“Naivedyam : Chilke Moong Dal Payasam/ Green Gram Dal (with skin) Sweet Dessert” … today on the auspicious day of Vijaya Dashami/ Dussehra prepared our own traditional moong dal payasam from Konkani Saraswat Cuisine but with a slight twist … used moong dal with skin which is more nutritious and it tasted awesome … Yummilicious …
** I have been thinking of preparing a few dishes with moong with skin dal for sometime now. I had purchased the same a few weeks back but good not get round to preparing the same. To my dismay several weeks passed so did the back to back festivals and today being Vijaya Dashami/ Dussehra was the last day of Navratri which meant I would have to wait for another few weeks till Diwali. Decided to try out this simple payasam using the dal, along with jaggery and coconut milk and it turned out very tasty. Do try it out and enjoy with family and friends.
Wishing all my friends "A Very Happy- Prosperous Vijaya Dashami (Dussehra)"
Stay Blessed Spread Happiness ...
** Here is my simple recipe for “Chilke Moong Dal Payasam/ Green Gram Dal (with skin) Sweet Dessert” … My Style, tastes great, do try it out ….
** Wash 2 cups of green gram dal (with skin)/ chilkewali moong dal and add it into pressure cooker pan along with 4 cups of water, 1 tblsp of ghee/ toop and pressure cook to 2-3 whistles on medium heat. Let the pressure fall on its own, when able to open the lid do so and check out if the dal has cooked well, if not you can further pressure cook to one whistle, but it will not be necessary and this dal get cooked perfect within the given time.
** In a thick bottomed kadai/ pan add about 2 tblsp of fresh homemade ghee/ toop, when hot add in slightly lesser than ¼ cup of cashew nuts (kajjubi/ kajju) and fry till they turn light brown in colour, remove and keep it aside on a plate. Now add in the same amount of kishmish (raisins/ sukkile draksha) and fry till they blow to round shape, remove and add this to the cashew nuts and keep them aside to be added last as a garnish.
** Now add in the pressure cooked dal into the same kadai along with another cup of water and mix well. Add about approximately 1 cup of jaggery (goda) powder or grated and mix well and cook till it melts on medium heat. Now let cook well till the mixture gets thickened. Add about 1 cup of coconut milk (narla rosu/ nariyal ka doodh) and mix well. Keep stirring till it gets well cooked and is of medium thick consistency or else you can add in some water.
** Add ½ tsp of cardamom powder (ellaichi/ yellu) and the fried and kept aside cashew nuts, raisins and mix well. Let cook on low heat to medium heat stirring often for another 2-3 minutes till well done. Do not leave unattended or the payasam will get burnt at the bottom or sides. Remove from heat and keep it aside covered for the flavors to get settled in. The payasam thickens a lot on settling, you can add in hot water later while serving.
** “Chilke Moong Dal Payasam/ Green Gram Dal (with skin) Sweet Dessert” is done and ready to be offered as Naivedyam to God and thereby served to family and friends. Best served lukewarm during lunchtime during festive season. I prepared this on the ocassion of Vijaya Dashmi/ Dussehra and we all loved it very mucy. Do try this out in place of yellow moong dal as the one with skin on is more nutritious and also tastes delicious.
** Note : This time I have used easily available ready made coconut milk instead of preparing the same at home in order to cut down on work due to personal reasons. However you can prepare the same easily at home. Sharing a link below to the method of preparing coconut milk at home, do browse through if need be …
** There are many more “Payasam” recipe in the Blog, sharing a common link to it, you may browse through them in leisure and try out that which appeals you and your family …
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