Monday, February 23, 2009

Poha and Moong dal payasam

I had some left over of thick variety poha, that has been sitting in my pantry for a long time now. When I saw it today I thought I should make something with that and finish it. I was so in a mood for something sweet and I thought I would make poha payasam. But there was not enough to make for 2 people, so I just added some moong dal along with it. It came out real good. Even my husband who normally eats very little payasam liked it.

(Serves 2)
1/2 cup yellow moong dal
1/2 cup thick variety poha
1 cup grated jaggery
1/2 cup coconut milk
1/4 tsp cardamom powder
1 tbsp broken cashew nut
1 tbsp golden raisins
1 tbsp sliced coconut
3 1/2 cups water
1 tsp ghee
Wash and soak poha in water for 15 mins. Meanwhile in a small pan fry the moong dal in 1/2 tsp ghee on medium flame till golden. In a separate pan boil the water. When it comes to a rolling boil add the moong dal and cook. When the moong dal is 3/4 cook, add the poha and cook for another 10 mins on medium flame. Then add the jaggery and coconut milk. Cook till the jaggery is completely dissolved. Now fry the cashew, raisins and coconut slices with the remaining ghee and garnish the payasam. Serve hot.
You can increase the amount of ghee for richness.