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Chana and Moong Payasam

Payasam prepared using Sugar Free Natura. This is a Sanjeev Kapoor exclusive recipe.

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Chana and Moong Payasam
Main Ingredients Split Bengal gram (chana dal) , Milk
Cuisine Tamil Nadu, Kerala, Karnataka, ,
Course Desserts
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Chana and Moong Payasam

  • 2 tablespoons Split Bengal gram (chana dal) soaked
  • 1 1/2 cup Milk
  • 4 tbsps + teaspoons Ghee
  • 15-20 Cashewnuts

Method

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  1. Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.
  2. Add the chana dal and moong dal to the deep pan and sauté. Add the cashewnuts to the other pan and sauté over low heat.
  3. Add one and a half cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally. You can also cook them in a pressure cooker.
  4. When the cashewnuts are golden, drain and transfer them into a bowl. Sauté the coconut in the ghee remaining in the till lightly browned and fragrant.
  5. Add the Sugarfree Natura to the cooked dals and mix. Add the coconut and mix well. Add the cashewnuts, keeping some for garnishing.
  6. Add two teaspoons ghee and cook for three to four minutes.
  7. Serve garnished with the reserved cashewnuts at room temperature.

Nutrition Info

Calories 1194
Carbohydrates 35.6
Protein 19.4
Fat 108.3
Other Fiber Zinc- 1.2mg
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