Moong Dal Payasam Recipe | Pasi Paruppu Payasam

Moong Dal Payasam Recipe | Pasi Paruppu Payasam | Hesaru Bele Payasa with detailed photo and video recipe. This popular South Indian style of kheer is made with moong dal and coconut milk. It is a traditional dessert recipe for celebrations or festivals like Makara Sankranti and Ugadi. It is a healthy Indian sweet, as the sweetness is derived from the coconut milk and jaggery, which makes it rich and creamy.

Moong Dal Payasam Recipe | Pasi Paruppu Payasam | Hesaru Bele Payasa with step-by-step photo and video recipe. Payasam or kheer recipe is standard across India and is a purpose-based sweet. In south India, kheer is typically made with a combination of lentils and jaggery, giving it a healthy perspective. One such lentil-based payasam is moong dal payasam also known as Pasi Paruppu Payasam.

Payasam recipes are standard across South India and are typically made during the festival seasons or for temple feasts. But the recipe for moong dal payasam or pasi paruppu payasam is something dedicated to onam festival or makara sankranti season. I make it whenever I have surprise guests arriving at my place, and I have to offer some dessert recipes to them. This payasam brings a big smile to your guest, not just because it is healthy but also because it has a perfect balance of sweetness and flavour. Moreover, it is easy and quick to prepare as moong dal hardly takes time to cook compared to other lentils. You can cook the same payasam with other lentils, but moong dal is an easy option.

Furthermore, some easy and essential tips, suggestions, and variations are available while making the moong dal payasam or Hesaru Bele Payasa. Firstly, while pressing the moong dal, ensure not to cook it over and make it mushy. While mixing it with jaggery and coconut milk, you need to have a semi-solid consistency. Secondly, I have added store-bought coconut milk to this recipe, but you can also add freshly made coconut milk for traditional flavour. Alternatively, you can add whole cream cow’s milk to make it more creamy. Lastly, the dessert can be served chilled or hot, but I like the warm version. In addition, if you are serving it chilled you can add tbsp of condensed milk or even vanilla ice cream.

Finally, I request you to check my other Indian Dessert Recipe Collection with this post of the moong dal payasam recipe. It includes recipes like rice kheer, carrot kheer, almond kheer, vermicelli kheer, aval payasam, paneer payasam and Sabudana kheer recipe. In addition, I request you to check my other related recipes collection,

About Moong Dal Payasam

It is an effortless traditional South Indian dessert recipe with green gram lentils, coconut milk and jaggery syrup. Moong Dal Payasam, commonly known as Pasi Parappu Payasam, is a frequently prepared healthy sweet for various reasons. Typically, it is prepared for various Indian festivals and celebrations, but not limited to it. It can be a simple and comfortable sweet after your daily lunch and dinner for easy digestion and to satisfy the sweet cravings. 

There are many different types of Moong Dal Payasam prepared across South India. The most common way to prepare it is with three main ingredients: lentils, jaggery, and coconut milk. However, coconut milk can be replaced with cow milk or any other type available for better taste and flavour. In addition, replacing jaggery with sugar also helps to give the dessert a caramel taste. Further, the same recipe can also be prepared with a combination of lentils, such as toor dal, channa dal, etc. 

Video Recipe

Recipe Card for Moong Dal Payasam

How to Make Moong Dal Payasam with Step-by-step Photos

1. Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic.
   
2. Cool completely, and rinse in water.
   
3. Transfer the rinsed moong dal to the pressure cooker.
   
4. Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.
   
5. In a pan take 1 cup jaggery and ½ cup water.
   
6. Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency.
   
7. Transfer the jaggery syrup to the dal and mix well.
   
8. Also, add ½ cup water or adjust the consistency of the kheer as required.
   
9. Boil for 5 minutes, or until the raw flavour of jaggery is lost.
   
10. Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.
    
11. Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.
    
12. Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.
    
13. Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.
    
14. Finally, enjoy Moong Dal Payasam Recipe warm or chilled.
    

Notes

• Firstly, make sure to dry roast the dal to get the nutty flavor.
• Also, you can replace the coconut milk with cow milk. However, the flavors will differ.
• Additionally, the color of kheer depends on the color of jaggery.
• Finally, Moong Dal Payasam Recipe tastes great when prepared with coconut milk.