Cherupayar Parippu Pradhaman ~ Kerala Moong Dal Kheer

Last week, I happened to read this article. As soon as I started reading it, I related it to myself. I always have doubts about how I am doing, what am I doing, and so on and so forth. Each and every word seemed to just point at me and the checklist in that article, SubhaAllah, was a total eye opener. I would suggest my dear readers to go through it too, maybe it will answer a lot of questions for you, just like it did for me, Alhamdulillah… JazakAllah Khair to that sister who did the post… 🙂

It is not that I always crave for cakes and desserts… sometimes I crave for our humble payasam. Somehow, I don’t make the best payasams… I am more confident when it comes to baking or making continental desserts, but if someone asks me to do a payasam, I somehow get very nervous. I really don’t know why but that is the fact. The consistency of a payasam is very important. You cannot make it so thick that you need a spoon to scoop it out or too thin that only the fluid comes up and everything else remains in the glass. Such an embarrassment it is, right? Hehe… Among all payasams, I love cherupayar parippu pradhaman. The lentil gives it a nice thickness and the flavors of coconut milk and jaggery are just so much to handle. I have already posted a kadalaparippu pradhaman, this is just a variation of it… Off to the recipe…

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Cherupayar Parippu Pradhaman

A delicious payasam made with split moong dal and coconut milk

Course Payasam/ Kheer

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rafeeda

Ingredients

• 3/4 cup cherupayar parippu/ split moong dal
• 3 cup thin coconut milk
• 250 gm jaggery melted in little water
• 1 cup thick coconut milk
• For tempering:
• 1 tbsp ghee
• 4-5 tbsp cut coconut peices
• 10-15 cashew nuts
• 15-20 raisins

Instructions

• Heat a pressure cooker. Dry roast the split moong dal for a couple of minutes.
• Add in the thin coconut milk and close the cooker. Cook on low flame for 30 minutes, not allowing the pressure to escape, as it may mess up your stove top with all the milk flutters!
• Switch off and allow the pressure to go off completely.
• Open the lid and give a nice mix. You would have all the dal mashed up into the coconut milk.
• Add in the melted jaggery and keep the mixture on simmer.
• Cook till it thickens.
• Now add the thick coconut milk, warm and switch off. Do not allow it to boil.
• Heat ghee in a deep saucepan. Fry the coconut bites till almost done.
• Then add the cashewnuts and fry them. Add the raisins and let it puff up.
• Switch off and add into your pradhaman!
• Enjoy warm or cold...

Notes

Add upto 1 and 1/2 cup of thick coconut milk depending upon how thin you would like your pradhaman to be.