Sago Moong dal Payasam recipe Method:
Soak moong dal and sago separately for an hour. After an hour, add the soaked moong dal to a heavy-bottomed pan and start cooking it.
When the moong dal is 3/4 th cooked, wash the sago and add it to the pan. Add a little more water and start cooking till the sago gets cooked completely. Ensure that it does not get burnt in the bottom of the pan.
Add thin coconut milk to this now. Cook for 5-7 minutes.
Add the jaggery to this now. If you feel the jaggery has dust, melt it separately in a little water and add to this. Once the jaggery melts and gets blended with the cooked sago and moong dal, switch off the flame.
Add the thick coconut milk to this and mix well. Add cardamom powder. Fry the cashew nuts and raisins in ghee and add to the payasam.
Mix well. Serve the payasam hot or chilled.
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