Moong Dal Kheer

• 1/4 cup Moong Dal
• 2-3 tablespoons Jaggery,grated (adjust to taste)
• 1 teaspoon Chopra/dry coconut, grated
• 1/4 teaspoon Khus/Poppy Seeds
• 1/8 teaspoon Green Elichi/Cardamom Powder
• 1/4 cup Milk
• Water as needed
• A few cashew nuts, pistachios

1. Wash and rinse the moong dal.
2. In a thick bottomed and deep vessel add the moong dal and water. (Check note 2)
3. Bring to boil in an open pan till cooked.
4. In the meanwhile heat the chopra and khus khus/poppy seeds in a kadhai/wok till toasted. Heat them separately.
5. Once the moong is cooked add the jaggery. Let it melt fully.
6. Add the khus khus/poppy seeds, chopra and the elichi/cardamom powder.
7. Just before serving add the milk.
8. Notes:1. The milk can be substituted with coconut milk in case you want a vegan drink. Also we use dry coconut you can use fresh grated coconut. 2. The reason you should use a deep vessel is that the moong dal boil over just like milk boils over. Also do not cover the vessel it spills over again.

jaggery, coconut, green elichicardamom, milk, water, nuts

Taken from www.yummly.com/recipe/Moong-dal-Kheer-1853600 (may not work)