PARUPPU PRADHAMAN, MOONGDAL KHEER, YELLOW DAL PUDDING

Moongdal kheer is very easy to prepare and a nice sweet dish served during feasts or festivals.  Normally, the moongdal kanji is also known as paruppu kanji,  prepared during fast without adding  much sweet in it.  It can be prepared with sugar and milk and with jaggery and coconut milk.

Here I am presenting the second method i.e. with jaggery and coconut milk.  

Let us look at the recipe now:


Ingredients: 

1/2  cup Moong dal
2  tblsp Channa dal
2 cups fresh  Coconut  grated ( ask the vendor to give you paal thengai i.e. for extracting the coconut milk, they keep the coconut separately). 
11/2 cup  Jaggery
 4 tbsp Sliced coconut bits
10  Cashew nuts broken 
a generous pinch of cardamom powder
2  tblsp Ghee
2  Velchi banana, kunnan pazham

Method: 1. Add 2 cups water to the grated coconut, pulse it in the mixer for 3-4 seconds. Extract the 1st coconut milk by passing through strainer, keep aside. 2. In the remaining coconut again add 3-4   cups of water to it  and pulse the mixer for 4-5 seconds and extract the second milk. Now the first and second coconut milk is ready. 3. Dry roast the moong dal and channa dal separately till it becomes golden brown without burning it. Soak them in water for 5 -10 minutes. 4. Wash and add 2 -3  cups of water and pressure cook the same for one whistle. 5. Remove from the cooker, add the second milk and boil for 10 minutes. 6. Melt the jaggery with little water, remove the impurities, if any,  and add to the boiling mixture. 7. When it is blended nicely, boil for another 10  minutes. 8. Add the first coconut milk , cardamom powder and remove from gas.  remember, after adding first coconut milk, in a curry or kheeer, payasam,  do not boil it. 9. heat a kadai, add the ghee in it.  fry the cashewnuts and coconut bits separately for garnishing. 10. Serve hot or cold as you wish. 11. Please note that over a period of time, the kheer will thicken. Note:  In Kerala, normally, the Idichu Pizhinja Payasam, Paruppu pradhaman is served with pieces of Velchi banana or kunnan pazham. I love to have it cold. For the Paruppu kanji dry roast  1/4 cup  moongdal, wash and cook it.  add 2-3 tbsp sugar, and the mormal milk, add a pinch of cardamom powder and serve hot.  Normally it is served hot.