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.
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.
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.The addition of dry fruits adds to the richness of the Payasam. Roast them a little in ghee before adding to the Payasam.