Pasi Paruppu Payasam | Moong Dal Kheer | Paruppu Payasam

A traditional kheer/payasam with moong dal or split yellow mung beans popularly known as pasi paruppu payasam or payatham paruppu payasam in Tamil! Check out how to make this simple pasi paruppu payasam with step-wise pictures.

I have mentioned this before, but I am repeating it. Indian festivals are incomplete without sweets, and among them, kheer or payasam, as we say in Tamil, is quite popular and easy to make as well. 

The beginning of ashada month (fourth month of the Hindu calendar), which usually spans June, July of the gregorian calendar, marks India’s festive season. And it continues till Deepavali and Karthigai. We consider the new moon day and full moon day and Fridays of ashada month as divine and auspicious. Also, various festivals fall during this period. So kheer or payasam forms an integral part of the food menu. 

In due course of the festival season, I make aval payasam, poppy seeds kheer, nuts kheer, rice kheer, and this moong dal or the payatham paruppu payasam. I atleast make this twice or thrice during the festive and during Navratri. 

We call yellow moong dal as pasi paruppu or payatham paruppu in Tamil. And payasam means kheer or sweet pudding. So this payasam is popularly known as just paruppu(lentils/dal) payasam. While some add chana dal (desi split chickpeas), I usually skip it and make this kheer only with moong dal. I do have separate vegan chana dal kheer made in Instant Pot, and you check it out. 

The pasi paruppu payasam recipe is very straightforward-

• Roast the moong dal. It helps to bring out the flavors of the dal well.
• Cook the moong dal
• Simmer the cooked moong dal with jaggery and milk. 
• Finally, add ghee roasted cashews. 

Depending upon the time and my menu, I sometimes pressure cook the moong dal or cook the moong dal in an open pot. If I am cooking the moong dal in an open pot, after roasting, I soak it in water for some time. Also, the water measure slightly varies in the open pot method. Either way, the recipe is simple, and needless to say, it’s delicious as well.

Now let’s see how to make this pasi paruppu payasam-

Roast the cashews-

• In a pan, heat 2 tsps of ghee and let it melt. When it is hot, add the cashews and roast it till its golden brown. Then remove it from the pan and set it aside.

Roast and cook the moong dal-

• In the same pan, add the moong dal and roast it for just two to three minutes over medium-low heat.

• Don’t need to let it turn red. Just roast it till you get the aroma. If you like roasted moong dal like me, roast it for 4 to 5 minutes like how I did for my sakkarai pongal. But that’s optional.

• Soak the roasted moong dal in 1.5 cups of water for 20 minutes. This step is optional. If you are going to pressure cook the moong dal, skip this soaking part. Check the recipe notes for pressure cooking the dal. 

• In a saucepan, add the soaked moong dal along with the water and cook until it becomes soft and mushy. Add ½ more cup of water if needed while cooking. Don’t let the dal go dry. Make sure the moong dal integrates well with the water.

Add jaggery and milk and prepare the kheer-

• When the dal is soft and mushy, add ½ more cup of water and add the jaggery. Crush the cloves and cardamom and add it. 

• Let the jaggery melt and when it completely dissolves, reduce the heat to low and add the milk. Let the kheer simmer for two to three minutes over low heat. 

• Then turn off the heat. Add the roasted cashews and serve warm. The color of the kheer depends upon the jaggery color. I used dark jaggery hence the color. 

Recipe Notes-

• Adjust the jaggery according to your preference.
• While roasting cashews, you can also add 2 tbsps of coconut and roast it. You can add raisins too. 
• Instead of cardamom and cloves, you can add cardamom powder. 
• I like this kheer in thin consistency, so I add entire 2.5 cups of water. But you can adjust the measurements accordingly. 

Pressure Cooking the moong dal-

• You can pressure cook the roasted moong dal for three whistles by adding 1.5 cups of water. You can also cook in Instant Pot for 5 minutes at high pressure and release the pressure naturally.
• After pressure cooking, mash the dal nicely. In a saucepan, bring ½ cup of water to boil and add the jaggery and let it dissolve. Then add the cooked moong dal, crushed cardamom, and cloves. Let it simmer and then add the milk and simmer again for two minutes.

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5 from 1 vote

Pasi Paruppu Payasam | Moong Dal Kheer | Paruppu Payasam

A traditional kheer/payasam recipe with moong dal popularly known as pasi paruppu payasam or payatham paruppu payasam in Tamil!

Prep Time5 minutes mins

Cook Time40 minutes mins

Soaking Time (optional)20 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: Tamil Nadu

Servings: 6

Calories: 122kcal

Author: Srividhya G

Equipment

• Saucepan or kadai

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1tsp=5ml;

• ▢ 2 tsps ghee
• ▢ 1 tbsp cashews I used broken cashews.
• ▢ ⅓ cup moong dal
• ▢ 2.5 cups water divided refer notes
• ▢ ½ cup jaggery
• ▢ ½ cup milk at room temperature
• ▢ 2 cardamom
• ▢ 2 cloves

Instructions

Roast the cashews-

• In a pan, heat 2 tsps of ghee and let it melt. When it is hot, add the cashews and roast it till its golden brown. Then remove it from the pan and set it aside.

Roast and cook the moong dal-

• In the same pan, add the moong dal and roast it for just two to three minutes over medium-low heat. Don't need to let it turn red. Just roast it till you get the aroma. If you like roasted moong dal like me, roast it for 4 to 5 minutes like how I did for my sakkarai pongal. But that's optional.
• Soak the roasted moong dal in 1.5 cups of water for 20 minutes. This step is optional. If you are going to pressure cook the moong dal, skip this soaking part. Check the recipe notes for pressure cooking the dal.
• In a saucepan, add the soaked moong dal along with the water and cook until it becomes soft and mushy. Add ½ more cup of water if needed while cooking. Don't let the dal go dry. Make sure the moong dal integrates well with the water.

Add jaggery and milk and prepare the kheer-

• When the dal is soft and mushy, add ½ more cup of water and add the jaggery. Crush the cloves and cardamom and add it.
• Let the jaggery melt and when it completely dissolves, reduce the heat to low and add the milk. Let the kheer simmer for two to three minutes over low heat. 
• Then turn off the heat. Add the roasted cashews and serve warm. he color of the kheer depends upon the jaggery color. I used dark jaggery hence the color. 

Notes

• Adjust the jaggery according to your preference.
• While roasting cashews, you can also add 2 tbsps of coconut and roast it. You can add raisins too. 
• Instead of cardamom and cloves, you can add cardamom powder. 
• I like this kheer in thin consistency, so I add entire 2.5 cups of water. But you can adjust the measurements accordingly. 

Pressure Cooking the moong dal-

• You can pressure cook the roasted moong dal for three whistles by adding 1.5 cups of water. You can also cook in Instant Pot for 5 minutes at high pressure and release the pressure naturally.
• After pressure cooking, mash the dal nicely. In a saucepan, bring ½ cup of water to boil and add the jaggery and let it dissolve. Then add the cooked moong dal, crushed cardamom, and cloves. Let it simmer and then add the milk and simmer again for two minutes.

Nutrition

Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update Notes: Updated the recipe with new pics, and recipe cards in 2020.