Moong dhal payasam

Moong dhal payasam is another authentic south-Indian dessert prepared during the festival time. It is fairly easy and doesn’t involve many ingredients. I usually make a small quantity, as we don’t eat much sweet. The recipe will yield for two people.

Moong dhal Payasam

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Ingredients:

Moong dhal (yellow) / pasi Payir/ Green gram lentils: 1/3 cup

Water: 1 cup

Milk: 1/2 cup

Jaggery: ½ cup powdered (less or more according ur sweet level)

Green cardamom: 4 pounded slighty

Grated fresh coconut: 3 tbsp
Cashew: 8 counts
Ghee: 1 tsp

Method:

Rinse the dhal twice and add the cup of water. Pressure-cook the dhal until two whistles.
Meantime, heat the ghee and fry the cashew nuts, keep it aside.
Once the pressure has been released, transfer the dhal in another saucepan, add the jaggery and milk, let it cook until it is well blended. You can adjust the consistency of payasam by adding milk if it is thick!
Add the fried cashews, coconut and powdered cardamom and switch off the stove.

Serve hot or at room temperature.
*The moong dhal payasam is reaching Mithai Mela hosted by Srivalli.

*I am sending this lentil dessert to MLLA 11 hosted by Lori, event originated by Susan, Thanks Curry Leaf to remind me!