Payasam with pesarabyallu (Greengram dhal)

 

Payasam is frequently prepared dish in South India. There are different types in it. Now I am telling about payasm made by using pesarabyallu (greengram dhal). It can also be made by using senaga byallu (chana dhal).

Ingredients:

Pesara byallu (greengram dhal) - 1/4 kg

 senaga pappu(chana dhal) – ¼ kg

Water – 2 large bowels

                (or)

Jaggery – ¼ kg

Godhuma pindi(wheat flour) – i fistful

Milk – 1 large cup

Ghee – 2 to 3 teaspoons

Cashew nuts – few

Dried Grapes (endu draksha) – few

Yalakulu (pachavi) – few

undried coconut - medium size piece

 

 

 

 

 

 

 

 Procedure:

Take 1/4 kg of pesarabyallu (greengram dhal), wash them. Then take one bowl add two large cups of water and add greengram dhal keep for boiling. After around 10 to 15 min they will become partially boiled. Now take one fistful of wheetflour in one small bowl add one small cup of water into it mix well. Now add this mixture into the boiling greengram dhal slowly, continuously mixing  while adding. Then keep it boiling for 5 min. Then add 1/4 kg of jaggery, mix well and keep for boiling 5 min. 

Then add fried cashew nuts, dried grapes, grated substance of coconut and pachavi and mix well.

 

Finally add  one cup of milk and 2 to 3 spoons of ghee, mix well. Keep on sim for 5 min. Now payasam is ready to eat.