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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

  1. In an open thick bottom pan, roast ¾ cup moong dal on low flame until they turn aromatic.
  2. add 2¼ cup water
  3. Cook with a half-closed lid until dal turns soft.
  4. Melt 1 cup jaggery in add ¼ cup water.
  5. Once the jaggery melts, filter it to remove any impurities if present.
  6. Add in with the cooked moong dal and mix well.
  7. Get the mixture to a boil for 2 minutes, or until the mixture is well combined.
  8. Add 1 cup of thin coconut milk and simmer for 2 minutes.
  9. Pour the roasted nuts over payasam along with ¼ tsp cardamom powder and ¼ cup thick coconut milk.
  10. Turn off the flame and give a good mix.
  11. Enjoy moong dal payasam!

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