Moong dal Payasam

Moong dal Payasam

1/2 kg Yellow moong dal

1 kg jaggery (melted in one glass water over slow fire and strained)

Coconut milk, extract from 2 coconuts (or 1.5 ltr packet milk)

3 tbsp ghee

sabudana – 1 cup

Kaju, kismis, elaichi powder, coconut pcs, for garnishing.

Fry moong dal in 2-3 spoon ghee, along with sabudana in kadai. Add some hot water (just to cover the dal) and close lid and keep aside for 15-20 minutes. The dal will soak water 

Extract coconut milk. Separately keep aside milk extracted first time, second time & third time. Add 2^nd & 3^rd time extracted coconut milk and cook dal either in pressure cooker or kadai. (If cooking in pressure cooker, keep for 2 whistles. Add third milk and some water for cooking). When dal is cooked, add melted jaggery and cook for another 15-20 minutes on slow fire till jaggery is well blended with dal. Now add the milk extracted the first time. As soon as it begins to boil, remove from fire and keep aside. 

For garnishing, heat ghee in kadai, add coconut pieces, stir well. Then add kaju-kismis and stir till it changes colour and kismis is fully blown. Cool it well. Only after it is cool, add it to the payasam. Lastly, add elaichi powder. Serve hot or cold.

Note: If making with packet milk, after frying the dal, add equal amount of milk and water (for 2 cups dal, add 2 cups milk and 2 cups water) and cook for 2 whistles in cooker. Then add 1.5 ltrs milk and cook on slow fire for some time, stirring continuously. Finally add melted jaggery and stir for some time on slow fire. Lastly garnish with dry fruits and elaichi powder.