Ugadi or yugadi also known as Samsar Padvo in konkani is the New year’s day according to the Hindu calendar and is celebrated in the states of Goa , Maharashtra , Karnataka , Andra Pradesh and Telangana . It is festively observed in these regions on the first day of Hindu lunisolar calendar month of Chaitra . Among Gowda Saraswat Brahmin ( GSB ) family the day is known as Samvatsar Padvo ( first day of year ) Mostly Mangloren konkanis prepare Madgane ( chana dal Payasam ) for this festival . Recipe of Madgane already posted in my previous post . For the change I prepared Moong dal Payasam . Moong dal Payasam is delicious sweet dish made with moong dal , jaggery , coconut milk , ghee and nuts . Moong dal Payasam is traditional south Indian variety and is also known as Parippu Payasam . Moong dal Payasam taste delicious with an unique aroma of the rosted moong dal , ghee and jaggery .

Ingredients :

1 . Coconut – 1 big or 1 1/2 small .

2 . Jaggery – 300 gms approx .

3 . Moong dal – 3/4 cup .

4 . Sagoo – 1/4 cup . If you don’t want skip this and add one full cup of moong dal .

5 . Ghee – 2 tbsp .

6 . Finely chopped dry coconut pieces –  1- 2  tbsp .

7 . Cashew nuts pieces – 1 tbsp .

8 . Raisins – 1 tbsp .

9 . Cardamom powder – 1 tsp .

Method :

1 . Grate the coconut .

2 . Add one cup of water and extract milk from coconut . This is the first milk, keep it aside .

3 . Add 2 cups of water and extract the second milk and keep aside .

4 . Same way extract third milk also .

5 . Grate or powder the jaggery and keep aside .

6 . Dry rost the moong dal until aromatic .

7 . Rost the sagoo with one tbsp of ghee on low flame until it puffs up .

8 . Wash the fried dal .

9 . In a pressure cooker add the fried dal and sagoo with enough of second and third coconut milk . Take 2- 3 whistle then low the flame and cook for 5 – 8 minutes .

10 . When the pressure release open the lid and check the dal , it should be cooked fully and turn soft . If not add some more coconut milk and cook on low flame for few more minutes . Stir it in between .

11 . Now add jaggery powder , mix well and cook about 8 – 10 minutes on low flame , stirring continuously .

12 . Fry nuts , raisins in ghee .

13 . Fry dry coconut pieces in ghee till golden brown .

14 . Add first extract of coconut milk and switch off the flame .

14 . Garnish with cashew nuts , raisins , cardamom and coconut pieces .

15 . Serve the Payasam .