Split Mung Bean Pudding

Split Mung Bean Pudding

Authored By Molly Wakeman

The beauty of the Split Mung Bean Pudding is in its simplicity. Split Mung Bean is a very pliable lentil which cooks fast and isn't burdened by an overwhelming flavour. The gentle flavour combines well with coconut milk and makes for a memorable pudding!

Prep: 5 mins

Cook: 25 mins

Serves: 3


1 cup Split Mung Dal

2 cup Coconut Milk

1/2 cup Jaggery

1/2 tsp Cardamom powder

1/2 tsp Almonds

1/2 tsp Cashew Nuts


  1. Dry roast the lentils until you can sense their aroma.
  2. Cook the roasted lentils in water until they turn soft and mashable.
  3. Turn the heat down and gently stir in the coconut milk.
  4. Cook for two minutes on slow heat for the coconut milk and lentils to blend well and then switch off the heat.
  5. Add the jaggery to a bowl, and using a small quantity of water, melt it over a low flame.
  6. Once melted, let the jaggery syrup cool to room temperature before adding to the lentil mixture.
  7. Cook again on very low heat for just two minutes, until the pudding seems well blended. Add more coconut milk if you need a thinner consistency. (Do not cook overlong or the pudding could curdle.)
  8. Garnish with roasted nuts and cardamom powder, and serve warm or cold as per preference.


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