Moong Dal Payasam/Hesaru Bele Payasa Recipe
Today is "yugadi" for all Udupi/Mangalore Brahmins. As Solar calender is followed in Udupi/Mangalore region, Yugadi/Vishu/Ugadi which makes the beginning of new year falls on 14th of April. The most important event in Vishu is the Vishukkani, which literally means "the first thing seen on the day of Vishu after waking up". The Vishukkani consists of a ritual arrangement of auspicious articles like raw rice, mangalore southe, betel leaves, arecanut, metal mirror, flowers, golden jewellery and panchanga. This is arranged the night before Vishu. On Vishu, the custom is to wake up at dawn and go to the puja room with eyes closed so that the Vishukkani is the first sight in the new season. Panchanga shravana is part of the pooja that day. It is nothing but listening to new year calender which forecasts rain, crop, storm and prices. Moong dal payasam, kosambari are the special dishes prepared that day for lunch. Today let me share this hesaru bele(moong dal) payasa recipe with you.
Moong dal payasam/Hesaru bele payasa ingredients
Moong dal/Split green gram- 1 bowl
Grated fresh coconut- 3 bowls or half of the coconut
Cardamom- 3 no.s
Jaggery- 1 bowl
Cashew nuts- In generous quantity
Raisins- Few
Ghee- 2 tbsp
Serves
3 adults
Preparation
- Add fresh grated coconut and cardamoms in to a mixer and grind to fine paste adding 1/2 bowl of water. Pour it on to a strainer and squeeze first extract coconut milk. It should be at least 1 bowl.
- Add the squeezed coconut in to mixer and grind to fine paste again adding 1/2 bowl of water. Pour it on to strainer and squeeze second extract coconut milk. This milk should be at least 1.5 bowl. Keep both first and second extracted coconut milk separately.
Method
- Heat a vessel in which you would like to prepare payasam, add second extract coconut milk and moong dal. Let the split green gram cook in this coconut milk till soft. Keep stirring in between and make sure the moong dal doesn't get burnt.
- Add jaggery to the cooked moong dal. In few minutes jaggery gets melted in moong dal mixture.
- Now add first extracted coconut milk and stir. As it starts boiling, just switch off the flame. Moong dal payasam is almost done.
- In a pan add a tea spoon of ghee, add cashews and raisins one after the other. Fry them till golden brown.
- Now add the fried dry fruits and enjoy hesaru bele payasa with your family. Wish you a very happy new year ahead.
Note:
- The moong dal should get cooked well in coconut milk otherwise payasam will not taste good.
- As per the consistency required for the hesaru bele payasa, add coconut milk. It should be too much running consistency.
If you like this post, kindly consider linking to it or sharing it with others or like us on Facebook.Meet you all with one more interesting Udupi recipe. Till then bye.
:.