Coco dal balls are cooked yellow dal balls with different essential oils sweetened with agave, maple, or rice syrup.
Once I visited a friend of mine, and upon talking, I got to know that she didn’t know how to cook dal. So, the next moment I started teaching her how to make dal. I made a savory dish. Along with that, I also made coco dal Balls to impress that we can also use dal to make desserts. She was delighted and loved the sweet and soft tenderness of the coco dal Balls.
Mung Daal, also known as “Green Gram” in Sanskrit, is a type of lentil. Pulses (seeds and sprouts) are a popular everyday dietary item that contains a variety of nutrients and biological activity. Antioxidant, anti-diabetic, antimicrobial, anti-hyperlipidemic, antihypertensive effects, anti-inflammatory, and anti-cancerous effects are only a few of the health benefits of cocodal balls.
Coco Dal ball
These delicious vegan Cocodal balls are perfect appetizer for any meal. Serve them fresh and enjoy the compliments!
- 1 cup yellow mung beans
- 2 cups of water
- 1/2 cup agave syrup or coconut sugar
- 1 cup fine desiccated coconut
- 1 drop of essential oil, Peppermint, Wild orange, Lemongrass, Lime, etc.
Cook the dal in a pot over low heat until all the water has evaporated the dal is soft and cooked.
Blend it until it forms a very smooth paste.
Allow the dal paste to cool down then roll up into small balls between your palms.
A drop of organic essential oil of your preferred flavor diluted in 1 tablespoon of water.
Make as many flavors as you like.
Dip touch the dal ball on one side to absorb the flavor.
Place the balls in a bowl of desiccated coconut then roll the balls over fine desiccated coconut.
This will give a beautiful coating over the yellow balls.
Serve with tea.
You can use whichever edible essential oils which enhances the flavor of your savory or dessert.