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Main Ingredients | Split Bengal gram (chana dal) , Milk |
Cuisine | Tamil Nadu, Kerala, Karnataka, , |
Course | Desserts |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Chana and Moong Payasam
- 2 tablespoons Split Bengal gram (chana dal) soaked
- 1 1/2 cup Milk
- 4 tbsps + teaspoons Ghee
- 15-20 Cashewnuts
Method
- Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.
- 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.
- 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.
- 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.
- Add the Sugarfree Natura to the cooked dals and mix. Add the coconut and mix well. Add the cashewnuts, keeping some for garnishing.
- Add two teaspoons ghee and cook for three to four minutes.
- Serve garnished with the reserved cashewnuts at room temperature.
Nutrition Info
Calories | 1194 |
Carbohydrates | 35.6 |
Protein | 19.4 |
Fat | 108.3 |
Other Fiber | Zinc- 1.2mg |
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