Saturday, January 15, 2011

Moong Dal Payasam

Payasam is a traditional South-Indian sweet dish usually made with milk, rice and jaggery. It is a common dish in Hindu celebrations. This dish is high in protein and much lighter when compared to the traditional rice-based payasam. It is a quick and easy sweet dish that can be served warm or chilled.


1/2 cup yellow moong dal (dehusked split beans)
3/4 cup jaggery (unrefined whole cane sugar)
1 cup water
1 tsp cardamom powder

1 cup boiled milk
8-10 cashews
1/4 cup grated coconut (optional)
10-12 raisins (optional)
1 tbsp ghee


Fry the moong dal until golden brown and soak in enough water for one hour. In a pressure cooker, boil the dal for 1 whistle and mash it.

Add jaggery and some cardamom powder. Mix well and allow to boil till raw smell goes away. Add the grated coconut and stir. Boil milk and let it cool to room temperature. Mix both after it cools down. For a variation, you can replace regular milk with regular/light coconut milk (I prefer light) for a tasty cup of sweet goodness (if you use coconut milk, use directly with the cooled down dal and jaggery mix). 

Cut the cashews into halves and fry in ghee until golden brown. Add to the payasam and mix well. If you find the payasam to be too thick, you can add 1/4 -1/2 cup boiled milk (room temperature). Serve warm or cold.

Makes 5 servings.