Sunday, July 27, 2008

Moong dhal payasam

Moong dhal - 1/2 cup
Jaggery - 250 gms ( take a little less if you wish - you can always sweeten it later)
Coconut milk - 200ml - if using the ready made kind.
Cardamom -2-3 ( powder) - optional
Ghee - 1 tsp

Wash dhal ( soak for a while if you have the time for this reduces time of cooking)
Cook till soft with little water.
Once tender - mash with spoon - add the jaggery pieces ( if you are worried about the impurities in jaggery, disslove in warm water and strain)
Once it has blended well with the dhal add the coconut milk
Simmer for a while Ensure consistency is like the kheer consistency. But not too thin.
In a little ghee brown the cashew
Add cardamom powder.
Ready to serve
This is the tamilian variety.
Variation: Channa dhal may be added instead of moong dhal and you have Madgane - the konkani payasam made on most festivals. Chana dhal will need to be soaked for about half hour and needs to be pressure cooked. Some dhal may be left unmashed.
Also once you remove it from the cooker, add the jaggery and also add the raw cashew . Here the cashew also gets soft and has a nice taste. And you can avoid the use of ghee for the seasoning.

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