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Moong Dal Payasam, Pasi Paruppu Payasam
Tarla Dalal
26 December, 2024
Table of Content
South Indian festival menus are just not complete without Moong Dal Payasam. Considered as one of the most auspicious offerings to God, it is made during most pujas, and is served as the first item on the plantain leaf during a traditional meal.
Moong Dal (Pasi Paruppu) Payasam is made by sweetening moong dal mash with jaggery. The mixture is thinned with coconut milk and flavoured with cardamom and other spices. Dry roasting the dal before cooking gives a rich aroma to the payasam, while coconut milk gives it a pleasant flavour. Enjoy this payasam warm.
You can also try other payasams like Paal Payasam , Almond Payasam , Semiyan Payasam and Carrot and Cashewnut Payasam .
Moong Dal Payasam, Pasi Paruppu Payasam recipe - How to make Moong Dal Payasam, Pasi Paruppu Payasam
Tags
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
6 servings
Ingredients
Main Ingredients
1/2 cup yellow moong dal (split yellow gram)
1 1/2 cups chopped jaggery (gur)
2 cups coconut milk (nariyal ka doodh)
1/2 tsp cardamom (elaichi) powder
1/4 tsp dried ginger powder (sonth)
2 tbsp ghee
1 tbsp chopped coconut
2 tbsp broken cashew nut (kaju)
1 tbsp raisins (kismis)
Method
- To make thin coconut milk, combine 1 cup of coconut milk along with 1 cup of water in a deep bowl, mix well and keep aside.
- Heat a broad non-stick pan, add the moong dal and dry roast on a medium flame for 3 minutes or till it turns light brown in colour.
- Transfer the dal into a strainer and wash it well.
- Combine the dal and 2 cups of water in a pressure cooker and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid, mix well using a whisk and keep aside.
- Heat a deep non-stick pan, add the cooked dal and jaggery, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the thin coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the remaining 1 cup of coconut milk, cardamom powder and dried ginger powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
- For the tempering, heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for few seconds.
- Add the cashewnuts and sauté on a medium flame for 1 minute.
- Add the raisins and sauté on a medium flame for few more seconds.
- Pour the tempering over the prepared payasam and mix well.
- Serve warm.
Moong Dal Payasam, Pasi Paruppu Payasam recipe Video by Tarla Dalal
Moong Dal Payasam, Pasi Paruppu Payasam recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 335 cal |
| Protein | 4 g |
| Carbohydrates | 47.6 g |
| Fiber | 1.3 g |
| Fat | 14.1 g |
| Cholesterol | 0 mg |
| Sodium | 4.2 mg |
Click here to view Calories for Moong Dal Payasam, Pasi Paruppu Payasam
The Nutrient info is complete
Asari
March 13, 2025, midnight
Moong dal payasam.. this is really very good.. creamy rich in taste.. with crunchy cahew, coconut peices.. This payasam was loved by all in my family.. and have become favourite desert.. This is is a must try recipe..
Sanjana
March 13, 2025, midnight
May I know the serving size of moong dal payasam??
Tarla Dalal
March 13, 2025, midnight
We don?t weigh the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe.
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