Moong Dal Payasam or Kheer is a traditional sweet dish with coconut milk. This is a very popular sweet dish in India prepared during festive occasions. This is one of the sweet dishes recipes that are nutritious and delicious too.
In every family, a recipe has a story or memory attached to it. My recipe in this post too has a memory attached. The Moong Dal Payasam recipe was given to my mom by her dear friend and neighbour Sundari Shetty Aunty.
On every festive occasion, we would look forward to having this payasam. Shetty Aunty was not only kind enough to give us a big bowl of this delicious payasam but also accompany it with some neer dosas too.
My mom never made this moong dal payasam because we got it too often from Aunty. Now that Aunty is no more, I started making this payasam on every festive occasion and we relive her memory.
The memory attached to a recipe also needs to be passed on to the younger generation. When my family enjoys a bowl of this payasam they must also know as to how this payasam found its place in our cuisine.
Let’s learn how to make Moong Dal Payasam the traditional way
SOAK MOONG DAL & SAGO (sabudana). Wash and soak 1 cup split moong dal for at least 10 – 15 minutes. Also, soak 1/2 cup sago or sabudana.
EXTRACT COCONUT MILK. Grate one large coconut and put it into a blender with 2 cups of water. Then blend well and strain the coconut into a fine muslin cloth and squeeze to extract the milk. Keep this milk aside as we will use it towards the end, this is the 1st extract or thick milk. Similarly, add water again and blend well to get the 2nd and 3rd extract, or thin milk. Use 4 cups of water for 4 cups of thin milk.
COOK MOONG DAL & SAGO (Sabudana). In a vessel add 2 cups of water and the moong dal and cook till done. Now add the sago and 4 cups of thin coconut milk and cook till the sago is transparent. Add a little salt to taste too.
JAGGERY. When the moong dal is cooked and sago turns transparent, add 2 cups of grated jaggery and cook till the jaggery melts. You can also reduce or increase the quantity of jaggery, depending on its sweetness.
THICK COCONUT MILK. When the jaggery has melted, pour in the thick coconut milk and bring it to a boil. Also, add 1/2 a tsp cardamom powder and switch the flame.
GARNISH. Finally, heat 2 tbsp ghee in a pan, fry some cashew nuts and raisins and pour it over the moong dal payasam. Serve this Moong dal payasam either hot or cold as you may like it.
OTHER MOONG DAL RECIPES YOU MAY ALSO LIKE TO TRY :
Moong Dal Payasam
Ingredients
- 1 cup Moong dal washed and soaked.
- 1 Coconut freshly grated
- ½ cup Sago (sabudana)
- 2 cups Jaggery, grated
- ½ tsp Cardamom powder or 4 – 5 cardamoms crushed
- ¼ tsp Salt
- 2 tbsp Ghee
- 1 tbsp Raisins
- 2 tbsp Cashew nuts
Instructions
- Extract milk of coconut, 2 cups thick milk and 4 cups thin milk can be extracted from flesh of 1 big coconut.
- In a vessel add the soaked moong dal and 2 cups of water and cook till done. Add salt.
- Now add in the soaked sago (sabudana) and the thin coconut milk and cook till sabudana is transparent.
- When the sago is cooked add jaggery and cook till the jaggery melts
- Add the thick coconut milk and the cardamom powder.
- In a small pan heat ghee and fry the raisins and cashewnuts and pour over the payasam
Notes
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Tasty receipe…..made it and I enjoyed it very much. This payasam taste good even when it’s cold coz i love eating cold deserts. Thanks for this lovely and easy receipe
Thanks for trying this recipe. Glad you liked it Patricia.