Moong Dal Payasam

Notes:

Serves - 4

Ingredients: 

1. Moong Dal (pasi paruppu) - 150 g
2. Sago Pearls (javvarisi) - 25 g
3. Jaggery - 250 g
4. Coconut Milk - 3 cups
5. Elachi - 25 g
6. Dry Ginger (Chukku) - 1 piece
7. Ghee - 100 g
8. Cashew - 25 g
9. Rasin - 25 g
10. Coconut (Thin Sliced) - 25 g

Directions:

Dry Roast the moong dal in a heated pan until it turns golden brown.
Smash the Dry ginger and elachi.

Bring half a liter of water to boil in a pressure cooker.
Add moong dal and sago pearls to the boiling water and pressure cook (for 3 whistles).
Remove from heat and keep it aside.

In another pan, boil jaggery in water until it is dissolved.

Add 1 cup of coconut milk and let it boil for a minute. Keep stirring.
(Add  1/4 cup of water if needed.)
Add the contents from the cooker to jaggery and let it boil for a minute.
Reduce the heat to low. Keep Stirring
Add the 2nd cup of coconut milk and let it boil for a minute. Keep stirring.
Add the 3rd cup of coconut milk and let it boil for a minute. Keep stirring.
Add elachi and dry ginger to the mix.

In another pan, roast the coconut slices in ghee until it turns golden brown.
Take out the coconut and add it to the mix.
Now roast the cashews and the raisins on the left over ghee until it turns golden brown.
Add the ghee, cashews and raisins to the mix.
Serve Hot.


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