Moong dal Payasam is a creamy payasam made with small yellow lentil. Simple, delicious and comforting payasam made with easily available ingredients at home.
The recipe I am sharing today is from the states of Andhra and some parts of Karnataka. Moong dal paysama is called Hesaru bele payasa in Karnataka and Pesara Pappu Payasam in Andhra. The Procedure in making this payaam in these two neighboring states is very similar.
Yellow moong dal is roasted and cooked in water and then simmered with jaggery, milk, ghee and coconut. Cardamom powder and ghee roasted cashew are added to the payasam.
Delicious and creamy payasam that will be enjoyed by all.
In Kerala, moong dal paaysam is called paruppu payasam and is made with just coconut milk, is equally delicious.
Tips to make a tasty Moong dal Payasam-
Use good quality moong dal in the recipe.
Roast the moong dal in ghee before cooking. Toasting the dal enhances the taste of the payasam.
Use freshly ground coconut in the recipe.
A good dose of ghee and nuts make this payasam very tasty.
Do I have to use milk in this payasam?
You can skip the milk and use only coconut milk and vice versa. Just adjust the milk to get the right consistency for the payasam.
Can I use store bought coconut milk?
Yes, you can use store bought coconut milk in the recipe. Preferably the thin variety. If using thick coconut milk reduce the amount.
Is payasam and kheer same?
Not exactly same, but very similar where dal or rice is cooked with milk, sugar or jaggery. In the North India it is called Kheer and in the South India it is called Payasam. South Indian payasam is little more thinner in consitency.
Can I replace Moong Dal?
Yes you can use rice or chana dal and make the payasam. These combinations are equally delicious.
More Payasam recipes from the blog –
More Indian sweets –
Moong Dal Payasam Karnataka Style
Moong Dal Payasam
- 1 cup yellow moong dal
- 2 cups milk
- ½ cup grated coconut or use 1 cup thin coconut milk
- 1 ½ cups jaggery or to taste
- 4 cardamom pods, powdered
- 2 tbsps nuts of choice i used cashew
- 3 tsps ghee
- 4 ¼ cups water ( 2 ½ cups to cook dal, ¾ cup to melt jaggery & 1 cup to grind coconut)
- 1 tsp raisins optional
- Heat a tea spoon of ghee in a heavy bottomed pan and add the cashew. Fry the cashew until light brown. Remove and set a side.
frying and cooking the moong dal.
- In the same pan which has some ghee left over, add the moong dal and roast for 3 to 4 minutes until nice aroma comes.
- To the same pan add 2 ½ cups of water and cook the dal till soft but not mushy. The dal should still hold its shape if not the paysam will become a paste after cooking further with jaggery and milk. Add more water if needed to cook.
Making jaggery syrup-
- If using jaggery powder, skip this step.
- But if you are using the jaggery blocks, break them into small pieces. Now we need to make jaggery syrup.
- if using microwave boil ½ cup water and add the jageery pieces to it and let it melt.
- if using a pan – add water and jaggery to a pan and cook till jaggery melts completely. Cool it slightly.
- Strain the jaggery to remove any impurities.
grinding the coconut –
- Grind the fresh grated coconut with ¾ cup of water till smooth paste.
- You can also replace with coconut milk, preferably the thin coconut milk. If using thick one, reduce the quantity.
making moong dal payasam-
- To the cook dal, add the jaggery syrup (or jaggery powder) and mix. Cook for a minute.
- Now add the milk and ground coconut and mix well. Adjust the consistency of the payasam depending on how thick or thin you like it.
- The paysam will thicken as it cools, so its good to make the paysam little watery.
- Simmer for 10-12 minutes and finally add ghee, fried nuts and cardamom powder.
- Turn off the heat and serve the payasam warm.
Please note: This recipe was originally posted on Feb 23, 2013. Recently updated and reposted again.