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Dal Paysam (Parippu payasam)
Preparation time:  30 minutes to 1 hour
     
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An easy to make Parippu payasam..Yummy..
SUBMITTED BY : ASWATHY KURUP,  25 Mar 2009
Living At : Chenganoor,  India
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Ingredients
  1. 1 cup (100 gm) Split green gram (moong dal)
  2. 100gm sago (sabudana) soaked for ½ hr
  3. 300gm jaggery (molasses)
  4. ½ coconut (big)
  5. 5 pods of cardamom, powdered
  6. 15-20 cashewnuts
  7. 10-12 curry leaves
  8. A few coconut pieces
  9. 1 tbsp raisins (Kismis)
  10. 1 tbsp ghee
Preparation Method
  • Roast the split green gram till light brown and fragrant.
  • Wash the dal and soak for ½ hour
  • Add ½ cup water to jaggery, and place on low heat. When completely melted, pass through a sieve to remove impurities.
  • Scrape the coconut, add ¼ cup water, knead, squeeze and extract the milk. Pass it through a muslin cloth or fine sieve and keep aside (This is called 1st milk)
  • Now add ¾ cup water to the coconut, knead, squeeze and extract the milk, pass through a sieve and keep aside (2nd milk).
  • Fry curry leaves, cashew nuts and coconut pieces in ghee till light brown.
  • Pressure cook the dal for 10 min.
  • Add the cooked green gram to the jaggery syrup, and cook on low heat with stirring to prevent sticking.
  • Simultaneously, cook the sago on low heat with sufficient water, with continuous stirring.
  • Add cooked sago to gram jaggery mixture. (You know that sago is cooked when it looks translucent.)
  • Simmer for 2 minutes and then add the 2nd milk and raisins.
  • Simmer for another 2 minutes and add the 1st milk.
  • Stir, add cashew nuts, curry leaves, coconut pieces and cardamom powder.
  • Serve hot with plantains.
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