Mung dal payasam/ Hesarubele payasa recipe

Mung dal payasam or Hesarubele payasa is a traditional dessert of South Indian in their New year’s day called Ugadi. This split mung beans dessert provides high quality protein, low carbohydrate and easy digest.

Servings: Serves 2–3

Ingredients:

1 cup mung dal (split mung beans)

2 cups water

½ cup grated jaggery (or as per your taste)

1 cup coconut milk

½ teaspoon cardamom powder

Few cashews and raisins (ghee roasted)

Method:

1. Wash the split mung beans very well and soak it for half an hour.
2. In a thick bottom pot or kadai, cook the mung beans with 2 cups of water on a medium flame for 10–15 mins.
3. Stir the beans and add water if needed.
4. Once the beans cooked well, mash it with a spoon.
5. Add grated jaggery (jaggery powder) and stir it for 2–3 minutes until the jaggery dissolve.
6. Now add coconut milk and stir well. Let the mixture boil. Approx. 3–4 minutes.
7. Add cardamom powder and mix well. Now the payasa is ready to taste.
8. Turn off the flame. Transfer the payasa to a serving bowl and garnish with roasted cashews & raisins.

Note:

• You can fry the mung beans with 2 tbsp of ghee before going to cook.
• Can use milk instead of coconut milk.
• You can add a pinch of salt to balance the taste.
• Serve warm or chilled.