Popular in North India, moong dal halwa is a delicious way to use lentils and ghee, typically on special occasions like weddings or Diwali. This homemade version is reminiscent of what you'd find in India, but made quick and easy in the Instant Pot!
If you are using saffron, soak the saffron strands in about two tablespoons of warm water. Set aside.
Set the Instant Pot on Sauté mode on ‘Low’ setting and heat 2 tablespoons of ghee.
Once the ghee heats up, add moong dal (no need to rinse - see note). Saute the moong dal in ghee till it is golden brown - will take about 5 minutes. Keep stirring continuously so as to evenly cook the dal.
Add salt, water and mix well. Deglaze the pot - i.e make sure there is nothing stuck to the bottom of the pot.
Press Cancel to turn off the Sauté mode, close the lid, and select Pressure cook mode. Cook on high pressure for 15 minutes.
When the cooking cycle is complete, release pressure immediately.
Open the lid and give the dal a good stir. Mash it using the back of the spoon.
Set the Instant Pot on Sauté mode on ‘Low’ setting and add the remaining ghee.
Mix well and continue to cook until all the ghee has been absorbed and has started to leave the sides. This should take about 7-8 minutes.
Add sugar, saffron, and milk. Stir it in. Mix well.
Continue to cook till the halwa starts to leave the sides. Add cardamom powder and mix well.
Press Cancel to turn off the Sauté mode. The mixture will start to solidify and come together in a few minutes.
Remove the inner pot from the Instant Pot carefully otherwise the halwa will start to dry up.
Serve warm topped with nuts.
Notes
Notes / Tips
You don't need to rinse the moong dal before cooking. But if you feel the need to, make sure to pat it dry before roasting in ghee.
Soaking saffron threads in warm water instead of milk gives a deeper orange hue.
Don't forget to stir frequently- it keeps the lumps away and prevents the halwa from sticking to the base of the inner pot.
Adding milk to the halwa is optional but I love the creamy taste it imparts.
Don't skimp on the ghee! It is what makes moong dal halwa taste so good. If you are calorie conscious just take a smaller serving.
You can replace sugar with jaggery. I would substitute the sugar with 1/2 cup powdered jaggery and then add more as needed.
Storage, freezing, and reheating instructions
Store cooled, leftover moong dal halwa in an airtight container in the fridge for up to 4 days.
Freeze leftovers in an airtight, freezer-safe container or plastic bags for up to 1 month. It will lose some of its texture during the thawing and reheating process, but the flavor will remain.
Reheat chilled or frozen moong dal halwa in the microwave with a little ghee until warmed through, stirring at the halfway point.
Serving instructions
Serve warm moong dal halwa with ghee, chopped nuts (I like almonds and pistachios, but cashews would also work), rose petals, and more cardamom.