Moong Dal Payasam Recipe

Name: Moong Dal Payasam Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 1 cup moong dal/ mung beans; 2 cups water; 1 cup jaggery; 1/3 cup water (for melting jaggery); 1 cup milk; 1/2 cup coconut milk; 1/2 tsp cardamom powder; 1 tbsp ghee; 1 tbsp cashews, chopped

Features:

Cuisine:

Indian

30 mins
Serves 6
Medium

Ingredients

1 cup moong dal/ mung beans
2 cups water
1 cup jaggery
1/3 cup water (for melting jaggery)
1 cup milk
1/2 cup coconut milk
1/2 tsp cardamom powder
1 tbsp ghee
1 tbsp cashews, chopped

How to make Moong Dal Payasam Recipe

Dry roast moong dal until you notice a distinct aroma.
Transfer the moong dal to the cooker.
Add water. Pressure cook for 4 whistles or until dal is soft.
Transfer the cooked dal to a pan. Set aside.
Dissolve jaggery in water completely.
Cook until the jaggery thickens a little.
Strain and add jaggery syrup to the cooked moong dal.
Mix well and let it boil for 5-7 mins.
Add cardamom powder, milk and let it boil for until it is thick and creamy.
Switch off of the flame and add coconut milk.
Heat ghee in a wok, add cashews. Fry until golden.
Add the fried cashews to the moong dal mix and stir well.
Serve hot or warm.

Trivia

Mung beans (moong dal) are one of many species recently moved from the genus Phaseolus to Vigna. The species is still often incorrectly cited as Phaseolus aureus or Phaseolus radiatus.
The mung bean is indigenous to India and is cultivated in China and much of Asia in general. This Asian vegetable plant was first produced in the U.S. in the late 19th century as a livestock feed.