|1/3 Cup Moong Dal|
|2 Tablespoon Javvarasi (Sago / Sabudana)|
|2 Cups Grated Jaggery|
|Thin milk - 2 Cups Coconut Milk|
|Thick Milk - 1/2 Cup Coconut Milk|
|1/4 Teaspoon Cardamom Powder|
|2 Tablespoon Cashew|
|2 Tablespoon Chopped Coconut|
|2 Teaspoon Ghee (Clarified butter)|
Rich, healthy and yummy Pasayam with Moong dal, Coconut milk and Jaggery!
Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம், a very traditional Payasam we make for most festivals and auspicious occasions. The recipe which I have shared here is my MIL’s favorite. As she is from Nagercoil, she uses coconut more than my mom. My mom used to make this same moongdal Payasam except using coconut milk. She cook the cooked dal with jaggery and once the payasam gets cooled, she adds the boiled and cooled milk. That version is also simple and tasty. Adding coconut milk absolutely adds more flavor to the paysam.
We can follow the same procedure and make Kadala Paruppu Payasam which is as delicious as this Moongdhal Payasam. I use store bought coconut milk. But making coconut milk at home is the best option. The place where I stay, I don’t get fresh coconut, sometimes even if I get fresh coconut, when I grind it, Im not getting tasty coconut milk and hence I started getting canned coconut milk. But If you are in a place where you have access to fresh coconut, I would surely suggest you to get that and grate the coconut and grind it with warm water and grind it to paste and squeeze it to get thick coconut milk. Again add the squeezed coconut to the grinder and add 2 cups of warm water and grind it to get thin coconut milk. Use the thin and thick coconut milk to make this moongdhal payasam.
Soaking Sabudana & Preparing Coconut milk
Wash & Soak Sabudana in water for an hour.Take 1 Coconut, Cut in half, grate the coconut. Take the grated coconut in a mixer jar and add 1 cup of warm water and grind the coconut to a paste. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. This milk is thin in consistency. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. Keep the rest of the 1/3rd cup of coconut milk aside.
Cooking Dal & Sabudana
Dry roast moong dal till golden brown. Take the roasted dal and soaked & drained sabudana in a vessel. Add water and pressure cook them for 3 whistles. Sometimes depending upon the quality of sabudana, we should decide to pressure cook or not. Some varieties need more soaking, some in 1 hour soaking will get dissolved. Also sometimes pressure cooking sabudana makes it mushy. So depending upon the quality we need to take the judgement call.
Cooking with Jaggery
Once the dal and sabudana are cooked, mash the dal and add jaggery to it and keep in flame. Let the jaggery gets melted and gets incorporated with dal and sabudana mixture. Cook in low flame for 5 mins
Adding Coconut milk
Add thin Coconut milk and mix well. Let the payasam gets cooked in low flame for 5 mins. Then switch off the flame. Then add the thick coconut milk and give a final mix.
Garnishing with nuts
Heat ghee in a pan. Add cashews and fry till golden brown. Take the roasted cashews aside. In the same pan, add the finely chopped/sliced coconut and fry till golden brown. Add these roasted cashews and fried coconut pieces along with cardamom powder to the payasam and stir well.
The delicious Moongdhal Payasam is now ready to serve or for offering as Neivedhyam