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Moong Dal Payasam with Jaggery: A Sweet and Nutritious Delight

Moong Dal Payasam, also known as Parippu Payasam in Kerala, is a delicious and wholesome dessert made from moong dal (yellow lentils), jaggery, and garnished with fried cashews and raisins. It’s a traditional South Indian dish often prepared during festivals and special occasions.

Moong Dal Payasam With Jaggery Easy Recipe Home Instant

Ingredients Required:

• Moong Dal: 1/2 cup
• Jaggery: 3/4 cup
• Ghee: 2 tablespoons
• Cashews: 10 pieces
• Raisins: 10 pieces
• Cardamom Powder: 1/2 teaspoon
• Coconut Milk: 1.5 cups (divided into 1 cup and 1/2 cup)

Nutritional Information:

One serving of Moong Dal Payasam with Jaggery is approximately 300 calories. The dish is high in protein from the moong dal and provides healthy fats from the coconut milk. It also contains antioxidants from the jaggery.

Preparation Time:

This dessert will take about 15 minutes to prepare.

Cooking Time:

The overall cooking time for Moong Dal Payasam is around 40 minutes.

Cooking Steps Overview:

1. Roast the Moong Dal.
2. Cook the roasted Dal.
3. Prepare the jaggery syrup.
4. Fry the cashews and raisins.
5. Combine everything and let it simmer.

Step-by-step Cooking Procedure:

1. Roast the Moong Dal: In a pan, dry roast the moong dal until it turns golden brown. Be careful not to burn it.
2. Cook the Roasted Dal: Rinse the roasted dal and cook it in a pressure cooker with 1.5 cups of water for 3-4 whistles. Let the pressure release naturally.
3. Prepare the Jaggery Syrup: In a separate pan, add jaggery and 1/2 cup water. Heat this mixture until the jaggery melts completely. Filter the jaggery syrup to remove any impurities.
4. Fry the Cashews and Raisins: In a small pan, heat 1 tablespoon of ghee and fry the cashews and raisins until they turn golden brown.
5. Combine Everything: Add the cooked dal to the jaggery syrup and let it simmer for 5-10 minutes. Add the fried cashews, raisins, cardamom powder, and 1 cup of coconut milk. Stir well and let it simmer for another 2 minutes. Finally, add the remaining 1/2 cup of coconut milk and turn off the flame.

Tips:

• You can adjust the amount of jaggery based on your preference.
• Adding cardamom powder enhances the flavor of the payasam.
• Do not overcook the dal as it might make the payasam mushy.

Things to Know:

Moong Dal Payasam with Jaggery can be served hot or cold. It can be stored in the refrigerator for up to 3 days.

FAQ:

Q: Can I use sugar instead of jaggery?

A: Yes, sugar can be used as a substitute for jaggery. However, the taste and color of the payasam will change slightly.

Q: Can I use other types of dal?

A: Traditionally, moong dal is used in this recipe. However, you can experiment with other types of dal to create a different flavor profile.

Savor the delightful fusion of sweet jaggery, creamy coconut milk, and nutty moong dal in this traditional South Indian dessert. It’s not just a treat for your taste buds but also packed with nutrients.

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