paruppu payasam, moong dal payasam, lentil 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.

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

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.

Remove from heat and strain the mixture.

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.

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

Serve warm.

paruppu payasam, moong dal payasam, lentil payasam recipe

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

• Total Time: 30 mins
• Yield: 6 servings 1x

Ingredients

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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

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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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Dessert
• Cuisine: Tamilnadu