Moong Dhal Payasam with Sago/ Paruppu Payasam with Sago

It’s a combination of Moong Dhal, Coconut Milk, Coconut with Dry Nuts and Grapes. Today I prepared this yummy delicious payasam on this special day (Maatu Pongal). We used to prepare payasam. I made this payasam with little variation. We had with some crispy masala vada. That goes very well with this dish. Happy Cooking 😊

Ingredients

Split Moong Dhal – 1 Cup

Sago – ¼ Cup

Jaggery Powder – 1 Cup

Cardamom Seeds – 1/8 tsp

Salt a pinch

Nutmeg Powder – ½ tsp

Grated Coconut – ¼ Cup

Dry Grapes – a handful

Cashew Nuts – a handful

Ghee – 3 tsp             

Coconut Milk – ¼ Cup

Method

Heat a pan, dry roast split moong dhal on medium flame until it gets slight changes in color. Once it done, add the required water with little salt and transfer it into pressure cook it for 1 whistle. Then switch off the flame and let it cool down.

In a vessel bring water to boil. Add saga and cook it, then keep aside.

Heat ghee in a pan, add cashew nuts, dry grapes and fry for few seconds. Then add grated coconut, nutmeg and jaggery powder, until it’s gets melted.

Then transfer the cooked moong dhal and sago. Add coconut milk with required water and cook for another 2 to 3 minutes. Then switch off the flame and garnish with roasted nuts and grapes. Serve this yummy payasam.