PAASI PARUPPU PAYASAM / ROASTED MOONG DAL PAYASAM

Vaikunta Ekadasi is an important festival dedicated to Bhagvan Srihari Vishnu in the Tamil month of Margazhi (December-January). Vaikunda Ekadesi festival is of great significance at the TirupathiBalajitemple SrirangamSriRanganatha Temple andatthe Bhadrachalam Temple. In Kerala, it is known as Swarga Vathil Ekadashi .

The significance of Vaikunta Ekadasi can be traced back to the Padma Purana. The Purana indicates that Bhagvan Vishnu took the form of ‘Ekadasi’ – female energy – to kill demon Muran. This happened during the month of Margazhi. Impressed by ‘Ekadasi,’ Vishnu told her that whoever worships him on this day will reach ‘Vaikunta’ (heaven).

Like all Ekadasi days, devotees fast on this day and observe vigil the whole night. Some people indulge in meditation, Japa and singing of Hari Kirtan. Rice is avoided during ekadashi days as it is believed that the demon Mura finds a dwelling in the rice eaten on Ekadasi day. It is widely believed that the gates to the heaven open - the Gate of Vaikuntha - on the Vaikunta Ekadasi day.

(Source : Hindu Blog )

  For the Ekadasi fasting I have prepared paasi paruppu payasam. I made this payasam with plain milk instead of coconut milk. This payasam is also a vrat dish. The flavour of the payasam gets enhanced if you fry the moong dhal.This is the simple and easy way to preapare.

So on this fasting day a sathvik and a rice free recipie is given below.

INGREDIENTS

Moong dhal ( paasiparuppu)                                     - 1 cup

Powdered jiggery                                                            - ½ cup

Sugar                                                                                     - ½ cup

Milk                                                                                        -2 ½ cups

Cardamom powder                                                         - 5 nos

Cashewnuts                                                                        - 6 nos (chopped and fried in a tbsp of ghee)

Water                                                                                    - 2 ½ cups(to boil the dhal)

METHOD

Roast moong dhal till golden colour or till nice smell comes.

Wash the dhal add 2 ½ cups of water and pressure cook for 6 whistles.

Transfer the boiled dhal into a heavy bottomed pan and mash it gently.

Meanwhile in a karai heat jiggery  adding ½ cup of water. When the jiggery melts strain it and keep aside.

Add melted jiggery, sugar, milk  to the boiled dhal and boil well for five minutes in a medium flame.

Add powdered cardamom  and remove from fire.

Add fried cashews.Serve hot or chilled.

NOTES

You can add coconut milk instead of plain milk.

 If you add coconut milk don't let it boil for more time it will start to curdle.

Instead of sugar you can add jiggery fully.