Easiest Way to Make Split Moong Dal Recipe

Tooth-Splitting Gingernuts

In a bowl put the split moong dal and enough curds to soak it (about a cup or little more).

Recipe Summary Tooth-Splitting Gingernuts

Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco.

Ingredients | Split Moong Dal Recipe

½ cup butter, melted

1 cup white sugar

1 egg

2 tablespoons molasses

2 cups self-rising flour

3 tablespoons ground ginger

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

Info | Split Moong Dal Recipe

prep: 5 mins cook: 12 mins additional: 12 mins total: 29 mins Servings: 30 Yield: 30 cookies

TAG : Tooth-Splitting Gingernuts

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