Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, paruppu payasam /moong dal payasam. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
one such lentil based payasam is moong dal payasam or also known as pasi paruppu payasam known for its flavour and taste. Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk.
Paruppu Payasam /Moong dal payasam is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Paruppu Payasam /Moong dal payasam is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have paruppu payasam /moong dal payasam using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Paruppu Payasam /Moong dal payasam:
- Get 1/2 cup yellow moong dal
- Take 1/2 cup grated jaggery
- Make ready 2 cup milk
- Take 1/2 tbsp cardamom powder
- Make ready 2 tbsp ghee
- Take Pinch salt
- Prepare As needed Water
Moong Dal Payasam", an Onam Special. A rich and classic South Indian dessert shining with the flavors of moong dal, coconut and aptly sweetened with jaggery. Perfect to celebrate any special occasion. payasam recipes are common across south india and are typically made during the festival seasons or for feast in temples. but the recipe for moong dal payasam or pasi paruppu payasam is something dedicated to onam festival or makara sankranti season. i personally make it whenever i have surprise. We make paruppu payasam with moong dal.
Instructions to make Paruppu Payasam /Moong dal payasam:
- Heat 1tbsp ghee in a small pan and fry the cashew nuts till golden brown. Keep them aside. Then in that pan heat another 1tbsp ghee and roast the moong dal till light brown on medium flame.
- Cook the roasted moong dal with 11/2cup water and pinch of salt in a pressure cooker for 3-4whistles in low flame.
- Turn off the heat and let the pressure cooker comes to normal.
- In the mean time dissolve the jaggery in hot water and strain it in a strainer to discard the impurities.
- Open the lid of the cooker and mash the moong dal with the help of a spatula and then add jaggey syrup, milk and cardamom powder and cook it in medium flame.
- When it starts boiling reduce the flame and stir continuously to avoid sticking. When it becomes little bit thick switch off the flame and garnish with spitted cashew.
- Serve warm or chilled.
In some houses they add little bit chana dal to enhance the creaminess of the payasam. My mom adds a little bit of chana dal also in this moong dal payasam. We make Moong dal payasam for Ganesh chaturti, Tamil new year, Varalakshmi nombu..paruppu. Moong dal payasam or kheer is a popular payasam made during festivals. Moong dal payasam or pasi paruppu payasam is a creamy and delicious payasam and is one of my favourites too.
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