A super simple, delicious and wholesome homemade biryani recipe using instant pot or your electric…
Instant Pot Paruppu Payasam
Onam, the vibrant festival of Kerala, is incomplete without the indulgence in traditional delicacies. Among the various dishes prepared during this festive season, Paruppu Payasam holds a special place. This delightful lentil and jaggery dessert is a must-have on the Onam Sadhya (feast) menu. In this blog post, we’ll guide you through the process of making this delectable Paruppu Payasam using the convenience of an Instant Pot.
**Ingredients:**
– 1/2 cup split yellow moong dal (lentils)
– 1 cup jaggery (adjust to taste)
– 1 cup coconut milk
– 2 cups water
– 2 tbsp ghee (clarified butter)
– A pinch of cardamom powder
– A pinch of salt
– Cashews for garnishing
**Instructions:**
1. **Prepping the Lentils:**
– Start by rinsing the moong dal in cold water until the water runs clear.
– Drain the lentils and set them aside.
2. **Roasting the Lentils:**
– Turn on the Instant Pot and select the sauté mode.
– Add 2 tbsp of ghee to the pot.
– Once the ghee is heated, add the drained lentils.
– Roast the lentils until they turn golden and emit a fragrant aroma.
– This roasting step enhances the flavor of the payasam.
3. **Pressure Cooking the Lentils:**
– Add 2 cups of water to the roasted lentils.
– Close the Instant Pot lid and set the vent to sealing position.
– Pressure cook the lentils on high pressure for about 5 minutes.
– Allow for natural pressure release.
4. **Preparing the Jaggery Syrup:**
– While the lentils are cooking, dissolve 1 cup of jaggery in a little water.
– Strain the jaggery syrup to remove any impurities.
5. **Combining the Ingredients:**
– Once the pressure is released, open the Instant Pot.
– Use the back of a spoon to mash the cooked lentils to a smooth consistency.
– Add the jaggery syrup to the cooked lentils and mix well.
– Turn on the sauté mode and let the mixture simmer for a few minutes.
6. **Adding Coconut Milk and Flavor:**
– Pour in 1 cup of coconut milk into the mixture.
– Sprinkle in a pinch of cardamom powder for a delightful aroma.
– Add a pinch of salt to enhance the overall flavor.
– Allow the payasam to simmer on sauté mode for an additional 5-7 minutes.
7. **Garnishing and Serving:**
– In a separate pan, heat a small amount of ghee.
– Roast cashews until they turn golden and add them to the payasam.
– Turn off the Instant Pot and let the flavors meld.
**Tips:**
– Adjust the quantity of jaggery based on your sweetness preference.
– For a richer flavor, you can roast the lentils in coconut oil instead of ghee.
– Ensure that the jaggery syrup is strained to avoid any impurities in the payasam.
– The payasam tends to thicken as it cools, so you can add a little warm milk or water when reheating it.
This Onam, immerse yourself in the festivities by preparing the authentic Paruppu Payasam using the convenience of your Instant Pot. The aromatic blend of roasted lentils, jaggery, and coconut milk is sure to transport you to the heart of Kerala’s culinary traditions. Enjoy this soul-warming dessert as a perfect finale to your Onam Sadhya feast.
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