Cherupayar Parippu Payasam, Yellow moond dal Payasam
Cherupayar Parippu Payasam, Yellow moong dal Payasam
Payasam is a traditional dessert recipe from the South Indian state of Kerala. Brown coloured Cherupayar Parippu Payasam is an important recipe commonly prepared during the Onam festival. Cherupayar parippu or yellow moong dal lentils is the main ingredient used in this dish. As in the case of other payasam dishes, coconut milk and melted jaggery solution is used for an increased flavour. Melted jaggery gives a sweet taste which combines well with the taste of freshly prepared coconut milk. Some of the spices like dry ginger, cardamom and cumin seeds impart a natural aroma. Cashew nuts, sliced coconut bits and raisins are roasted in ghee and are mixed with this traditional yellow moong dal recipe.
Ingredients used in Yellow moong dal payasam
- 200gm of Cherupayar parippu / Yellow moong dal
- 400gm of Jaggery
- 1 teaspoon of Ghee
- 1- 1½ cup of freshly prepared thick coconut milk
- 3-4 cups of thin coconut milk
For dry roasting
- 1 small piece of lightly crushed dry ginger or chukka
- 10-14 cardamom
- ½ teaspoon of Jeera / Cumin seeds
- 1 teaspoon of Ghee
- 1 teaspoon of Raisins
- 1 teaspoon of Cashew nuts
- A handful of sliced coconut bits
Top quality cumin seeds or jeera, Cashew nuts, raisins, cardamom and dried ginger is available on natureloc.com
Method of preparation
- Heat a pressure cooker and add 1 teaspoon of ghee.
- Now, add the Cherupayar parippu / Yellow moong dal and lightly roast it for few minutes.
- Slowly pour 3-4 cups of thin coconut milk. Close the lid and pressure cook the ingredients for 5-6 whistles.
- Meanwhile, heat some water ( ½ -1 cup) in a deep bottom pan and add the jaggery.
- Continue heating the melted jaggery and bring it to a boil. Once it boils, reduce the flame and simmer it for few seconds. Switch off the flame and keep it aside for cooling.
- Strain the melted jaggery solution through a fine sieve. (This will remove any unwanted solid materials present in the solution).
- Open the lid of the cooker when the pressure is reduced and mash the moong dal with a ladle.
- Now, add the melted jaggery solution and mix it well. Heat it and bring it to a boil. Reduce the flame and simmer it for 20-30 minutes. (Stir the mixture so that it does not stick to the bottom). On heating, the melted jaggery solution would be reduced by half.
- Meanwhile, dry roast the spices like dry ginger, cardamom and cumin seeds or jeera. Transfer the dry roasted spices to a mixer and ground it to powder.
- Slowly add the thick coconut milk to the mixture of jaggery solution and moong dal. Heat it to boil and switch off the flame. Now, add the grounded spices.
- Heat some ghee in a deep frying pan and add the sliced coconut bits, roast it to a light brown texture. Now, add the cashew nuts and raisins, saute it for some time.
- Once it is ready, take it off from the pan and sprinkle it on top of the payasam.
- Mix it well and transfer it to serving bowl.
- Serve this delicious Payasam dish warm or cold.