If you’ve ever been to Kerala or had Malayali friends, you know that Onam is one of the most important festivals of the state. And if you know about Onam, you’re sure to know about the impressive feast too, called the Ona Sadya!! And like any true blue Malayali will tell you, no Ona Sadya is complete without a payasam – a milky sweet dish that can be made with a wide variety of ingredients. Today’s recipe is a moong dal payasam, made with nutritious, protein rich moong dal!
Moong Dal Payasam or Cheru payar Payasam or Pasi Paruppu Payasam is popular in South India, and is a kind of kheer recipe which is considered auspicious for naivedhyam, or as an offering to God. We already know that moong dal is incredibly nutritious and goes great in biscuits, soup, pakodas and dosas, so let’s check out this moong dal dessert! What’s more, it’s made with Little Moppet Food’s organic jaggery, not sugar!
Pasi Paruppu Payasam – Moong Dal Payasam
- 1/4 split and skinned green gram / Moong Dal
- 1 cup cow milk, boiled (1 cup = 200 ml)
- 1/4 cup coconut milk
- 1/2 cup organic jaggery powder from Little Moppet Foods
- 4-5 cashew nuts
- 4-5 raisins
- 2 cloves
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee
1. Heat ghee in a pressure cooker.
2. Add cashews, raisins and clove and fry until aromatic.
3. Remove and keep aside. To the same ghee add the moong dal and stir fry for 1-2 minutes on low flame.
4. Add 3/4 cup water and pressure cook the dal for 2 whistles.
5. Put off the flame. Open the lid, once all the pressure has released.
6. Mash the dal with the back of a spoon. Add organic jaggery powder and mix well. Cook until the jaggery dissolves completely. Flavor it with Cardamom powder.
8. Cook the payasam for 2-3 minutes and put off the flame.
9.Lastly add the coconut milk and stir well.
10. Garnish with fried cashew and and raisins and serve.
Moong dal is a good source of protein and dietary fiber. It is low in fat and rich in B complex, vitamins, calcium and potassium. When compared to other dals, moong dal is one of the low carb pulses in the list, making a light and healthy option for dessert. This Moong Dal payasam makes use of Little Moppet Food’s organic jaggery, which is prepared free from impurities. If your jaggery has impurities, make a jaggery syrup by boiling the jaggery in a little water and straining the mix. For a vegan version, you can use only coconut milk but avoid boiling it for too long after adding it. This way you can also feed it to babies under one, replacing the whole nuts with Dry Fruits powder instead. Serve warm for baby, and let Mommy enjoy a chilled version of leftover payasam the next day!
Wondering how to get this Organic Jaggery ? Don’t worry, we’ll send it to you! We prepare it fresh as soon as you place your order and deliver it straight to your doorstep.
Pasi Paruppu Payasam - Moong Dal Payasam Recipe
- • 1/4 split and skinned green gram / Moong Dal
- • 1 cup cow milk boiled (1 cup = 200 ml)
- • 1/4 cup coconut milk
- • 1/2 cup organic jaggery powder from Little Moppet Foods
- • 4-5 cashew
- • 4-5 raisins
- • 2 cloves
- • 1/4 teaspoon cardamom powder
- • 1 tablespoon ghee
- Heat ghee in a pressure cooker.
- Add cashew, raisin and clove and fry until aromatic.
- Remove and keep aside. To the same ghee add the moong dal and stir fry for 1-2 minutes on low flame.
- Add 3/4 cup water and pressure cook the dal for 2 whistles.
- Put off the flame. Open the lid, once all the pressure has released.
- Mash the dal with the back of a spoon. Add organic jaggery powder and mix well. Cook it until the jaggery dissolves completely. Flavor it with Cardamom powder.
- Now add milk and give a quick stir.
- Cook the payasam for 2-3 minutes and put off the flame.
- Lastly add the coconut milk and stir well.
- Garnish with fried cashew and and raisins and serve.
- Recipe Notes:
- • Little Moppet Food’s organic jaggery is used to make the payasam which has no impurities, if your jaggery has impurities, make a jaggery syrup by just boiling the jaggery in little water and strain the mix. Add this to the payasam.
- • you can make the payasam only using coconut milk. Do not boil the payasam for long after adding the milk. It looses its nutrition and flavor.
- • Serve your baby the payasam while warm. Refrigerated left overs can be consumed my adults within a day.
- • If making for small babies add dry fruit powder instead of whole nuts to avoid choking hazards