Does anyone know how to make Moong dal and Sago/Sabudana payasam?

does anyone know how to make Moong dal and Sago/Sabudana payasam?

Does anyone know how to make Moong dal and Sago/Sabudana payasam?
Ingredients for Moong/Sago Payasam:





*Moong dal(green gram dal) - 1/2 cup


*Sago - 1/2 cup


*Sugar - 3/4 cup Or less according to taste


*Cardamom powder - 1/2 teaspoonful


*cashew nut pieces - a few


*raisins - 10


*Ghee - 1 tablespoon


*water or milk - 2-3 cups





To make Payasam:


1. Soak sago for 1 hour in 1 cup water.


2. Heat a deep pan, add ghee. Add the cashew pieces and then raisins. Fry but take care not to burn. Remove the pieces onto a plate.


3. Add moong dal to the ghee and fry till dal is golden pink. It will also release a nice aroma.


4. Add 1 cups of water and cook on slow fire till just done. Otherwise You can cook this in the pressure cooker.


5. When the dal is cooked, add the soaked sago along with water and cook further for 5 minutes. Keep stirring. Sago cooks quite fast when soaked. Add water/milk if necessary.


6.Add sugar. Stir to mix and dissolve. Cook for 5 minutes more.


7. Add cardamom powder, fried nuts and raisins.


8. Add more Milk before serving if needed.





Tips: 1. Cooking in milk gives better taste. Or you can cook the dal in water and then add milk.


2. If making only moong dal payasam, add jaggery instead of sugar. Jaggery is healthier and gives better taste and color too.


3. You can also add 1/4 cup fresh coconut, 1 teaspoon poppy seeds - ground to fine paste.
Reply:Moong Dal "I actually learned this in the kitchen of this lovely Indian woman!"





2 1/2 cups dried yellow split peas


2 1/2 cups water


1 1/2 teaspoons salt


1/2 teaspoon grated fresh ginger root


1 teaspoon diced jalapeno chile pepper


1/2 cup diced tomatoes


3 teaspoons lemon juice


1/2 teaspoon ground turmeric


2 teaspoons vegetable oil


1 teaspoon cumin seed


1/2 dried red chile pepper


1 pinch Asafoetida


2 cloves garlic, finely chopped


1/4 cup chopped fresh cilantro








Rinse split peas; soak in 2 1/2 cups water for 30 minutes.


Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric.


Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.








Sabudana is mixed with either vermicelli or moong daal to make payasam(paays). Sabudana-vermicelli is a very popular combination compared to sabudana-moong daal combination. Both have exactly the same recipe.





Ingredients:


1/2 cup moong daal or 1/2 cup vermicelli


1/2 cup sabudana


1 cup sugar


1 tea spn raisins(dry grapes)


1 cup cashews


1/4 tea spn cardamom powder


1 tea spn ghee


1 cup milk





Method:


Soak sabudana in water for about 30mins. Wash moong daal in water.


Heat ghee and fry raisins and cashews for sometime. Add moong daal (or vermicelli) and fry till a nice aroma comes out. Now add milk, sabudana and cook till moong daal and sabudana are cooked well (You can cook them in water instead of milk, but milk gives a nice flavor).


Add sugar and cook till sugar is diluted. Take out from heat and add cardamom powder. Mix well.


Serve hot or cold.
Reply:I think you all ready got many answers. Try them. just add one more thing English spinach while boiling yr daal.