PASI PARUPPU PAYASAM / MOONG DAL PAYASAM

          One of the easy and quick to make payasams, next to the Aval/Poha payasam. My mom makes this very often for her friday pooja. This is very flavourful and my favourite too…I made this payasam last week for Aadi perukku.

       The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom. I sometimes directly fry the dal in pressure cooker(small) and make it. This is the fast and easy way too. If we cook in pot,it takes more time.

Ingredients:

Pasi paruppu/moong dal	1/2 cup, heaped
Jaggery	1/4 cup(adjust as per ur taste)
Milk	1/2 cup
Water	As needed
Ghee	1 tsp
Elachi	1, powdered
Cashews	4-6,broken into pieces

 

 

Method: Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much. Add enough water(3/4 cup,approx) and milk and pressure cook up to 3 whistles. After done, mix well in a mashing way and add powdered jaggery to this. Boil in low flame for 2 minutes and add milk/water as per the need to adjust the consistency. Fry cashews in ghee and add it to the payasam and enjoy hot!

 

Notes:

You can cook fully in milk,instead water for more rich taste. You can add raisins for enhancing the taste if you like. Don’t over cook and mash the dal and make the payasam like porridge. The texture is very important.

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