Moong Dal Payasam | Paasi Paruppu | Parippu | with step by step photos & video. Creamy and a delicious payasam made with moong lentils, jaggery and coconut milk. A healthy Indian dessert recipe made especially for celebration feast or for the festivals.
Payasam or kheer recipe, a pretty common dessert across India. There are many recipes of kheer or payasams and this recipe in one such recipe. The use of moon dal or paasi paruppu in this recipe makes this even healthier & delectable. This parippu payasam I am sharing here follows a pressure cooking technique to shorten the cooking time.
How to make Moong Dal Payasam | Paasi Paruppu | Parippu ?
Moong Dal Payasam| Paasi Paruppu | Parippu | with step by step photos & video. Firstly, you can either roast & wash the dal or wash, drain & roast the dal also. Any method is preferable. Fry the moong dal with little ghee until you get the roasted fragrance. Furthermore, in this recipe, I will be dividing this fried dal into 2 batches. When the dal is fried & makes a crispy noise separate about 3/4th of the dal & keep it aside. The remaining 1/4th of the dal is fried until it changes its color to a brown shade. By doing so, this 1/4th of the dal gives you a bite while drinking the payasam. The remaining (3/4th ) dal that we first fried & kept aside will be dissolved completely while cooking the payasam.
Lastly, using the color of jaggery will decide your payasam color. You can either use brown or white jaggery. The jaggery I personally prefer is dark brown color jaggery which yields you a fantastic color for your payasam upon cooking. Furthermore, do check out my other Onam Sadhya recipes. Hope you would like them.
Moong Dal Payasam | Paasi Paruppu
Course: Payasam, DessertCuisine: IndianDifficulty: Medium10-12
servings20
minutes1
hour1
hour20
minutesMoong Dal Payasam | Paasi Paruppu | Parippu | with step by step photos & video. Creamy and a delicious payasam made with moong lentils, jaggery and coconut milk
Ingredients
1 cup Moon Dal or Split yellow Gram Dal or Cherupayar Parippu
2 1/2 tbsp Ghee
20 to 25 Cashews
3 tbsp Raisins
3 tbsp Coconut Slices
3 cups of Water
500gms of Jaggery
1 cup thick Coconut Milk(1st extract)
3 cups of thin Coconut Milk(2nd extract)
1/2 tsp Cardamom Powder
1/2 tsp Cumin Powder
1/2 tsp Dry Ginger Powder
2 pinches of Salt
- For Preparing Coconut Milk
4 cups of grated coconut
3/4 cup + 3 cups of luke warm water
Directions
- Heat 1.5 tbsp ghee in a pan. Fry 20 to 25 cashew nuts, 3 tbsp raisins & 3 tbsp coconut slices separately. Keep them aside.
- Wash 1 cup of moong dal & allow to drain completely for 10 to 15 minutes.
- In the same ghee, fry this moong dal over a medium until aroma arises. It can take around 10 minutes to fry this dal, based on the flame the time will differ.
- I am dividing this fried dal into 2 batches. When the dal is fried & makes a crispy noise take about 3/4th of the dal & keep it aside.
- The remaining 1/4th of the dal is fried until it changes its color to a brown shade. By doing so this 1/4th of the dal gives you a bite while drinking the payasam. The remaining (3/4th) dal that we first fried & kept aside will be dissolved completely while cooking the payasam.
- Now transfer the fried dal into a cooker & add 3 cups of water. Pressure cook for 3 whistles over medium to high flame. Keep aside & allow it to release the pressure.
- Meanwhile, in a pan take 500gms of brown/white jaggery and add 1/2 cup of water.
- Stir and dissolve the jaggery completely.
- Now the pressure is released & the dal is perfectly cooked.
- I am using a wide pan for making this payasam or you can use the same cooker for the remaining process. So I am transferring this cooked dal to a wide pan.
- Add the jaggery using a filer to remove any impurities if present.
- Mix them & get the mixture to a boil or until the mixture is well combined & thickened to a dark color. (Thickening this payasam at this stage yields a special taste for the payasam. This step is completely optional.)
- Once thickened add 1 tbsp ghee & mix well.
- Further, add 3 cups of 2nd extracted coconut milk or thin milk & stir well. Boil this mixture for 2 to 3 minutes or until it thickens a bit.
- Now add 2 pinches of salt to balance out the sweet taste if the payasam.
- Mix well & then add the 1st thick coconut milk. Mix well & switch off the flame.
- Further add ½ tsp cardamom powder, ½ tsp dry ginger powder & ½ tsp cumin powder & mix well.
- Then add the fried cashew nuts, raisins & coconut slices. Mix well & serve yummy paruppu payasam.
- How to prepare coconut milk?
- For 1 cup of 1st & thick coconut milk, I am adding 4 cups of grated coconut to a large mixie jar & ¾ cup of lukewarm water.
- Now grind this to a fine paste & strain it using a colander. Press & squeeze the juice using our hands.
- For 3 cups of 2nd & thin coconut milk, I am adding the same coconut along with 3 cups of lukewarm water to a large mixie jar.
- Now grind this to a fine paste & strain it using a colander. Press & squeeze the juice using our hands.
Recipe Video
Notes
- Using the color of jaggery will decide your payasam color. You can either use brown or white jaggery. The jaggery I personally prefer is dark brown color jaggery which yields you a fantastic color for your payasam upon cooking.
