Pasi Paruppu Payasam/Moong dal Kheer


Blogging Marathon #41: Week 1/ Day 1
Theme: Special Ingredient – Jaggery
Dish: Pasi Paruppu Payasam/Moong Dal Kheer

As I was going through some of my old posts, I realized that I had not posted any traditional payasam recipes on OhTastenSee. It is one of the traditional items served for any joyous occasion, and because it is so versatile and easy to make, was a regular feature for wedding anniversaries, birthdays and other special occasions as I was growing up. I don’t really have a favorite payasam – I like all of them, but my husband’s favorite is ‘Pasi Paruppu Payasam’ or Moong Dal Kheer which is made using moong dal and jaggery. It has a very rich flavor and has a celebratory air about it.

For this month’s Blogging Marathon, I have picked the theme of cooking with the special ingredient Jaggery and I am starting off the series with this very special payasam. I have used milk here, but if you would like to keep it vegan, you can always substitute with coconut milk for richness and flavor.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#41


1/3 cup pasi paruppu/husked yellow moong dal
2 tbsp kadalai paruppu/channa dal
1 cup Jaggery
2 cups milk
3 tbsp grated coconut
1/4 tsp cardamom powder
6 cashew halves
1 tsp ghee

Dissolve the jaggery in about 1/2 cup of water and bring it to a boil. Once jaggery is completely dissolved, strain this jaggery water and set aside.

Heat the ghee in a pan and roast the cashew halves until golden brown. Remove and set aside. In the same pan, roast the coconut until slightly toasted. Set aside along with the cashews. In the same pan, add the moong dal and channa dal and roast until golden brown or until a nice aroma comes.

Cook the dal with enough water to cover in a pan, or pressure cook the dal for 2 whistles. The dal should be cooked until soft. Mash the dal with the back of a spoon. I like some texture to my payasam so I don’t try to make the dals mushy like a paste. Add the reserved jaggery water and milk and bring the mixture to a simmer. Let it simmer until it comes together nicely. Add the cardamom powder, cashews and coconut and bring to a boil. Serve hot or cold!


Verdict: The payasam was rich and delicious, just the way I remember my mom making it. The coconut fried in ghee along with the cashews and cardamom give it a very typical but distinct South Indian dessert flavor that you cannot find in other cuisines. A perfect way to round off your meal.

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