Moong Dal Kaskas Payasam is a delicious and a healthy dessert made with split yellow lentils, poppy seeds , coconut and jaggery. Gets ready under 30 minutes and it's healthy too. You can serve this as a dessert or pair with chana dal vada for a feast celebration.
Payasa or Payasam is a semi liquid consistency dessert traditionally sweetened jaggery and flavored with cardamom powder.
About this recipe
Payasa (Payasam ) is a South Indian kheer made with rice, lentils and jaggery . For traditional and authentic payasam, jaggery is used as sweetener and not sugar.
Payasam is a simple dessert made during festivals and religious ceremonies in South India.
With split yellow lentils desserts like Moongdal Halwa and Moongdal Barfi are popular during festivals in North India and moving down to South , Jaggery Rice, Payasa and Sweet Pongal are commonly seen.
In this recipe adding roasted poppy seeds and raw rice to Payasam , improves the texture and flavour of the desert . Addition of poppy seeds , makes you to get a good sound sleep. If you are sleep depreived then eat poppy seeds as it improves the quality , duration and tranquility of sleep.
This moongdal payasam is
- Easy to make
- No monitoring
- Basic ingredients
- Healthy & Tasty
- Quick & Simple
Ingredients
To make moongdal payasam , you need only few basic ingredents which are easily available in any Indian Kitchen pantry.
Moongdal -Yellow split lentils is the main ingredients to make Moongdal Payasam .
Rice - We at home usually add rice as it gives texture and thickens payasa. You can use any variety of rice , short ot long grain rice.
Poppy Seeds - If you get it in your kitchen pantry or stores , it's good. If not, you can skip. THis adds lot of flavour and thickness to payasam.
Jaggery - I prefer to use organic powdered jaggery , but you can use jaggery blocks too. If using jaggery blocks , crush and soak it in water until it dissloves , filter and use it in the recipe.
Others - For flavours cardamom and ginger powder are used. Also , you need ghee, cashews and raisins to make parappu payasam.
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How to make Moong dal payasam
Preparations
Rinse and wash split yellow moong dal , soak for 10 -15 minutes.
In pan, dry roast 1 tablespoon of raw rice for 2-3 minutes on low heat . Add fresh coconut and continue to roast until aroma wafts in air.
Now add 1.5 tablespoon of poppy seeds and roast until , poppy seeds starts to splutter.
Trasfer all roated ingredients into a bowl and add ¼ cup of warm water . Soak for 10 -15 minutes.
Add ¼ cup of warm water to it and soak it for about 15 minutes.
Add soaked coconut , poppyseeds , roasted rice alongh with water into a blender,
Also add 3 green cardamom pods , ginger powder and blend to a smooth fine paste.
To make Payasam
In a pressure cooker, add 1 tablespoon of ghee/clarified butterand roast soaked moong dal on low heat for 5 minutes, till you get nice aroma.
Add 1 cup of water and pressure cook for 2 whistles.
When pressure releases on its own , remove lid and check if lentils are cooked to soft and should mash easily . If not cooked , cook until soft .
Lightly mash moongdal ( yellow lentils) from backside of a spoon . It should not be completely mushy , it should just be mashed gently for about 50 %.
Now add coconut-rice--poppyseeds-paste and powdered jaggery.
Add 1.5-2 cups of water and stir well.
Bring it to gentle boil . When it starts to thicken , set aside from the stove.
Bring it to boil, finally add fried raisins and cashews ,mix well everything and serve hot or warm ,topped with chopped nuts .
In a seasoning pan , heat 1 tablespoon of clarified bueer . Fry cashews and raisins and pour over the payasam. Mix well everthing and serve hot or warm.
Serve payasam hot or warm.
Recipe
Moong dal payasam recipe
Ingredients
- ½ cup Split yellow Moong dal
- 1 tablespoon Rice
- 1.5 tablespoon Poppy Seeds
- ¼ cup Fresh Coconut
- ⅔ - ¾ cup Organic powdered Jaggery or as required
- 3 no Green Cardamom seeds
- ½ Tsp Dry ginger
- 2 tablespoon Ghee/Clarified Butter
- 2 tablespoon Fried Cashews and Raisins
- 3 Cups Water,as required to adjust consistency
Instructions
Preparations
- Rinse and wash split yellow moong dal , soak for 10 -15 minutes.
- In pan, dry roast 1 tablespoon of raw rice for 2-3 minutes on low heat . Add fresh coconut and continue to roast until aroma wafts in air.
- Now add 1.5 tablespoon of poppy seeds and roast until , poppy seeds starts to splutter.
- Trasfer all roated ingredients into a bowl and add ¼ cup of warm water . Soak for 10 -15 minutes.
- Add ¼ cup of warm water to it and soak it for about 15 minutes.
- Add soaked coconut , poppyseeds , roasted rice alongh with water into a blender,
- Also add 3 green cardamom pods , ginger powder and blend to a smooth fine paste.
To make Payasam
- In a pressure cooker, add 1 tablespoon of ghee/clarified butterand roast soaked moong dal on low heat for 5 minutes, till you get nice aroma.
- Add 1 cup of water and pressure cook for 2 whistles.
- When pressure releases on its own , remove lid and check if lentils are cooked to soft and should mash easily . If not cooked , cook until soft .
- Lightly mash moongdal ( yellow lentils) from backside of a spoon . It should not be completely mushy , it should just be mashed gently for about 50 %.
- Now add coconut-rice--poppyseeds-paste and powdered jaggery.
- Add 1.5-2 cups of water and stir well.
- Bring it to gentle boil . When it starts to thicken , set aside from the stove.
- Bring it to boil, finally add fried raisins and cashews ,mix well everything and serve hot or warm ,topped with chopped nuts .
- In a seasoning pan , heat 1 tablespoon of clarified buteer . Fry cashews and raisins and pour over the prepared payasam.
- Serve payasam hot or warm.
Video
Notes
- Payasa will be of semi liquid consistency neither thick nor thin, but you can adjust water as per your preferences .
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