Moong Dal Payasam or Moong Dal Kheer also called Pesara Paruppu Payasam in South India is a thick, creamy sweet dish made using Moong lentils, milk, and dry fruits. It’s like a North Indian kheer made using the lentil. Here is how to make it.
About This Recipe
Prepared using the split skinned green gram, this Payasam is a great vegan alternative for other kinds of kheer like Carrot Kheer, Seviyan Kheer, Rice Kheer, Paneer Kheer, and Makhane Ki Kheer.
Rightly balanced and textured, this dessert has the goodness of lentils, coconut milk, and jaggery, making it healthy along with being delicious.
Also, if you add a dash of cardamom powder and cook it on a medium flame then this dessert turns out even more delicious.
Most importantly, adding a mix of dry fruits gives it a wonderful texture. Moreover, it enhances the nutritive value of this humble dessert considerably.
It is popularly prepared during Pongal and Makar Sankranti. You can also make this dish for festivals, any special occasion, or when you wish to serve something different yet traditional.
This Moong Dal Payasam is,
- Popular in South India
- Perfect for festivals
Moong Dal – Opt for dhuli or yellow moong dal to make this delicious Payasam.
Coconut Milk – To make this Payasam, we will use both thin and thick coconut milk. This adds a creamy texture to this dish. You can even add dairy milk instead of coconut milk to make this payasam.
Jaggery – I have used jaggery, for a healthy alternative. You can even add sugar.
Ghee – A little ghee is added in the beginning. It adds a nice rich flavor.
Cardamom Powder – The addition of Cardamom Powder makes this Kheer even more delicious. If you do not have cardamom powder, you can even add crushed cardamom seeds in the Payasam.
Tempering – Once the payasam is prepared, it is tempered with coconut and cashews that are roasted lightly in ghee.
You can also prepare this Kheer by using Rice, Sago, Chana Dal instead of Moong Dal.
Step By Step Recipe
Wash the dal and add it in a pressure cooker.
Roast until it turns brown and aromatic.
Add water and ghee in the cooker.
Pressure cook for 3-4 whistles on high heat or until dal is soft.
Mix jaggery and ¼ cup water in a pan.
Cook until jaggery dissolves in water.
Strain the jaggery water and add in the cooked dal.
Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
Add thick coconut milk and cook for another minute.
Heat ghee for frying in a pan.
Add cashew nuts and coconut and fry until they turn brown.
Pour it over the ready payasam with cardamom powder.
Mix well and serve hot.
With Cow’s Milk – Use dairy milk instead of coconut milk to prepare this Payasam. You can either use jaggery or sugar to sweeten the Kheer.
Mangalore Style – In this version, ground rice paste is used along with dhuli moong dal along with coconut milk and jaggery.
Karnataka Style – Also known as Hesaru Bele Payasam, this Payasam is prepared exactly like the below-given recipe. It is tempered with only dry fruits and no dry coconut is used.
Vegan – You can skip adding ghee in the Kheer and dry fruits without roasting them in ghee. Other ingredients used in this Payasam are vegan friendly.
Instant Pot Moong Dal Payasam
To prepare this Payasam in Instant Pot, press the sauté button. Add the moong dal in the pot and dry roast for about 2-3 minutes, or until it turns golden and aromatic. Remove it from the pot.
Press the sauté button. Add ghee and once it melts, add in the cashews and dry coconut. Stir-fry until golden. Remove and keep it aside.
Once you removed the cashews and coconut, add the moong dal back into the pot along with 1 cup of water.
Secure the lid, close the pressure valve, and cook for 12 minutes at high pressure. Release the pressure naturally.
Open the pot, mash the lentils a bit and then press the sauté button. Add jaggery, cardamom powder and give it a mix.
Once done, add in the coconut milk and mix everything well. Cook the payasam for about 3-4 minutes, or until it thickens a bit. Garnish with roasted coconut and cashews and serve hot.
Pro Tips By Neha
Roasting the moong dal adds to the aroma and taste of the Payasam. Do not skip this step for the best taste.
You can use homemade coconut milk. If using store bought coconut milk, make sure to add in good quality coconut milk.
Addition of dry fruits adds to the richness of the Payasam. Roast them a little in ghee before adding to the Payasam.
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Moong Dal Payasam Recipe
- ½ cup Dhuli Moong Dal
- 2 cups Water
- 1 teaspoon Ghee
- 1 cup Jaggery
- 1 cup Thin Coconut Milk
- 1 teaspoon Cardamom Powder
- ¼ cup Thick Coconut Milk
- 2 teaspoon Ghee
- 10-12 Cashew Nuts (halved)
- 2 tablespoon Dry Coconut (thinly sliced)
- Wash the dal and add it in a pressure cooker.
- Roast until it turns brown and aromatic.
- Add water and ghee in the cooker.
- Pressure cook for 3-4 whistles on high heat or until dal is soft.
- Mix jaggery and ¼ cup water in a pan.
- Cook until jaggery dissolves in water.
- Strain the jaggery water and add in the cooked dal.
- Add 1 cup thin coconut milk and cook the payasam for 2-3 minutes.
- Add thick coconut milk and cardamom powder and cook for another minute.
- Heat ghee for frying in a pan.
- Add cashew nuts and coconut and fry until they turn brown.
- Pour the ghee over the ready payasam.
- Serve hot.