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You are here: Home / Uncategorized / Moongdal Payasam (Puruppu payasam)

August 29, 2020 Indian Cuisine

Moongdal Payasam (Puruppu payasam)

Moong dal payasam or Paruppu payasam is such an amazing Indian Indian dessert. Especially, as a part of a festival preparation, almost every South Indian home will have their version of Payasam.
Paruppu Payasam is a dessert made by combining a delicious mix of split moong dal & Coconut milk. I guess as a south Indian myself I will automatically favour anything with coconut. 

You must check out thehttps://bakinginthehills.com/coconut-cake-spiced-with-pepper-corns-cardamom-cumin/ 

Having the good fortune of being born and brought up in Mumbai.  Growing up around a largely cosmopolitan neighbourhood belonging to a potpourri of Indian communities.

I grew up tasting and learning so many different kinds of traditional food, celebrating different festivals from my neighbours.


Every year during Onam, a harvest festival celebrated in Kerela, It is quite a huge fest, in Kerela. And every Malayalee home cooks a spread of 22- 26 dishes in one awesome meal served on a banana leaf traditionally.
I remember waiting to be invited for the Onam Sadhya meal by my neighbour aunty (Mrs Menon) and the payasam was always a highlight of this meal.


Now I wait for my Sis-in-law Nisha’s mum (They are Malayalees) to invite us for this wonderful experience of Sadya.
I recommend everyone should experience the Sadya meal at least once it is such a wholesome meal comprising of a wide variety of vegetables.
This entire week we celebrate  Onam and this time my Sister in law Nisha very kindly offered to teach us how to make Moong dal Payasam or Parappu Payasam delicious dessert. I guarantee you can’t just stop with one bowl.

I have inserted a youtube link demonstrating the recipe

https://youtu.be/mlZ0N4ddaJU
Moong dal (Paruppu) Payasam Recipe

INGREDIENTS

QUANTITY

Split Moong dal 1 cup
Jaggery ( I like using powdered jaggery but you can use a lump of jaggery) 3/4th cup
Coconut 1 whole 
Coconut slices 50 -75 gms
Ghee 2 tablespoons
Almond/ Cashews 50 gms
Cumin Seeds 1 teaspoon
Cardamom Pods 3-4
Ginger Powder 1 Teaspoon

Method

  • Wash and soak Moong dal
  • Grate fresh coconut and extract the thick and the thin juice
  • If you find it convinient you may use the ready made coconut milk powder but we at home prefer extracting fresh milk.
  • Heat a pan and roast the cardamom pods and cumin seeds and pound them fine.
  • Heat one table spoon of ghee in a degchi add the strained moong dal .
  • Stir for a while. At this point add the thin coconut milk to the moong dal and cook the dal .
  • Make sure you dont cook the dal until very mushy there should be some texture in the payasam.
  • Add the jaggery powder , cumin and cardamom powder and stir.
  • Add the thick coconut milk make sure you keep the flame on simmer.  We do not want to boil the coconut milk.
  • Now add the remaining ghee in a tawa and fry the nuts, raisins and sliced coconut until golden brown add this to your payasam.
  • Lastly you may sprikle some ginger powder.
  • Hope you enjoyed the recipe.

Happy Onam

Categories: Indian Cuisine Tags: Ghee, Inidan Dessert, Payasam

Previous Post: « Mirchi Cha Thecha (Maharashtrian Chutney)

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Easy Bake Chocolate Premixes

Tear-Mix -Bake Its as simple as that

Easy bake eggless premixes which is preservative free.

https://youtu.be/DkUIyMoIWpU

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