Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
Moongdal Payasam is a traditional payasam that we usually make for most of the festivals as an offering to god. It's made using cooked moongdal, jaggery and coconut milk.
Servings: 6 people
Calories: 260kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- ⅓ cup Moong Dal
- 2 tablespoon Javvarasi (Sago / Sabudana)
- 2 cups Grated Jaggery
- 2 cups Coconut Milk Thin milk
- ½ cup Coconut Milk Thick Milk
- ¼ teaspoon Cardamom Powder
- 2 tablespoon Cashews
- 2 tablespoon Coconut finely chopped
- 2 teaspoon Ghee (Clarified butter)
Instructions
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 ⅔ of the milk and add 1 cup of water and dilute the milk. Keep the rest of the ⅓rd 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.
Serving Time
- The delicious Moongdhal Payasam is now ready to serve or for offering as Neivedhyam
Video
Notes
- Adjust the sweetness as per your need. We can add sugar and adjust the sweetness
- We can also garnish fried raisins
- Always switch off the flame after adding the thick coconut milk. The payasam should not boil after adding thick coconut milk
- Adding coconut pieces enhances the taste but they are optional.
Nutrition
Serving: 1Cup | Calories: 260kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Fiber: 3g