Moong Dal Payasam

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:

Moong dal (yellow without skin ) 1 cup
1 whole fresh coconut, grated
1 cup jaggery
raisins
kaju

Method:

- First fry the moong dal in a kadai without any oil till it becomes golden brown and leaves a nice aroma. 
- Put the grated coconut in a mixer along with little water and just whisk it for a minute. 
- Pour this mixture into a vessel and squeeze out the thick juice about 1 cup and keep it aside. 
- Then again put the above coconut mixture into the mixture along with little water and repeat it and squeeze about 1 glass of little thin coconut milk. Keep this also aside. 
- Repeat this process again for the third time for a third glass of very thin coconut milk.
- Take a cooker add the above moong dal along with the third thin coconut milk and keep it on pressure for about 3 whistles.The dal should not be smashed. 
- In the meanwhile add the gud in another vessel along with little water and keep it on the stove till it dissolves. 
- Then add the above dal mixture to this jaggery paste along with the second glass of coconut milk. Let it boil for some time. You will start getting a good aroma of the dal and jaggery together. 
- Lastly add the first thick milk of coconut and bring it to boil only once. Put off the gas. 
- Take about 2 tsps of ghee in a small kadai when it becomes hot add the kaju and raisins till it becomes golden brown. Add it to the payasam and serve it hot or cold.