Moong Dal Payasam, also known as Paruppu Payasam in Tamil or Pesara Pappu Payasam in Telugu, is a traditional South Indian dessert made with split yellow moong dal, jaggery, and coconut milk. It’s often prepared during festivals and special occasions. Here's a simple recipe to make Moong Dal Payasam:
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Roast yellow moong dal on medium heat until it turns golden brown and aromatic. This step adds a nice flavor to the payasam.
After roasting, add 1 to 1.5 cups of water to the dal with 2 tbsp ghee .Cook until the dal is soft and mushy. You can pressure cook it for 2-3 whistles or cook it in a pan until done
Add jaggery cubes or jaggery powder and cook for another 5 min by adding 1 cup water.
Once the broth boils lower the flame and add thick coconut milk to enhance the taste of Moong dal Payasam.
In a small pan, heat 1 tablespoon of ghee.Fry the coconut cubes until golden brown and then add the raisins. Fry until the raisins puff up.Add this to the payasam.
This sweet and creamy dessert is a delightful way to end any meal!
Payasam tends to thicken as it cools, so adjust the consistency by adding a little warm water
Always roast the moong dal for making Payasam as it enhances the flavor of the payasam and prevents the dal from becoming mushy or sticky when cooked.
Use thick, fresh coconut milk for the best flavor. You can use store-bought coconut milk, but fresh coconut milk gives a richer taste
For a richer flavor, you can add a small amount of saffron or a few drops of edible camphor (pacchai karpooram) towards the end of cooking.
How do I make Moong Dal Payasam step by step?
To make Moong Dal Payasam, start by roasting 0.5 cup of yellow moong dal on medium heat until it turns golden brown. Then, add 1 to 1.5 cups of water and 2 tablespoons of ghee, cooking until the dal is soft and mushy. You can use a pressure cooker for 2-3 whistles or cook it in a pan. Next, add jaggery cubes or powder and cook for another 5 minutes, adding 1 cup of water. Once it boils, lower the flame and mix in 2 cups of thick coconut milk. Finally, fry coconut cubes and raisins in ghee and add them to the payasam for extra flavor.
Is Moong Dal Payasam suitable for vegan diets?
Yes, Moong Dal Payasam can be made vegan by substituting ghee with coconut oil or any other plant-based oil. Additionally, ensure that the jaggery used is free from animal products, as some jaggery may be processed with bone char.
What can I substitute for coconut milk in Moong Dal Payasam?
If you don't have coconut milk, you can substitute it with almond milk or cashew milk for a similar creamy texture. However, keep in mind that this will alter the flavor slightly, so you may want to add a bit of coconut extract to mimic the taste.
How should I store leftover Moong Dal Payasam?
Leftover Moong Dal Payasam can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little water or coconut milk to restore its creamy consistency.
What dishes pair well with Moong Dal Payasam?
Moong Dal Payasam is a delightful dessert that pairs well with savory South Indian dishes like Pongal, Idli, or Dosa. It can also be enjoyed as a sweet ending to a festive meal or served alongside other traditional sweets during celebrations.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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