MOONG DAL PAYASAM RECIPE WITH STEP BY STEP INSTRUCTIONS AND PICTURES ARE GIVEN HERE.
Moong Dal Payasam is one of the easiest kheer recipes that everyone can try out on the go. It has fewer ingredients and you can make them easily if you have sudden guests at home. Coming to the health benefits, moong dal is rich in protein. Consuming a dish that is made of moong dal controls your frequent hunger since it keeps your tummy full for long hours. And hence it is good for weight loss as well.
The procedure to make moong dal has no special methods. But when you are planning to prepare dal, make sure about the quality of the pulses and dust-free. I mostly soak the dals in the water for at least 30 mins before cooking. In the case of moong dal, you probably do not need to soak as it gets cooked easily when you pressure cook them.
Another important thing in payasam is adding sweetness to the recipe. I prefer jaggery to white sugar. In the healthiest terms, jaggery plays a major role. I predominantly avoid white sugar in all my sweet dishes. Here, in the moong dal payasam recipe, I have added palm jaggery syrup in the sweetness section. But if you are a white sugar lover, you can add them as well.
TO MAKE JAGGERY SYRUP
When it comes to jaggery, make jaggery syrup first and keep them aside. Crush the jaggery into small pieces and heat them in the vessel by adding half a cup of water. Do not add more water. Stir the jaggeries constantly so that they get melted easily. Once all the jaggeries are melted, allow them to come to room temperature. Then strain the syrup in a clean vessel so that all the dust and sands settle underneath. After using the required amount of jaggery syrup in the recipes, if you have the extras, store the syrup in the clean airtight container and refrigerate them.
- Palm Jaggery
- Cane Jaggery
- White Sugar
- Brown Sugar
Even beginners can try this moong dal payasam. So give a try to this yummy payasam and let me know how it turns out for you.
Moong Dal Payasam
- Pressure Cooker
- Any type of Pan
- 1 cup Moong dal Soaked overnight
- 1 cup Jaggery Syrup
- 10 to 15 Nos Cashews
- 10 to 15 Nos Raisins
- 5 tbsp Ghee
- First, let's prepare the jaggery syrup to make payasam.
TO MAKE JAGGERY SYRUP
- Crush the jaggery into pieces.
- Put them in a vessel and add half a cup of water to it.
- Stir it continuously until the jaggery pieces melt.
- Once it reaches room temperature, strain the syrup and keep them aside.
TO MAKE PAYASAM
- Add washed moong dal in a pressure cooker and pour enough water.
- Pressure cook the dal for 5 to 6 whistles.
- Once the pressure is released, mash the dal with a masher. Let it be in a semi-mashed consistency.
- Meanwhile, heat a tbsp of ghee in a pan. Add cashews and roast them until it turns golden brown. Keep them aside.
- Next, in the same pan, add a few raisins and roast them until they swell like a balloon.
- Then add a mashed moong dal in a kadai and heat it for a min.
- Add jaggery syrup to the moong dal and give it a gentle mix.
- Add a few tbsps of ghee and mix them.
- Allow the payasam to cook for a few mins.
- Once the ghee is released, add the roasted cashews and raisins to the payasam. Give a gentle mix.
- Serve hot.
- I have used palm jaggery syrup to the moong dal payasam. But you can use any type of sweetener you have.
- Alternatives for the Palm jaggery are cane jaggery, white sugar, brown sugar or milkmaid.
- Adjust the sweetness according to your taste buds.
PICTURE REPRESENTATION FOR MAKING MOONG DAL PAYASAM
Measure and assemble all the ingredients together.
Add washed moong dal in a pressure cooker and pour enough water.
Pressure cook the dal for 5 to 6 whistles.
Once the pressure is released, mash the dal with a masher. Let it be in a semi-mashed consistency.
Meanwhile, heat a tbsp of ghee in a pan. Add cashews and roast them until it turns golden brown. Keep them aside.
Next, in the same pan, add a few raisins and roast them until they swell like a balloon.
Then add a mashed moong dal in a Kadai and heat it for a min.
Add jaggery syrup to the moong dal and give it a gentle mix.
Add a few tbsps of ghee and mix them.
Allow the payasam to cook for a few mins.
Once the ghee is released, garnish the payasam with roasted cashews and raisins. Give a gentle mix.
Moong Dal Payasam is ready to serve hot.