Moong Dal Payasam

moong dal payasam

What makes moong dal payasam standout in its class? The payasam taste and its nutritional quality makes it get a top score. Moong dal, also known as hesaru bele, pesarapappu or paasi paruppu, among others, is the main ingredient of this cuisine. It is said to work as a body coolant. The items like cashew nuts, dry grapes and cardamom powder in this recipe, increases the richness and the nutritional value of the moong dal payasam.

Make moong dal payasam with jaggery or sugar. Opt for the first, because jaggery is said to be healthy.

Food Fact
"Jaggery is very rich in iron and prevents anemia.1" Read more about jaggery benefits in the blog.

On one of the days of the Dussehara or Dasara festival, pesarapappu payasam is made as an offering to the God. For Onam festival too, this sweet dish is made. It is distinct in that coconut, and not regular, milk is used.

Another moong dal payasam recipe uses copra or dry coconut and gasagase or poppy seed. Here is the recipe to make moong dal payasam with copra.

Pour a teaspoon of ghee on this payasam and eat or serve. The ghee makes the dish more lip-smacking.

how to make gooseberry juice
You may want to drink gooseberry juice, as it is said to be an outstanding health drink.

Servings: Two to Three


1. Moong dal / green gram / paasi paruppu / cherupayar / pesarapappu / hesaru bele 1/4 cup
2. Milk 1 cup
3. Jaggery pieces / bellam / bella 1/2-cup or to taste


Sugar 1/2-cup or to taste
4. Ghee / clarified butter 2 teaspoons
5. Cashew nuts 8-10
6. Dry grapes / raisins 1 tablespoon
7. Cardamom / elaichi powder 1/8 teaspoon
8. Water 1 cup

How to make Moong Dal Payasam / Pesarapappu Payasam / Paasi Paruppu Payasam?

1. Fry moong dal till it becomes golden brown.

moong dal payasam s1a

moong dal payasam s1b
2. Wash moong dal.

moong dal payasam s1c

Add 1 cup of water.

moong dal payasam s2a

Pressur cook the moong dal till it becomes soft.

moong dal payasam s2b

moong dal payasam s2c
3. Heat the ghee.

Add cashews and dry grapes.

Fry till the cashews turn to golden brown.

moong dal payasam s3b
4. Assuming you are using jaggery, heat it with little water.

moong dal payasam s4

Strain the jaggery, after it dissolves, slowly, to remove foreign particles, if any.

Keep aside to cool.
5. Boil the milk.

moong dal payasam s5

moong dal payasam s5c

Add the cooked moong dal. Mix.
6. Bring to boil.

Set flame to low.

Cook for 5 minutes or till the milk thickens.

moong dal payasam s6
Add the hot jaggery syrup to the payasam only after letting it cool for sometime. Otherwise, the payasam may curdle.

Add the jaggery syrup and cardamom powder. Mix.

moong dal payasam s7

Switch off the stove.

Moong dal payasam / pesarapappu payasam / paasi paruppu payasam is ready.

Serve with fried cashews and dry grapes.

moong dal payasam final

TIPS Moong Dal Payasam
1. If you do not want to eat the moong:

- In Step 5, mash the moong before adding it to the milk.
You may also have to: in Step 4, add more jaggery and in Step 5, increase the milk quantity.


- In Step 4, add more jaggery and in Step 5, add water.
2. As the sweetness of the jaggery varies from one type to another, use the jaggery quantity accordingly.