Chana dal – 1/2 cup
Cashews – 2 tbsp
Ripe Kerala Banana – 2 numbers, medium
Jaggery – 250 grams
Water as needed
Grated coconut – 1/2 cup
Chilly powder – a pinch
Turmeric powder – 1/4 tsp
Coconut oil – 2 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Melt the jaggery adding little water & strain this syrup.
Grind the grated coconut along with chilly & turmeric powders adding little water to a very smooth paste.
Cook the chana dal & the cashews together in your pressure cooker adding 1 cup of water. Simmer for 12 minutes after the first whistle. The dal should be cooked soft but should not turn mushy. Open the cooker after the pressure completely subsides. Add the chopped bananas & add water if needed. Bring to a boil; cover cook on low heat for 15 minutes/ till the bananas turn very soft.
Add the jaggery syrup & the grated coconut to the cooked chana dal – banana mixture & let boil on low heat for 5 -7 minutes.
Finally heat the coconut oil & splutter the mustard seeds & cumin seeds. Pour this seasoning over the payasam.