Pasi Paruppu Payasam Moong dal kheer
Pasi paruppu Payasam
Delicious pasi parup payasam/ moong dal payasam / kheer is not only nutritious but very tasty and can be enjoyed by young and old alike . Adding coconut milk enhances the flavour though it can be substituted by milk as well . Most South Indian festivals will be celebrated by making this simple payasam by almost all households , irrespective of how many dishes are cooked on the day . In many houses it is mandatory . Try this simple yummy healthy payasam this Tamil New year and for Vishu as well .check my blog for a variety of festival recipes for Tamil New Year and Vishu.
Ingredients :
1/2 cup moong dal 1 cup jaggery or as desired
1 cup coconut milk
few cashewnuts and raisins
Pinch of cardamom powder
2 tbsp ghee
Method :
1 tbsp ghee fry cashewnuts and raisins and keep aside .
Fry some coconut bits keep aside .
Dry roast 1/2 cup moong dal till aromatic and
transfer to a bowl .
Add water and wash , drain water .
Now take to a vessel and cook the washed drained moong dal by adding just enough water to cook , or you can also pressure cook dal .
Melt jaggery and filter .
Add melted jaggery through a sieve to the cooked dal .
Allow to cook further .
Add coconut milk , cardamom powder , add fried cashewnuts nuts and raisins , add fried coconut bits .
switch off.
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.