Monday, June 23, 2014

Cherupayar Parippu Payasam / Split Moong Dal Kheer

Ingredients:

Yellow Split Lentils / Split Moong Dal / Cherupayar Parippu - 1 cup
Jaggery - 250 gms
Water - 5 cups                    
Grated Coconut - 2 cups tightly packed
Coconut Milk (First Extract) - 1 cup
Coconut Milk (Second Extract) -2 cups                     
Cardamom - 1/4 tsp
Cashew nuts - 5 split
Kismis/ raisins - 2 tbsp
Ghee - 2 tbsp
Coconut Pieces - 2 tbsp

Method:
Heat a Pressure cooker pan. Roast the Split Moong dal on high flame for 2 minutes or until the dal turns slightly brownish and breaks on biting.Transfer  dal to a bowl and wash in water. Strain the water.
Cook the dal in the same pressure cooker adding 2 cups water until you hear 2 cooker whistles. Once the pressure is gone check if it is cooked well. Meanwhile in a vessel add in the jaggery along with 1/4 cup water and let it melt on low flame.Add Jaggery to the pressure cooked dal.

Stir in between. Extract the Second coconut milk from 2 cups of Coconut and I cups  of water and add to the cooker.  Let cook on medium flame. Keep stirring continually for approx 10 minutes.
Let simmer till the mixture becomes thick and excess water has evaporated. Add in the cardamom powder. Pour in the first extract of coconut milk, made from 2 cups of coconut and 1/2 cup of water. Stir well. Switch off the flame. Don't cook after adding the first extract of coconut milk.
In a seasoning pan, heat the ghee. Fry the coconut pieces till light brown on medium flame. Remove and add it to the payasam. Lower flame to low. Fry the cashew nuts in the same ghee. Remove once golden. Add it to the payasam. Switch off the flame and fry the kismis and add to payasam.
Stir well and serve hot or cold.The final outcome will depend on the freshness of coconut milk, quality of jaggery and lentils.

Recipie courtesy : Prabakaran Nambiar  (Nambiar Uncle.....)

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