Pasi Paruppu payasam/Moong dal payasam is a very easy and tasty payasam recipe. I make this very often next to aval payasam. I learnt this payasam recipe from my MIL. We call it as Payatham paruppu payasam too. Sometimes I make this moong dal kheer like Kerala style Cherupayar payasam by adding coconut milk alone. But it tastes great even without it. Here I have shared the recipe with milk. Sendhil loves this payasam a lot.
We all know moong dal is easy to digest and it helps to cure stomach and mouth ulcers. So I make this payasam for stomach upset problems too. For most of our festivals like Aadi perukku, Aadi velli, Tamil new year this payasam will be in the menu for sure. I make it for Friday Lakshmi pooja naivedyam as well. Ok, lets see how to make moong dal payasam recipe in a pressure cooker with step by step pictures and a video.
Moong dal payasam / Pasi paruppu payasam
Moong dal payasam/Paruppu payasam recipe for poojas and festivals. Easy and yummy !
Cuisine:Indian
Category:Dessert
Serves:Serves 3
Prep time:5 Minutes
Cook time:20 Minutes
Total time:25 Minutes
INGREDIENTS 1 cup – 240ml
Yellow moong dal – 1/ 2 cup
Powdered jaggery – 1/2 to 1 cup
Ghee – 1 tbsp
Cashews – 5 nos.
Cloves – 2 nos.
Cardamom powder – 1/4 tsp
Coconut milk – 2 tbsp (optional)
Boiled Milk – 1/4 cup to 1/2 cup (adjust)
Water – As needed
HOW TO MAKE MOONG DAL PAYASAM – METHOD
Take 1/2cup of moong dal & roast in a tsp of ghee till you get nice smell. Then pressure cook it with required water in very low flame for 2 whistles. ( I added 2 cups of water for 1/2 cup dal).
Remove the whistle , mash the dal well and add powdered jaggery along with little water if needed. After the jaggery melts, it will start to boil. Allow it to roll boil for sometime till payasam reached desired consistency . If the jaggery has impurities, make the syrup separately. Strain it and then add to the cooked dal.
Finally add cardamom powder. In a seperate pan add the remaining ghee , roast cashews and cloves. Add to payasam. Mix well. Switch off the flame.
After switching off the stove add the coconut milk (if needed) and boiled milk as per the consistency. Adding coconut milk gives extra flavour and richness. Close with a lid and enjoy after 30 mins.
NOTE
Always add milk & coconut milk only at the end i.e. After switching off the stove. Do not roll boil after you add them. Payasam will give a curdled look.
If you are planning to add coconut milk , reduce the amount of jaggery slightly.
To reduce the sweetness, add little more hot milk. To increase the sweetness , prepare jaggery syrup separately and add to payasam or add some sugar. Boil for sometime.
Adding cloves gives a nice smell to the payasam. So please don’t avoid it. You can also add a zing of edible camphor for additional flavour.
Initially you’ll find the payasam little watery, but it will thicken as it cools down.
This payasam has a unique lovely taste of its own. I always add coconut milk when I make this payasam. And when it was made at home, the cashew would be put in along with the green gram dal, so it would cook alongside. And so absolutely no ghee used in this one. PS – coincidentally I watched a bit of the movie Ratatouille on TV yesterday and thought of your blog since it has the same name.
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