Moongdhal Payasam And Chitragupta Pooja

  Moongdhal payasam was my favorite payasam of all the payasams my mom makes. Yesterday , was the Chitra pournami , Full moon day of the month of chitirai. Chitrai was the first month of the  year according to Tamil calendar. This month falls between april 14 – may 14.
                                                      

 This full  moon day was celebrated as birthday of the Chitragupta , who was the Minister of Lord Yama , God of Death , according to Hindu mythology.

 My mom will make variety rices and this payasam for offering to chitra gupta , We won’t celebrate this before , started for the past 6 years.

 As chitragupta , will take a note on our everyday doing and inform to Lord yama. We has to pray to him for our well being. This pooja is perfomed in open space under the moon light.

 As Chitragupta was te son of kamadhenu , cow god , We must not use cow’s milk for that whole day. So Buffalo’s milk has to used in making the recipes.

As offering to god , all the recipes are made with cooked raw rice ( pasarisi )

The recipes in the platter are

Sakkarai Pongal

Pulisadam / Tamarind Rice

Elumichai Sadham / Lemon Rice

Thengai sadham / Coconut Rice 
Thayir Sadham / Curd Rice
Paysiparrupu payasam / Moongdhal Payasam

 Here , I am sharing the recipe of the Moongdhal payasam.

 Moongdhal is used in India , for preparing curry , salad and payasams. It is protein rich and easily available.

In this payasam , as we are adding jaggery which is iron rich .

Requirements :

Moongdhal – ¼ cup

Buffalo’s Milk – 1 cup

Jaggery – ¼ cup

Ghee – 1 tbs

Cashew – 4

Raisins – 5

Cardamon powder – a pinch

Grated coconut – 1 spoon

Method :

Wash and cook the dhal separately.

Boil the milk with a cup of water .

Then add in the cooked dhal and mix well.

Now , add the jaggery and mix well. Let it simmer for 5 minutes or more.

In the mean time , melt half of the ghee , fry the cashew and raisins . Add them to the boiling payasam along with the ghee.

Melt the remaining ghee and roasted the coconut and add in to the payasam.

Now , add the cardamon powder and mix well.

Take off from flame and serve.

Delicious moongdhal payasam is ready to serve.

Serve hot or cold.

I like the chilled version of this payasam most.



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