PARIPPU PRADHAMAN

    'Payasam Culture' has a special place in Indian Cuisine. Payasam/Pradhaman has been an essential dish throughout the history of the Indian culinary heritage.  No Banquet/Feast would be considered complete without this delectable classics. It is commonly served during Festivals, Ceremonies, Feasts and Celebrations. In recent times we can see Payasam Stalls popping up all over the cities in Kerala during Festive Seasons. The highlight of any Kerala Sadhya(Banquet) would always be Pradhaman and Payasam.  Dessert made with Jaggery - Karuppu (Dark) Payasam and with Sugar - Vella (White) Payasam.
     Parippu Pradhaman is an authentic Payasam prepared with Moong Dhal in a delectable concoction made with Coconut Milk and Jaggery.  All the more the Parippu (lentil) for this Pradhaman is Cheru Payar/Moong Dhal/Pasi Paruppu. It is one of the Traditional Pradhamans of Kerala, cooked during special occasions and festivals.      
     Moong Bean is one the most easily digestible Lentils, loaded with a lot of nutrients, a low carb lentil packed with Proteins.  Also, it takes very less time to cook compared to other Lentils. This is one of the most frequented family favourites in our household.  My husband loves this Pradhaman and it's my MIL's special recipe - A classic version of delicious Cheru Payar Pradhaman.


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Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam , Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO COOK PARIPPU PRADHAMAN 

 

INGREDIENTS :

 Moong Dhal - 1/2 Cup

Jaggery - 1 Cup
Water - 3/4 Cup + 11/4 Cups
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 2 Cups
Ghee - 3 Tablespoons
Coconut Pieces - 3 Teaspoons
Cashew Nuts - 10 - 12 Nos.
Raisins - 10 - 12 Nos.
Cardamom - 6 Nos.
Dry Ginger Powder - 1/2 Teaspoon

METHOD :

• Add Jaggery into the 3/4 Cup of Water, boil this on high flame for few minutes.
• Lower the flame and boil for 5–6 minutes and strain for any impurities.
• Dry Roast the Moong Dhal in a low flame until aromatic for a few minutes.
• Cook Moong Dhal in 11/2 Cups of water until it turns soft.
• Allow it to cool and mash it up slightly.
• Pour the Jaggery Syrup to the cooked Moong Dhal and allow it to boil on a very low flame.
• Allow it to absorb the Syrup.
• Powder the Cardamoms with a few teaspoons of Sugar into a fine powder. 
• Add Cardamom Powder and Dry-Ginger Powder to the above and mix well.
• Pour thin Coconut Milk into it and cook in low flame for few minutes.
• Finally, add Thick Coconut Milk and leave it in low flame for few minutes, stirring it continuously.
• Heat Ghee in a separate pan, fry Coconut Slices until they are aromatic and slightly browned.
• Fry Cashew nuts and Raisins.
• Add these to the Parippu Pradhaman and mix well.
• Serve hot or cold.

NOTES :

• Dry Roasting the Moong Dhal gives a wonderful flavour to the Pradhaman.
• Moong Dhal can be cooked in a pressure cooker.  Cook in high flame for Three Whistles and then lower the flame and cook for two whistles or for five minutes. 
• Mashing the cooked Moong Dhal is optional, Can leave the dhals as such too.
• I mash half of the Dhal and leave the rest as such.
• Melt the Jaggery and strain for any impurities.
• Adjust the amount of sweetness to your preference.
• Adding Coconut Pieces and Dry-ginger powder is totally optional.