Moong Dal Payasam in Instant Pot


Ingredients ¾ cup moong dal 1 tablespoon ghee ½-¾ cup jaggery 1½ cups coconut milk ¼ cup cashew 1 tablespoon raisins 1 tablespoon coconut slices ½ teaspoon cardamom powder 2 cups water

Fry cashew in ghee for about one minute. Once it begins to get golden, add raisins and coconut slices. Fry until the raisins puff up. Set everything aside. Next, add moong dal and fry for 2 minutes, until the dal is aromatic

Add 2 cups of water and mix well. Cancel the saute mode and set the IP to pressure cook mode for 8 minutes

Do a natural release of the pressure for 10 minutes and put the Instant Pot back to saute mode. Lightly mash the dal, taking care not to make it too mushy. Add jaggery and mix well. Let the IP be in saute mode until the jaggery melts completely.

Turn off the saute mode and add coconut milk. Mix well and top with fried cashew, raisins, and coconut slices. Serve warm