Daal Payasam – The Most Unusual Healthy Dessert
It’s been awhile since I posted any recipes. My diet is pretty simple most days and consists out of one-pot lentil and quinoa with veggies stews, salads, and soups. I’m more about functionality and digestibility when it comes to my foods rather than gourmet dishes. If it’s easy to make, simple, and easy to digest, it gets my approval.
The recipe that I about to share was inspired by a recent visit to one of my favorite vegetarian Indian restaurants in Murray Hill. I kept thinking about this dish for a few days after and tried to create my own version at home. It came out so good that I think it deserves sharing. It is an unusual combination of tastes for a Western palate – lentils, raisins, coconut, cardamom, and dates. It might sound too weird but surprisingly it tastes pretty damn good!
Vegan Daal Payasam – Split Lentil Pudding
- 1 cup red split lentil (soaked overnight)
- 5 cups water or non dairy milk
- 2 dates (chop up and take the pits out, I used 1 coconut/date roll instead)
- 1/2 cup raisins
- 1/2 cup coconut flakes or can use cashew halves instead
- 1 tsp coconut oil or ghee
- 6 pods cardamom
- A few strands of saffron
- The original recipe calls for a slow cooker and roasting nuts and raisins beforehand in ghee but to save time, I just put everything together in one pot, added water and let it boil.
- Once the water or milk, if you are using it, starts to boil, reduce the heat and stirring occasionally, let it simmer until lentils become very soft and the water almost completely evaporates. It should turn into a quick soup consistency.
- Enjoy it warm as a separate meal. It is pretty hearty but not heavy. Lots of fiber, iron, and needed grounding for Fall-aggravated Vata dosha.
If you want more Fall-inspired healthy recipes, register to my upcoming lecture on October 10th.