|Split moong dal||1 Cup (16 tbs), roasted|
|Jaggery||1 1⁄2 Cup (24 tbs) (to taste)|
|Coconut milk||1 Cup (16 tbs)|
|Cardamom powder||1 Teaspoon|
|Cashew nut||15 Medium, sliced|
1. In a pressure cooker put the roasted split moong dal. Add water and cook it on high for 2 whistles. Reduce the heat to low and continue to cook for another 20 minutes. Turn off the heat and let the pressure die down. Open the lid.
2. In a pan, put the jaggery and heat on medium low heat. Stir frequently till melted. Turn off the heat.
3. Strain the melted jaggery into the pressure cooker through a thin holes strainer to remove any impurities. Add salt and stir well till combined. Turn on the heat to medium and cook for another 15 minutes while mashing the dal (do not mash it completely and homogeneously. Let it remain a little chunky). Pour water (second coconut milk-see the tips) if necessary if the payasam appears too thick. Stir continuously.
4. After 10 minutes add the cardamom powder, stir and pour the coconut milk. Stir well and continue to cook for another 5 minutes or till it is heated through. Turn off the heat.
5. In a frying pan, heat the butter/ ghee. Add the cashews and raisins and fry them till the raisins puff up and cashews turn brown. Pour it into the payasam and close with the lid.
6. In a serving bowl or banana leaf serve the payasam as dessert.
If coconut milk is made from grated coconut, then the second milk is used to cook the dal after adding jaggery. That enhances the taste. After the thick milk is extracted from the grated coconut, it is again transferred into the blender with water and blended again. This second batch of thinner milk is the second coconut milk.
Calories 550 Calories from Fat 186
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 12.3 g61.6%
Trans Fat 0 g
Cholesterol 6.7 mg2.2%
Sodium 123 mg5.1%
Total Carbohydrates 82 g27.4%
Dietary Fiber 6 g24.1%
Sugars 51.2 g
Protein 13 g26.9%
Vitamin A 5.3% Vitamin C 2.7%
Calcium 12.9% Iron 20.7%
*Based on a 2000 Calorie diet