Moong dal, also known as split green gram, is a versatile pulse. It can be used to prepare savoury as well as sweet dishes. Along with being super yummy, it provides a bunch of health benefits. A few of its benefits are improving cardiovascular health, promoting good digestion, aiding weight loss, lowering the chances of diabetes, building immunity etc. Its folate content is also beneficial for the wellness of pregnant ladies and the fetus. As it is high in protein and fibre, it helps keep one fuller, thus preventing binge eating. TRS Moong Dal (500g) is a pack of unskinned, yellow moong dal. It retains its freshness and flavour when kept in an airtight container in a cool and dry place. Moong dal can be used for making breakfast dishes as well as afternoon and evening meals. Some of the most popular recipes of moong dal that you can try at home are: Moong dal halwa (a sweet-dish made with mung dal and ghee); Moong dal soup (an easy and healthy moong dal recipe made by boiling the dal with sautéed vegetables and spices); Moong dal namkeen (a crunchy fried snack mixed with spices and condiments); Moong dal khandvi (a traditional Gujarati delicacy); And many other dishes. TRS Moong Dal is here to help you make and savour all these delicious dishes! You can get £5 off on 1st order and avail of free delivery of the product on the expenditure of £50 or more in the UK Mainland (excluding Scottish Highlands). Moong Dal Halwa Recipe: Serves: 4 Prep Time: 15 min. Cooking Time: 40 min. Ingredients: TRS Moong dal: 1/2 cup Ghee/Clarified Butter: 1/2 cup Khoya (Mawa): 100 gms Sugar: 3/4 cup Warm Milk: 1 Tablespoon Water: 1 cup Saffron Strands Nuts (Cashew & Almond): 10-12 pieces each; cut or slivered into pieces. Procedure: Wash the Moong dal thoroughly and soak it in water for 2-3 hours. Drain the water and blend it to make a coarse paste. Don’t add any additional water. Dissolve a few saffron strands in warm milk and keep it aside. Take a non-stick pan and put it on low to medium heat. Heat the Ghee till it melts, then add the moong dal paste and heat while stirring continuously for 22-25 minutes till it turns light golden. Roast the Khoya/Mawa separately for 2-3 minutes, then add it to the moong dal mixture and mix. Make sugar syrup in a separate pan by adding water, sugar and saffron-flavoured milk. Once the water starts boiling, cook on low flame for another 5 minutes and then turn off the flame. Add the sugar syrup to the moong dal and mix well. Add the chopped and shrivelled nuts. Cook the halwa for another 5-7 minutes on low heat. Serve hot with nuts garnished on the top, and enjoy!