Indian, South Indian
Total Time
2 hours 35 mins
6
– Dry roast the moong in a pan, until slightly brown and aromatic. – Soak the roasted moong in enough water for about 2 hrs. – Drain the water and add fresh water to the beans. Add salt and cook it in instant pot for 4 minutes on high pressure. Release the pressure in 10 minutes. Drain the lentil and keep it aside.
– If cooking on stove top, add fresh water in a pot and let the lentil cook until it crumbles easily between fingers. Add salt during the last 5 minutes of cooking time. – In the same pan, add oil and fry the seasonings (mustard seeds, asafetida, curry leaves and red chilies).
– Meanwhile, in a small microwave-safe bowl add the saffron threads and microwave it for about 10 seconds. This helps release the flavors from the saffron. Now add about 2-3 tablespoon of warm milk to the saffron and let it sit for about 5-10 minutes. I usually just add the milk from the payasam that is cooking.