How to make Chana and Moong Payasam - Payasam prepared using Sugar Free Natura.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Milk (दूध)

Cuisine : Tamil Nadu

Course : Desserts

Chana and Moong Payasam

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Chana and Moong Payasam checkout Madgane , Coconut Parippu Payasam . You can also find more Desserts recipes like Mango Cubes, Sweet Rice, Akkaravadisal, Oats and Dates Gujiya - Diwali Special.

Chana and Moong Payasam Recipe Card

Chana and Moong Payasam
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Taste : Sweet

Ingredients for Chana and Moong Payasam Recipe

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Milk 1 1/2 cup

  • Ghee 4 tbsps + teaspoons

  • Cashewnuts 15-20

  • Scraped coconut 1/2 cup

  • Sugarfree Natura 2 tablespoons

Method

Step 1

Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.

Step 2

Add the chana dal and moong dal to the deep pan and sauté. Add the cashewnuts to the other pan and sauté over low heat.

Step 3

Add one and a half cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally. You can also cook them in a pressure cooker.

Step 4

When the cashewnuts are golden, drain and transfer them into a bowl. Sauté the coconut in the ghee remaining in the till lightly browned and fragrant.

Step 5

Add the Sugarfree Natura to the cooked dals and mix. Add the coconut and mix well. Add the cashewnuts, keeping some for garnishing.

Step 6

Add two teaspoons ghee and cook for three to four minutes.

Step 7

Serve garnished with the reserved cashewnuts at room temperature.

Also try out these recipes from Tamil Nadu Cuisine like Javvarisi Paayasam, Kathirikkai Rasavangi, Bajra Pongal, Moongdal Kosumalli.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.