Recipe

Roasted Rice and Lentil Dessert (Thiruvadarai Kali) - Gluten free and dairy free!

Prep Time
1 hour
Cook Time
40 minutes
Servings
4 servings

Indian festivals always come with their specific food treats. And they are usually based on the seasonal and regional; availabilityof ingredients and the crop cycles.

According to the Hindu calendar the full moon day of every month has a certain significance. The full moon day in January is celebrated as a day to worship Lord Shiva as Nataraja. It is celebarated as Thiruvadarai in Tamil nadu and Kerala.

Here is a sweet dish that is offered to Lord Shiva on this occasion. It is served with a spicy mixed vegetable curry.

Ingredients
  • Rice: 1 cup
  • Yellow moong dal: 3 tbsp
  • Jaggery: 1.5 cup(Grated)
  • Water: 3 cups
  • Fresh coconut : ¾ cup(grated)
  • Nutmeg Powder: ½ tsp
  • Cardamom: 2 pods
  • Rock salt: ¼ tsp
  • Cashew nuts: 4-5 no(roasted)
Method
  • Wash and rinse the rice and 1 tbsp of moong dal and roast until golden brown.

  • Cool and grind with cardamom and nutmeg powder into a coarse powder to get a texture like sooji/rawa. Refer picture.

  • In a heavy-bottomed vessel, cook 2 tbsp of moong dal in half cup of water until just cooked but not mushy.
  • Heat 3 cups of water and dissolve jaggery in it. Strain and keep aside.
  • Add the jaggery water to the boiled dal and bring to a boil.
  • To the boiling jaggery water add roasted rice powder and grated coconut, stirring well to avoid any lumps from being formed.
  • Cover with a tight lid and place something heavy on it and allow cooking on very slow flame for 30-40 mins.
  • Open and stir in between to check there is no burning at the bottom. You could add ½ cup more water if you feel it needs more cooking and if it looks dry or threatens to burn.
  • Serve garnished with roasted cashew nuts.

Eating guide:

  • Food group grains, nuts and lentils
  • A healthy combination of proteins and fiber.
  • Grated coconut provides the good fats needed.

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