Paruppu Payasam Recipe | Moong Dal Payasam

Moong Dal Payasam is a creamy and delicious dessert made by cooking moong dal with milk along with jaggery, flavored with coconut milk along with cardamom powder and finally garnished with cashew nuts. Moong Dal Payasam is also called Paruppu Payasam It is usually made with a full meal and enjoyed with papad and vada. Recipe included with step-by-step pictures and videos.

Paruppu Payasam is a creamy and delicious payasam made from moong dal or paasi paruppu as we call it in Tamil. This is one of the healthy payasam recipes that we can make on any occasion or festival. We can even do it guilt-free, yet it still tastes delicious, rich and creamy.

About Moong Dal Payasam

Moong Dal Payasam or Kheer is a popular payasam made during festivals or on special occasions. Moong Dal Payasam or Pasi Paruppu Payasam is a creamy and delicious payasam. This is my all-time favorite payasam, which is very easy to make and gives a good quantity, so it is perfect to serve at a gathering.

Amma usually insists on making dal payasam during festivals and it is always a go-to dish for me. The vadai and payasam department always comes to my mind and I enjoy making it in my early days of cooking.

You can make this Paruppu Payasam for Prasad or on any special festival. Payasam is a must in most households during festivals, especially in South India. You can serve it hot, cold or hot either way.

This payasam is a very healthy and nutritious dessert that you can make often. This payasam can be made not only for occasions or festivals but can also be served to family and friends. I love this payasam so much that I make it at least once a month.

Now since Gugu loves this payasam so much I have another reason to make it often. He calls it dal ka meetha halwa and prefers it cold. You can also keep leftovers in the fridge and eat them the next day, it tastes the best.

Moong Dal Payasam Video

Moong Dal Payasam Ingredients

• Bean lentil – Yellow moong dal is traditionally used for this payasam.
• Jaggery – You can use powdered jaggery or block jaggery. I crushed the block jaggery and then used it. Always make sure to strain the syrup to remove any impurities.
• Milk To prevent curdling, fresh milk should be boiled and used.
• coconut milk – Also use thick coconut milk for better taste.
• crazy – I have used only cashews, you can also use raisins if you want.
• Ghee – Use fresh home made ghee for great taste and flavour.
• to make delicious – Cardamom powder is the main flavor here. If you like the taste, you can also add a pinch of dry ginger powder to it.

How to make Paruppu Payasam Recipe step by step

1. Add ½ cup crushed jaggery and ½ cup water in a saucepan.

2. Let it melt completely, turn it off and keep it aside. Now jaggery syrup is ready.

3. Fry half a cup of moong dal until a nice aroma comes out and it turns light golden.

4. Wash it thoroughly and put it in the cooker.

5. Add 1 cup water.

6. Pressure cook till 2 whistles. If you like smooth payasam then pressure cook for 3 whistles.

7. Let the pressure release on its own, then open it and mash it with a ladle.

8.Put the mashed lentils in a pan. Strain and add jaggery syrup.

9. Mix it well.

10. Keep the flame low and boil for 5-7 minutes.

11. Add ¼ teaspoon cardamom powder and ½ cup milk.

12. Mix it well and boil on low flame for a few minutes.

13.Finally add coconut milk.

14. Mix it well.

11. Add 1 and ½ tbsp ghee in it and heat it. Add 2 tbsp broken cashews.

12.Fry until golden brown. If you want, you can also add raisins.

13. Add fried cashews to payasam and close it.

14. Mix it well. Moong dal payasam is ready.

Serve payasam hot or cold! I like it cold – thick and creamy payasam, delicious! Must try and enjoy!

Expert Tips

• Lentils – Roast the dal on medium flame, keep stirring. Wash the lentils thoroughly and then proceed. Dry roasting of moong dal gives good taste, so don’t forget to leave it.
• Flame– After adding milk, keep it on low flame. While adding coconut milk, keep in mind that do not boil it after that.
• stirring – Keep stirring occasionally to avoid burning at the bottom.
• Cookware used – Always use a vessel with a thick bottom or you can also use your pressure cooker.
• jaggery syrup – Add jaggery syrup only after the moong dal is cooked well.
• Milk – You can leave out milk and make it completely with coconut milk.
• Stability – While switching off make sure it is a little thin as payasam gets thick with time due to dal.
• method of decoration – If you want, you can also add raisins while frying in ghee. You can also add 2 tablespoons fried grated coconut as garnish. Fry the grated coconut in ghee until it turns golden and add it at the end.

service and storage

Enjoy Moong Dal Payasam as a dessert after meal hot or cold as per your choice. Refrigerate for later use, keeping well at room temperature for up to a day and in the fridge for up to 2 days.

general questions and answers

1.What is Paruppu Payasam made of?

Paruppu Payasam is cooked using moong dal, jaggery, milk, coconut milk, flavored with cardamom powder and finally garnished with dry fruits.

2.My payasam is not creamy and thick. What can I do?

Boil on low flame for 5-7 minutes, keep stirring to avoid burning at the bottom. It will thicken within a few minutes. Make sure not to boil it too much after adding the milk as there are chances of it curdling.

3.Can I add any other dal?

This payasam is traditionally made only with moong dal, so I would recommend making this only. Otherwise you can also add a mixture of chana dal and moong dal.

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