About This Recipe
- ½ cup (130 g) mung dal (skinned, split yellow lentils)
- 1 cup (250 g) crushed jaggery
- ¼ tsp green cardamom powder
- 1 cup (200 ml) organic coconut milk
- 2 tsp ghee
- 2 Tbsp (18 g) cashew nuts, whole or broken
- 2 Tbsp (20 g) golden raisins
- 2 Tbsp (10 g) fresh coconut slivers (optional)
Step 1Dry roast the mung dal in a pan on low heat for 10 minutes until aromatic and light golden brown.
Step 2In a traditional pressure cooker, cook the dal in 1½ cups of water on high heat. After the first whistle, cook on low heat for 5 minutes before turning off. Release the pressure, open the lid, and coarsely mash the dal. You can use also an Instant Pot; or, simply cook the dal in a stockpot: cover with water and bring to a boil, then simmer until the lentils are completely softened — about 20 minutes.
Step 3Add the jaggery and 3 to 4 tablespoons of water to a small pan. Heat on low for 3 to 4 minutes to melt the jaggery. Pour this over the dal, ideally through a strainer. Add the cardamom, mix well, and bring the lentils to a gentle simmer to combine the flavors.
Step 4Add the coconut milk and continue to cook on low heat for 2 to 3 minutes, just enough to warm the coconut milk through without bringing it to a boil. Pour into serving bowls.
Step 5In a small pan, heat the ghee and fry the cashews, raisins, and coconut pieces, if desired, to golden-brown, about 1 minute. Garnish the bowls with this mixture and serve warm.
Level Up: Use homemade coconut milk.
Substitutions: The payasam is just as good chilled. To enjoy it this way, refrigerate for two hours or preferably overnight — it will set to a thick, custard-like consistency. Stir in up to ½ cup coconut milk to adjust the consistency and serve.