Рецепт Paasi Paruppu Payasam | Green Gram Dal Payasam | Payatham Paruppu Payasam | Moong Dal Kheer
(I have not used the standard cup here, the cup that I use has a volume of 150 ml, so to make it easy I have given the gram/ml measurements)
Wash dal and rice in water and set aside.
Grind Coconut pieces and Cardamom pods coarsely and set aside. (If you are using grated coconut grind the cardamom pods alone, you can add grated coconut as it is.)
Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside.
In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too) then pour 300 ml of water, close the lid, place the whistle or regulator and pressure cook for 10 minutes on low flame.
Open the lid after 10 minutes or after the pressure drops.
Then mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)
This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, then add a little more water.
Then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary.
Add the grated coconut (or) the prepared coarse coconut mixture and stir well. Cook for a minute or 2.
In another pan/tadka pan add ghee, when its starts to melt add the cashews and fry till it turns brown and add it to the payasam. (Always fry cashews on low flame else it will burn quickly, and when it starts turning brown remove from flame, also see that the ghee is not smoky hot)
Remove from flame and serve. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well)
TIP 1: You can increase or decrease the sweetness according to your wish. Jaggery may contain some impurities and if you are not sure about it, just add some 100 ml of water to jaggery powder and place on flame. Do not boil on high flame, we do not need any string consistencies here. When the jaggery dissolves completely strain and then pour it into the payasam.
TIP 2: Raw rice is purely optional here, it does not make difference in the taste.
TIP 3: You can also add chopped almonds and raisins along with cashews.
TIP 4: Milk adds a richness and enhances the taste, but even without milk it will taste delicious, so if you want milk you can add it. If not you can replace it with water itself.
TIP 5: The payasam/kheer should not be too thick nor too runny.
Yummy Green Gram Dal Payasam is now ready it is so delicious and you will love it.