> ## Documentation Index > Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt > Use this file to discover all available pages before exploring further. # Moong Dal Payasam Recipe

| | | | -------------- | ---------- | | **Prep time** | 10 min | | **Cook time** | 20 min | | **Total time** | 30 min | | **Serves** | 6 servings | Per servings. | Nutrient | Amount | | ------------- | -------- | | Calories | 419 kcal | | Carbohydrates | 61 g | | Protein | 10 g | | Fat | 15 g | | Saturated fat | 11 g | | Cholesterol | 13 mg | | Sodium | 23 mg | | Potassium | 154 mg | | Fiber | 4 g | | Sugar | 35 g | | Vitamin A | 67 IU | | Vitamin C | 1 mg | | Calcium | 38 mg | | Iron | 3 mg | ## About It is an effortless traditional South Indian dessert recipe with green gram lentils, coconut milk and jaggery syrup. **Moong Dal Payasam**, commonly known as **Pasi Parappu Payasam,** is a frequently prepared healthy sweet for various reasons. Typically, it is prepared for various Indian festivals and celebrations, but not limited to it. It can be a simple and comfortable sweet after your daily lunch and dinner for easy digestion and to satisfy the sweet cravings. There are many different types of **Moong Dal Payasam** prepared across South India. The most common way to prepare it is with three main ingredients: lentils, jaggery, and coconut milk. However, coconut milk can be replaced with cow milk or any other type available for better taste and flavour. In addition, replacing jaggery with sugar also helps to give the dessert a caramel taste. Further, the same recipe can also be prepared with a combination of lentils, such as toor dal, channa dal, etc. ## Ingredients * 1 cup moong dal * 2 cup water * 1 cup jaggery * 1 cup water * 2 tbsp coconut *(grated)* * 1 cup coconut milk * pinch salt * 2 tbsp ghee * 2 tbsp cashew * 2 tbsp raisins * ½ tsp cardamom powder ## Instructions 1. Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic. 2. Cool completely, and rinse in water. 3. Transfer the rinsed moong dal to the pressure cooker. 4. Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well. 5. In a pan take 1 cup jaggery and ½ cup water. 6. Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency. 7. Transfer the jaggery syrup to the dal and mix well. 8. Also, add ½ cup water or adjust the consistency of the kheer as required. 9. Boil for 5 minutes, or until the raw flavour of jaggery is lost. 10. Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame. 11. Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle. 12. Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown. 13. Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well. 14. Finally, enjoy Moong Dal Payasam Recipe warm or chilled. ## Step-by-step Firstly, dry roast 1 cup moong dal on low flame till it turns aromatic.

Cool completely, and rinse in water.

Transfer the rinsed moong dal to the pressure cooker.

Add 2 cup water, cover and pressure cook for 2 whistles or until the dal is cooked well.

In a pan take 1 cup jaggery and ½ cup water.

Stir and dissolve the jaggery. Boil for 2 minutes making sure not to attain string consistency.

Transfer the jaggery syrup to the dal and mix well.

Also, add ½ cup water or adjust the consistency of the kheer as required.

Boil for 5 minutes, or until the raw flavour of jaggery is lost.

Pour in 1 cup coconut milk, pinch of salt, 2 tbsp coconut and mix gently on low flame.

Keep stirring till you get a boil. Do not over-boil, as there are chances coconut milk to curdle.

Now, in another pan, take 2 tbsp of ghee. Fry 2 tbsp cashew, 2 tbsp raisins till they turn golden brown.

Transfer the fried cashew, raisins, and ½ tsp cardamom powder to the payasam and mix well.

Finally, enjoy **Moong Dal Payasam Recipe** warm or chilled.

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