Moong Dal Payasam
A delicious and nutritious sweet dish with lentil and coconut milk made in India on festive occasions
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
1. You can also use store bought coconut milk or coconut milk powder.
2. If using coconut milk powder, cook the moong dal and sago in plain water and add 2 cups of thick coconut milk towards the end. Follow the instructions on the pack for thick coconut milk.
3. Serve payasam hot or cold.