Pasi Paruppu Payasam (Moong dal Kheer)

Pasi Paruppu Payasam (Moong dal Kheer) by DK on Nov 7, 2013

Moong Dal Kheer Recipe | Paruppu Payasam | Payasam recipes

South Indian desserts are among the most nutritious of all desserts in my opinion. Unrefined ingredients like Jaggery, wheat flour , nuts and cultured ghee are used in its preparations making it nutrition giving along with some good fats. Like Chakkarai Pongal, Akkaravadisal, Manga Pachadi, Poli, Appam etc etc . This dessert is among such a list. A must during festive occasions, this dessert is all about simplicity made using Mung lentils, Jaggery and Milk with a hint of aromatic spice and nuts. No hard or fast rules. You use your palate as a guide to make this payasam.

Payasam is a Tamil term for Pudding and while growing up this was constituted as a dessert on a regular day in my house. Not candy, not cakes and definitely not icecream. A simple iron rich Payasam was considered a treat, something for a special occasion. Scored well in your exams? Won a contest? Family come to visit after a long time? Then Payasam was sure to be on the menu. Enjoying this never made you feel guilty or think about the weighing machine. It just made you happier - something that food in general is supposed to do isn't it? :)

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 3 people
Yields: Makes around 2 cups (plus little more or less depending on the consistency)

Ingredients

1/4 cup Pasi Paruppu (Moong Dal/Split, skinned Mung Bean)
1/2 cup Jaggery, or as per taste
1/4 cup boiled Whole Milk, or as needed - See Tips
3-4 Cashews, broken, see Tips
1-2 tsp Ghee, see Tips
Pinch of Cardamom Powder

Optional Additions

Pinch of Edible Camphor (Pacha Karpooram)
3-4 Raisins

Tips

1. Whole Milk: Addition of Milk gives a rich taste and I personally prefer a little amount along with water. But you can increase the amount if you prefer cooking the dal with milk, instead of water as I have done. If Vegan or avoiding milk, opt for Coconut Milk instead. Many households prefer it over whole milk.

2. Ghee: Homemade Ghee or Ghee made from cultured butter is better health wise than regular commercially sold ghee. If Vegan, use coconut oil or simply dry toast the lentils and Cashews.

3. Nuts and Dairy Free: If you are on an Nut free or Dairy free diet, simply omit the nuts and replace the Milk with any safe options you would use. You can make this with just water instead of milk as well. Yes, there would be a difference in taste but it would still be a nutritious and tasty option to add to your menu.

Method

1. In a skillet, heat about 1/4 tsp of ghee and toast the lentils for 2-3 min in low-medium heat until aromatic. It should not change color since that would increase the cooking time. You can dry roast it as well although a little bit of Ghee makes it immensely aromatic and better tasting.

2. Now pressure cook this in about 1 cup water for 6-8 minutes in high heat (or until 1 whistle). You can otherwise cook this in just milk (or a mix) to give it a richer taste.

3. You should be able to mash it with your spatula.

4. The amount of Jaggery would depend on your taste buds and the kind of jaggery you get at the stores. For us, I take about 1/2 cup worth (when broken)

5. break it into tiny pieces (if available as slabs)

6. Place it in a bowl and pour boiling water on top of it - just enough to submerge the jaggery. I do this in order to remove any impurities in the jaggery. Its not necessary per se though I would personally recommend it. If you don't want to do this, go to step 12

7. The hot water will help to dissolve the jaggery. Using the back of a spatula, break lumps if any.

8. Now sieve it into another bowl. You can break up those few jaggery pieces remaining in your sifter and add it along with. Set aside.

9. In the same skillet that you used to roast the lentil, add the remaining ghee. I use about 1.5 tsp of Ghee in this recipe. You can add more or less as per your need. Roast the cashews

10. and when it slightly starts changing color, add the raisins, if using. Set aside.

11. Take the cooked lentil and heat it up (low-medium heat ) over stove top. Add the jaggery water.

12. Stir to combine and cook for 3-4 minutes for the flavors to combine. Since the jaggery is already melted, the heat can be at low. If you skipped step 6, then you would have to add the jaggery pieces directly to the lentils but keep the heat medium and keep stirring so that the jaggery can melt. The stirring is to avoid the lentils burning.

