Moong Dal Poppy Seeds Payasa
Healthy and delicious Karnataka special payasa or Kheer made with cooked moong dal and poppy seeds ground in a coconut paste.
Ingredients
To Pressure Cook
- 1/2 cup moong dal - , washed well
- 1 cup water
To Grind/Blend
- 2 tablespoons poppy seeds
- 1/4 cup freshly grated coconut
- 8 numbers almonds
- 5 numbers cashews
- 1 number green cardamom
- 1/4 cup water
To make Jaggery Syrup
- 1 cup powdered jaggery - , add more or less as per taste
- 1 cup water
For Tempering (optional, but recommended)
- 1 teaspoon ghee - , coconut oil if vegan
- 10 numbers raisins - , can add more if you like
- 8 numbers cashews - , can add more if you like
Instructions
- In a small pan, dry roast moong dal in low heat until it turns golden brown and releases the flavor. Make sure you do not burn it. Transfer this to a pressure cooker.
- To the same pan, add poppy seeds and roast until they release the flavor and color is slightly changed. Do not roast them to dark brown. Transfer this to a mixer jar.
- Wash the roasted moong dal in water, until it runs clear. Add 1 cup water and pressure cook this for three to four whistles.
- Once done, let the pressure release on its own. Mash the moong dal well until soft and mushy.
- Next, blend the roasted and cooled poppy seeds along with cardamom, almonds & cashews to a coarse powder, without adding water. Now add grated coconut, water (add in steps) and blend to a thick smooth paste.
- Take another pan, add water (given under 'To make Jaggery Syrup') and let it turn warm.
- Add jaggery and stir well. Bring this to a boil, so that jaggery is melted. It is not required to boil this for a thick consistency or for 1 string consistency. You just have to boil until jaggery is melted. Filter the mixture to remove impurities in jaggery.
- Transfer the filtered jaggery syrup and ground coconut poppy seeds paste to the pressure cooker that has mashed moong dal. Mix everything thoroughly such that it is lump-free.
- Whisk well and bring the mixture to a boil, by stirring often so that it does not get burnt at the bottom. Switch off the stove once it is done.
- In a small wok, add ghee. Once its hot, add cashews and roast until light brown. Add raisins and roast until they swell up.
- Transfer this to the prepared Payasa (Kheer). Serve hot or cold.
Notes
- You can use dry coconut (copra) instead of fresh coconut.
- The quantity of jaggery varies according to the quality you are using. If it is very sweet, adjust the quantity accordingly. If you are not sure about the sweetness of the jaggery, add the jaggery solution in steps and taste the mixture. You can always add more if required.
- The kheer gets thicker as it cooks and further on cooling. If you find the kheer to be thick, just add some water or milk before serving and simmer for 3-4 minutes.
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