cooker helps prevent sticking.

Can this be made ahead of time?
You can make the Poha a day in advance and reheat it, but it’s best enjoyed fresh.

What is the significance of adding cardamom to this dish?
Cardamom adds a beautiful aroma and flavor, and it’s also believed to have digestive benefits in Ayurveda. It’s a traditional spice used in many Indian sweets.