Soak the moong dal or mung lentils, in enough water for 2 hours

Drain and then grind the moong dal to a smooth paste

Melt ghee in a non stick pan. add the ground moong dal. stir well

Keep on stirring the halwa on a low to medium flame

The halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps while stirring.

Meanwhile when the halwa is cooking, in another pan. take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. on a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.

When the milk mixture comes to a boil, add it to the fried mung lentils

The liquid should get absorbed and once again you will see the ghee getting separated.

Serve moong dal halwa hot..