Ingredients with Measurements:
- 1 cup split yellow lentils (moong dal)
- 1 cup milk
- 1 cup water
- 1/2 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1 tsp cardamom powder
- Pinch of saffron strands
- Pinch of salt
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the lentils thoroughly and soak them in water for 30 minutes.
2. Drain the water and add the lentils to a pressure cooker with 1 cup of water and a pinch of salt. Cook on high pressure for 3 whistles.
3. Once the pressure is released, open the lid and mash the lentils with a whisk or a spoon until smooth.
4. In a separate pan, heat the ghee and add the chopped cashews and raisins. Fry until the cashews turn golden brown and the raisins puff up.
5. Add the cooked lentils to the pan with the cashews and raisins.
6. Add the sugar and cardamom powder to the lentils and mix well.
7. Add the milk and saffron strands to the lentils and stir until well combined.
8. Cook the lentils on medium heat until the milk is absorbed and the mixture thickens.
9. Serve hot or cold.
Time:
Preparation time: 35 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Sodium: 100mg
Sugar: 30g
Substitutions for ingredients:
- You can use any type of lentils instead of split yellow lentils.
- You can use any type of nuts instead of cashews.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add grated coconut to the lentils for a different flavor.
- You can add jaggery instead of sugar for a more traditional taste.
- You can add a pinch of nutmeg powder for a warm and spicy flavor.
Tips and tricks:
- Soaking the lentils before cooking them helps to reduce the cooking time.
- Be sure to mash the lentils well to achieve a smooth consistency.
- Adjust the amount of sugar according to your taste.
Storage instructions:
Store the leftover Khirmohan Dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Khirmohan Dal in a pan on low heat until heated through.
Presentation ideas:
Serve the Khirmohan Dal in a bowl or a small cup. Garnish with chopped nuts and saffron strands.
Garnishes:
Chopped nuts, saffron strands
Pairings:
Khirmohan Dal goes well with puri, paratha, or rice.
Suggested side dishes:
- Aloo Gobi (potato and cauliflower curry)
- Baingan Bharta (roasted eggplant curry)
- Raita (yogurt-based side dish)
Troubleshooting advice:
- If the lentils are too thick, add more milk or water to achieve the desired consistency.
- If the lentils are too thin, cook them for a few more minutes until they thicken.
Food safety advice:
- Be sure to wash your hands and all utensils before cooking.
- Store the lentils in a cool, dry place to prevent spoilage.
Food history:
Khirmohan Dal is a traditional Indian dessert that originated in the state of Odisha. It is a popular dish during festivals and special occasions.
Flavor profiles:
Sweet, creamy, nutty, aromatic
Serving suggestions:
Serve the Khirmohan Dal as a dessert or a sweet snack.
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Region: Nepali