Warm, richly spiced, and built for a satisfying meal, Moong Dal Payasam Recipe | Pasi Paruppu Payasam is a vegetarian andhra, karnataka, tamil nadu sweet made with moong dal, water, and jaggery in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6 Servings
- Category: sweet
- Cuisine: andhra, karnataka, tamil nadu
Ingredients
- 1 cup moong dal
- 2 cup water
- 1 cup jaggery
- 1 cup water
- 2 tbsp coconut (grated)
- 1 cup coconut milk
- pinch salt
- 2 tbsp ghee
- 2 tbsp cashew
- 2 tbsp raisins
- ½ tsp cardamom powder
Method
- Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic.
- Cool completely, and rinse in water.
- Transfer the rinsed moong dal to the pressure cooker.
- Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.
- In a pan take 1 cup jaggery and ½ cup water.
- Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency.
- Transfer the jaggery syrup to the dal and mix well.
- Also, add ½ cup water or adjust the consistency of the kheer as required.
- Boil for 5 minutes, or until the raw flavour of jaggery is lost.
- Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.
- Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.
- Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.
- Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.
- Finally, enjoy Moong Dal Payasam Recipe warm or chilled.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
