3/4 cup moong dal
3 tablespoons channa dal
4 to 5 cups water or as needed
3/4 cup jaggery (vellum or gud) or to taste
1/4 cup coconut bits
1 teaspoon ghee or clarified butter
3 tablespoon coconut milk powder
1/2 teaspoon crushed cardamom seeds
Wash the moong dal and channa dal and roast it lightly on medium heat until the dal changes color and an aroma is given out. Next, cook it on medium heat for 35 to 40 minutes or until it is cooked. To save time you can cook the dal in a pressure cooker.
Add the jaggery and cook until the jaggery has melted.
Add the coconut powder, mix and remove the coconut powder lumps. You can dissolve the coconut powder in a little water before adding to remove the lumps from forming.
Add water as needed bring it to a boil, add the crushed cardamom seeds and turn the heat off.
Fry some coconut bits in ghee or clarified butter until it is brown and add it to the payasam. Serve as dessert.
Author: Mallika Viswanathan
