Moong Dal Cookies, Yellow Lentil Cookies

These easy and healthy Moong Dal Cookies have become my all time favorite indulgence. I love recipes requiring just 3 key ingredients and ready within minutes.

Moong Dal or Yellow Lentil is a staple diet in India and is a good fitness fix for calorie counters. Moong dal is an excellent source of plant protein.

For these easy Moong Dal cookies, I have used the split yellow lentils and powdered them using a high speed blender (I am a big fan of my VitaMix).

You can either powder Moong Dal using a high speed blender or use store bought Moong flour. Or, use Chickpea flour or Besan as a substitute.

For the best results, measure Moong Dal after grinding.

This recipe is inspired from the famous Persian chickpea cookies-Nan-e Nokhodchi which is made of Besan.

For the vegan variation of this recipe, you simply need to replace ghee with either coconut oil or olive oil.

I am a big fan of easy, simple and wholesome recipes.If you want to try out some more easy dessert recipes, please do check the recipes below.

LAYALI LUBNAN, LEBANESE NIGHTS DESSERT

NO SUGAR NO GHEE FIG BURFI, ANJEER BURFI

NO COOK TAHINI HALVAH, MIDDLE EASTERN DESSERT

If you want to join me on my journey of wholesome wellness, please like, subscribe, and follow fitnfastrecipes on:

You tube

Facebook

Instagram

Moong Dal Cookies, Yellow Lentil Cookies

fitnfastrecipes

These easy and healthy Moong Dal Cookies have become my all time favorite indulgence. I love recipes requiring just 3 key ingredients and ready within minutes.

Moong Dal or Yellow Lentil is a staple diet in India and is a good fitness fix for calorie counters. Moong dal is an excellent source of plant-based of protein.

Print Recipe Pin Recipe

Prep Time 5 mins

Baking Time 17 mins

Total Time 22 mins

Course Dessert, festival recipe, Snack

Cuisine Indian, persian

Servings 20

Calories 114 kcal

Equipment

• High Speed Blender

Ingredients

  

• 1½ cup Ground Moong Dal Yellow Lentil Use Chickpea flour or Besan as a substitute
• ¾ cup Brown Sugar
• ½ cup Ghee Use Coconut Oil or Olive Oil for Vegan variation
• 1 tbsp Rose Water
• ¼ tsp Cardamom Powder
• ⅛ tsp Salt
• a few tbsp Milk Add milk to adjust the consistency of dough.
• 1 tbsp Pistachio or any Nut for topping

Instructions

 

• Grind Moong Dal to a fine powder sing a high speed blender. You can also use store bought moong dal flour. Or, use Chickpea flour or Besan as a substitute. Measure 1.5 cups after grinding.
  
• Beat ghee and sugar until creamy.
  
• Add cardamom powder, rose water and salt and mix.
  
• Add ground lentil and knead to make a soft dough.
  
• Add a few tbsp of any milk if the dough appears to be dry.
  
• Knead till you are able to form soft balls.
  
• Cover and keep the dough aside for half an hour.
  
• Roll out to about 6mm thickness.
  
• Cut into desired shape.
  
• Sprinkle pistachio or any nut of your choice and press gently.
  
• Bake in a preheated oven @350°F/180°C for 15 to 17 minutes.
  
• The cookies will firm up as they cool.
  

Video

Keyword chickpea cookies, dal ki biscuit, easy baking, easy cookies, fitness food, glutenfree cracker, healthy baking, healthy cracker, healthy indian vegan, Healthy Nan Khatai, healthy weight loss, lentil cracker, Moong dal cookies, nan-e nokhodchi, No flour cracker, no maida no sugar dessert, persian cookies, persian vegan, vegan cracker, yellow lentil cookies