Chana and Moong Payasam

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

1. Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.
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.
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.
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.
5. Add the Sugarfree Natura to the cooked dals and mix. Add the coconut and mix well. Add the cashewnuts, keeping some for garnishing.
6. Add two teaspoons ghee and cook for three to four minutes.
7. Serve garnished with the reserved cashewnuts at room temperature.

Nutrition Info