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PULSES and SPROUTS

Discussion in 'Healthy Living' started by Custard, Jan 4, 2010.

  1. narra

    narra Silver IL'ite

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    custard,
    nice recipe. thanks for sharing.but one thing vanaspathi is v. bad for health. we called it as dalda. always ghee is good for this type of recipes.

    we make uraddal ladoo with jaggery and ghee.
    Indian food, Andhra recipes and Global cuisine inspired cooking All Recipes Andhra Recipes Dals & Legumes Desserts Festival recipes Indian Sweets Minappa Sunni Undalu -Black Gram Lentil Sweet



     
  2. narra

    narra Silver IL'ite

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    another great recipe from sailu's kitchen:

    Pesara Pappu Payasam - Moong Dal Payasam


    With some very basic ingredients usually available at home, you can whip up some comforting simple lentil based sweet dishes that are not high in calories yet delicious. One such traditional Indian dessert is Pesara pappu payasam prepared from good quality yellow moong dal, jaggery and milk. This humble earthy sweet dish was part of our festive thali on Ugadi and what I really like is its subtle sweet flavor leaving you with a pleasant mouth feel.
    [​IMG]
    Cooked moong dal is simmered in milk and melted jaggery till well blended and flavored with cardamom powder and ghee toasted cashewnuts and raisins providing that crunch. Try it and you are assured of an absolutely delectable treat. Can be served either warm or chilled.
    Pesara Pappu Payasam Recipe
    Cooking Time: 40 mts
    Cuisine: South Indian
    Serves 6-7 persons
    .
    Ingredients:
    1 1/2 lt milk
    3/4 cup split yellow moong dal
    1 cup jaggery (adjust)
    1/2 tsp cardamom pwd
    2 tbsps cashewnuts
    1 tbsp raisins
    1 tbsp ghee
    1 1/2 cups water to pressure cook dal
    1 1/4 cup water to prepare jaggery syrup


    1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
    2 In the same pan, add the moong dal and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and pressure cook the dal till soft and mushy.
    3 Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat.
    4 In a heavy bottomed vessel, boil the milk (1 1/2 lts), stirring once in a while and once the milk is boiled (it should reduce to a little over one litre), add the cooked mushy dal and combine well.
    5 Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 12-15 mts.
    6 Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
    [​IMG]
     
  3. Custard

    Custard Gold IL'ite

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    Hello Narra,

    Thanks for that. Ya, very true, ghee is better when compared to Dalda.
    In this recipe, one point is that the ghee should not be hot as we do for making other balls, it should be only warm.
     
  4. Custard

    Custard Gold IL'ite

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    Wow Narra such a nice Sweet Recipe !!! Thanks very much !!! :cheers
    I dont know from where u get such bright coloured Pictures, Very attractive and Tempting !!! :thumbsup
     
  5. narra

    narra Silver IL'ite

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    oh, ok. i will try your recipe and let you know. can we add cardamom powder ?
     
  6. Cindhuja

    Cindhuja Gold IL'ite

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    Hi Custard,

    Good recipe...We call it pottu-kadalai urundai or maa-laadu....

    And we use sugar powder instead of jaggery...

    But yours is a healthy variation :thumbsup

    My grandpa is an expert in all those laadu's

    At a stretch he used to make many varieties of that sweet using

    1.rava
    2.gram dhal
    3.moong dhal
    4.multi-grains and so on...
     
  7. narra

    narra Silver IL'ite

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  8. Custard

    Custard Gold IL'ite

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    @ Narra,
    Ya sure, you can add Cardamom powder, its just going to enhance the flavour !!!!
     
  9. Cindhuja

    Cindhuja Gold IL'ite

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    Narra you can definitely add cardamom powder..


    Slightly fry chopped cashews in ghee and include it..You'll love that crunchiness :thumbsup

    Dont use water or milk..Instead make balls out of warm ghee itself...Take small small portions and make out balls instead pouring ghee in the entire lot..Coz if the ghee loses its warmness we cannot make it into perfect balls...

    our chitvish and krishnamma have given different variations of the same..please check them
     
  10. narra

    narra Silver IL'ite

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    thankyou custard and cindhuja:). can we roast bengalgram powder with ghee or without ghee?
     

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