Pasi Parupu Payasam ( Moong Dal Payasam (or) Moong Dal Kheer)

Another recipe to prepare and cherish during auspicious occasions.  Pasi Parupu Payasam, my kid's most favourite payasam. Though Moong dal has good amonut of protein and fibre, it has very low  fat and carbohydrate. Its very easy to digest too.. Your tasty, protein high and light on stomach Moong Dal payasam recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Pasi Parupu                - 1 cup (Moong Dal)

Jaggery                      - 3/4 cup (Vellam)

Milk                           -  1 cup

Cashews                    - 6 to 8

Raisins                       - 1 tbsp

Chopped Coconut      - a handful

Ghee                           - 2 tbsp

Procedure:

• Dry roast Pasi parupu until it leaves nice aroma and Cook it well in enough water. I used to cook for 5 continuous whistles. Chop coconut into thin pieces. Roast cashew nuts,  raisins and chopped coconut in ghee and take them out.
• Crumble jaggery into little pieces and add it to cooked pasi parupu. Cook in low flame so that jaggery gets melted. Adding 3/4 cup of jaggery was enough for us. You can increase the jaggery qunatity to 1 cup if you are a sweet lover..
• After jaggery had melted add 1 cup of boiled milk to it. This is done to adjust the payasam consisitency. You can increase or decrease amount of milk according to the consistency you wish. 
• Add roasted nuts, raisins and coconut to the payasam. You can also pour in some more ghee at this moment.  Enjoy your Pasi Parupu Payasam!!!

Moong Dal Vadai (Pasiparupu Vadai)

Moong Dal Vadai (Pasiparupu Vadai)

Thinking of preparing Parupu Vadai ?? (Aama Vadai or Masal vadai). Why don't you try this Moong Dal Vadai instead? 

I tasted this vadai for the first time in our college hostel. This vadai will be very much crispier and tastier than that of Channa Dal Vadai.  And Moong dal is also easy to digest,  so you won't feel very heavy, after eating this vadai.

Here goes the recipe..

Ingredients:

Moong Dal            - 1 cup (Pasi Parupu)

Chopped Ginger    - 1 tbsp

Red Chilli              - 2

Fennel Seeds         - 1 tsp (Sombu , Perunjeeragam)

Big Onion             - 1 

Mint Leaves          - few

Curry Leaves        - few

Salt                        - As required

Oil                         - For frying

Procedure:

• Wash and Soak Moong Dal in enough water for 2 hours.
• After 2 hours, grind moong dal coarsely along with ginger, fennel seeds and red chillies. Add very very little water for grinding moong dal.
• Chop Big onion, Mint leaves and curry leaves.
• Add chopped onion, mint leaves and curry leaves to the ground moong dal.
• Add enough salt and mix well.
• Heat oil in a frying pan. Take little batter and shape it in your palms and fry in oil.
• Remove excess oil and enjoy your vadai.