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.)
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)
- 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.
- 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.