Monday, August 1, 2016

Mullusowthe Hesarubele Payasa / Cucumber Moong dal kheer


Summer is in full swing and so is my kitchen garden. Every summer , we grow a few vegetables like Cucumber, Tomatoes, Zuchini , Peppers etc in our small kitchen garden. During summer times, we have such a good harvest of these veggies . I use cucumbers usually in salads or in dosas and sometimes prepare Cucumber Moong Dal Kheer / Mullusowthe Hesarubele Payasa. This is a popular payasam prepared in Karnataka. It is a very healthy pudding  and is gluten free and can be made vegan (if u substitute the ghee/ clarified butter by oil to fry the cashew nuts and raisins.)




INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Cucumber (finely chopped) : 2 cups
  • Moong Dal / Split green gram : 1/2 cup
  • Jaggery powder : 1/2 cup +2 tbsp  (adjust according to taste)
  • A pinch of salt
  • Coconut milk : 1 can (14 oz) (I used Thai Kitchen Brand)
  • Rice flour : 4 tsp 
  • Cardamom powder : 1/2  tsp
  • Cashews and Raisins : few
  • Ghee(Clarified butter) / Oil : 1 tbsp (Use oil if you want a vegan recipe)
PROCEDURE:
  • Dry roast the moong dal in medium heat until the dal changes color slightly. 


  • Boil 3 cups of water. When the water starts boiling, add the roasted moong dal and the chopped cucumber.



  • Once the dal is almost cooked, add the powdered jaggery. Mix well.


  • Mash the dal slightly.(Just a little, we do not want it mushy).
  • Add 8 tsp water to the rice flour and mix well. Add this to the cooking dal. This will help thicken the kheer.


  • When the dal has completely cooked, add the coconut milk, powdered cardamom and a pinch of salt. Simmer for 5 minutes and turn off the heat.


  • Heat ghee(clarified butter) / oil (Note: Use oil to make the recipe Vegan). Fry the cashews and raisins separately .

  • Serve the hot kheer / payasam garnished with fried cashews and raisins.

Note:
  • I have cooked the dal on the stove directly but you may chose to pressure cook the dal to expedite the process. I personally like  cooking on the stove top better as pressure cooking makes the dal mushy.
  • I have used rice flour as a thickening agent. You may use all purpose flour or maida instead but the recipe will no longer be gluten free in that case.
  • You can use sugar instead of jaggery but the taste will differ.

9 comments:

  1. this is unique...home grown veggies are the best..wish to see your kitchen garden :)

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  2. Cucumber in kheer/payasam - so inventive, one which I will never forget about forever.

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  3. This is truly an awesome and unique combo... Bookmarking this recipe

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  4. Very interesting and unique combination shubha....would love to try it!!....Delicious share!!

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  5. Very unique and new recipe. Love the combination and presentation. Yummy :)

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  6. Moong Dal and cucumber combo a complete health pack and a delicious combo

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  7. something new ...looks so good...

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