13. Once the jaggery has melted / mixed well, add the milk. The amount of milk would depend on the consistency you prefer. We prefer the "pour-in-your-tumbler-and-drink" consistency; tumbler here (not Tumblr! ) referring to South Indian way of saying cup! :). But if you prefer the "enjoy-with-a-bowl-and-spoon", then simply add few tbsp or skip the milk completely.

14. Add the cardamom powder and the roasted nuts (and raisins). Mix and stir for another 2-3 minutes.

15. until combined. Though adding Saffron is traditional in almost all festive desserts, this one is an exception. It just does not need saffron since it does not provide that distinctive color or taste that it normally does to more milk based desserts. Add a pinch of Edible Camphor, if using. Be careful about the amount. A wee bit goes a long way.

It tastes best when the flavors are combined well. If you get more lentil type earthy taste, then it means you need to give it time for the flavors to combine. Just let it sit at room temperature for few minutes and tada - you have a warming, nutritious and festive dessert ready. We love it warmed and believe that it tastes way better than when chilled or at room temperature. So serve it warm.

Filed Under these categories

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mom's recipe

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18 Comments

By V S Mani on Dec 22, 2015

Very impressed but not tried yet. I try to do puja 90 min before sunrise - Brahma Muhurtha. I need minimum cooking time and ingredients. Your recipe satisfy both to a point. Could i use instead of jaggery a tea spoon or two of honey? I am going to do it anyway but would like to do it with your blessing recipe!

By mrs.sunil kumar on May 21, 2015

yaaaaaa realllyyyy pakkka............

By Preeti on Apr 27, 2015

:wink: just awesome! thankuuuuuuuuu

By Mrs.Divya Anbu on Dec 8, 2014

My hus was really impressed on having diz payasam thank u so much

By harini on Dec 4, 2014

Sounds very tempting but one question , am worried about the milk curdling with jaggery here , I tried once long back( following recipe from a cookbook ) the moment I added milk , it got curdled and ended up wasted :( I was disappointed and never tried again , will surely try this and let you know , BTW , I love your blog and recipes here ,

By Nina on Oct 24, 2014

Hi Maureen, Jaggery is similar to Brown cane sugar, (but not sure if you can substitute Jaggery with crystalized regular brown cane sugar). You will find Jaggery in any Indian store like Patel brothers etc, just ask the store manager if you need help with finding Jaggery in the Indian store. By the way its called Jaggery in English.

By Nina on Oct 24, 2014

By Kokila on Sep 26, 2014

Hi, the paasi parupu payasam is a traditional one, being made by my great grandmother till date by me. We add scraped coconut of about 3 tbsps just 2 mins before the finish. It gives a great taste & for every sip the coconut & dal together tastes yummy. Try it

By Jyothi on Sep 12, 2014

Tried it out and it came out really well. Thanks for another great recipe!

By maureen wilkins on Jul 20, 2014

What is jaggery in english or hindustani

By Janani on Jan 28, 2014

One can also add little bit of Cumin powder ( 1/4 to 1/2 tea spoon) and dried Ginger powder to enhance the taste...

By Veena on Jan 10, 2014

wow..amazing click... this recipe is extremely nutritious too since moong dal is one of the best source of proteins for vegetarians

By harshita on Jan 9, 2014

Hi This looks very appetizing, especially for toddlers. Do you wash the lentil as you are dry roasting it ?

By Hari Chandana on Nov 17, 2013

Looks so delicious and tempting.. nice clicks too!!

By Anu on Nov 12, 2013

Hi D, The payasam looks great. I have a question about your pressure cooking technique. I see you have a small bowl with dal and water inside the pressure cooker, do you add water in the pressure cooker as well? Thanks, Anu

Yes Anu, I do. I add a little water to the cooker and keep the vessel (with whatever I am cooking) on it. That boiling water creates steam and pressure which helps the food to cook muxh faster than on a stove top. --DK

By Sudha sriram on Nov 8, 2013

Good to see you're back! I've missed your posts!

If your comment is not incentive enough, dunno what else is :). Will def. try to be more regular --DK

By Sowmya on Nov 7, 2013

So festive and a must for many occasions!! love this payasam

By Arul on Nov 7, 2013

i was just thinking wat to do for shashti.. ur recipe just popped in.. cool.. will try it... ur blog is awesome!!