Just roast it till you get the aroma. If you like roasted moong dal like me, roast it for 4 to 5 minutes like how I did for my sakkarai pongal. You can pressure cook the roasted moong dal for three whistles by adding 1.5 cups of water. The color of the kheer depends upon the jaggery color. You can add raisins too.Â, Instead of cardamom and cloves, you can add cardamom powder.Â, I like this kheer in thin consistency, so I add entire 2.5 cups of water. Let the jaggery melt and when it completely dissolves, add the milk and let the kheer simmer for two to three minutes over medium-low heat. In a saucepan, add the soaked moong dal along with the water and cook until it becomes soft and mushy. This one is from Tamilnadu and is called Pasi Paruppu Payasam. Add 1/2 more cup of water if needed while cooking. Don't let the dal go dry. Don’t need to let it turn red. You can add raisins too. Like in every Hindu home where Makar Sankranti/Pongal is celebrated, I made a sweet too. In the same pan, add the moong dal and roast it for just two to three minutes over medium-low heat. In the same pan, add the moong dal and roast it for just two to three minutes over medium-low heat. When it is hot, add the cashews and roast it till its golden brown. But you can adjust the measurements accordingly. This step is optional. VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. he color of the kheer depends upon the jaggery color. Let it simmer and then add the milk and simmer again for two minutes. But you can adjust the measurements accordingly.Â. If you are going to pressure cook the moong dal, skip this soaking part. When the dal is soft and mushy, add 1/2 more cup of water and add the jaggery. I used dark jaggery hence the color.Â, Paruppu Vadai Without Onion | Festival Special Aama Vadai | Lentil Fritters ». While roasting cashews, you can also add 2 tbsps of coconut and roast it. Pasi Paruppu Payasam | Moong Dal Kheer | Paruppu Payasam. If you like roasted moong dal like me, roast it for 4 to 5 minutes like how I did for my sakkarai pongal. Sharing a collection of recipes, some cooking tips and useful hints. IndianSimmer - Indian food made easy plus more! Adjust the jaggery according to your preference. If you try this pasi paruppu payasam recipe, please donât forget to comment and rate this recipe. Add jaggery and milk and prepare the kheer-. Ideal Cafe Ghee Roast Masala - New Sensation in Cooking, chocolate covered strawberries for valentine's day. Ingredients needed . After pressure cooking, mash the dal nicely. Don’t let the dal go dry. Make sure the moong dal integrates well with the water. Indian festivals are incomplete without sweets, and among them, In due course of the festival season, I make, We call yellow moong dal as pasi paruppu or payatham paruppu in Tamil. I have mentioned this before, but I am repeating it. In a saucepan, add the soaked moong dal along with the water and cook until it becomes soft and mushy. A traditional kheer/payasam with moong dal or split yellow mung beans popularly known as pasi paruppu payasam or payatham paruppu payasam in Tamil! Vidhya's Vegetarian Kitchen. Prep time – under 15 mins Cook time – under 20 mins Serves -2. Varalakshmi Nombu festival is celebrated in South India where Goddess Lakshmi is worshipped. First, we will extract the coconut milk if you are making it from scratch, In a mixer, grind the coconut gratings along with a cup of water for a few minutes at high speed, Obviously, the above steps are not required if you are using store bought canned Coconut Milk, Dry roast the moong dal till it becomes slightly golden in color and gives off a good aroma, Rinse the roasted moong dal and place it in a vessel and add to it 1 and 1/2 cups of water, Pressure cook the moong dal in the vessel for about 3-4 whistles or till it gets fully cooked, Mix well and stir continuously on medium heat till the jaggery gets fully dissolved and well blended with the cooked moong dal and bring to a boil, Switch off the gas and keep the payasam aside, Heat the ghee in a tempering pan and on medium heat add the cashew nuts, broken into halves, and fry them till they become golden in color, Add the raisins and fry till the raisins swell up, Lastly, add the roasted cashew nuts, raisins to the Pasi Paruppu Payasam and serve it hot, Recipes for Dessert, Cakes, & Indian Sweets, Recipes for Lunch or Dinner: Amchi Konkani, Recipes for Lunch or Dinner: Indian-Chinese, Recipes for Lunch or Dinner : North Indian, Recipes for Lunch or Dinner: South Indian, From Mothers To Daughters; Indian Express, Indian Bloggers: Best Food Blogs in India, TrueTales Food Recipes: Indian Cooking Websites. Indian Food Blog | Healthy Home Cooking | Since 2006 | Recipes | Nutrition, Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen. Just roast it till you get the aroma. for more gardening and recipe updates. So, this is a pudding made with Moong dal and cooked with jaggery and coconut milk. Crush the cloves and cardamom and add it. I used dark jaggery hence the color. But that's optional. If you have any questions, please leave a comment, and I will get to it asap. Don't need to let it turn red. But that’s optional. In a saucepan, bring 1/2 cup of water to boil and add the jaggery and let it dissolve. Check out how to make this simple pasi paruppu payasam … Add the roasted cashews and serve warm. Pasi paruppu payasam recipe | Moong dal payasam August 10, 2011 by Raks Anand 67 Comments / The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I learnt from my mom. Check the recipe notes for pressure cooking the dal. Then remove it from the pan and set it aside. A traditional kheer/payasam recipe with moong dal popularly known as pasi paruppu payasam or payatham paruppu payasam in Tamil! Roast the moong dal. Instead of cardamom and cloves, you can add cardamom powder. As an Amazon Associate VVK earns from qualifying purchases. Now let’s see how to make this pasi paruppu payasam-. In a pan, heat 2 tsps of ghee and let it melt.