Lentil Pudding with Cardamom and Saffron


  • 1.5 Cup Tuver Dal (Split Pigeon Peas)
  • 5 Pods of Elaichi (Cardamom) – Opened and Crushed Nicely
  • 1/8 Cup Soy Milk
  • 10 Strands of Kesar (Saffron)
  • 1 Cup Jaggery Sugar
  • 3 Cups Water
  • Any Fruit or Berry for garnish (optional)
  • Chocolate Syrup for garnish (optional)


  1. Wash the dal 3 times and then put into a pressure cooker pot. Add 3 cups of water into the pressure cooker itself and then put the pot into the cooker. Close the lid and cook for 5 whistles over medium-high heat. After 5 whistles, turn stove off and let cool.
  2. Warm the soy milk and put the saffron in. Let it sit for at least 5 minutes.
  3. Open the cooker and make sure the dal is completely cold. Take out the pot and strain the dal to get rid of all the water.
  4. Put the dal into a microwave-safe bowl and mix the jaggery sugar in. Microwave for 5 minutes. Take it out (it will have liquid in it) and mix well. Then microwave for another 5 minute and mix well when it comes out. Add in the crushed cardamom and saffron and microwave for another 5 minutes to thicken.
  5. When it doesn’t stick to your fingers, then it is ready. Garnish with some fruit and chocolate.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.

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