Description

Mung dal is split petite yellow lentils with green skin. You will also find them without the skin in the grocery stores. For the pudding, we use the one without the skin. They look like petite yellow lentils.

Method:

1. In a pan dry roast the soaked mung dal for 2 minutes.
2. In a separate vessel boil coconut milk. Add cashew paste to the milk. Mix them well.
3. Add roasted mung dal to this mixture. Stir intermittently and let it cook for and additional 15 minutes.
4. Add 2 1/2 cups of date paste. Stir well.
5. Add raisins and elaichi.
6. Garnish with dry roasted cashews.