Bubur Kacang Hijau (Sweet moong dhal porridge)

The famous Malaysian sweet dish Bubur kacang hijau is nothing but our moong dhal payasam. The unusual green color  is its beauty. I learnt this dish from my grandmother and i would call it Indo-Malay because she gives an Indian touch to the malay sweet. The original recipe calls for palm sugar and only moong dhal and coconut milk. But here I have used sugar and tempered with ghee. Just have a sip and you will really fall in love with it. Sending this recipe to Anitha's vegetable-marathon-event-announcement

You need:
Whole moong Dhal              1cup
Thick Coconut milk              1cup
Thin coconut milk                 2 cup
Sugar                                   1/2 cup
Ghee                                    1tbsp
Elaichi                                   2 nos
Cinamon                               1 small stick
Cashews(broken)                  2tbsp
Golden raisins                        1tbsp
Sabudana( Sago seeds)          2tbsp
Pandan leaves                         1nos
Salt a small pinch

Preparation:
Wash and soak the moong dal for an hour. Add enough water and cook the dal and sabudana  till soft.

In a seperate pan heat the ghee, add elaichi, cinamon, cashews and raisins. Fry till golden brown.
Add the dal and thin coconut milk. If you find it thick add a cup of water. Add sugar, salt and pandan leaves.
Mix well and after the sugar dissolves add thick coconut milk and simmer for 10-15 minutes.
Serve it hot or cold.

Tips:
If you have forgotten to soak the dal, its ok, just pressure cook.
You can always increase or decrease the amount of sugar to your taste.
 Its ok if you dont have pandan leaves, you can still continue with the recipe