For every festival we have one or the other Payasam made. This moong dal or hesaru bele payasa is made even in ordinary days. As I said this has body cooling ability. So when a person ailing from mouth ulcer cannot enjoy food delicacies, this Moong dal payasam serves as a boon. There is no harm for people having fever to eat this with only few deletions from the ingredients. Since we use jaggery in this recipe, there is nothing to worry much about sugar levels. Whether you want hot or cold, the taste of moong dal payasam is pleasant.
Moong Dal Payasam Ingredients:
- Moong Dal / Mung Bean – 1 cup
- Jaggery – 3/4 cup
- Salt – 1 pinch
- Coconut grated – 1/2 cup
- Poppy Seeds or Khus-Khus (GasGase) – 1 tsp
- Cardamom – 2
- Cashew Nuts – 7-8
- Raisins (Kishmish) – 10-15
- Ghee / Clarified Butter – 1 tsp
Time to Prepare: 20 mins
How To Make Moong Dal Payasam:
- Soak Khus-Khus (GasGase) in water for an hour.
- Cook Moong dal in a vessel with 6 cups of water. Do not cook in pressure cooker as the Dal may get cooked excessively making the payasam to lose taste. If needed, add water when cooking Moong dal.
- While the dal is being cooked, grind grated Coconut, soaked Khus-Khus, Cardamom with some water in a mixer grinder to prepare a smooth Coconut paste.
- Once Moong dal is cooked, add Jaggery and Coconut paste to the vessel and stir well. Stir constantly for 10 min and then remove the vessel from the flame.
- In a frying pan, pour Ghee, add Cashew and Raisins and fry until cashew nuts turn golden brown. Remove pan from flame and pour its contents to the vessel containing Moong Dal Payasam.
- Hot or cold, this Payasam tastes great and is good for health since Moong Dal has high protein content and is easily digestible.
- We prepared this payasam along with Curd Avalakki and Huli Avalakki Poha for Shivaratri night on Feb 23, 09. All the fasting during the day made us quite hungry in the evening and the payasam served tasted that much better in the evening!