Green-gram dal payasam aka kheer

Green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses.Green gram arose in North-eastern India and there is a long history of its use throughout Asia.Mung bean is an excellent source of high quality protein.The Whole green gram Sprouts (soaked overnight, drained & spread over a dry plate) increases the protein content and can also be introduced as day time snack for people of all ages.Chinese medicine uses Green gram as a remedy for edema, fever, headache and generalized anxiety, and as a diuretic. It is also a folk remedy for arsenic poisoning and other mineral toxins.Here i am going to share with you the recipe of my favorite Green gram dal payasam from Mom.

Ingredients
Green Gram Dal - 1/2 cup
Chana dal -  1 cup
Water - 2 cups
Sugar/Jaggery - 2 cups
Rice flour - 2 teaspoons
Coconut milk - 2 cups
Boiled milk - 1 cup
Cashew and Dried grapes - 2/3 cup
Ghee - 2 tablespoons
Small pieces of Coconut - 1 tablespoon

Recipe
1)Fry the Coconut pieces and cashew nuts to a light brown color in hot ghee and then the raisins separately till they swell up.
2)Dry fry the Mung dal alone and cook both the Mung Dal and Chana Dal in medium or low heat in a pressure cooker.Mash them nicely.(Do not use blender)
2)To this add a thin paste of rice flour mixed with water.(This is to prevent lumps being formed).
3)Mix in sugar,salt,Coconut Milk,Boiled milk and allow them to boil nicely for about 5 minutes.Keep stirring.
4)Add the cardamom seeds powder and remove immediately from the heat.
Tips
1)Dry frying the Mung dal adds more taste to the payasam.