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Moong Dal Payasam
Payasam is the most important dish served during traditional lunches.In our custom if the lunch is served in Banana Leaf then payasam should always be served in the bottom right corner.It can be prepared from any of the following items Rice, Wheat, Rava, Semia,Dal etc.The ingredients used are msotly
Prep Time
5minutes
Cook Time
15minutes
Prep Time
5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. I use jaggery powder which has almost no impurities and hence i add it directly to the dal mixture.
  2. Incase if you are not sure about the impurities in jaggery, then prepare a quick syrup by dissolving jaggery in 1/4 cup of water.
  3. Boil jaggery for 3-4 minutes and filter the impurities
  4. Pressure cook moongdal, channa dal together with 3 cups of water for upto 4 whistles
  5. Add this jaggery syrup, milk and then cardamom powder to the pressure cooked dal. Let them boil for 15 minutes at a low flame.
  6. Keep stirring inbetween to ensure that payasam doesn’t get stuck in the vessel
  7. I always use a deep sauce pan and make sure the milk doesn’t overflow
  8. In a Tadka pan, heat ghee and roast raisins, cashewnuts and add them to the payasam mix
  9. Moong dal payasam is ready to be served

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