Split Green Peas (Yellow Moong Dhal) & Sago Payasam Recipe
A creamy dessert and beautifully infused with ghee, cashew nuts and dried black currants.
Ingredients
- 1 cup split green peas/yellow moong dhal -soaked for 2-3 hours.
- 1/4 cup sago - soaked in water for 1 hour and rinsed
- 1 cup coconut milk
- 3-4 cardamoms- remove skin and crush the pods.
- 2 tbsp ghee (or as per taste)
- 2 tbsp cashew nuts - break into smaller pieces
- 2 tbsp dried black currants
- 1/4 tsp saffron strands
- Palm sugar/white sugar as needed - simmer with water for a thick syrup.
Directions
- Simmer peas with 2 cups of water till half cooked.
- Slowly stir in sago and simmer.
- When peas are soften and sago becomes translucent,
- Add cardamom, saffron strands and coconut milk.
- Stir and before it boils, off the heat.
- In a pan, heat ghee and temper cashews and currants.
- Pour over payasam and stir in.
- Served with palm/white sugar syrup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 3 servings | |
| Calories 504 | |
| Calories from Fat 240 | 48% |
| Total Fat 27.98g | 35% |
| Saturated Fat 20.17g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 57mg | 2% |
| Potassium 896mg | 26% |
| Total Carbs 49.94g | 13% |
| Dietary Fiber 17.3g | 58% |
| Sugars 11.44g | 8% |
| Protein 18.79g | 30% |
