Paruppu payasam – Moong dal Kheer -Pasi paruppu payasam

Blogging after a short break. This time I didn’t cook or have sadya, just prepared payasam and had it. So took pics to share with you. Onam or any special occasion there will be payasam at our home. we commonly make semiya payasam, paruppu payasam , rice payasam at home often. We make also make variations in paruppu payasam like adding sabudana , chana dal or broken wheat. This payasam is the simplest one with moong dal and jaggery.

I have also posted a few dessert/payasam recipes. Check them too.

Let’s see how to cook it.

Preparation Time: 20 mins

Cooking Time: 20 mins

Serves : 3

INGREDIENTS REQUIRED

Moong dal – 3/4 Cup

Jaggery – 3/4 cup

Cardamom – 3

Salt – a pinch

Thick coconut milk – 1 cup

Ghee – 2 tbsp

Coconut slices – 1/4 cup

Cashews – 15 nos

METHOD

1.Dry roast moong dal on low flame for about 5 minutes until you get an aroma. Then wash the dal well with water. add 1.5 cups to it and pressure cook for 3 whistles. Open the lid after the pressure is released. Mash the dal well.

2. Take jaggery in a saucepan, add 1 cup of water to it. Heat it up and dilute it. Then switch off the flame. Strain it, to remove impurities and add it to the mashed dal. Now switch on the flame and allow the dal, jaggery to boil. Add crushed cardamom, salt and mix well. When it starts boiling add the coconut milk and switch off the flame. Mix well.

3. Heat ghee in a pan, add coconut slices to it. Fry them to golden. Then remove it from the ghee and add it to the kheer. Fry cashews to golden and add the cashews along with ghee into the kheer.

Moong dal payasam is ready.

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