Arisi Paruppu payasam, White peas sundal - Navaratri Combo series 5

Arisi Paruppu Payasam, White peas Sundal - Arisi paruppu payasam with coconut milk and white peas sundal with fresh sundal podi Navarati recipes in tamil, Arisi paruppu payasam in tamil, Sundal with sundal podi White peas sundal Preparation time: 10 mins Cooking time: 30 mins Serves: 2 Ingredients ½ cup white peas 2 tsp coconut oil ½ tsp mustard seeds Asafoetida 2 pinches 3 tbsp coconut For sundal podi 2 tsp toor dal 2 red chili 1 tsp coriander seeds Few curry leaves Method: 1. Soak the white peas for 10 hours or overnight. 2. Wash it well and add water, little salt, and a pinch of asafoetida. 3. Pressure cook for 3-4 whistles. 4. Once the pressure is released, take out and drain the water and keep it aside. 5. Let’s make sundal podi. 6. In a pan dry roast toor dal, coriander seeds, and red chili. 7. Roast till the dal slightly changes color. 8. Add curry leaves also and roast for a minute. 9. Switch off the flame. 10. Grind this into a powder, it will be coarse, it is still ok. 11. In a pan add coconut oil and add mustard seeds and a pinch of asafoetida. 12. When the mustard splutters add cooked peas. 13. Add a little salt and 2 tsp of sundal podi. 14. Mix well and add the coconut. 15. Switch off the flame. 16. Peas sundal is ready. Notes: 1. You can replace chana dal with toor dal too. 2. White peas can be replaced with peanut, green peas, or chana. Arisi paruppu payasam Traditional payasam is made using rice, moong dal, and chana dal Preparation time: 10 mins Cooking time: 40 mins Serves: 3 Ingredients ¼ cup raw rice 1 tbsp moong dal 1 tbsp chana dal ¾ cup jaggery 2 pinches of cardamom 2 tsp ghee Few cashew nuts 2 cups of water 1/4 cup coconut milk Method: • In a pan dry roast raw rice till it turns a slight reddish color. • Take it out and dry roast the moong dal and chana dal till it emits a nice aroma. • Transfer the rice and dal to a vessel and add 2 cups of water. • Pressure cook this for 4-5 whistles. • Once the pressure is released, take it out and mash it well. • In a pan add the jaggery and ½ cup water. • Melt the jaggery and once it is melted, filter this and add it to the mashed rice dal mixture. • Add little water to adjust the consistency. The payasam tends to thicken after it is cool down. • Mix well and let this cook for 5 minutes. • Add cardamom powder. • Switch off the pan and add ½ cup of thick coconut milk. • Mix well. • Arisi paruppu payasam is ready. Notes: 1. The payasam tends to thicken after it is cooled, so check the consistency accordingly. 2. You can add milk instead of coconut milk, if adding milk add once the payasam is cool. 3. Arisi paruppu payasam tastes similar to sakkarai Pongal.