How to make Moong Dal Kheer - Moong dal, rice, jaggery and coconut milk make up this kheer - a favourite of the South Indians

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split black gram skinless, Desi ghee (देसी घी)

Cuisine : Karnataka

Course : Desserts

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Moong Dal Kheer Recipe Card

Moong Dal Kheer

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

You can also find more Desserts recipes like Jelly Squares, Malai Kulfi, Chocolate Cookie Cheese Cake, Cherry Pops.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Moong Dal Kheer Recipe

  • Split black gram skinless soaked and drained 1/2 cup

  • Desi ghee 1/4 cup

  • Cashewnuts 10-12

  • Rice soaked and drained 1/2 cup

  • Jaggery (gur) grated 3/4 cup

  • Green cardamom powder 1/2 teaspoon

  • Coconut milk 1 cup


Step 1

Heat desigheein a deep non stickpan, add cashewnuts and sauté till light golden. Drain and set aside on a plate.

Step 2

Add moong dal and rice to the ghee left in the pan and sauté till fragrant.

Step 3

Add 2 cups water and cover and cook till both dal and rice are soft.

Step 4

Add jaggery and stir till it dissolves completely. Add green cardamom powder and mix well.

Step 5

Add coconut milk and mix. Cover and cook for 3-4 minutes.

Step 6

Transfer into a big serving bowl or into individual bowls. Serve garnished with the sautéed cashewnuts.