Cooking time- 20-30 minutes
Serves- 1-2 people
½ a cup or 100 gms of moong dal or yellow lentils
2 cups water
1 cup of thick coconut milk
½ a cup or 100 gms of jaggery powder
2 teaspoons of ghee
10 gms each of cashew and raisins
About 20 gms of coarsely chopped coconut pieces
Dry roast the moong dal in a pan for about 5-10 minutes, until it changes color and is fragrant.
Pressure cook this dal in 1.5 cups of water for about 3 whistles. Now in the pan take about ½ a cup of
jaggery powder and mix in ¼ cup of water, ensure there are no lumps. Now heat this mixture in low
flame and keep stirring till the raw smell goes away. This should take about 5 minutes. Add in the
cooked dal, and continue to stir on low flame. Again, ensure there are no lumps. Add the cup of
coconut milk, give it a good mix and switch off the flame. Heat the ghee, fry the coconut pieces,
cashew and raisins and garnish the payasam.
Soaking the dhal for 30 minutes before cooking, helps the dal cook faster.
Ensure that the cooked dhal and jaggery mixture are more or less of the same temperature;
otherwise lumps form quickly.
The color and taste of the payasam may slightly differ depending on the quality of jaggery used.