Pasi Paruppu Puttu | Moong Dal Puttu
Pasi Paruppu Puttu is a crumbled moong dal steamed and cooked in Jaggery syrup. It is tempered with ghee and cashews added. This makes a wonderful Navratri Neivedyam
Ingredients
- 1/2 cup Split Yellow Moong Dal / Pasi Paruppu / Pesara Pappu
- 3/4 cup Jaggery
- 1 cup Water
- 2 tbsp Ghee
- 3 tbsp Coconut grated
- Handful Cashew Nuts
Instructions
- Wash and Soak the split yellow moong dal for 30 mins.
- Drain and grind to a smooth paste without adding water.
- Transfer to the greased idli moulds and steam for 10 to 15 mins.
- Allow to cool and grate to a powder. Since I used a long grater, I got long strings. Else this should be on a crumbly texture
- Heat a nonstick pan with 1 tbsp ghee and roast the steamed moong dal along with coconut.
- Melt the jaggery with enough water, remove impurities and cook again to get a thick syrup.
- Once you get a thick syrup, add the roasted moong dal along with roasted cashews and remaining ghee.
- Cook till everything comes together. This takes about 5 to 7 mins on high flame, constanly stirring.
- Serve as neivedyam and partake!
Notes
Allow the steamed cake to cool down and grate with a fine one to get the crumble texture.
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