Moong Dal Payasam

Moong Dal Payasam also called Pesara Paruppu Payasam in South India. It is a thick, creamy sweet dish made using Moong lentils, milk and dry fruits. It’s like a North Indian kheer made using the dal. Here is how to make Moong Dal Payasam.

Prepared using the split skinned green gram, this Payasam is a great alternative for other kinds of kheer like Seviyan Kheer. Moong dal is one of the most common and sought after lentils all across India.

It is extremely nourishing, and often used in making khichidi like this Dhuli Moong Dal ki Khichdi, unique dishes like Paneer Moong Dal Chila, Moong dal halwa as well as dal mash for babies.

However, nothing beats this moong dal kheer that I am so much in awe of! Rightly balanced and textured, this dessert has the goodness of lentils, milk as well as the choicest ingredients. I have used full cream milk, sugar and khova to make this dal payasam.

But, many folks also use jaggery and coconut milk while making it.  Also, if you add a dash of cardamom powder and cook it on a medium flame then this dessert turns out uber delish.

Most importantly, adding a mix of dry fruits gives it a wonderful texture. Moreover, it enhances the nutritive value of this humble dessert considerably. You can make this dish for festivals, any special occasion or when you wish to serve something different yet traditional.

So, try this simple Indian dessert out soon because it is both hearty and healthy. Here’s its recipe:

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Moong Dal Kheer

Moong Dal Kheer, also called Pesara Pappu Payasam in South India, is a thick, creamy sweet dish made using Moond dal, milk and dry fruits. Here is how to make Moong Dal Kheer.

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Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 people

Calories: 179kcal

Author: Neha Mathur

Ingredients 

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• 1 and 1/2 Litre Full Fat Milk
• 1/2 cup Dhuli Moong Dal
• 3 tbsp Sugar
• 100 g Khoya
• 4 tbsp Fresh Cream
• 2 tsp Cardamom Powder
• Almond and Pistachio Slivers for garnishing

Instructions

• Wash the dal and add it in a pressure cooker along with 1 and 1/2 cups of water.
• Pressure cook until dal is soft.
• Remove the pressure cooker from heat and let the pressure release.
• Mash the dal with the back of a ladle to make a coarse paste.
• Add milk in a pan and bring it to a boil.
• Add the cooked dal in the boiled milk.
• Simmer the heat and cook the kheer for 30-40 minutes until it thickens a bit.
• Add sugar, khoya and fresh cream and cook for 2-3 minutes.
• Add cardamom powder and mix well.
• Garnish with almond and pistachio slivers.
• Serve chilled or hot.

Nutrition Facts

Moong Dal Kheer

Amount Per Serving

Calories 179 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 17mg6%

Sodium 50mg2%

Potassium 167mg5%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 6g7%

Protein 7g14%

Vitamin A 225IU5%

Vitamin C 1mg1%

Calcium 132mg13%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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