Yellow moong dal is a light weight lentil and is used in many recipe. It is a great source of iron, dietary fibre and protein and is recommended for sick people. It is low in fat and cholesterol.
Here I am making a sweet dish which is mostly prepared in Kerala for festivals and feasts. This payasam /kheer is very delicious and easy to make. My mom makes it during Onam (festival of Kerala). Usually we make payasam with sugar and milk but in this recipe jaggery and coconut milk is used.
INGREDIENTS
Yellow moong dal 3/4 cup
Coconut 1 1/2 cup
Jaggery powdered 1 cup
Cardamom powdered 1 tsp
Coconut pieces diced finely 1 tbsp
Ghee 1 tsp
METHOD
Dry roast yellow moong dal till light brown , Keep it aside. Pressure cook the dal for about 4 whistles ( It should become very soft).
Boil 1 cup water and add jaggery when it dissolves, strain and remove the impurities. Keep it aside.
Blend the coconut in a blender with very little water . Take a muslin cloth put the ground coconut gather the cloth and squeeze the milk out in a bowl. This is the first coconut milk. Keep it aside. Again grind the same coconut with 1/2 cup water and put it in the muslin cloth and squeeze the milk and keep it in another bowl. This is the second coconut milk.
Take a deep pan and on medium heat add the jaggery. Mash the moong dal and add to the jaggery . Add the second milk and boil for 1o minutes. When it thickens bring the fire to low heat and add the first milk and when it comes to a boil switch off the gas or else the coconut milk will separate. Add the cardamom powder.
Heat ghee in a kadai add the coconut pieces and fry till they become golden brown. Add to the payasam /kheer.
Serve hot.
