INGREDIENTS (240 ml cup used)
- Moong dal – ½ cup
- Water – 1 cup
- Milk or thin coconut milk(adjust to bring it to consistency) – ½ cup
- Jaggery or sugar – ½ to ¾ cup
- Green cardamom powder – ⅛ tsp
- Nuts and raisins – as desired
- Ghee – as desired
- Wash moong dal few times until water runs clear.
- Take a non-stick frying pan and dry roast the dal till you get the aroma of roasted lentils.
- Transfer the roasted dal to a pressure cooker and allow it to pressure cook for one or two whistles in 1 cup of water.
- Once the steam has escaped open the lid and stir in milk and allow it to cook on a low flame. Once it has reached the desired consistency, switch the flame off and let it cool.
- Grate jaggery and 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.
- To the thickened and cooled moong dal mixture add the jaggery syrup (or sugar) and cardamom powder. If you pour the hot jaggery syrup in boiling payasam, it will create lumps so make sure you cool it before adding it to the dal. Stir well.
- At this stage if you want you can add little coconut milk and stir well. Let the mixture simmer for 1 to 2 minutes. Cooking the payasam for too long may create lumps.
- Garnish moong dal payasam with dry nuts and raisins and serve warm.
- 100 grams of moong dal contains 106 kCal of energy. Moong dal is a good source of protein, sodium and potassium.