Ariso Recipes
Indulge in the rich and creamy goodness of this Coconut Milk Lentil Payasam.
50 minutes.
Kerala
Relatively Clean
Based on your Medical Conditions
Based on your Allergies/intolerances
Based on any other eating preferences you have
To begin making the coconut milk lentil payasam, heat ghee in a small pan over low heat. add cashew nuts and roast them until golden and crisp. set aside.
In a pressure cooker, add the washed and drained yellow moong dal and soaked chana dal with 1 cup of water. pressure cook for 4 whistles. allow the pressure to release naturally.
Coarsely mash the cooked dals and set aside.
In a heavy-bottomed pan, combine the mashed dals, milk, coconut milk, grated coconut, jaggery, and cardamom powder.
Stir well and simmer the mixture until the jaggery dissolves completely and the payasam comes to a brisk boil.
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