Moong Dal Payasam | Paruppu Payasam | Hesaru Bele Payasa – with step by step photos, description and video of the recipe is here. Moong Dal Payasam is an easy and quick, healthy Indian dessert or sweet dish prepared from the moong dal (lentil), milk and jaggery.
Usually Payasam or Kheer is one of the sweet dish or naivedhyam recipe prepared during festive seasons. It is served as a first dish on the plantain leaf in a traditional meal during festivals.
Firstly, this delicious moong dal payasam is prepared by using Moong dal ( green moong split) as a main ingredient. Dal is well cooked until it is mushy. then it is boiled along with jaggery and milk. Cardamom powder also adds a nice flavour to this.
Moreover, there are many variations to this recipe, but here I’m sharing the simple one, without coconut milk. Also this is a healthier version of payasam recipe by adding jaggery instead of sugar.
Paruppu Payasam | Hesaru Bele Payasa – This is obviously a delicious, easy & can be prepared by beginner also. You can also prepare Chana Dal Payasam, Rice Payasam or Pal Payasam very easily.
Finally coming to serving part, you can serve the payasam hot or chilled. If you are serving chilled then keep the payasam consistency little thin by adding more milk or coconut milk. Once cooled it becomes thick.
Before going to the recipe, here are some of the sweets recipes which you can check out are :
Lauki Kheer | Sorekayi Payasa,
Mango Rasayana | Mango Shikran,
Vermicelli Kheer | Semiya Payasam,
Karanji Recipe | Karjikai | Gujiya,
MOONG DAL PAYASAM | PARUPPU PAYASAM RECIPE VIDEO :
SUGGESTED WATCH: Sweet Poha Prasadam | Janmashtami Special recipe | Sweet Aval
RECIPE CARD FOR MOONG DAL PAYASAM | PARUPPU PAYASAM :
Moong Dal Payasam | Paruppu Payasam
Ingredients
- 1 cup Moong Dal
- 2 cup Water for cooking the dal
- 3/4 cup Jaggery
- 1/2 cup Water for dissolving jaggery
- 1 cup Milk
- 1/4 tsp Cardamom Powder
- 1 tsp Ghee
- 10-12 Cashews halves
- 7-8 Raisins
Instructions
- Firstly, take 1 cup of moong dal, wash it well for two to three times.
- Add 2 cup of water, and pressure cook it for three whistles or until the dal is soft.
- Meanwhile, in a pan take 3/4 cup of jaggery, add 1/2 cup of water.
- Dissolve the jaggery in water. After dissolving filter it to remove any impurities.
- Next, add the pressure cooked moong dal to it.
- Let this mixture comes to a good boil.
- Then add 1 cup of milk and stir well.
- Simmer for 2 to 3 minutes, and add 1/4 tsp cardamom powder.
- In 1 tsp of Ghee roast the cashews and raisins.
- When the Cashews turns golden colour then switch off the flame.
- Pour this to the kheer | payasam.
- Mix well and it is ready to serve.
Video
Notes
HOW TO MAKE MOONG DAL PAYASAM | PARUPPU PAYASAM WITH STEP BY STEP PHOTOS :
- Firstly, take 1 cup of moong dal.
- Wash it well for two to three times.
- Add 2 cup of water, and pressure cook it for three whistles or until the dal is soft.
- Meanwhile, in a pan take 3/4 cup of jaggery.
- Add 1/2 cup of water to dissolve the jaggery.
- Dissolve the jaggery in water. After dissolving filter it to remove any impurities.
- Next, add the pressure cooked moong dal to it.
- Let this mixture comes to a good boil.
- Then add 1 cup of milk and stir well.
- Simmer for 2 to 3 minutes, and add 1/4 tsp cardamom powder.
- In 1 tsp of Ghee roast the cashews and raisins.
- When the Cashews turns golden colour then switch off the flame.
- Pour this to the kheer | payasam.
- Mix well and it is ready to serve.
TIPS & VARIATION:
- Firstly, you can also add coconut milk, in this recipe I have not used.
- If you are adding coconut milk, don’t boil on high flame after adding the coconut milk, it may get curdled.
- You can use sugar instead of jaggery if you prefer. Jaggery would be the healthier option.
- You can roast the moong dal till they become aromatic, before cooking. this adds the aromatic flavour to the dish.
- If you prefer payasam to be too sweet then consider adding some extra jaggery to it.
- Moong Dal Payasam thickens once it is cooled. you can use water or milk to dilute it.
FREQUENTLY ASKED QUESTIONS ON MOONG DAL PAYASAM :
You can roast it. Roasting dal before cooking adds aroma to the payasam.
Yes. You can use Cow milk for preparing this payasam.
If you feel jaggery has impurities, then consider filtering the jaggery syrup before adding to the payasam.
Yes, you can use either coconut milk or normal milk, or you can use both. It depends on your choice.
hesaru bele payasa is my favourite sweet
Thank you so much Pihu 🙂