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Moong Dal Payasam (Paruppu Payasam): Creamy South Indian Dessert

Paruppu Payasam | Pasi Paruppu Payasam | Moong Dal Payasam Recipe with clear step-by-step photos. Watch the paruppu payasam video

Moong Dal Payasam | Paruppu Payasam | Pasi Paruppu Payasam — a traditional South Indian kheer made with moong dal, jaggery, coconut and milk. This version is nutritious and mildly sweet, with jaggery adding depth and iron. Moong dal combined with a little channa dal gives good protein. I often make other moong dal dishes like Payatham Paruppu Sundal and Moong Dal Tadka.

Paruppu Payasam is a popular festive dessert across South India, commonly prepared in Tamil Brahmin households for occasions such as Pongal, Onam, Varalakshmi Vratam and Makara Sankranti. It’s quick to prepare—ready in about 30 minutes—and makes a comforting, creamy sweet that can be served hot or chilled.

How to cook Payatham Paruppu?

Preferences vary: some like the dal to remain slightly grainy, others prefer a fully mushy consistency. At home I cook the moong dal until soft and mushy, which gives the payasam a smooth, velvety texture. I use cow’s milk for extra creaminess, but light coconut milk or regular coconut milk can be used for a richer, dairy-free version.

Paruppu Payasam blends the nutrition of lentils with the deep flavor of jaggery and the richness of coconut and milk. It’s ideal for kids and adults alike and is an authentic, comforting dessert for festival meals and special occasions.

Ingredients

  • Moong dal – 1/3 cup
  • Channa dal – 2 tbsp
  • Milk – 1/4 cup (or use coconut milk for vegan option)
  • Water – 1 cup + 1/4 cup
  • Jaggery – 1 cup (adjust to taste)
  • Grated coconut – 1/4 cup
  • Cardamom powder – 1/4 tsp
  • Turmeric powder – pinch (optional, for color)
  • Salt – a pinch
  • Butter or Ghee – 1 tbsp
  • Cashews & raisins – a few (about 2 tsp each)
  • Sugar – 1 tsp (optional, if you want extra sweetness)

Method

  • Wash and soak both dals in lukewarm water for 20 minutes.
  • Add a pinch of turmeric and pressure-cook the soaked dals for 2–3 whistles, until soft and mushy. Once the pressure subsides, open the cooker and stir the dal gently.
  • In a small pan, heat ghee and lightly sauté cashews until golden. Add raisins, sauté briefly and transfer to a bowl.
  • In the same pan, combine jaggery with 1 cup water and bring to a boil over medium heat until the jaggery fully dissolves. There’s no need to reach string consistency—just ensure the jaggery melts.
  • In a blender or small mixie jar, grind grated coconut with a little water into a coarse paste, similar to chutney consistency.
  • Add the cooked dal to the jaggery syrup and mix well. If needed, add a pinch of turmeric for color and stir.
  • Pour in the dal cooking water (about 1/4 cup if reserved) and cook for 5–6 minutes until the mixture comes together and bubbles well.
  • Add the ground coconut mixture and stir. Cook until everything combines and the payasam boils gently.
  • Season with cardamom powder, a pinch of salt and sugar if using; cook for another 2 minutes, then turn off the heat and let the payasam cool slightly.
  • When the payasam is warm (not scalding), add hot milk and cook on low flame for one minute, then switch off. Stir in the sautéed cashews and raisins.

Notes & tips

  1. Turmeric is optional—used only to give a pleasant yellow color.
  2. Serve the payasam hot, warm or chilled according to preference.
  3. Substitute 1/3 cup lite coconut milk for part of the milk to add richness and a subtle coconut flavor.
  4. Adjust the amount of milk to reach your desired consistency.
  5. If you prefer a less mushy texture, lightly sauté the dal before pressure cooking; it will remain grainier.
  6. For extra aroma, a small pinch of edible camphor or a few strands of saffron can be added.
  7. If your jaggery contains impurities, soak it in lukewarm water for 20 minutes and strain before use.
  8. Use coconut milk instead of cow’s milk for a vegan version.
Paruppu Payasam

Paruppu Payasam | Dal Kheer | Dal Payasam

Course: Payasam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Moong dal – 1/3 cup
  • Channa dal – 2 tbsp
  • Milk – 1/4 cup
  • Water – 1 cup + 1/4 cup
  • Jaggery – 1 cup
  • Grated coconut – 1/4 cup
  • Cardamom powder – 1/4 tsp
  • Turmeric powder – pinch
  • Salt – pinch
  • Butter / Ghee – 1 tbsp
  • Cashew & Raisin – few

Instructions

  1. Wash and soak both dals in lukewarm water for 20 minutes.
  2. Add a pinch of turmeric and pressure-cook for 2–3 whistles. Open and mix the dal once the pressure subsides.
  3. Heat ghee and sauté cashews until golden; add raisins, sauté briefly and set aside.
  4. In the same pan combine jaggery and water and boil until the jaggery dissolves completely.
  5. Grind coconut with a little water to a coarse paste.
  6. Add the cooked dal to the jaggery syrup and mix well.
  7. Add dal water and cook for 5–6 minutes until the payasam comes together and bubbles.
  8. Stir in the ground coconut mixture and cook until combined.
  9. Add cardamom powder, a pinch of salt and sugar if needed; cook for 2 minutes.
  10. Allow the payasam to cool briefly, then add hot milk. Cook on low flame for one minute and switch off.
  11. Finally, mix in the sautéed cashews and raisins and serve.

Video

Serve and enjoy: Paruppu Payasam is versatile—serve it warm for a comforting dessert or chilled as a festive treat. The balance of moong dal, jaggery and coconut makes it both nourishing and flavorful.