Cheru payaru (moong dal) Payasam

 

 

Ingredients

·         1 cup Cheru payaru (Moong Dal)

·         1 cup Jaggery (brown sugar)

·         2 cups Coconut Milk (1 can)

·         1 cup water

·         1 tbs Ghee

·         1tbs Raisin

·         1 tbs Cashew

Method

1.      Fry the Cheru payaru in a pan for 5 minutes.

2.      Set aside and let it cool for about 5 minutes.

3.      Wash (not soak) the fried Cheru payaru in water and cook it in a pressure cooker until 3 steam bursts.

4.      Wait until the steam subsides and it is safe to open the cooker (should not steam when you lift the weight on top). This could be up to about 10 minutes. Take the lid off.

5.      Turn the flame back on to medium heat.

6.      Add the Jaggery, stir the mix and cook for 3 minutes.

7.      Reduce the heat down to slim.

8.      Add the coconut milk and cook for 5 minutes, lightly stirring occassionally. The mix will become thick and viscous, but will still pour down from a spoon.

9.      Separately in a pan, heat ghee and lightly fry the cashew and raisins until the cashews turn a golden brown.

10.   Turn off the heat on the cooker. Transfer the contents to a serving dish.

11.   Add the fried cashew and raisins on the top and serve either warm or cold.