Moong dal payasam is a delicious sweet dish made with moong dal, jaggery, coconut milk, ghee and nuts. Kheer and payasam are the terms that refer to Indian puddings mostly cooked with milk. Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu payasam.
Moong dal payasam tastes delicious with an unique aroma of the roasted moong dal, ghee and jaggery.
It is a crowd-pleaser & making it is very easy. If making in large quantity then you can also dry roast dal the previous night as it saves some time.
We make moong dal payasam & sweet pongal during navratri to offer as naivedyam.
We also make this during summers as moong dal is considered to be cooling and is said to reduce the body heat.
1. Dry roast half cup moong dal until aromatic. You can directly roast in pressure cooker or pot as well.
2. Wash and cook with 1 & 1/4 cup water until soft.
3. Skip this step if your jaggery is clean. If your jaggery is not clean then add the grated one to a bowl with 3 to 4 tbsps of water. Heat it until it melts & turns slightly thick. It should be still runny & of pouring consistency. Cool this if you are using normal milk.
How to make moong dal payasam
4. When the pressure releases, check the dal. It should be cooked fully and turn soft. Mash it slightly.
5. Add cardamom powder, ginger powder & the thin coconut milk or milk and stir well. Cook on a low flame for a while or until it begins to bubble.
Filter the jaggery syrup. Switch off the flame if you have used normal milk.
6. Stir well. If using coconut milk only – bring it to a gentle boil. Then pour 1/4 cup of first extract or thick coconut milk. Turn off the stove.
7. Fry nuts in ghee and garnish moong dal payasam.
- Roasting moong dal brings out an aroma. So do not skip that.
- Use generous amount of ghee as it enhances the taste and aroma of the dish.
- We usually do not cook the dal to mushy texture. So cook it according to your taste. It has to be soft cooked but must still hold shape partially.
- If your jaggery is pure and has no impurities then you may add it directly without making the jaggery syrup.
- You can also fry coconut slices in ghee until golden and garnish.
- Use fresh good quality coconut milk. If you do not have coconut milk, you can also replace it with regular milk but with caution.
Pasi paruppu payasam recipe
Ingredients (US cup = 240ml )
- Add moong dal to a cooker or pot. Dry roast on a medium heat till you get a nice aroma.
- Then rinse the dal very well and pour 1½ cup water. If cooking in a pot you may need to add more water.
- Pressure cook on a medium flame until soft for 2 whistles.
- Optional – Skip this step if the jaggery is clean. While the dal cooks, grate and add jaggery to a small pot with 3 to 4 tbsps of water. Boil it on a medium heat until slightly thick yet runny & of pouring consistency. When done set this aside.
Making moong dal payasam
- When the pressure releases, mash the cooked dal slightly. If you prefer smooth payasam then mash it well.
- Dal must be fully cooked and should not be even slightly hard. If it is aldente then cook for some more time until soft adding more water if needed.
- Pour the thin coconut milk or milk to the dal and bring it to a gentle boil on a low flame.
- Add cardamom powder & ginger powder (optional).
- Place a filter over the pot and pour jaggery syrup through it to the payasam. Mix it well.
- Bring the paruppu payasam to a gentle boil. Optionally pour ¼ cup thick coconut milk.
- Turn off the stove. Do not boil any longer.
- If using regular milk – Cool the jaggery syrup completely before you add here. If you pour the hot jaggery syrup to boiling payasam, it will curdle most of the times. So make sure you cool it. Also turn off the stove and cook no longer.
- Heat ghee in a small pan. Fry the cashews & coconut until slightly golden. Then add the raisins and stir until they become plump.
- Pour this to the paruppu payasam.
- If you do not have coconut milk then use regular milk. But ensure you add only cooled jaggery syrup to the cooked moong dal payasam otherwise it will curdle.
- You can directly add the grated jaggery and skip making the syrup if your jaggery is clean.
- Traditionally only coconut milk is used to make paruppu payasam. First extract, second extract and third extracts of the fresh coconut are added at 2 different times.
- If you prefer to make it that way, then blend half cup fresh coconut with 1/4 cup water and extract the thick coconut milk. Set this aside & pour this towards the end, just before you turn off the stove. Boiling paruppu payasam any longer after adding the first extract may curdle the payasam. So avoid boiling.
- To make the second and third extracts, pour another half cup water to the same coconut and blend it. Extract the coconut milk and pour this just before adding the jaggery syrup.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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