Moong dal halwa is a yellow split lentil pudding and easily made in the instant pot. It is a flavorful Indian dessert and can satisfy your sweet tooth.
However, the traditional way of making moong dal halwa dessert, which I had learned from my mom, was too tedious. It involved continuous stirring, scraping and roasting for over an hour, non-stop. It was more of a gym class and would definitely leave you with an aching arm at the end.
Nevertheless, my love for this dish has never diminished and I have been making it, albeit less frequently, over the years.
Recently, I was craving for this halwa once again but was determined to simplify the process and make it less tedious after all, it was my favorite dessert. And, lo and behold, my very first attempt in the instant pot turned out to be a success.
I was delighted and made it several times since then and every time it lived up to my expectations. Hence would like to proudly share this instant pot recipe with you all lovers of "Moong Dal Halwa".
Hope you will try this instant pot moong dal halwa recipe and enjoy it with friends and family.
Soak and grind the moong dal
Moong dal halwa is usually made with deskinned yellow moong dal. As in the traditional method, the first step is to rinse and soak the dal for about 5-6 hours.
Once soaked, discard the water and grind the dal in a blender with minimal water. I use Vitamix at speed 5 and get a nice smooth batter by using just half the amount of water as dry dal.
How to make moong dal halwa in instant pot?
The traditional method at this point would be to roast the dal in ghee continuously so that it does not stick. But thanks to the instant pot, this process can be easily simplified.
Pot in Pot pressure cook moong dal
Grease a small pot with ghee, this is optional as I did not find much difference by greasing. Add the moong dal batter to the pot and add melted ghee at room temperature to it.
It is important that ghee is not hot, else it can change the texture of the batter. Mix the batter and ghee very well so that ghee gets well absorbed in the batter.
Cover the instant pot with the lid and set it on high pressure for 10 minutes with the pressure release valve in the sealing position followed by a natural pressure release.
Making moong dal halwa in instant pot
Once you open the lid and check the batter and ghee mixture, you will see it is nicely cooked. Take the pot out, remove the trivet and discard the water in the inner pot. Turn the Saute mode on for 20 minutes on "Normal".
While the time the pot is getting hot, break the mixture into pieces and scrape the sides if needed with a spoon. This is fairly simple, as the mixture is very soft and non-sticky.
Add ghee to the instant pot, add the dal mixture to it and continue roasting. Initial 8-10 minutes of roasting can be a bit tedious trying to ensure that it does not stick to the pot.
A stainless steel spatula helps scrape the mixture from the bottom but it is not tedious like the traditional method. After a few minutes, only occasional roasting is required.
Continue this until the mixture oozes out some ghee which is the sign that it is well roasted. It took me about 20 minutes total to roast it in a 3 qt. instant pot.
Turn the saute mode off and transfer the halwa in serving bowl else the heat of the instant pot can make it dry further.
How do you serve moong dal halwa?
Moong dal halwa is a dessert which is served warm. It is a true delight in cold weather.
How do you store moong dal halwa?
Moong dal halwa can be refrigerated for about a week. It can also be frozen for upto a month.
How do you reheat moong dal halwa?
Refrigerated moong dal halwa can simply be reheated in the microwave and served warm. To reheat frozen halwa, allow it to defrost in the refrigerator or at room temperature and then serve warm by reheating in microwave.
You may also enjoy other instant pot Indian dessert recipes
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Moong Dal Halwa in Instant Pot
- Soak the moong dal in enough water for 5-6 hours.
- Discard water once it is soaked well
- Grind the moong dal to a smooth batter using ¼ cup water. If using Vitamix, setting 5 works well for a smooth batter.
- Grease a small pot with ghee and add the batter to the pot.
- Add 5 tablespoon melted ghee at room temperature to the batter and mix it well until it gets absorbed in the batter.
- Pressure cook on "High" for 10 minutes followed by Natural Pressure Release.
- Take the pot out. Discard the water from inner pot and set on Saute mode on Normal for 20 minutes.
- Break the mixture into pieces with a spoon.
- Add 3 tablespoon ghee to the pot and add the mixture.
- Continuously stir, scrape and roast the mixture for 8-10 minutes. Later continue to roast intermittently until well roasted and you see ghee oozing out of the mixture.
- Add sugar, 1 cup water, cardamom powder, soaked saffron, raisins and cashews and mix well. (Turn Saute mode on if it gets turned off).
- Once the water evaporates, press cancel and transfer the halwa into a serving bowl.