In Mangalorean homes, no celebration is complete without moong dal payasam (or padengi payasa). This delightful South Indian pudding, crafted from moong dal, sabudana, jaggery, and coconut milk, is a fast and simple treat that is ideal for any occasion. Learn to make it effortlessly in your Easy Pot or stovetop.
About Moong dal payasam
India’s love for milk-based puddings, referred to as kheer in North India and payasam in South India, is known. While rice kheer and seviyan payasam often take the highlight, lentil-based ones just like the moong dal payasam stand just as tall with their unique flavors and textures.
Step into any Mangalorean household during any festive occasion, and also you’ll discover a pleasant lentil-based pudding that’s an absolute must-try: Moong dal payasam or payasa. This traditional South Indian pudding, produced from easy pantry ingredients like moong dal, sabudana, jaggery, and coconut milk, is a pleasant treat that effortlessly elevates any special day.
Taste and texture
When you’re acquainted with South Indian cuisine, you’ll know that lots of our desserts, like this Gatti or this flaky puran poli, are traditionally sweetened with jaggery, giving them a wealthy and distinctive flavor. Moong Dal Payasam isn’t any exception, and its comforting taste is ideal for special occasions like Latest 12 months (Ugadi), Dassera, birthdays, or any gathering where you wish to treat your family members to a culinary delight.
A well-made moong dal payasa, like rice kheer or pudding, has texture – because of the peerlessly cooked (not mushy) moong dal and sabudana. Freshly ground cardamom adds a pleasant aroma, while the addition of coconut milk lends a creamy richness. A final touch of perfectly fried cashew nuts and raisins in homemade ghee adds a delicious crunch to this heartwarming moong dal payasam recipe.
The very best part? Preparing this traditional dish has never been simpler, all because of available conveniences like coconut milk, powdered jaggery, and modern kitchen tools like pressure cookers. Whether you choose for the convenience of your Easy Pot or the timeless appeal of the stovetop, we’ve got you covered.
One dish, many names
Such is the charm of this delicious payasam that it’s relished across different South Indian states, each giving it a novel name:
- Tamil/Malayalam: Pasi paruppu payasam or Parippu Payasam
- Telugu: Pesara pappu payasam
- Kannada: Hesaru bele payasa
- Tulu: Padengi payasa
- Hindi: Moong Dal Kheer
Fun fact – While the Mangaloreans, particularly the Tulu-speaking community, call it payasa, the remainder of the states in southern India call it payasam. And yes, our signature touch? A touch of sabudana, making our version only a tad different!
Why you’ll love this recipe
I like this recipe since it is easy and hard to goof up. When you are recent to the kitchen and on the lookout for a go-to dessert, moong dal payasa is the technique to go.
- This recipe is beginner-friendly and fail-proof, making it a superb selection for those recent to the kitchen.
- It’s quick to make and may be prepared in lower than 20 minutes.
- It’s a virtually “dump-and-go” recipe, simplifying the cooking process.
- For those following a vegan food plan, it may well be made vegan-friendly by substituting coconut oil for ghee.
Writer’s notes
Listed here are some helpful suggestions and notes to make sure you save time while achieving probably the most delicious moongdal kheer:
1. Time-saving suggestions:
- Go for canned coconut milk for convenience as an alternative of constructing homemade coconut milk.
- Use powdered jaggery as a time-saving alternative to grating or powdering a big chunk of jaggery.
2. Coconut Milk Selection: For a wealthy, creamy taste, select regular coconut milk over the sunshine version.
3. Adjusting Sweetness: Begin with 1 cup of powdered jaggery and adjust the sweetness to fit your taste.
4. Dal substitution: If desired, substitute moong dal with chana dal, but remember to soak it beforehand.
5. Sugar substitute: Regular or coconut sugar can replace jaggery should you don’t have it handy. Start with 1 cup of sugar and adjust to your preference.
6. Texture preference: While you may mash the moong dal, retaining a little bit of texture within the payasa is beneficial.
7. Consistency: Because the payasam naturally thickens over time, use either water or milk to dilute it to your required consistency.
