Moong dal Payasam | Pesara pappu | paasi paruppu | Kheer

About Sastry’s Kitchen

Sastry’s Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of South India mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these foods may be what any South Asian may relish. It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to their threshold, preference and health conditions.

With that out of the way, today we will see how to prepare
Moongdal payasam
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Ingredients:
Moong dal: 1 cup
Jaggery : ¾ cup
Milk : 1 cup
Dry coconut: ½ cup
Cashew nuts: 15-20
Raisins:15-20
Cardamom powder: ¼ tsp
Water : 2 cups
Procedure:
Take a pressure cooker and add washed moong dal and cook for 3 whistles.
In the mean time to a mixer jar add grated coconut, cashew nuts and little water and grind it to a fine paste. Once the dal is cooked add the grinded paste and cook on low flame and bring it to a boil. Now add jaggery, mix well and allow it to dissolve completely. Now add milk and mix well and boil for about 5 mins. Put off stove and add cardamom powder mix well and serve it hot.
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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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