Hesarubele Payasa

Moong dal payasam in coconut milk — split yellow moong dal (hesarubele) fried in ghee until lightly golden and nutty, then cooked in water until completely soft and mashed, jaggery dissolved into the warm dal, and a generous quantity of fresh coconut milk (both thin and thick, in two stages) added and simmered until the payasam has a flowing, slightly thick consistency. Cardamom, a pinch of dry ginger, and coconut pieces and cashews fried in ghee finish the preparation. The moong dal's natural nuttiness and the coconut milk's tropical sweetness make this the most aromatic of Karnataka payasams. Lighter in texture than the arisi payasam and digests more easily; considered appropriate for offering to infants (in tiny portions) and the elderly. The Udupi temple kitchen makes hesarubele payasa for Nagapanchami and Ram Navami celebrations.