This moong daal halwa is the perfect delicacy for your loved ones on special occasions and festivals.br br Watch this Masala TV video to learn how to make Moong Daal Halwa and Dahi Baingan Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 7 November 2019.br br br If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: br br Moong Daal Halwa:br Ingredients: br Water 220 mlbr Sugar 230 gmbr Cardamom 23 tspbr Warm milk 2 tbspbr Saffron 18 tsp br Yellow lentil 200 gmbr Clarified butter 1 tbspbr Almonds 2 tbspbr Cashews 2 tbspbr Clarified butter 100 gmbr Milk 220 mlbr br Method: br Boil water in a pan, add sugar, cardamom and let sugar syrup boil. Mix warm milk and saffron. Heat a pan; add washed yellow lentil and dry roast on low heat till it become golden brown. Transfer it to a blender and blend it until smooth and fine powder. Heat 1 tbsp clarified butter in a pan, fry almonds and cashews. Heat clarified butter, add roasted lentil powder and stir well. Add milk and stir continuously on low heat. Add saffron milk and mix well. When the lentil absorbs the milk entirely, add sugar syrup and mix it. Add roasted dry fruits and mix. Let it boil, Cook it on low to medium heat for 3 - 5 minutes. Garnish with crushed almonds.br br Dahi Baingan:br Ingredients:br Long Brinjals 500 gmbr Chopped onion 1br Ginger garlic paste 1 tbspbr Curry leaves fewbr Salt 1 tspbr Cumin seeds 1 tspbr Dry kashmiri chilies few br Cayenne pepper powder 1tspbr Turmeric ½ tspbr Cumin powder 1 tspbr Coriander powder 1 tspbr All spice powder ½ tspbr Hung curd ½ cup br Oil as requiredbr Method:br Soak the sliced long brinjals in salty water. Heat oil. Drain and half fry the brinjals.br In little oil in another pan, fry chopped onion. Add ginger garlic paste and add all the spices and cook using very little water. Put the brinjals in and once done, remove in a serving dish. Heat oil. Add cumin seeds and dry red chilies curry leaves and add to the beaten curd and pour the curd over the brinjals. Garnish with curry leaves and serve hot.