PARUPPU PAYASAM
( Moong dal Payasam )

Payasam is other name for kheer in Southern part of India. The main difference between kheer and payasam. Is that payasam is thinner in consistency and prepared with jaggery. Though sugar also used in many payasam. Paruppu, means moong dal, this payasam is one of the popular variety of payasam in South India especially in Kerala and Tamilnadu. Using dal makes this payasam more healthier. Payasam is one of the main dish in Onam Sadhya.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 persons

Ingredients:
1/4 cup split and skinned green gram (yellow moong dal)
1/4 cup grated jaggery
1/2 cup milk
1 tbsp ghee
1/4 tsp cardamom powder
5 cashew nuts
Few strands of saffron

Method:

1. Melt jaggery in 1/4 cup of hot water and strain it.
2. Heat ghee in pressure cooker fry cashew nuts and transfer it in a plate. In the same ghee sauté dal on a slow flame.
3. Then add 3/4 cup of water and pressure cook it for three whistles. Once the pressure released open the lid and mash the dal with the back of laddle.
4. Add milk, cardamom powder, saffron and jaggery water and cook for 5-10 minutes. You can add more milk or water to adjust consistency. Then turn off the heat.
5. Top the payasam with fried cashew and dryfruits. Serve warm or cold as per your choice.