8. Jaggery syrup: In case your jaggery comprises impurities, add the grated jaggery to 1/2 cup of water and warmth the mixture until the jaggery is totally dissolved. Strain the mixture to eliminate impurities, then add the jaggery syrup to the payasam.
9. Add tempering last: To retain the crunch of the nuts, add tempering after pressure cooking.
Here’s a invaluable tip from my mother-in-law: when preparing payasa with moong dal, it may well cook rapidly and lose its texture if not closely monitored. Subsequently, when using your Easy Pot, promptly release the pressure once the cooking cycle concludes. This step is important to forestall the moong dal from becoming overly soft unless you intentionally desire a totally mashed consistency.
Treat yourself and your family members to the fun of Mangalorean cuisine by whipping up this delightful Moong dal payasam. Whether it’s a festival, a family gathering, or just a desire for something sweet and satisfying, this dessert has you covered.
Creamy Moong Dal Payasam (Paruppu Payasam)
In a Mangalorean household, festive celebrations are incomplete with out a delicious serving of this creamy moong dal payasam or payasa. Learn find out how to make this traditional South Indian dessert in half the time without compromising the taste.
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Rinse and soak moong dal in 2 cups water for 3-4 hours.
Individually, rinse and soak sabudana in 1/4 cup water for 3-4 hours.
Drain the water from the moong dal.
For stovetop cooking, pressure cook moong dal on medium heat with 1.5 cups of water and a pinch of salt until the vent goes off once. Then, set it aside.
For Easy Pot users, pressure cook the dal and salt for 4 minutes on high. Once the cooking cycle is complete, release pressure immediately.
Open the pressure cooker and add the soaked sabudana, together with coconut milk and jaggery.
Heat the mixture over medium-low heat, stirring consistently until the sabudana is cooked (roughly 4-5 minutes). If using an Easy Pot, use the ‘Saute’ setting on ‘Less.’
Adjust the consistency by adding water as needed; typically, around 1.5 cups should suffice.
Mix within the cardamom powder and switch off the warmth. Do a taste test, add more jaggery, if needed.
In a separate pan over medium heat, heat the ghee.
Add cashews and raisins, allowing them to sizzle within the ghee for about 20 seconds.
Add this ghee-infused tempering to the payasa and stir it in.
Serve hot and luxuriate in!
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- Use powdered jaggery as a time-saving alternative to grating or powdering a big chunk of jaggery.
Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you’ve gotten health issues, please work with a registered dietician or nutritionist.
Calories: 415kcalCarbohydrates: 63gProtein: 8gFat: 15gSaturated Fat: 11gCholesterol: 5mgSodium: 63mgPotassium: 174mgFiber: 3gSugar: 39gVitamin A: 50IUVitamin C: 1mgCalcium: 37mgIron: 3mg
Weight-reduction plan: Gluten-free
Course: Dessert
Method: Easy Pot, Pressure cooker
Keywords: Moong dal, Payasa, Payasam
Cuisine: Mangalorean
Variations
- If preparing paruppu payasam, you may omit the sabudana or substitute it with an equal amount of chana dal.
- Use dairy milk as a substitute for coconut milk. When substituting regular milk for coconut milk, sweeten it with sugar as an alternative of jaggery to forestall potential milk splitting.
- Within the Kerala-style moong dal payasam, coconut slices are toasted in ghee, together with cashew nuts for tempering. This imparts a pleasant crunch and an additional burst of coconut flavor.
Methods to store
Refrigerator: Store this creamy payasam within the refrigerator for 2-3 days.
Reheating Instructions: Microwave it for 30-60 seconds or until heated.
Other dessert recipes price trying out
Seeking to have a good time a special day with Indian sweets? Explore India’s diverse collection of over 45 easy desserts and sweet recipes. Whether it’s a banquet, a festival celebration, or just a day when your sweet tooth craves attention, these recipes will certainly delight your taste buds.
This recipe was originally published on April 20, 2014; the recipe and photos were updated on April 14, 2020, and the text was updated on Oct 24, 2023.
