Moong Dal Payasam/Indian Lentil Pudding
Payasam is a unique Kerala desert enriched with sugar and sweet. There are so many type of Payasams. Perhaps, India may be the Payasam originating land. It’s a very integral part of Indian events like marriages, birthdays, and religious festivals. This very special sweet diet has the tradition over thousands of years. There is no substitute for Payasam, and Kerala Payasam is a dish well known all over the world. It’s very familiar to the Malayalees or Keralites. In Kerala, there are Payasam festivals which are very common. The festival like Onam and Vishu are with Payasam domination. Moong Dal Payasam is very special and it has everything like nutrition and all. Jaggery is the main content of this Payasam. Moong Dal Payasam has everything that you would prefer to taste from a sweet based food substance. The color of the Payasam would vary as it depends on the jaggery used. It can be use only jaggery to cook Mung Dal Payasam. Jaggery is very suitable to make Mung Dal Payasam. The jaggery without refined is better to cook Mung Dal Payasam. The color of the Mung Dal Pyasam changes depends on the use of different type of jaggeries. The perfect Mung Dal Payasam shows quality color after finish the cooking.
You can use ready made coconut milk. But, nothing can beat the freshness and taste of freshly squeezed coconut milk
1. Yellow Moong Dal (split green gram dal without skin) - 210 gm (1 cup)
2. Water - 625 ml (2 1/2 cups)
3. Jaggery - 220 gm (1 cup)
4. Fresh or Frozen Grated Coconut (if making your own coconut milk) - 100 gm (1 cup)
5. Water (to make Coconut Milk) - 500 ml (2 cups)
6. Ghee - 2 tbsp
7. Cashews - 1 tbsp
8. Raisins - 1 tbsp
9. Green Cardamom Seeds (powdered) - 4 nos
Dry roast the moong dal for about 4 to 5 minutes, until it turns a light brown in colour and acquires a nutty flavour. Allow to cool.
Wash the moong dal and cook with 2 1/2 cups of water for about 2 whistles. If you are using non-organic dal, then 1 whistle should do.
Meanwhile, make the coconut milk. Place 1 cup Grated Coconut in a blender and pour 1 cup lukewarm water. Keep aside for 10 to 15 minutes. If you dont have the time then proceed further. Blend to a smooth paste. Extract the milk with the help of a strainer by squeezing all the liquid. This is the first extract. Make the 2nd extract by pouring another cup of water to the remaining coconut shreds and repeat the process.
After the pressure comes down, add the jaggery and cook till it turns thick, this should take about 12 to 15 minutes. Stir in the coconut milk from the 2nd extract and bring to a boil. Lower the heat and mix in the coconut milk from the first extract. Cook for 3 to 4 minutes and turn off the heat.
In a small seasoning pan, heat the ghee, add the cashews and when they turn a light golden brown, put in the raisins. Turn off the heat. Mix in the dry fruits and the powdered cardamom.