Pesarapappu Payasam

  • 1 tblsp ghee
  • 1 c dhuli moong dal
  • 1 c jaggery, crushed
  • 2 tsp elaichi powder

cooking time:

  1. First wash the moong dal and keep aside.
  2. In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
  3. Now add the jaggery and let it melt.
  4. Mix well and fry till the dal is done and it looks like a smooth mixture.
  5. Now add the elaichi powder and mix well.
  6. Take off the heat, garnish with grated coconut and serve hot.

A very simple recipe of making payasam (which means kheer or a sweet dish) of moong dal which is sweetened by jaggery.