Скачать или смотреть Moong dal and Sabudana payasam|ಮೂಗ ದಾಳಿಚೆ ವೊರ್ನ್| Mangalore Monthi festh special sweet

Moong Dal Sabudana Payasam is a creamy and wholesome South Indian-style dessert made with split yellow moong dal (lentils) and sabudana (tapioca pearls). The nutty flavor of moong dal blends beautifully with the chewy sabudana, simmered in coconut milk or regular milk, sweetened with jaggery or sugar, and finished with ghee-roasted cashews and raisins. It is often prepared during festivals, fasting days, and special occasions as it is both nourishing and comforting.

🍲 Ingredients

Moong dal (split yellow lentils) – 1 cup

Sabudana (tapioca pearls) – 1/2 cup

Jaggery – 1/4 kg (adjust to taste)

Thick Coconut milk – 1 cup

thin coconut milk - 1.5 cups

Water – 2–3 cups

Cardamom powder – ½ tsp

Turmeric leaf - 1

Ghee – 2 tbsp

Cashews – 12

Raisins – 25

A pinch of salt (enhances sweetness)

📝 Method

Wash Moong dal, then pressure cook with 1½ cups thin coconut milk and 1/2 cup water until soft (or cook in a pot until mushy).

Cook Sabudana

In another pot, boil 1½ cups water, add sabudana, and cook until they turn transparent.

Prepare Jaggery Syrup

In a separate pan, melt jaggery with ½ cup water. Strain to remove impurities.

Combine

Mix cooked moong dal, sabudana, and jaggery syrup. Simmer for 5–6 minutes. Add cardamom powder, turmeric leaf, pinch of salt.

Add Milk/Coconut Milk

Stir in coconut milk (or regular milk). Do not boil too long after adding coconut milk—just warm it gently.

Temper

Heat ghee, fry cashews and raisins until golden, and add to payasam.

Serve

Serve warm or chilled, depending on your preference.

✨ This payasam is creamy, mildly nutty, and has the perfect balance of sweetness with the richness of coconut milk and ghee.