- Cooking Moong Dal: Rinse 1/2 cup moong dal a couple of times. Take the moong dal and 1 cup water in a small pan. Place this pan in a pressure cooker. Add 1.5 cups water in the pressure cooker. Pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. You can also cook the lentils directly in the cooker. In this case, you can add 1.5 cups water to the lentils and then pressure cook. When the pressure settles down on its own, remove the lid and check the dal. The lentils should be cooked well. Making Paruppu Payasam: Pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai. Mash the moong dal with a spoon. Add 1/2 cup thin coconut milk or water and mix well. Add 3/4 cup jaggery powder. For a less sweet taste, you can add 1/2 cup jaggery powder or grated jaggery. Keep the pan or kadai on stove top and on a low flame heat this mixture. Keep on stirring so that the jaggery dissolves. Once all the jaggery dissolves, then add 1 cup thick coconut milk. Mix very well and just gently heat through for a minute or two. Switch off the flame and keep aside. Do not over heat or boil as the coconut milk can curdle. Frying Dry Fruits: In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews. Fry till the cashews begin to get golden. Once the cashews start becoming golden, add 1 tablespoon raisins and and ½ teaspoon cardamom powder. Fry the raisins till they become plump and swell. Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam. Mix very well and serve pasi paruppu payasam hot or warm. Refrigerate the paruppu payasam as soon as it comes to room temperature.
Paruppu payasam
#myrecipe
By Shaalini Shaalu
Jan, 8th
584
Servings
2 persons
Cook Time
40 minutes
Ingredients
6
- 8
Ingredients
- Moong dal
- Water
- Cardamom
- Coconut oil
- Coconut milk
- Jaggery
- Cashews
- Raisins
