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paruppu payasam, moong dal payasam, lentil payasam recipe

July 31, 2016 by Suguna Vinodh 9 Comments

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paruppu-payasam-recipe

Paruppu Payasam is a house favorite. This is my husbands favorite payasam. Coconut milk, lentils and the very mild flavor of cardamom and ghee makes the payasam sublime. Its a very traditional recipe and here is how to do it.

Wash the moong dal. Take a bowl and add in the washed 1/3 cup moong dal and 1 cup water. I like to cook the moong dal in the pressure cooker. The important thing for paruppu payasam is the texture of the lentil. It should not be very mushy. So the water quantity needs to be appropriate. For one part of lentil, use three parts of water. I use pot in pot technique to avoid the cooker from spewing water while cooking. Take a pressure cooker and add in a cup of water. Then place the lentil bowl with water into the pressure cooker. Cover the cooker and cook for 3 whistles on medium flame. It will take about 6-7 minutes. Remove from heat and wait for the pressure from the cooker to release naturally. Set aside.

paruppu-payasam-cook

Take a pan and add in half a cup of jaggery and half a cup of water. Wait for it to melt completely.

paruppu-payasam-jaggery

Take a small mixie jar and grind 3 pods cardamom with 2 tablespoon of sugar to a powder. Add it to the pan. Let it simmer for couple of minutes.

paruppu-payasam-cardamom

Remove from heat and strain the mixture.

paruppu-payasam-strain

Add the strained jaggery liquid back to the pan. Add in the cooked dal, little salt and the thick coconut milk. Keep the flame of the stove at low. Simmer the payasam briefly for two minutes. Do not bring it to a boil. Remove the payasam from heat. Set aside. The payasam should still have a little texture from the lentils. The lentils should not be mushy.
Here is how to do coconut milk at home. Canned coconut milk can be used for this recipe if you are in a hurry.

paruppu-payasam-add-coconut-milk

Take a small pan and add in two teaspoons of ghee. Add in the cashews and fry till brown. Add it to the payasam.

paruppu-payasam-temper

Serve warm.

paruppu-payasam

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paruppu-payasam

paruppu payasam, moong dal payasam, lentil payasam recipe


★★★★

4 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 30 mins
  • Yield: 6 servings 1x
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Description

Recipe for Payatham Paruppu Payasam made with moong dal, jaggery and coconut milk. Easy recipe with step by step pictures.


Ingredients

Scale

For cooking dal

  • 1/3 cup split yellow moong dal
  • 1 cup water

Other Ingredients

  • 1/2 cup jaggery
  • 1/2 cup water
  • 2 tablespoon sugar
  • 3 cardamom
  • 1/2 cup thick coconut milk
  • 2 pinches salt

Final Tempering

  • 2 teaspoon ghee
  • 15 cashewnuts

Instructions

  1. Wash the moong dal. Cook the dal with water for 3 whistles in a pressure cooker. Set aside.
  2. Take a pan and add in half a cup of jaggery and half a cup of water. Wait for it to melt completely.
  3. Take a small mixie jar and grind 3 pods cardamom with 2 tablespoon of sugar to a powder. Add it to the pan. Let it simmer for couple of minutes.
  4. Remove from heat and strain the mixture.
  5. Add the strained jaggery liquid back to the pan. Add in the cooked dal, little salt and the thick coconut milk. Keep the flame of the stove at low. Simmer the payasam briefly for two minutes. Do not bring it to a boil. Remove the payasam from heat. Set aside.
  6. Take a small pan and add in two teaspoons of ghee. Add in the cashews and fry till brown. Add it to the payasam.
  7. Serve warm.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Cuisine: Tamilnadu

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parupu-payasam

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Madhumathy says

    March 29, 2018 at 7:06 pm

    Thanks for the recipe.,Can we add grated coconut instead of coconut milk??

    ★★★★

    Reply
    • Suguna Vinodh says

      March 30, 2018 at 12:37 am

      The texture will not be smooth though!

      Reply
  2. Hasif says

    February 7, 2017 at 6:01 pm

    Why do we add sugar again while we already have jiggery? Any specific reason?

    Reply
    • Suguna Vinodh says

      February 8, 2017 at 10:52 am

      The sugar helps in grinding cardamom. We add very little sugar.

      Reply
  3. Nisha Rani Ramarao says

    August 14, 2016 at 2:44 pm

    Too yummy… Tried it today… Thanks sugandha… Love ur recipes n they come out perfect. Thank you. Ur other dishes like idhiyappam, ulli theeyal,… Just yummy. ?

    Reply
    • Nisha Rani Ramarao says

      August 14, 2016 at 2:45 pm

      Sorry.. Got ur name wrong..suguna.

      Reply
      • Suguna Vinodh says

        August 14, 2016 at 3:29 pm

        Absolutely no worries! 🙂

        Reply
    • Suguna Vinodh says

      August 14, 2016 at 3:28 pm

      Thank you so much Nisha!

      Reply
  4. janice says

    August 10, 2016 at 2:22 am

    Hi it might help a bit if you sort of translated the title of the recipe, such as “PARUPPU PAYASAM, MOONG DAL PAYASAM, LENTIL PAYASAM RECIPE which is like a watery rice dish served as a dessert”.

    Thank you so much

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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