Paruppu Payasam (Moong Dal Payasam)

Happy Onam People! Moong dal payasam is a traditional South Indian variety & is also known as paruppu payasam or parippu payasam. South Indian state of Kerala translates to “the land of coconut trees,” and so it’s no surprise that this traditional moong dal payasam calls for coconut milk.It’s a special dessert often served during the Onam festival. It is one of the must serves in the Sadhya Spread. It is simple to cook, and needs handful of ingredients. Hope you enjoy this recipe.
• Moong Dal : 3/4 cup
• Water : 2.25 cup + 1/4 cup
• Ghee : 1 tbsp + 2tbsp
• Jaggery : 1 cup
• Cardamom Powder: 1 tsp
• Thin Coconut Milk : 1 cup
• Thick Coconut Milk : 1/4 cup
• Nuts : 1/2 cup
• In a pressure cook, add 1 tbsp ghee, roast clean moong dal till it becomes light brown and aromatic.
• Add 2.25 cup water to dal and pressure cook it till 3-5 whistles. Your dal should be soft and cooked.
• In a heavy bottomed pan, add jaggery and 1/4 cup water. Stir it will, on medium flame, till you get a smooth lump free mixture.
• Once when dal is cooked, add it to sieved jaggery water and cook on medium flame.
• When the mixture is reduced by half, add thin coconut milk and cardamom powder. Cook well, keep stirring.
• Again, when the mixture is reduced by half, add thick coconut milk and turn the flame to slow. Let the payasam cook.
• Meanwhile, take another pan, add 2 tbsp ghee it, roast the nuts and chopped coconut till light brown. Please make sure, you are extra cautious while doing this. Do not burn the nuts.
• Add the roasted nuts and ghee to payasam. Cover it with lid and allow it to simmer for 5-7 minutes.
• Voila! Payasam is ready to be served.

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