Clean, wash and soak the moong dal in water for 3 to 4 hours.
Drain and grind to a coarse paste using 2 – 3 tbsp of water. If the moong dal paste has excess water after grinding, drain it out through a strainer and keep aside for sometime.
Dissolve the saffron in 2 tbsp of warm milk and keep aside.
Melt the ghee in a heavy-bottomed pan over low heat.
Add the moong dal paste and stir the mixture continuously on a low flame till it becomes golden brown. This takes about 15 – 20 minutes.
The moong dal paste will be first sticky, than lumpy and eventually start breaking down.
Add in the crushed cardamom pods. Mix nicely.
In another pan mix in warm milk, sugar and dissolved saffron. Stir until sugar is completely dissolved.
Add in the warm milk to halwa and cook, stirring continuously till all the moisture has been absorbed and the halwa is fluffy.
Garnish with almond and pistachio slices. Serve Moong Dal Halwa warm.