Page 127 - 2016TOHCookbook

Moong Dal Payasa
Subbaswamy Family | AMHERST, MA
“It is no secret that my husband, Chancellor Subbaswamy, has a sweet tooth. While I try to indulge him, I also try to feel less guilty by creating more whole- some sweets. Moong Dal Payasa fits the bill. Good nutrients such as protein and calcium overpower the brown sugar. At least that is what I think. Some Hillside guests think it would make a good substitute for pancake syrup... Maybe you should be the judge.“ MALA SUBBASWAMY
INGREDIENTS
Serves 6
1⁄4 teaspoon saffron (optional)
1 cup moong dal
2 1⁄2 cups water, plus more, as needed
1 cup packed light brown sugar (adjust to personal taste) 2 cups milk, plus more, as needed
1⁄4 teaspoon ground cardamom (optional)
1 teaspoon unsalted butter
1 tablespoon chopped cashews
1 tablespoon raisins
PREPARATION
1. If using saffron, soak the threads in a small bowl with 2 tablespoons of warm water. Set aside.
2. Place the moong dal and water in a saucepan and bring to a boil over medium-high heat. Lower the heat to low and simmer until the dal is tender, adding more water as needed.
3. Stir in the sugar, milk, cardamom and soaked saffron, if using. Continue cooking until the sugar has dissolved, stirring constantly. If the resulting liquid is too thick for your liking, add more milk. Remove from heat.
4. In another saucepan, melt the butter over low heat. Add the cashews and cook until browned, stirring occasionally. Add the raisins and continue cooking until the raisins plump up, about 1 minute more.
5. Add the cashew-raisin mixture to the dal. The Payasa can be served warm or cold.
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