Рецепт [Ugadi Special Recipe] Beetroot Moong Dal Payasam (Kheer) | Pesarapappu (Pasi Paruppu) Payasam
Beetroot Moong Dal Payasam (Kheer)
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Makes 3 to 4 servings
Ingredients:
- 1 beetroot, peeled and grated
- 1/2 cup moong dal
- 2 cups water + 1/2 cup hot water
- 1 cup jaggery
- 3 to 4 tbsp of milk (or more if you wish to)
- 4 to 5 cashews
- 5 to 6 raisins
- 2 tsp ghee
- a pinch of cardamom (elaichi) powder
Preparation:
1. Heat about 1/4 tsp ghee in a pan and toast moong dal until light golden brown on a low heat.
2. Pressure cook the dal with water for 2 whistles. Let it cool naturally and mash lightly with the back of the laddle. Set aside.
3. In a small bowl, add chopped jaggery and hot water. Stir to dissolve and strain.
4. In a pan, melt rest of the ghee and fry cashews and raisins until they puff up. Strain and set aside.
5. In the same pan, add grated beetroot, cooked dal, milk and jaggery water. Mix well and cook for about 10 to 12 minutes until everything comes together. Finally add cardamom powder, fried cashews and raisins. Serve.