MOONG DAL PAYASAM

MOONG DAL PAYASAM

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INGREDIENTS

½ cup of moong dal, pesara pappu
1 cup water to cook
½ cup milk or thin coconut milk(adjust to bring it to consistency)
½ to ¾ cup of jaggery or sugar
⅛ tsp green cardamom powder
Nuts raisins as desired
Ghee as desired

INSTRUCTIONS

• Dry roast moong dal till you get a nice aroma.
• Wash few times until water runs clear. Pressure cook or soft cook with 1 cup water.
• Stir in milk as needed to bring it to a consistency and begin to cook on a low flame.
• If using sugar, skip this step. Grate jaggery add it to a small pot. Stir in very little water, melt on a low flame for a while. Filter this melted jaggery and boil until it thickens. Set aside to cool.
• Add sugar or jaggery syrup, cardamom powder to the moong dal. If you pour the hot jaggery syrup in boiling payasam, it will curdle most of the times. So make sure you cool it. Stir well. If you have you have add little coconut milk and stir. Simmer for 1 to 2 mins. Do not cook longer, it can curdle.
• Fry nuts and raisins in ghee. Pour this to the moong dal payasam.

Source – http://indianhealthyrecipes.com/
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