Parupu Payasam | Munda Payasam | Parsi Parupu Payasam

For us Indians, especially vegetarians and vegans, dal/lentils are a great source of protein and other nutrients. India is also the largest producer of these food crops. Paruppu as it is called in South India is used in various dishes ranging from savory and savory to sweet dishes like Paruppu Payasam. This is Pasi Paruppu Payasam or Moong Dal Payasam – a creamy, decadent pudding flavored with moong lentils, jaggery, coconut milk and cardamom.

What is Payasam

Just like curry, India is also synonymous with kheer, which is simply a sweet pudding. Payasam is known as Payasam in South India and one of its main ingredients is milk, another basic ingredient cooked along with sweeteners and some flavorings. This explains the meaning of the Sanskrit word “ksheer (milk)” and is the origin of the word kheer.

Traditional Indian recipe goes like this Sweet It is made by boiling rice grains with a mixture of milk, sweeteners and condiments like cardamom, saffron, nuts, dry fruits.

But South Indian cuisine is known to use a range of paruppu (dals) in its payasam. So, you have different Paruppu Payasam like Pasi Paruppu Payasam and moong dal, kadale parup payasan with chana dal et al.

Other food cultures around the world have dishes similar to rice. For example, “moghli or meghli” in Lebanese cuisine, “rizogalo” in Greek cuisine, “arroz con leche” in Spanish/Mexican cuisine, and porridge in the UK. In India, there is “payesh” in West Bengal and “payesh” in North India. Philney Can be considered a close relative of kheer.

More information about Pasi Paruppu Payasam

Payasam is also a sweet dish that is usually made in most South Indian households during festivals. This is also a common prasad enjoyed by devotees in temples. This Pasi Paruppu Payasam made with moon lentils is one of the most delicious versions of this dish.

At home, I make kheer and Paruppu Payasam regularly. This Pasi Paruppu Payasam is a delicious dessert perfect for festive celebrations. Plus, get a sweet ending with other special occasions and guests. You can even make this payasam of pasi paruppu (moong dal) as an offering to the deities or family and friends.

This Moong Dal Payasam recipe is so simple that anyone can make it just by following it carefully. Do use homemade coconut milk in this Payasam if you are making it as an offering to any deity or Lord Ganesha on Ganesh Chaturthi festival.

this coconut milk recipes You will be shown the perfect way to prepare coconut milk at home. When preparing Pasi Paruppu Payasam for friends, family or guests, you can use homemade or store-bought coconut milk.

Step-by-step guide

How to Make Pasi Paruppu Payasam

cooking full moon

1. Rinse ½ cup of moong dal (pasi paruppu) a few times. Place mooncakes and 1 cup water in a small pot. Place this pan into the pressure cooker. Add 1.5 cups of water in the pressure cooker and cook moong dal on medium flame for 5 to 6 blasts or 9 to 10 minutes. You can also cook lentils directly in the cooker. In this case, you can add 1.5 cups of water to the lentils and pressure cook them. Lentils can also be cooked in the pot.

2. When the pressure settles naturally, remove the lid and check the dal. It should be cooked well and not too mushy or lumpy.

3. Pour the cooked moong dal and water into another pot or kadai.

4. Mash the moong dal with a spoon.

Making Pasi Paruppu Payasam

5. Add ½ cup of thin coconut milk or water and mix well.

6. Add 3/4 cup jaggery powder. To reduce the sweetness, you can add ½ cup of jaggery powder or grated jaggery. If the jaggery has more impurities, add it to ⅓ cup of water, heat over low heat and stir until melted. Then, filter and use the syrup.

7. Place a pan or kadai on the stove and heat the mixture over low flame.

8.Continue stirring to dissolve the jaggery.

9. Once the jaggery is dissolved, add 1 cup of thick coconut milk.

10. Mix well and heat gently for a minute or two. Turn off the heat and set aside. Do not overheat or boil as the coconut milk will curdle.

11. In a small saucepan or tadka pan, heat 2 tablespoons of coconut oil. Add 12 to 15 cashews. You can also use ghee instead of coconut oil.

12. Fry until the cashews start to turn golden brown.

13. Once the cashews start turning golden brown, add 1 tablespoon raisins and ½ teaspoon cardamom powder.

14. Fry the raisins until they swell and become plump.

15. Now, pour the fried cashew raisin mixture and coconut oil into the Payasam.

16. Stir evenly.

17. Serve Pasi Paruppu Payasam hot or warm. After cooling, the payasam will thicken. Refrigerate immediately once it reaches room temperature.

Paruppur in southern India

Like other regional delicacies in India, pulses with lentils, soybeans, peas, etc. are also the staple food of the people of South India. These are classified under the term paruppu and can be used whole, split in the shell and split without the shell in fresh form/sprouted or dried form.

A variety of paruppu is used in many recipes in South India, including lentil vegetable stew or sambarbatters for popular snacks like idlis, dosas, vadas etc., as well as dry vegetable dal dishes, rice based products and desserts like Paruppu Payasam, Moong Dal Payasam etc.

Paruppusilli is a classic stir-fry in Tamil Nadu cuisine made with banana blossom/french gram or bush beans, gram dal, Bengal gram, red chillies, curry leaves, mustard seeds and asafoetida. Traditionally served with steamed rice with buttermilk or a curd curry called morkuzhambu.

Expert Tips

1. No coconut milk? Don't be stressed! Use regular milk to make this payasam.
2. You must add the milk at room temperature. After adding it to the payasam, cook on low flame for 1 to 2 minutes, do not cook for too long otherwise the mixture will curdle.
3. Moon lentils should be cooked just right, not too mushy or lumpy.
4. If the jaggery you are using has impurities, add it to ⅓ cup of water, heat over low heat and stir until it melts. Then, filter and use the syrup.
5. Moong Dal Payasam can be served hot or hot. Allow to cool to room temperature before refrigerating. Note that the payasam will thicken as it cools.

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Badam Kher

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