It’s the beginning of new YEAR, new dreams, new goals and joyful celebrations for Hindus who follow solar calendar to celebrate YUGADI. As the BIG day is just 2 days away I am over excited to share this new dessert moong dal with dates payasa because as you know these (moong dal) yellow lentils and yugadi share close bond which is inseparable. The recipe stands out in procedure and tastes unique among all the others that I have posted till now.
Inline with festival, I am bubbling with excitement as we are on our way to homeland India to be part of family wedding celebrations. Much anticipated marriage of my family where my younger brother is tying knot with the love of his life is going to be gala time for all of us. This short trip of mine should witness many moments that are cherished for life time.
Moong dal with dates payasa has the aroma of roasted lentils, combined sweetness of dates and jaggery plus coconut milk flavors. As part of festival lunch this payasa delights your taste buds and it really feels like festive special meal. As I wave you off for a week’s trip, you can get your weekly portion of recipes which are safe as scheduled drafts in my dashboard.
Moong Dal and Dates Payasa Recipe
Ingredients
- Split green gram lentils moong dal- 1/2 cup
- Grated coconut- 1 cup
- Jaggery- 1/4 cup
- Dates- 10 nos.
- Cardamoms- 2 nos.
- Dry fruits cashews + raisins- Handful
Instructions
Preparation
- Dry roast the lentils (Moong dal) in medium heat till they change in color slightly and become flavorful. Then soak the lentils in immersing water for about 30 minutes or till they turn soft.
- When the lentils are soaking, prepare coconut milk. Take fresh coconut and 1 cup of water in a mixer and grind it to fine puree. Strain this puree and squeeze the thick coconut milk. Again repeat grinding the squeezed coconut with 1/2 cup of water and extract thin coconut milk.
- Next drain water from soaked lentils and grind it coarsely including some water. Heat a pan with jaggery and 1/4 cup of water. Let the jaggery dissolve completely and boil for few minutes till it becomes slightly thick.
- You need not have to check the consistency of jaggery syrup, as it turns little thick include the ground lentil's puree. Mix well and add second extract coconut milk which is thin.
- Next de-seed the dates and grind it coarsely. Finally include dates paste, ghee roasted cashews and raisins. At the last stage add first extract coconut milk and boil for a minute. Switch it off.
- Yummy moong dal and dates payasa is ready to relish as festival dessert.
Notes
- While roasting the lentils, ensure they aren't burnt which may ruin the taste.
- You can skip jaggery and use more dates for sweetness.
- Grinding the lentils coarsely makes you feel the grains of it while eating.
