Try this mouth-watering mung daal payasam recipe by our Nutrition Expert @Nina Maria Saldanha While this tasty kheer soothes your craving, it also provides you with the nutrients that will help you recover postpartum weakness.  

Ingredients: 

  • Green Gram (Mung) Daal - 15g (1 tbsp.) 
  • Coconut Milk - 200 ml (1 cup.) 
  • Water - 200 ml (1 cup.) 
  • Jaggery - 25 g (1½ tbsp.) 
  • Ghee - 5 ml (1 tsp.) 
  • Cardamom powder - ½ tsp. for taste 
  • Dry ginger powder - ½ tsp. for taste 
  • Dried date - a few (1-2 nos.) chopped 
  • Raisins - a few (4-5 nos.) chopped 
  • Cashew nuts - a few (2-3 nos.) chopped 
  • Almonds - a few (2-3 nos.) chopped 

Recipe:

  • Rinse and soak mung daal in 1 cup of water for 30 to 60 minutes 
  • In a thick bottomed pan/pressure cooker add some ghee and heat on a medium flame 
  • Once the ghee has melted, add the dates, raisins, almonds, and cashew nuts. Fry until golden brown. Once the dried fruits and nuts are fried, keep them aside 
  • Pressure cook/boil the soaked mung daal till well-cooked along with jaggery 
  • Once done, mash the mung daal against the side of the pan and mix properly till it becomes a smooth consistency 
  • Keep it on simmer and gradually add coconut milk to it, while mixing continuously 
  • Add a little water or coconut milk, to adjust the desired consistency. 
  • Add the cardamom powder, and dry ginger powder for taste, and mix well 
  • Lastly, add the fried dried fruits and nuts, for garnish and fold in gradually

Your kheer is ready! 

Serve hot or cold (as desired) 

Nutritive Value /100ml 

  • Energy - 1116.965 Kcal 
  • Protein - 12.288 g 
  • Carbohydrates - 63.4525 g 
  • Fat - 90.482 g 
  • Iron - 8.263 mg 
  • Folic Acid - 21 µg 
  • Calcium - 79.71 mg 
  • Vitamin A - 32.8005 µg 
  • Zinc - 0.83495 mg