Moongdal Payasam(Payatham Paruppu Pradhaman) is a tasty dish and a traditional neivedhyam for most of the hindu festivals

Ingredients:

Moong dal1 Cup
Javvarisi (Sago)2 teaspoon
Grated Jaggery2 Cup
Cardamom Powder1/2 teaspoon
Cashew nuts10
Ghee2 teaspoon
coconut1


Method:
  • Take 1 piece of coconut and slice it to fine pieces and keep it aside.
  • Grate the coconut and grind it by adding 1 cup of water. Squeeze the ground coconut to extract the milk and keep it aside.
  • Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl
  • Dry fry the moong dal till it turns golden brown color. Pressure cook the moong dal and javvarasi and take it aside
  • Smash the dal and javvarasi nicely
  • Heat a heavy bottomed pan, add the smashed dal along with grated jaggeryBoil the smashed dal and jaggery for 10 minutes
  • Now add the 2nd coconut milk and stir it well.
  • When the milk begins to boil, add the 1st coconut milk and switch off the flame.
  • In a separate pan, add ghee and when the ghee becomes hot, add broken cashews, and slashed coconut pieces
  • Add cardamom powder and fry for a while. When the cashews turns golden brown color, add these to the payasam
  • Now the mouth-watering Moongdal Payasam(Payatham Paruppu Pradhaman) is ready to serve.

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