Moong Dal Payasam
In a Mangalorean household, festive celebrations are incomplete without a delicious serving of Moong dal payasam or payasa. Learn how to make this traditional dessert in half the time without compromising on the taste.
Prep Time 5 minutes
Cook Time 20 minutes
- 1 cup Moong Dal rinsed and soaked for 3-4 hours
- Pinch of salt
- 1/2 cup Sabudana or Sago rinsed and soaked for 3-4 hours
- 1 can ~400 ml coconut milk
- 3/4 cup powdered jaggery
- 1/2 teaspoon cardamom elaichi powder
- 1/2 teaspoon ghee optional
- 1/4 cup mixed nuts cashews,raisins,almonds (optional)
- Water as needed to dilute
Pressure cook Moong dal on medium heat with 2 cups of water and a pinch of salt (I let the vent go off once). Shut the gas off and set aside.
Once cooled, open the pressure cooker and add Sabudana and coconut milk and heat the mixture on medium heat, constantly stirring until the Sabudana is cooked (around 8-10 minutes).
Add water as needed to get it to the consistency you prefer. I added 1 cup of water.
Add powdered jaggery and cardamom powder and continue to cook till the jaggery dissolves (another 5 minutes). Reduce heat to low.
Heat ghee in a separate pan and add cashews and other nuts. Let them sizzle in the ghee for 20 seconds or so. Take off gas and add it to the Moong dal-Sabudana mixture. Stir it in and take it off heat.