Moong Dal Lapsi Recipe | How to Make Gujarati Style Moong Dal Lapsi Recipe

We all like Gujarati food. Many people wanted to know about the Moong Dal Lapsi recipe, so today we are going to tell you the taste of Moong Dal Lapsi. Reminiscent of traditional Gujarati food, this much-loved Gujarati-style Lapsi recipe presents a delicious blend of millet and yellow moong dal that is easy to make. During the pressure cooking process, the jaggery mixture imparts a delicious sweetness that tastes great, complementing the earthy flavor of the village grains.

Moong Dal Lapsi Recipe | How to Make Gujarati Style Moong Dal Lapsi Recipe

What sets this presentation apart is the inclusion of pearls and moong dal, which provide a unique texture that adds to the complexity of the dish. This combination not only enhances the overall taste of the mouth, but you also learn a little bit about the Moong Dal Lapsi Recipe. But also enhances its nutritional profile, enriching it with essential vitamins and minerals.

To further enhance the sensory experience, a delicate touch of cardamom is introduced, filling the dish with aromatic warmth and depth. As a final flourish, roasted nuts are generously sprinkled over the sweet mixture, adding a satisfying crunch and a layer of indulgence.

One of the most important things used to make this recipe is the use of millet, although many people know it commonly as millet, which is famous for its nutritional potential. Rich in protein, fiber, magnesium, and iron, this ancient grain provides an ideal base for nutritious culinary creations. Which is good for humans.

With a balance of taste, texture, and nutritional benefits, it stands as a testament to the rich culinary heritage of the region, Gujarati style Lapsi recipe reflects the essence of Gujarati cuisine with innovative twists. Which provides a nutritious and satisfying dining experience.

Ingredients for Moong Dal Lapsi Recipe:

  • 1 cup foxtail millet
  • 1/4 cup split yellow moong dal
  • 1/4 cup jaggery (gur)
  • 1 tablespoon ghee
  • 2 tablespoons broken cashew nuts
  • 1 tablespoon cardamom powder

How to Make Gujarati Style Lapsi Recipe – Step-By-Step

Moong Dal Lapsi Recipe | How to Make Gujarati Style Moong Dal Lapsi Recipe
  1. First of all, heat a pan on medium flame put yellow moong dal on the pan, and fry it on medium flame till the dal gets a good aroma. The most important thing is to always keep in mind that the color of the lentils should not turn brown.
  2. After that put the roasted moong dal along with millet, jaggery, and cardamom in the pressure cooker. After pouring, add 2 cups of water to the pressure cooker, cover the pressure cooker, and place some lightweight on it. After some time, pressure cook till one whistle.
  3. Once the pressure cooker whistles, reduce the flame and cook on low flame for 4 to 5 minutes. After it is cooked well, turn off the flame and let the lightweight you had kept come out naturally.
  4. Take one tablespoon of ghee in a separate small pan, heat it, and fry the cashews until they become golden and crisp.
  5. Just a few moments later, your Gujarati-style Moong Dal Lapsi recipe is about to be completed. After that, add these roasted cashew nuts to the cooked dal and millet mixture.
  6. Stir the mixture well on a medium flame for about 5-6 minutes, taking care that the lapsi does not stick to the vessel. After that cook until the jaggery is completely mixed with the millet and lentils. After everything is done, take the vessel off the gas and turn off the flame. Now your Gujarati style Moong Dal Lapsi is ready.
  7. Serve the Gujarati Style Moong Dal Lapsi Recipe hot and enjoy. visit Homepage
Moong Dal Lapsi Recipe | How to Make Gujarati Style Moong Dal Lapsi Recipe

Read also: Batata Poha Recipe Without Onion And Garlic
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FAQs

1. Is it necessary to soak lentils to make Lapsi?

No, you do not need to soak lentils (like moong dal) to make lapsi. In the recipe given to you, initially, the dal is dry roasted before cooking, which helps enhance the taste of the Gujarati Style Moong Dal Lapsi Recipe. Soaking the dal can help reduce cooking time, but you don’t need it to make lapsi.

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