Moong Dal Payasam

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Dry roast 1 cup of moong dal on low heat until aromatic. Cool completely, then rinse.
2. Put the rinsed dal in a pressure cooker, add 2 cups water, cover and pressure cook for 2 whistles or until soft.
3. In a pan, dissolve 1 cup jaggery in ½ cup water. Boil for 2 minutes without letting it reach a string consistency.
4. Add the jaggery syrup to the dal and mix well.
5. Add ½ cup water to adjust the consistency, then boil for 5 minutes until the raw jaggery taste is gone.
6. Add 1 cup coconut milk, a pinch of salt and 2 tbsp grated coconut. Stir gently on low heat until it just comes to a boil, without over-boiling, to prevent the coconut milk from curdling.
7. In another pan, fry 2 tbsp cashews and 2 tbsp raisins in 2 tbsp ghee until golden brown.
8. Add the fried cashews, raisins and ½ tsp cardamom powder to the payasam and mix well.
9. Serve warm or chilled.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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