Sunday, November 3, 2013

Split Green Peas (Yellow Moong Dhal) & Sago Payasam

Whether Diwali/Deepavali is on a grand scale or not, the morning must start with the customary oil bath and prayers. We pray to Lakshimi, the Goddess of Wealth by lighting up oil lamp and offer flowers, fruits and traditional sweets like Semolina Ladoo. This year, I made dhal and sago payasam - a sweet delicacy made with milk, sugar and seasoned with nuts and raisins tempered in ghee. With the many varieties of payasam depending on area specific, seem like now payasam with less sugar, ghee and milk is preferred. So, sugar is served separately and palm sugar it is, said to be healthier and more nutritious. Giving a twist to the traditional payasam, this version is about the same yet sweetened with palm sugar and scented with cardamom and saffron strands.   

Sago can be simmered till translucent and rinsed with water before adding to reduce the 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

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

  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...

  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!

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

  5. sounds interesting and delicious.

  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.

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

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

  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.

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

  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!

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

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

  14. yummy payasam with saffron..looks awesome

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

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

  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 :)

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


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