Sunday, November 3, 2013

Split Green Peas (Yellow Moong Dhal) & Sago Payasam


Whether Diwali/Deepavali is celebrated on a grand scale or not, that's beside the point. Each and every year, festival of lights must begin with prayers. Oil bath too, if ts significant for you, we don't by the way, but prayers is a must. Stop asking if we bath before praying, we are then at the alter to pray to Lakshimi, the Goddess of Wealth, by offering flowers, fruits and at least one traditional sweet like Semolina Ladoo to. This year, its this Split Green Peas (Yellow Moong Dhal) & Sago Payasam. There are of course varies types of payasam/kheer, we on the other hand prefer payasam with less sugar specifically. Therefore, instead of cooking payasam by combining white sugar, palm sugar, said as healthier, is served separately. Cashew nuts and dried black currants fried in ghee is a must, saffron strands however is optional. 



Split Green Peas (Yellow Moong Dhal) & Sago Payasam by far is the most wanted Indian dessert (Kesari), especially for a vegetarian meal (Cauliflower Fritters, Beriyani Rice, Dhal Vegetable Soup, Thai Green Vegetable Curry, Curry Leaves Mee Hoon, Keerai Kottu/Spinach Dhal & Coriander Tomato Potato Soup). For Deepavali, after prayers, seemingly its merry-making, Open house, lavish food (Spicy Chicken Raisin, Mutton Devil Curry, Butter Prawns & Tandoori Chicken), friends and booze till the next dawn. Or you may prefer a quiet Deepavali, like ours with only family members. Really up to you, you don't have to blindly follow others, but generally Malaysian Indians love a lavish celebration (Long Beans Prawn Coconut Gravy, Mutton Gosht & Chinese Cabbage Prawn) by inviting every Tom, Dick and Harry, Elizabeth, Jane and Mary. Once Deepavali is over, its back to reality. No more money, we do have options though, we can beg, borrow, steal or end up with blood pressure or high cholesterol (Condensed Milk Coconut Bars, Mango Sticky Rice & Ondeh Ondeh).

Now, coming back to this payasam, here are some crucial tips I thought I should tell you. 
Sago can be simmered till translucent and rinsed with water before adding to reduce starch and to prevent payasam from thickening. 
Coconut milk can be replaced with low fat milk or cream.
Instead of yellow moong dhal, you can use green peas. 
Saffron strand is optional. A few drops of yellow colouring is nice for the vibrant colour

Ingredient
1 cup split green peas/yellow moong dhal -soaked for 2-3 hours.
1/4 cup sago - soaked in water for 1 hour and rinsed
1 cup coconut milk 
3-4 cardamoms- remove skin and crush the pods.
2 tbsp ghee (or as per taste)
2 tbsp cashew nuts - break into smaller pieces
2 tbsp dried black currants
1/4 tsp saffron strands
Palm sugar/white sugar as needed - simmer with water for a thick syrup. 
Method
Simmer peas with 2 cups of water till half cooked.
Slowly stir in sago and simmer.
Cook till peas are soften and sago becomes translucent, 
Add cardamom, saffron strands and coconut milk.
Stir and once heated through, off the heat.
In a pan, heat ghee and temper cashews and currants.
Pour over payasam and stir in.
Served with palm/white sugar syrup
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22 comments:

  1. Wow. I want to eat it right away. Well prepared with the addition of lentil.
    Thanks for sharing.

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  2. this was something i had a few months ago when my umma had made it... reminded me of it... thanks a lot for sharing the recipe... coconut milk is always the best for payasams!!! i always use a mix of fresh milk and coconut milk for my payasams...

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  3. Such a wonderful idea of a dessert! I haven't really used sago much in my cooking...I'm inspired now. The dish looks really inviting!

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  4. looks creamy and tasty .. feel the festive atmosphere

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  5. sounds interesting and delicious.

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  6. The serving dish looks diff and wonderful nava .I was thinking of doing sago and semiya payasam ,this is tempting me to try..... so going to try without coconut milk.

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  7. payasam looks fabulous..but I haven't tried this combo - green peas and sago..looks great ...

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  8. Creamy, yummy and inviting payasam.. Love the moong dal and sago combo..

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  9. Hi Nava, I like split green bean dessert, your this recipe look awesome. Thanks for sharing. Love the square glass, look so cute and elegant.

    Have a wonderful day.

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  10. Interesting combination. Hope you had a good Diwali.

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  11. What a fabulous payasam! I love the texture of sago but never tried split green peas in a payasam (we call it kheer). But it looks like a great combo!

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  12. love this creamy and tempting payasam, very festive... beautiful click...

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  13. Unique combination, yummy payasam! Your clicks are really beautiful!

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  14. yummy payasam with saffron..looks awesome

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  15. Love the presentation here. Payasam is always yummy/

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  16. Lovely!! And as usual your clicks are great :)

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  17. Looks great! You brought back my memory of those oiling and bathing on Diwali days. All of our family members would get together ( we were almost 20-22 of us) and it was one awesome session! Now everyone is busy and scattered. Lovely click by the way :)

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  18. Wow, great payasam with moong daal... Lovely clicks :)

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  19. My mother fed me so much of sagoo n milk... that is dudh shaboo as a child that I dare not combine both but love all the dessert with get here with it here and in ur country too... sagoo mango the most haha

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  20. Look delicious and love the way it is serve.

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