Moong Dal Payasam Recipes

INSTANT POT MOONG DAL PAYASAM

Steps:

• Press SAUTE button. Add ghee into the pot. Once hot, add cashews, raisins, and coconut pieces, and stir fry till they are light golden brown. Remove and keep aside.
• Add the moong dal (yellow lentils) and roast with leftover ghee in the pot until you get a nice aroma for about 2 minutes. Also, you should not let it brown too much.
• Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
• Once the pot beeps, let it Natural Pressure Release (NPR).
• After done, mix well in a mashing way, add powdered jaggery to this, and turn on the SAUTE button again.
• Boil for 2 minutes until the jaggery melts, and then pour in the coconut milk, cardamom powder and cook for 2-3 minutes or until it thickens a bit.
• Serve Moong dal payasam or paruppa payasam warm or cold and garnish with roasted cashews, raisins, and coconut pieces.
• Heat a pressure cooker pan. Add ghee into the pan, once hot add cashews, raisins, and coconut pieces, and stir fry till they are light golden brown in color. Remove and keep aside.
• Add the moong dal (yellow lentils) and roast with leftover ghee in the same pan until you get a nice aroma in about 2 minutes, also you should not let it brown too much.
• Next, add water into the pan and pressure cook for 2-3 whistles, or you can cook the moong dal in the open pot method as well.
• After done, mix well in a mashing way and add powdered jaggery to this and turn on the gas again.
• Boil in for 2 minutes until the jaggery has been melted and then pour in the coconut milk, cardamom powder and cook for 2-3 minutes or until it thickens a bit.
• Serve moong dal payasa or pesara pappu payasam warm or cold and garnish with roasted cashews, raisins, and coconut pieces.

MOONG DAL PAYASAM

Steps:

• Rinse and soak moong dal in 2 cups of water for about 3-4 hours.
• Rinse and soak sabudana separately in 1/4 cup of water for about 3-4 hours as well.
• Drain the water from the moong dal.
• Pressure cook moong dal on medium heat with 1.5 cups of water and a pinch of salt (I let the vent go off once). Shut the gas off and set aside.
• If using an Instant Pot, pressure cook the dal along with the salt for 4 minutes on high. When the cooking cycle is complete, release pressure immediately.
• Open the pressure cooker and add the soaked sabudana, along with coconut milk and jaggery.
• Heat the mixture on medium-low heat, constantly stirring until the sabudana is cooked (around 4-5 minutes). Use the Saute setting on 'Less' if using Instant Pot.
• Add water as needed to get it to the consistency you prefer. I added about 1.5 cups water.
• Add cardamom powder and mix well. Turn off the heat.
• Heat ghee in a separate pan kept over medium heat.
• Add cashews and raisins. Let them sizzle in the ghee for 20 seconds or so.
• Add it to the payasa and stir it in.
• Serve hot.

INSTANT POT PARUPPU PAYASAM RECIPE (MOONG DAL PAYASAM)

Steps:

• Press the sauté button. Add the small yellow lentils (moong dal). Dry roast the dal for 2-3 minutes, or until it turns golden and gives off a slightly nutty aroma. Remove the lentils and rinse them under cold water.
• Press the sauté button. Add ghee to the pot. Once it melts, add the cashews and coconut pieces. Stir-fry until golden. Remove and set aside.
• Add the rinsed lentils back into the pot along with 1 ¼ cups water.
• Secure the lid, close the pressure valve and cook for 12 minutes at high pressure.
• Naturally release pressure.
• Mash the lentils with a ladle, then press the sauté button, add the jaggery and cardamom and mix well. Pour in the coconut milk and stir until well combined. Cook for 2-3 minutes, or until it thickens a bit.
• Serve warm or cold and garnish with the ghee coated cashews and coconut pieces.