Moong dal – 200 gm
Jaggery – 300 gm
Coconut milk – 300 ml
Cashew Nut – 25gm
kishmish – 10gm
golden fried cashew nut and khishmish.
Slightly roast moong dal (pasai paruppu) in a pan.
Add a half table spoon of oil or ghee and roast it for few minutes. This avoids sabudana from getting t sticky and get dissolved while cooking.
Pressure cook moong dal and sabudana along with 3 cups of water. Wait till one whistle and keep it in low flame for 5-7 minutes.
Once cooked it, open the cooker lid.
Add jaggery and coconut milk now and stir well..
Cook it in low flame with lid open… Taste it and if needed, you can add little more jaggery. Optionally, you can add few elaichi too
Delicious traditional pasi paruppy payasam is ready to be served…