Ingredients:  Roasted Yellow Lentil (1 cup) Grated Coconut (1/2 cup) Dates Paste (1 tbsp) Stevia (a few drops) Coconut Oil (1 tbsp) Pumpkin Seeds, Cashew, and Almond pieces (for dressing) Cardamom Powder (1/4 tsp)

Method:  Grind roasted lentils, grated coconut, dates paste, and stevia into a smooth coarse paste with minimal water.

Heat coconut oil in a pan and roast pumpkin seeds, cashews, and almonds. Set them aside.

Cook the ground paste on medium flame for 10 minutes, stirring constantly to avoid lumps.

Continue to stir until the mixture thickens and turns golden-brown.

Grease a plate with a little coconut oil, spread the paste flat, and top it with the roasted seeds and nuts.

Use a knife or pizza cutter to shape the mixture into desired cakes.    Shallow fry these cakes on a Tawa. Your delicious Moong Dal Barfi dessert is ready to be served.