Andhra Pradesh
Pesara pappu payasam
Roasted moong dal, milk and jaggery. The kind of payasam that makes people linger by the stove.
40 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original365kcal
10 gprotein
4 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Dry roast the moong dal on low heat until golden and nutty smelling.
- 2Pressure cook the dal with 1 1/2 cups of the water for 3 whistles and let the pressure release naturally. Mash lightly.
- 3Add the milk and simmer for 5 minutes, stirring. Meanwhile, melt the jaggery in the remaining water and strain it.
- 4Turn off the heat and let the payasam cool for 2 minutes, then stir in the jaggery syrup and cardamom.
- 5Fry the cashews and raisins in ghee until golden and plump, and pour everything over the payasam.
Serve it like this
Serve warm or at room temperature in small bowls with a few cashews on top.
