Mung dal kheer with coconut milk (pasi paruppu payasam with thengai paal)

• Servings: 4
• Preparation time: 20 minutes.
• Roasting time: 2 minutes.
• Boiling time: 20 minutes.
• Frying time for dry fruits: 3 minutes
• Cooking time: 4 minutes
• Total time: 49 minutes.

Delectable recipe especially for your baby “Mung dal kheer (pasi parruppu thengai payasam)”; this  is very- very healthy, loaded with protein from pulses and several vitamins and minerals from coconut milk.

This traditional recipe; You can cook on the auspicious and festive occasion, serve this delicious and healthy payasam with your family and friends along with meal…

Ingredients:

• Yellow Mung dal (split green gram)/pasi parruppu: 100 gm
• Jaggery: 200 gm
• Fresh coconut: half
• Green cardamom powder: half teaspoon
• Nut Meg powder: half teaspoon
• Ghee: 1 tablespoon
• Cashew nut: 12-15 no.
• Raisin: 20 gm.
• Dry coconut slice: 2 tablespoon

Preparation:

1. Dissolve jaggery with a cup of water, heat until it dissolves.
2. Strain it through strainer with muslin cloth and discard any impurities. Keep aside.
3. Take scraped coconut into grinding jar, add 1 cup of water.
4. Grind well as chutney.
5. Strain the chutney with fine strainer.
6. Keep this milk aside, this is called 1^st extract.
7. Put back the coconut residue into grinding jar, add again half cup of water.
8. Grind again and strain again, one and half cup of coconut milk is ready, keep aside.
9. Take a fry pan, dry roast mung dal on medium flame for couple of minutes (till get nice aroma and light brown in colour).
10. Clean and wash the roasted dal.

Method:

1. Take a pressure cooker; put dal, along with 400 ml water.
2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame about 12-15 minutes.
3. Let it be cool.  Slightly mash the dal. Now dal is ready. Keep aside.
4. Take a fry pan/wok, heat ghee, fry cashew nut  on low flame till light brown in colour; add coconut, fry for few seconds, put off the flame, add raisin in it.
5. Take out half quantity of dry fruits for decoration.
6. Put jaggery syrup into the wok, add cooked and mashed dal.
7. Cook on medium flame till it starts boiling, reduces to low flame; add coconut milk slowly into the dal and jaggery mixture, when, it just begins to boil. Put off the flame(about 4-5 minutes).
8. Transfer into serving bowl, decorate with dry fruits, ready to be served.

   

   

   

   

   

   

   

   

   

   

   

   

Mung dal kheer with coconut milk (pasi paruppu payasam with thengai paal) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.