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.
Pressure building time
rinsed and soaked for 3-4 hours in 2 cups of water
Sabudana or Sago
rinsed and soaked for 3-4 hours in 1/4 cup water
water to dilute
or coconut oil
Rinse and soak moong dal in 2 cups of water for about 3-4 hours.
Rinse and soak sabudana separately in 1/4 cup of water for about 3-4 hours as well.
Drain the water from the moong dal.
Pressure cook moong dal on medium heat with 1.5 cups of water and a pinch of salt (I let the vent go off once). Shut the gas off and set aside.
If using an Instant Pot, pressure cook the dal along with the salt for 4 minutes on high. When the cooking cycle is complete, release pressure immediately.
Open the pressure cooker and add the soaked sabudana, along with coconut milk and jaggery.
Heat the mixture on medium-low heat, constantly stirring until the sabudana is cooked (around 4-5 minutes). Use the Saute setting on 'Less' if using Instant Pot.
Add water as needed to get it to the consistency you prefer. I added about 1.5 cups water.
Add cardamom powder and mix well. Turn off the heat.
Heat ghee in a separate pan kept over medium heat.
Add cashews and raisins. Let them sizzle in the ghee for 20 seconds or so.
Add it to the payasa and stir it in.
Substitutions I made to cut down the cooking and prep time
canned coconut milk
instead of homemade coconut milk.
instead of grating or powdering a big chunk of jaggery.
Don't forget to soak both the moong dal as well as sabudana (sago) before cooking.
regular coconut milk
and not the light version for the best results.
Start with 1 cup of powdered jaggery and add more as needed.
You can replace moong dal with chana dal too - don't forget to soak it!
If you don't have jaggery replace it with sugar. Start with a 1 cup of sugar and add more as needed.
You can mash the moong dal as well but we prefer our payasa to have a bit of texture.
The payasam thickens with time. Use either water or milk to dilute it.
Also, tempering is optional. My kids do not like cashews in their payasa so I often skip it.
Moong Dal Payasam https://simmertoslimmer.com/moong-dal-payasam/