- First, heat 1/2 tsp of the ghee in a heavy bottomed pan. Add the moong dal and roast until a nice aroma arises and turns slightly golden. To the roasted moong dal, add about 2 Cups of water and cook it in medium flame. Cook until the moong dal is just done. It should neither be mashed out nor undercooked. If needed, you can add about 1/2 - 1 Cup of additional water for cooking. Meanwhile, melt the jaggery along with the remaining 2/3 Cup of water. Filter the jaggery syrup through a fine metal mesh strainer and add it to the cooked moong dal. Stir well and cook until the jaggery syrup bubbles up and thickens a bit. Now add the cardamom powder and stir well. Add the coconut milk, stir well and cook for about a min or two. Turn off the flame. In a separate pan, heat the remaining 1 1/2 tsp ghee and saute the cashew and coconut flakes until nicely golden. Add the cashews, coconut flakes along with the ghee to the payasam and mix well.serve hot.
Moong dal payasam
#myrecipe
#FoodismRepublicRewind
By Radha Nelanti
Jan, 24th
582
Servings
4 persons
Cook Time
25 minutes
Ingredients
6
- 8
Ingredients
- Ghee
- Moong dal
- Water
- Jaggery
- Cardamom
- Cashew
- Milk
- Coconut
