moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with detailed photo and video recipe. a popular south indian style of kheer recipe made with moong dal and coconut milk. it is a traditional dessert recipe made especially for celebration feast or for the festival like makara sankranti. it is a healthy indian sweet as the sweetness is derived from the coconut milk and jaggery which makes it rich and creamy.
moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with step by step photo and video recipe. payasam or kheer recipe is pretty common across india and is purpose-based sweet. in south india, kheer is typically made with the combination of lentil and jaggery giving it a healthy perspective. one such lentil based payasam is moong dal payasam or also known as pasi paruppu payasam known for its flavour and taste.
payasam recipes are common across south india and are typically made during the festival seasons or for feast in temples. but the recipe for moong dal payasam or pasi paruppu payasam is something dedicated to onam festival or makara sankranti season. i personally make it whenever i have surprise guests arriving at my place and i have to offer some dessert recipes to them. this payasam brings a big smile to your guest, not just because it is healthy but also has a perfect balance of sweet and flavour. moreover it is easy and quick to prepare as moong dal hardly takes time to cook when compared to other lentils. as a matter of fact you can cook the same payasam with other lentil but moong dal is an easy option.
furthermore some easy and important tips, suggestions and variations while making the moong dal payasam or hesaru bele payasa. firstly, while pressure cooking the moong dal, ensure not to over cook it and make it mushy. while mixing it with jaggery and coconut milk, you need to have semi solid consistency. secondly, i have added store bought coconut milk to this recipe, but you can also add freshly made coconut milk for traditional flavour. alternatively, you can add full cream cow’s milk to make it more creamy. lastly, the dessert can be served chilled or hot but i personally like the warm version. in addition, if you are serving it chilled you can add tbsp of condensed milk or even vanilla ice cream.
finally, i request you to check my other indian dessert recipes collection with this post of moong dal payasam recipe. it includes recipes like rice kheer, carrot kheer, almond kheer, vermicelli kheer, aval payasam, paneer payasam and sabudan kheer recipe. in addition i request you to check my other related recipes collection like,
moong dal payasam video recipe:
recipe card for pasi paruppu payasam:
moong dal payasam recipe | paruppu payasam | pasi paruppu payasam
Ingredients
for pressure cooking:
- ¾ cup moong dal
- 2¼ cup water
- 1 tsp ghee / clarified butter
for payasam:
- 1 cup jaggery / gud
- ¼ cup water
- 1 cup thin coconut milk
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju, halves
- 2 tbsp raisins / kishmish
- 2 tbsp dry coconut / kopra, chopped
- ¼ tsp cardamom powder
- ¼ cup thick coconut milk
Instructions
- firstly, in a pressure cooker roast ¾ cup moong dal on low flame until they turn aromatic.
- add 2¼ cup water and 1 tsp ghee.
- pressure cook for 3 whistles or until dal turns soft.
- in a tawa take 1 cup jaggery and add ¼ cup water.
- stir and dissolve jaggery completely.
- once the jaggery melts, filter it to remove any impurities if present.
- add in pressure cooked moong dal and mix well.
- get the mixture to a boil for 2 minutes, or until the mixture is well combined.
- further, add 1 cup thin coconut milk and stir well.
- simmer for 2 minutes, make sure not to boil as coconut milk may curdle.
- pour the fried nuts over payasam along with ¼ tsp cardamom powder and ¼ cup thick coconut milk.
- turn off the flame and give a good mix.
- finally, enjoy moong dal payasam or paruppu payasam after your lunch.
how to make moong dal payasam with step by step photo:
- firstly, in a pressure cooker roast ¾ cup moong dal on low flame until they turn aromatic.
- add 2¼ cup water and 1 tsp ghee.
- pressure cook for 3 whistles or until dal turns soft.
- in a tawa take 1 cup jaggery and add ¼ cup water.
- stir and dissolve jaggery completely.
- once the jaggery melts, filter it to remove any impurities if present.
- add in pressure cooked moong dal and mix well.
- get the mixture to a boil for 2 minutes, or until the mixture is well combined.
- further, add 1 cup thin coconut milk and stir well.
- simmer for 2 minutes, make sure not to boil as coconut milk may curdle.
- in a tawa heat 1 tbsp ghee and roast 10 cashew, 2 tbsp raisins, 2 tbsp dry coconut.
- roast until they turn golden brown.
- pour the fried nuts over payasam along with ¼ tsp cardamom powder and ¼ cup thick coconut milk.
- turn off the flame and give a good mix.
- finally, enjoy moong dal payasam or paruppu payasam after your lunch.
notes:
- firstly, make sure to roast the moong dal well to get a nutty flavour.
- also, after adding coconut milk do not boil on high flame as it may curdle.
- additionally, increase the amount of jaggery if you prefer more sweetness.
- finally, moong dal payasam or pasi paruppu payasam recipe tastes great when prepared thick.