Probably one of the healthier, quicker and easier payasams to make. One of my all time favourites. Im sure even a novice can dish this up very confidently. Since moong dal is very healthy, it is good to have once in a while. Also, it cools down the body, so its ideal for summers. Come to think of it, maybe that is why Amma makes it, because Shivaratri officially marks the onset of summer in India. Don’t mothers just know it all? 🙂
- Moong dal – 2 cups
- Jaggery – 1 cup
- Elaichi powder – a generous pinch
- Grated coconut (optional) – 1/2 cup
- Poppy seeds/Khus-khus (optional) – 2 tsps
- Water – 4 cups
- Milk – 1 glass
- Dry fruits of choice – 3-4 tbsps (roasted in 1 tsp ghee)
- In a deep, thick-bottomed vessel, boil the moong dal in 3 cups water till cooked softly. (When pinched between your thumb and index finger, it should get mashed easily).
- In the meanwhile, pound the jaggery to small chunks and boil with 1 cup water till the jaggery is fully melted.
- Strain the jaggery syrup to remove dust/sand particles and set aside.
- Once the moong dal is fully cooked, add the jaggery syrup, elaichi powder, grated coconut (if using) and stir well. Cook on a low flame for 5 minutes and remove from flame.
- Optionally, give the grated coconut and poppy seeds a spin in the mixer with just a wee bit of water. Add the paste to the daal and allow to cook as usual. (Whatever suits you. I dint do this, I just added the grated coconut and made do with it).
- Add 1 glass of warm milk to the payasam and stir in before you serve.
- Garnish with dry fruits of choice and serve hot/warm/cold as per choice.