No Ghee Moong Dal Burfi


no butter moong dal burfi
Here I come with another healthy treat. Moong dal (yellow lentil) makes a delectable halwa, ladoo, and burfi. It tastes equally great as a humble curry, which we have been savoring since childhood.

However, traditionally it uses a good amount of ghee (clarified butter) to churn out moong dal halwa. But I tell you the authentic recipe of moong dal burfi/halwa is just perfect to tantalize your taste buds.

Today, it was my savitri Amavasya fast. In Odisha, this fast is observed by married women for the longevity of their husbands. Traditionally, Odiya women observe this fast by praying for the long life of their hubbies before Savitri Ma, who according to folklore had brought her husband Satyavan from the clutches of death. Odiya women soak moong dal a night before and have it with coconut and sugar on the fast day.


Though hubby is opposed to fasting, I do it for my mother in law, who is traditional to the core and wants her daughters in law to fast for her sons Motherly love, you know!


But I am not used to eating moong dal this way, so I decided to go about it differently. I wanted to make something light yet delectable. Then came my steamed moong dal ladoo recipe to my rescue.

I steamed moong dal paste for 20 mts and then dry roasted the same, using not a single drop of ghee, and then mixed it with milk, water, and almonds until I got a thick mass, which could be easily cut into desired shapes and sizes.

The end result is before you all - light, healthy yet flavorful moong dal burfi.

Ingredients
moong dal burfi

1 cup- moong dal
1/2 cup- almond powder (you may take 1 cup)
elaichi (I used both black & green )
1/2 cup- water
1/2 cup- milk
(for a vegan recipe, add almond milk or coconut milk instead)
1/4 cup- sugar depending on taste (I wanted to add gur but did not have a fresh packet)

Procedure

  1. Soak moong dal for 4-5 hours. I kept it for soaking overnight.
  2. Grind it in the morning without adding any water.
  3. Steam the paste for 15-20 mts.
  4. Let it cool down and grate it using a grater. I mashed it with hands only.
  5. Take a nonstick pan. 
  6. Add the powdered steamed moong dal.
  7. Keep sauteeing on low flame. It will take you a good amount of time to dry roast moong.
  8. Meanwhile, take a pan.
  9. Add sugar, water, milk, and elaichi.
  10. Let it come to a boil.
  11. Now add almond powder. Mix it well and keep stirring until it thickens little.
  12. Do not forget to continuously stir moong dal.
  13. When the dal is roasted and you get a nice aroma, stir in the milk-water mixture.
  14. Mix everything very well and keep stirring until the mixture forms a mass.
  15. It will gather in the center.
  16. Stir constantly.
  17. You may add more almond powder if you so wish and take out the mixture on a greased plate or aluminum foil or butter paper/parchment paper.
  18. Use a heavy utensil to press the mixture.
  19. Leave it pressed for half an hour.
  20. Cut into desired shapes and enjoy healthy moong dal burfi.
Ever thought of steamed moong dal ladoo? If not, start thinking about it now. It is such a delight! 

Here's another healthy version of moong dal halwa burfi.

Shallow Fried Suji Kachori With Vermicelli Stuffing

oats kachori
Here's another healthy take on kachoris. After pan fried suji kachoris, it's time to get a step further and increase the amount of oats in the recipe. As a taste enhancer, I have added roasted bengal gram, and the idea works fine.

The stuffing in this suji kachori is of vermicelli, instead of the typical boiled potatoes. Does the experiment disappoint?

Na, not at all.

This is the reason I am sharing the oats kachori with you!

Oats seem to have become my go-to grain/cereal when it comes to doing food experiments. Why not! This healthiest, fiber-rich cereal offers umpteen health benefits, from being a rich source of dietary fiber to being an appetite-suppressant that immediately creates a feeling of full.

Other oats benefits include:

  • boost immunity
  • reduce diabetes 2 risk
  • control appetite
  • improve bowel movement
  • lower bad cholesterol
  • improve insulin sensitivity
  • control blood pressure

Do you still need more oats benefits to make this healthy grain a part of your regular diet?

Anyway let's come back to the oats kachori recipe:

Ingredients for semolina cutlet  

oats suji kachori

1/2 cup- dry roasted oats (powdered)
1/2 cup- dry roasted suji (semolina)
2 tbsp- bengal gram powder/ chana dal powder/ roasted besan (optional)
3/4-1 cup- water (just enough to soak the powdered oats, suji, and bengal gram)
ajwain, jeera, salt, haldi
1 tsp- oil as moyen (1 tsp more for shallow frying)

Ingredients for filling
1/2 cup- roasted vermicelli
1 onion
coriander powder,
1 tomato
black pepper powder( kali mirch)
salt, haldi
1/2 tsp oil

Procedure for stuffing suji kachori


  1. Dry roast vermicelli.
  2. Boil vermicelli in water for 5 minutes with little salt and a drop of oil.
  3. Wash under cold water and keep aside on a sieve.
  4. Take 1/2 tsp oil in a pan.
  5. Add onion. Sprinkle salt over it.
  6. Fry chopped tomato.
  7. Add vermicelli, black pepper powder, haldi.
  8. Check for salt. Turn off the flame.
  9. Keep the stuffing aside.


Procedure for Oats Kachori
oats kachori vermicelli stuffing


  1. Dry roast oats and powder them. I usually powder oats first and roast them later. 
  2. Dry roast suji. Keep aside.
  3. Grind raosted bengal gram to powder. If you are using chana dal, powder it and then dry roast it. Else, you can use besan. Dry roast besan so that the raw smell goes. Or you can skip this step altogether.
  4. Mix suji, oats powder, and roasted bengal gram powder/ besan/chana dal powder.
  5. Add salt, ajwain, jeera, and haldi.
  6. Add oil.
  7. Mix with hands.
  8. Now take water in a pan and pour this mixture into the water.
  9. Switch on the flame.
  10. Keep it on medium heat.
  11. Keep stirring until everything comes together as a mass in the center.
  12. Next switch off the flame.
  13. Add some coriander leaves to the dough.
  14. Knead little with hands. Make sure you do not burn your hands.
  15. Make big balls of the dough and flatten them with your palm.
  16. Add stuffing inside the flattened chapatis.
  17. Close all ends. In my case, two kachoris broke open, as I stuffed them too much.
  18. Take 1 tsp oil in a pan.
  19. Place each kachori at a distance. Turn the heat to medium. Cover & cook.
  20. Keep changing sides intermittently until done.
  21. It may take you good amount of time to shallow fry these oats kachoris, but the end result is worth all efforts.
  22. Enjoy!


Here's another shallow fried suji kachori recipe.
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