Moong Dal Payasam
Ingredients:
Moong Dal / Mung Bean – 1 cup
Jaggery – 3/4 cup
Salt – 1 pinch
Coconut grated – 1/2 cup
Poppy Seeds or Khus-Khus (GasGase) – 1 tsp
Cardamom – 2
Cashew Nuts – 7-8
Raisins (Kishmish) – 10-15
Ghee / Clarified Butter – 1 tsp
Method :
Soak Khus-Khus (GasGase) in water for an hour.
Cook Moong dal in a vessel with 6 cups of water. Do not cook in pressure cooker as the Dal may get cooked excessively making the payasam to lose taste. If needed, add water when cooking Moong dal.
While the dal is being cooked, grind grated Coconut, soaked Khus-Khus, Cardamom with some water in a mixer grinder to prepare a smooth Coconut paste.
Once Moong dal is cooked, add Jaggery and Coconut paste to the vessel and stir well. Stir constantly for 10 min and then remove the vessel from the flame.
In a frying pan, pour Ghee, add Cashew and Raisins and fry until cashew nuts turn golden brown. Remove pan from flame and pour its contents to the vessel containing Moong Dal Payasam.
Hot or cold, this Payasam tastes great and is good for health since Moong Dal has high protein content and is easily digestible.
We prepared this payasam along with Curd Avalakki and Huli Avalakki Poha for Shivaratri night on Feb 23, 09. All the fasting during the day made us quite hungry in the evening and the payasam served tasted that much better in the evening!
Shiva Rathri Special
Related Recipes:
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Saagu
Carrot Payasam or Carrot K…
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Hayagriva or Hayagreeva
Sweet Pongal or Sarkkarai …
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