Since the past two weeks, my other half has been under the weather. My poor husband has contracted some kind of throat infection that simply refuses to go away. He has been coughing incessantly, and no amount antibiotics, and home remedies seem to be working on him. Things got from bad to worse when the throat infection led to a fever. And all of that on his birthday. What should have been a grand celebration, turned out to be a quite birthday dinner at home.
When I asked him what he wanted me to make for his birthday, his response was, "make bisi bele bhat and payasa (kheer)", he said. Since the Birthday boy wanted Payasa, then it had to be payasa. Payasa happens to be one of S's all time favorite desserts. He goes ga ga over any kind of kheer. After a lot of thought I decided to make moong dal kheer because, it is simple to make yet it is extremely nutritious. Apart from that it tastes absolutely Divine. What's not to like about this dessert?
Moong dal kheer is a warm dessert that is just perfect for the cold seasons. It is one of those dishes that is sure to warm you up from the first sip. This dessert is all about simple ingredients like Split yellow lentils, coconut milk, milk, jaggery and nuts and a hint of fragrant spices like cardamom and nutmeg.
The great thing about this dessert is that it does not have any hard and fast rules. Just follow your taste buds and vary the recipe as you like. You can make this dish as rich or as fat free as you like.
This method of making moong dal kheer may appear a little time consuming to you. But one spoonful of this pudding will make all the effort worthwhile. This Payasa is one of the desserts that doesn't make you feel guilty even after you have had a cup too many. It leaves you feeling of warm contentment. Just the way, food should make you feel.
Moong dal kheer recipe:
Preparation time: 20min
Cooking time: 20min
Moong dal or split yellow lentils- 120gms
Coconut milk- 400ml
Water- 1/2 cup
Salt- a tiny pinch
Milk powder- 2tbsps (optional)
Freshly grated coconut- 3 tbsps
Freshly grated nutmeg- a pinch
Cardamom powder- 1/2 tsp
Mixed nuts like cashews, almonds and pistachios- 2tbsp, toasted and powdered (optional)
- Dry roast the lentils in a wok till brown and fragrant. Take off the heat, wash well and drain.
- Combine the toasted Moong dal along with the coconut milk and water in a thick bottomed vessel and allow the lentils to cook on medium high flame for 20-25min or till the liquid is absorbed and the lentils are cooked.
- Add the milk, salt and allow the mixture to simmer for 15mins. Stir in the jaggery, milk powder and the grated coconut and mix till the jaggery melts and the mixture thickens.
- Stir in the powdered nuts, Nutmeg and cardamom, mix well and serve immediately.
- For a vegan version, you can substitute the milk with coconut milk.
- You can omit the powdered nuts and use chopped cashews and raisins that are fried in ghee as garnish.
- The addition of milk powder is optional. But I felt that the addition gave the kheer an extra rich flavor.
- Edible camphor can also be used to flavor this payasa.
- The kheer might seem a little runny to you in the beginning, but it will thicken once it cools.
This warm dessert of mine will be a part of My legume love affair# 73 which was started by Susan and now run by Lisa and hosted by Radhika of foodfor7stagesoflife
This dessert will also be a part of hearth and soul blog hop that is hosted by April harris of 21stcenturyhoueswife.com