Lentil Sauce Recipe - Stewed Coconut Milk Sauce
A vegetarian Kerala Recipes recipe with -/2 milk, coconut milk, yellow moong dal (split) - washed and soaked. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
Instructions
10 steps- 1
To begin making Paruppu Payasam, first heat ghee in a small pan on low heat, add in the cashew nuts and roast on low heat until golden and crisp
cashew nuts - halved(10)tablespoons ghee(2) - 2
Turn off the heat and keep aside
- 3
In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles
yellow moong dal (split) - washed and soaked(1/4 cup)tablespoons chana dal (bengal dal) - washed and soaked(2 gram) - 4
Turn off the heat and allow the pressure to release naturally
- 5
Mash the dals coarsely and keep aside
- 6
Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut milk, coconut, jaggery and cardamom powder
-/2 milk(1 cups)coconut milk(1 cup)tablespoons fresh coconut - grated(2)jaggery(1/2 cup)cardamom powder (elaichi)(1 teaspoon) - 7
Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil
jaggery(1/2 cup) - 8
Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency
- 9
Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold
cashew nuts - halved(10) - 10
Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam
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Lentil Sauce Recipe - Stewed Coconut Milk Sauce
A vegetarian Kerala Recipes recipe with -/2 milk, coconut milk, yellow moong dal (split) - washed and soaked. Ready in 50 min, serves 4.
Curated byAditya Nair🇮🇳
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Directions
10 steps- 1
To begin making Paruppu Payasam, first heat ghee in a small pan on low heat, add in the cashew nuts and roast on low heat until golden and crisp
cashew nuts - halved(10)tablespoons ghee(2) - 2
Turn off the heat and keep aside
- 3
In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles
yellow moong dal (split) - washed and soaked(1/4 cup)tablespoons chana dal (bengal dal) - washed and soaked(2 gram) - 4
Turn off the heat and allow the pressure to release naturally
- 5
Mash the dals coarsely and keep aside
- 6
Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut milk, coconut, jaggery and cardamom powder
-/2 milk(1 cups)coconut milk(1 cup)tablespoons fresh coconut - grated(2)jaggery(1/2 cup)cardamom powder (elaichi)(1 teaspoon) - 7
Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil
jaggery(1/2 cup) - 8
Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency
- 9
Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold
cashew nuts - halved(10) - 10
Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam
Rate this recipe
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