Paruppu Payasam - Split Lentil / Mung dal Porridge
Payasam (Porridge) is a staple on festival days, in South India. Though Chakkarai Pongal is the queen of the festive spread, my mom's paruppu payasam has been quite popular.
A protien rich dessert, this dish is quite easy to make with only 3 main ingredients.
Ingredients:
Payasam (Porridge) is a staple on festival days, in South India. Though Chakkarai Pongal is the queen of the festive spread, my mom's paruppu payasam has been quite popular.
A protien rich dessert, this dish is quite easy to make with only 3 main ingredients.
Paruppu Payasam - Split Lentil and Jaggery Porridge |
Ingredients:
- split mung beans - 1 cup
- jaggery - 5 cubes or 1 cup shredded
- cardmamom powder - 1 tsp ( 2 pods powdered with a little sugar for traction).
- ghee - 1 tbsp
- coconut pieces, sliced thin - 1 tbsp
- coconut milk - 1/2 cup
- salt, a pinch
Method:
- Pressure cook mung beans in just enough water to cover the beans. You can cook the beans in milk, if preferred.
- Reserve a tablespoon of cooked beans and thoroughly mash the rest.
- In a small saucepan, melt jaggery on low heat, in just enough water to cover it. Stir continuously and poke the cubes occasionally ot help it disintegrate quickly.
- Remove from heat and strain away impurities, if any.
- In another saucepan, heat ghee. Before it starts to smoke, fry thinly sliced coconut pieces. When the coconut turns golden brown, strain and remove.
- In the same saucepan, add both the mashed and reserved beans an melted jaggery to it and bring to a light boil.
- Add a pinch of salt to enhance the sweetness of the dish.
- Stir continuously until everything is blended well. this will take around 10 minutes.
- Add enough coconut milk to bring the dish to the right consistency (think of a bisque).
- Add the fried coconut pieces, and remove from fire. Sprinkle cardamom powder and stir.
This dish can be served warm or chilled.
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