Moong Dal and Sago Payasam/Vorn - Chrysl

 Recipe by Chrysl Castelino









Ingredients:
200 gms moong dal/split green gram
100 gms chana dal
50 gms sago
200 gms jaggery
1/2 tsp salt
1-2 tsp cardamom powder
1 cup thick coconut milk
2 cups thin coconut milk
10-15 cashew nuts (halved)
15-20 raisins
3-4 tbsp ghee

Steps:
  1. Wash and soak the moong dal and chana dal for 2-3 hours.

  2. Wash and soak the sago in a separate vessel for at least one hour.

  3. Pressure cook the dal with some water for 2 whistles. The moong dal should be really soft but the chana dal should still have a bite to it.
  4. Boil the sago with 2-3 cups of water, till it turns translucent.
  5. In a larger vessel heat the thin coconut milk and dissolve the jaggery completely.
  6. Now add the cooked dal and sago. Stir it continuously and bring to a boil.
  7. Add the cardamom powder and salt. Check for sweetness, if required add some more jaggery.
  8. Once the mixture has thickened, turn off the flame and add the thick coconut milk.

  9. Heat ghee in a pan and fry the cashew nuts till light golden, then add the raisins and fry till they puff up.
  10. Add this to the payasam and mix well.
  11. Serve warm.
  12. ENJOY!
NOTES: