Mung Dal Payasam (Sweet Lentil Pudding with Coconut Milk, Gluten-free)

No Kerala sadya is complete without payasam. Made with split yellow lentils, jaggery and coconut milk, this sweet lentil pudding (Parippu Payasam) is rich, creamy and delicious. Onam wishes to those who celebrate… happy festivities!

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Recipe

Mung Dal Payasam

(Serves 4-6)

Ingredients

1 cup split yellow mung dal (lentils)
3 cups water, divided
Pinch of salt
3/4 cup jaggery powder
1/2 cup thin coconut milk 
1/2 tsp elaichi powder 
1/2 tsp dried ginger powder
1/4 tsp roasted cumin powder 
Pinch of edible camphor (optional)
1/2 cup thick coconut milk 
1 tbsp ghee, divided
1 tbsp cashew halves
1 tbsp raisins
1 tbsp dried coconut pieces 

Method

In a frying pan, dry roast the dal over medium-low heat stirring frequently until it turns fragrant and starts to change color. Remove from heat. 

Rinse the roasted dal well and soak it in water for 30 minutes. 

In a pressure cooker, combine the dal with 2 1/2 cups of water, 2 tsp of ghee and a pinch of salt. Pressure cook for 2-3 whistles or until the dal is soft. Turn off the heat and let the pressure release naturally. Mash the dal well and set aside. 

In a small saucepan, combine the jaggery powder with 1/2 cup of water and bring to a boil. Stir until the jaggery has completely dissolved. Strain the syrup to remove any impurities. 

Add the prepared jaggery syrup to the mashed dal along with the thin coconut milk. Bring to a gentle boil over medium-low heat. Cook for 12-15 minutes, stirring constantly (and scraping down the sides) until the mixture thickens. Stir in the powdered spices, thick coconut milk and edible camphor, if using. Simmer for 5-7 minutes, then turn off the heat. 

Heat the remaining ghee in a small frying pan. Fry the cashews, raisins and coconut pieces until golden brown. Add to the payasam and serve warm.