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    Home » Paayasam/Kheer » Pasi Paruppu Payasam | Moong Dal Kheer | Paruppu Payasam

    Pasi Paruppu Payasam | Moong Dal Kheer | Paruppu Payasam

    Posted on August 19, 2020 · Last Updated on August 6, 2021 · By Srividhya G · 11 Comments

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    overhead shot of moong dal kheer in a blue bowl with cashew tempering on the top

    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.

    easy pasi paruppu payasam served in a blue bowl with cashew tempering placed on a red mat

    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.

    overhead shot of moong dal kheer with cashews and ghee on top placed on a red mat with flowers on the side

    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.

    roast moong dal for the payasam

    • 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.

    roasted moong dal

    • 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. 

    soaking the payatham paruppu

    • 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. 

    adding jaggery to the cooked moong dal

    • 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. 

    adding milk to the pasi paruppu payasam

    • 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. 

    pasi paruppu payasam served in a blue bowl placed on a red mat with flower petals on the side

    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.

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this pasi paruppu payasam recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    square image of moong dal kheer served in a blue bowl placed on a red mat
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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 mins
    Cook Time40 mins
    Soaking Time (optional)20 mins
    Total Time1 hr 5 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.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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

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    Filed Under: Festivals, Paayasam/Kheer, Pongal, Vinayaka Chaturthi Tagged With: golu prasadam, moong dhal kheer, navratri special, paasi payaru paayasam, vella paayasam

    Reader Interactions

    Comments

    1. freakyveggie says

      October 21, 2015 at 11:04 am

      Your Golu is superb Vidhya :) And the kheer is very tempting, need to try it out once !

      Reply
      • Vidhya@VVK says

        October 21, 2015 at 8:09 pm

        Thanks a lot FV. Give it a try and let me know.

        Reply
    2. Bharani says

      October 16, 2015 at 7:06 pm

      yummy ….I love hesaru bele/moongdal payasa… as usual I try to make vegan version by using coconut milk and poppy seeds paste. :)

      and your gombe looks very good, reminded me of my school and collage days when amma use to keep the gombe:)

      Reply
      • Vidhya@VVK says

        October 19, 2015 at 7:37 am

        Vegan version sounds great.I need to try that coconut milk and poppy seed payasa too. Thanks Bharani and glad it bought back some great memories.

        Reply
    3. swapnakarthik says

      October 14, 2015 at 11:00 pm

      Pasi paruppu payasam looks delicious,Vid….

      Reply
      • Vidhya@VVK says

        October 15, 2015 at 7:43 am

        Thanks Swapna

        Reply
    4. Bikramjit says

      October 13, 2015 at 11:22 pm

      Yummyliscioussssssss

      Reply
    5. CHCooks says

      October 13, 2015 at 11:09 pm

      Nice to see you continuing our tradition overseas :) Great going Sri! :)

      Reply
    6. Freda @ Aromatic essence says

      October 13, 2015 at 1:39 pm

      delicious!!

      Reply
    7. Traditionally Modern Food says

      October 13, 2015 at 11:36 am

      Wow nice kollu Sri.. I wish next year I can keep Luke this.. Moong dal payasam is perfect to start the celebration..yum yum

      Reply
    8. Aruna Panangipally says

      October 13, 2015 at 3:23 am

      Lovely!

      Reply

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