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 Moongdal/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/ milk - 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:rinse your dal first then soak in water for a while ...cut up 1 onion very fine, 3 chillies into halves(or 2 red blackened chillies crumbled), 2 bay leaves whole, 1 tablespoon cumin seed(or if you want 1 tablespoon of panch phoron),1 teaspoon tumeric, 2 tablespoons cilantro if desired(which would be put in at the end of cooking) 1/3 cup ghee(clarified butter(or can use canola if you prefer), set those aside cook the dal with 2 parts water to the dal when cooked (mushy creamy etc. fry those spices and onion til very dark almost black but not burned and dump the dal into it while it is still on high heat and bring to a boil for about 10 minutes then salt to taste....dal can be as thin or as thick as you like just adjust the water