Pulses or dals

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Mung dal and channa dal payasam

¼ cup mung dal

¼ cup channa dal

1 cup jaggery

1 cup milk 

4-5 pods cardamom

a  few cashew nuts (broken)


1. Dry roast both the dals together. Wash well and add double the amount of water. Cook  until soft.

2. Boil jaggery using a little water, in a heavy-bottomed pan. Strain it for impurities. Add it to the dal. Bring this to a boil. Remove from fire and add the milk to it. Add powdered cardamom for flavour and garnish with fried cashew nuts.


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