Know the details about the Moong Dal Payasam With Sabudana Recipe Home Cooking Steps, Moong Dal Payasam With Sabudana Complete Cooking

Moong Dal Payasam with Sabudana: A Traditional Indian Dessert

Moong Dal Payasam, also known as Pasi Paruppu Payasam in Tamil or Pesara Pappu Payasam in Telugu, is a delightful Indian dessert made with split yellow lentils, jaggery, and milk. The addition of sabudana (sago) gives it a unique texture and taste. This dessert is often prepared during festivals and special occasions. Let’s explore the recipe for Moong Dal Payasam with sabudana.

Moong Dal Payasam With Sabudana Recipe Home Cooking Steps

Items Required:

1. Moong Dal (Split Yellow Lentils)
2. Sabudana (Sago)
3. Jaggery
4. Ghee (Clarified Butter)
5. Cashews
6. Raisins
7. Cardamom Powder
8. Coconut Pieces (Optional)
9. Milk

Items Quantity:

1. Moong Dal – 1 cup
2. Sabudana – 1/2 cup
3. Jaggery – 1 cup
4. Ghee – 2 tablespoons
5. Cashews – 10-15 pieces
6. Raisins – 10-15 pieces
7. Cardamom Powder – 1/2 teaspoon
8. Coconut Pieces – 1/4th cup (optional)
9. Milk – 1 liter

Nutritional Information:

Moong Dal Payasam is a high-protein dessert due to the lentils. It also provides good amounts of carbohydrates due to the jaggery and sabudana. However, it’s a high-calorie dish due to the sugar content and ghee.

Cooking Time:

Approximately 50 minutes.

Preparation Time:

About 30 minutes.

Cooking Steps Overview:

The preparation involves roasting and cooking the moong dal, soaking and cooking the sabudana, preparing the jaggery syrup, and combining all the ingredients. The payasam is then garnished with ghee-roasted cashews, raisins, and coconut pieces.

Step-by-Step Cooking Procedure:

1. Roast and Cook the Moong Dal: Dry roast the moong dal in a pan until it turns golden brown. Transfer the roasted dal to a pressure cooker, add water, and cook until soft.
2. Soak and Cook the Sabudana: Soak the sabudana in water for about 30 minutes. Then, cook it in water until it becomes translucent.
3. Prepare the Jaggery Syrup: In another pan, melt the jaggery with some water. Once it comes to a boil, filter it to remove any impurities.
4. Combine the Ingredients: Add the cooked dal and sabudana to the jaggery syrup. Stir well and let it simmer for a few minutes. Then, add milk and mix well.
5. Add the Garnish: In a separate pan, heat the ghee and roast the cashews, raisins, and coconut pieces until golden. Add these along with cardamom powder to the payasam and mix well.
6. Simmer: Let the payasam simmer for a few more minutes until everything is well combined.

Your delicious Moong Dal Payasam with sabudana is ready to be served!

Tips:

1. Adjust the quantity of jaggery based on your preferred sweetness level.
2. Make sure to soak the sabudana well before cooking to ensure it turns soft and translucent.

Things to Know:

1. Moong Dal Payasam is best served hot, but it can also be enjoyed cold.
2. This dish can be stored in the refrigerator for up to 2-3 days.

Frequently Asked Questions:

1. Can I use any other dal instead of moong dal? Yes, you can also make this payasam with chana dal (split chickpeas) or tuvar dal (split pigeon peas), but the taste will vary.

2. Can I replace sabudana with something else? Yes, you can replace sabudana with vermicelli or rice, but it will alter the texture and taste of the payasam.

3. What can I serve with this payasam? Moong Dal Payasam can be served on its own or with traditional South Indian meals.

In conclusion, Moong Dal Payasam with sabudana is a unique and delicious dessert that will leave you craving for more. Whether you’re celebrating a festival or just want a sweet treat, give this recipe a try – you won’t be disappointed!

Moong Dal Payasam With Coconut Milk Easy Home Cooking Steps