Moong Dal Payasa (Moong ki kheer- Split Mung pudding in coconut milk)

Moong Dal Payasa (Moong ki kheer- Split Mung pudding in coconut milk)

Another favorite from the family Mangalorean recipe box-the moong dal payasa is made for special occasions and festival feasts. Since I’ve been on a mission to try out (and publish on this blog) traditional Mangalorean recipes, this was undoubtedly the first thing that came to my mind as the sweet dish for this years Ganesh Chaturthi feast at home.
This is a protein- packed dessert and definitely a better sweet option for festivals than high- carb sweets like jelabis. Portion sizes should still be controlled.
Ingredients for Moong Dal Payasa:
  • Moong Dal: 1 cup
  • Jaggery: 1 1/2 cups (you could substitute with sugar,but jaggery gives the actual traditional taste)
  • Milk: 1 cup
  • Water:1 cup
  • Coconut milk: 1 cup
  • Salt:1/4th tsp
  • Saffron/Cardamom powder: a pinch (soak saffron in a little warm milk)
  • Cashews, raisins: a few(fried in a little ghee)
  • Ghee: 3tsp
Method:
  1. Roast the moong dal in a teaspoon of ghee till you get a pleasant aroma (do not let it brown).
  2. Add the milk and the water and bring it to a boil. Then simmer till the moong dal is well cooked, stirring occasionally.
  3. Once the dal is cooked add the jaggery, the saffron milk/ cardamom powder.
  4. Add the coconut milk and stir for a minute. Switch off.
  5. Serve moong dal payasa/kheer hot or a little warm garnished with the fried cahews, raisins and the remaining ghee.

NOTE: Do not add the jaggery/sugar at the beginning or else the dal will not cook (I learnt this the hard way the first time I made this!)


2 Comments

Ms. Jyothi Mcminn

October 12, 2016 at 2:27 pm

My version of this classic recipe is add the milk and a handful of uncooked rice . Cook on low fire. Cool. In the food processor grind to a coarse status. Then in a non stick pan cook all this with one cup of water. Let it cook on low fire. Then add the butter roasted nuts and yellow raisins. Add the cardamom powder,adding one cup of milk.Then let this cool. Then add your can of coconut milk or can. For thicker consistency add heavy whipping cream Let it cool Before serving in desert bowls add one tsp. Of whipping cream and garnish with nuts. Enjoy. There are several steps to get to the right consistency and to making this. Coming from Mangalore and really trying a lot of recipes,this is one of my favorites. Enjoy the world of cooking.

    admin

    October 12, 2016 at 11:06 pm

    Thank you Mrs. Jyothi- will try out your version the next time. It sounds heavenly!!
    Warm Regards,
    Sweta Uchil-Purohit
    Indian Dietitian Online

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