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- Moong Dal Payasam
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PrintMOONG DAL PAYASAM
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Dry roast dal in a kadhai to a light brown colour for about 5 minutes till it gives out a nice smell. Remove from kadhai and let it cool. Wash the dal.
- Put dal in a pressure cooker. Add water and pressure cook to give 4 whistles or keep on low heat for 3-4 minutes after the pressure forms. Remove from heat and let the pressure drop.
- Open the cooker and keep on low heat. Mash the cooked dal with a kadchi till almost smooth.
- Add jaggery and cook on low heat till jaggery dissolves.
- Add milk and coconut milk, simmer further for 2-3 minutes. Remove the payasam from heat. Check sweetness.
- Add cardamom powder. Mix.
- Heat 1 tablespoon ghee fry cashew nut pieces, coconut pieces and raisins, each separately. Add these to the payasam.
INGREDIENTS
- 100 grams yellow moong dal
- 200 grams powdered jaggery
- Seeds of 8 green cardamoms - powdered
- A few cashew nuts - broken into pieces
- 100 ml milk
- 200 ml coconut milk
- A few raisins
- A small piece coconut- peeled into thin slices
- 1 tablespoon ghee
5 comments for “Moong Dal Payasam”
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