Moong Dal - 1/2 cup (soaked for 4-5 hours) Ghee - 1/2 cup Mawa - 1/2 cup Water - 1/2 cup Sugar - 1/4 cup plus 2 tablespoons Green Cardamom seeds - 6 Saffron - to taste Nuts - as desired Roast soaked dal to a deep golden color and grind to a coarse paste. Roast the coarse dal in ghee on low heat to develop a "sandy" texture, allowing the fat to release. Combine sugar, water, and aromatics (saffron/cardamom) and add it to the mixture. Cook down with mawa until it reaches a thic
Rice - 2 cups Moong Dal - 1 cup Ghee and Oil - 3 tbsp Asafoetida - 1/8 tsp Cumin - 1 tsp Turmeric - 1 tsp Onion - 1, sliced Green Chili - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1, diced Salt Cilantro In a large bowl, combine the rice and dal; wash thoroughly and soak for about 30 minutes. Heat the ghee and oil in a pressure cooker. Temper with asafoetida, cumin seeds, and turmeric; sauté for 30 seconds. Add onion and green chili; cook until they become translucent. Add
