Moong Dal Payasam
- 1cup dark organic jaggery
- ¼cup water
- 1cup thin coconut milk
- 10cashew / kaju, halves
- 2tbsp raisins / kishmish
- 2tbsp dry coconut / kopra, chopped
- ¼tsp cardamom powder
- ¼cup thick coconut milk
- ¾cup moong dal
- 2¼cup water
Instructions
- In an open thick bottom pan, roast ¾ cup moong dal on low flame until they turn aromatic.
- add 2¼ cup water
- Cook with a half-closed lid until dal turns soft.
- Melt 1 cup jaggery in add ¼ cup water.
- Once the jaggery melts, filter it to remove any impurities if present.
- Add in with the cooked moong dal and mix well.
- Get the mixture to a boil for 2 minutes, or until the mixture is well combined.
- Add 1 cup of thin coconut milk and simmer for 2 minutes.
- Pour the roasted nuts over payasam along with ¼ tsp cardamom powder and ¼ cup thick coconut milk.
- Turn off the flame and give a good mix.
- Enjoy moong dal payasam!