How to make Moong Dal Payasam -
A smooth creamy and delicious tasting kheer. Split skinned green gram is known as moong dal in Indian language. Creamy and a delicious payasam made with mung lentils, jaggery and coconut milk.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Coconut (नारियल)
Cuisine : Kerala
Course : Mithais
You can also find more Mithais recipes like Ghari Milk Cake Dal Gujiya Jack Fruit Burfi
Moong Dal Payasam Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Moong Dal Payasam Recipe
Split green gram skinless (dhuli moong dal) 1 cup
Coconut slices 10-12
Ghee 2 tablespoons
Cashewnuts 6-8
Raisins 6-8
Coconut pieces 10-12
Jaggery (gur) roughly chopped 1½ cups
Salt to taste
Coconut milk ¾ cup
Method
Step 1
Dry roast split green gram in a pressure cooker till lightly browned. Remove on a plate.
Step 2
Heat ghee in a non-stick pan, add almonds and sauté for a minute and set aside. Add cashewnuts, raisins, coconut pieces and sauté till lightly browned. Transfer in a bowl and set aside.
Step 3
Add the roasted gram and sauté for 2-3 minutes to the cooker. Add 4 cups water and mix well. Cover the cooker and cook under pressure on low heat till the 4-5 whistles.
Step 4
Open the lid when the pressure reduces completely. Add jaggery and salt and mix well. Cook till the jaggery melts.
Step 5
Add coconut milk and mix well. Cook on medium heat till the mixture thickens.
Step 6
Add the remaining coconut slices and sautéed nuts and reserving some for garnishing and mix well.
Step 7
Serve hot garnished with reserved with coconut slices and nuts.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
