Karnataka

Hesarubele payasa

Name: Hesarubele payasa
Total time: 40 min
Yield: 5 servings
Cuisine: Karnataka
Ingredients: 1/2 cup moong dal (split yellow mung beans); 2 cups water; 3/4 cup grated jaggery; 3/4 cup thick coconut milk; 1/4 tsp cardamom; 1 tbsp ghee; 10 cashews; 1 tbsp raisins; a tiny pinch salt

Roasted moong dal, jaggery and coconut milk. Festival comfort in a steel bowl.

40 minTime

6 gProtein each

mildSpice

The festive spoon3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

329kcalsame

6 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)½ cup

Water2 cups

Jaggery¾ cup, grated

Thick coconut milk¾ cup

Cardamom¼ tsp

Ghee1 tbsp

Cashews10

Raisins1 tbsp

Salta tiny pinch

Method

5 steps

1Dry roast the moong dal on low heat until golden and fragrant.
2Pressure cook the dal with the water for 2 to 3 whistles. Let pressure release naturally and mash lightly.
3Melt the jaggery with a little water, strain it and add it to the dal. Simmer for 5 minutes.
4Lower the heat and stir in the coconut milk and cardamom. Warm through without boiling.
5Fry cashews and raisins in ghee and pour over.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hesarubele payasa

Make it your way

Ingredients

Method

Make it a meal