Thali Menu #138 -MILAAP – Celebrating the spirit of India
India is truly a multicultural melting-pot with history dating back a few thousand years. No surprises therefore that this rich long history has left a mark on all aspects of life including food. India boasts of a culinary heritage that is unique and varied every few hundred kilometers, if you were to travel the length and breadth of the country.
This August as India celebrates her 72 year of independence, we present Milaap~ meaning confluence, where we will take you on a culinary journey criss-crossing the country, and present curated Thali menus of iconic dishes from four states (North, South, East, and West of India). We promise you, the Thalis will be as grand a celebration as they sound!
Our last in the MILAAP series is with the states of Madhya Pradesh/MP (North/Central), Andhra Pradesh (South), Odisha (East), and Goa (West). Each of these states has a distinct culinary tradition influenced by geography, long history of different invasions and cultures with almost no similarities in their food habits, ingredients used or their dishes.
A challenge for us at Daana that we relished with delight, was to curate a menu that allows each state to shine through in equal measure with its culinary hallmarks and yet persent a perfect harmony and balance of flavours and textures.
We hope you enjoy this week’s thali as much as we enjoyed curating and cooking this for you.
Recipe of the week
Mung ka Halwa
A delicious work of love and stirring!
- 1 cup Mung Dal or Moong Dal (split- yellow moong)
- ¾ cup Ghee
- ½ cup Sugar
- ¼ tsp Green Cardamom Powder
- 10-12 nos Almond Slivers
- Soak the mung dal in water for 3 hrs or overnight and grind it in mixie to make a smooth paste, you'll get about 2.5 cups of mung paste.
- heat ghee in a large thick base pot and coat the pot well with ghee all over, keeping the flame very low, pour the mung paste in it and stir well.
- It may form lumps, but keep keep stirring after every few minutes.
- The key to a perfect Mung ka Halwa is in the stirring, it needs continuous stirring, then spread the paste to the base of the pot in a layer in the kadai and let it brown for a while. Then turn it scraping the paste from the base, and spread again to let it become golden brown again.
- Keep repeating the process until the mung mixture becomes nicely and evenly golden brown and aromatic.
- Add sugar and put off the flame when it is eevenly golden brown. Mix well and cover with a lid and let the sugar melt into the halwa.
- Mix well and throw in the slivered almonds. Serve hot.
You may need to sprinkle a little milk or a bit more ghee if the mixture if it has become too dry.