Moongdal Payasam is a traditional payasam that we usually make for most of the festivals as an offering to god. It's made using cooked moongdal, jaggery and coconut milk.
Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம், a traditional Payasam we make for most festivals and auspicious occasions. The recipe which I have shared here is my MIL’s favorite. As she is from Nagercoil, she uses coconut more than my mom. My mom used to make this same moongdal Payasam except using coconut milk. Adding coconut milk absolutely adds more flavor to the paysam.
We can follow the same procedure and make Kadala Paruppu Payasam which is as delicious as this Moongdhal Payasam. I use store bought coconut milk. But making coconut milk at home is the best option. If you are in a place where you have access to fresh coconut, I would surely suggest you to get that and grate the coconut and grind it with warm water and grind it to paste and squeeze it to get thick coconut milk. Again add the squeezed coconut to the grinder and add 2 cups of warm water and grind it to get thin coconut milk. Use the thin and thick coconut milk to make this moongdhal payasam.
Tips for making Moong dal Payasam:
Depending upon the quality of the sago, soaking time varies. Some sago needs more soaking.
Some variety of sago gets so mushy when pressure cooked.
We can boil thin coconut milk with jaggery, It will not get curdle like normal milk.
Add thick coconut milk only after switching off the flame. Do not boil the payasam after adding thick coconut milk.
Adding roasted coconut bits are optional but it gives a nice crunchy bite to the payasam.
Moongdal Payasam is a traditional payasam that we usually make for most of the festivals as an offering to god. It's made using cooked moongdal, jaggery and coconut milk.
Wash & Soak Sabudana in water for an hour.Take 1 Coconut, Cut in half, grate the coconut. Take the grated coconut in a mixer jar and add 1 cup of warm water and grind the coconut to a paste. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. This milk is thin in consistency. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. Keep the rest of the 1/3rd cup of coconut milk aside.
Cooking Dal & Sabudana
Dry roast moong dal till golden brown. Take the roasted dal and soaked & drained sabudana in a vessel. Add water and pressure cook them for 3 whistles. Sometimes depending upon the quality of sabudana, we should decide to pressure cook or not. Some varieties need more soaking, some in 1 hour soaking will get dissolved. Also sometimes pressure cooking sabudana makes it mushy. So depending upon the quality we need to take the judgement call.
Cooking with Jaggery
Once the dal and sabudana are cooked, mash the dal and add jaggery to it and keep in flame. Let the jaggery gets melted and gets incorporated with dal and sabudana mixture. Cook in low flame for 5 mins
Adding Coconut milk
Add thin Coconut milk and mix well. Let the payasam gets cooked in low flame for 5 mins. Then switch off the flame. Then add the thick coconut milk and give a final mix.
Garnishing with nuts
Heat ghee in a pan. Add cashews and fry till golden brown. Take the roasted cashews aside. In the same pan, add the finely chopped/sliced coconut and fry till golden brown. Add these roasted cashews and fried coconut pieces along with cardamom powder to the payasam and stir well.
Serving Time
The delicious Moongdhal Payasam is now ready to serve or for offering as Neivedhyam
Video
Notes
Adjust the sweetness as per your need. We can add sugar and adjust the sweetness
We can also garnish fried raisins
Always switch off the flame after adding the thick coconut milk. The payasam should not boil after adding thick coconut milk
Adding coconut pieces enhances the taste but they are optional.
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Method to make Moongdal Payasam
SOAKING SABUDANA & PREPARING COCONUT MILK
Wash & Soak Sabudana in water for an hour.Take 1 Coconut, Cut in half, grate the coconut. Take the grated coconut in a mixer jar and add 1 cup of warm water and grind the coconut to a paste. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. Again take the squeezed coconut scrapings to mixer jar and add 1 cup of warm water and grind it again and squeeze out coconut milk. This milk is thin in consistency. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. Keep the rest of the 1/3rd cup of coconut milk aside.
COOKING DAL & SABUDANA
Dry roast moong dal till golden brown.
Take the roasted dal and soaked & drained sabudana in a vessel.
Add water and pressure cook them for 3 whistles. Sometimes depending upon the quality of sabudana, we should decide to pressure cook or not. Some varieties need more soaking, some in 1 hour soaking will get dissolved. Also sometimes pressure cooking sabudana makes it mushy. So depending upon the quality we need to take the judgement call.
COOKING WITH JAGGERY
Once the dal and sabudana are cooked, mash the dal and add jaggery to it and keep in flame.
Let the jaggery gets melted and gets incorporated with dal and sabudana mixture. Cook in low flame for 5 mins
ADDING COCONUT MILK
Add thin Coconut milk and mix well. Let the payasam gets cooked in low flame for 5 mins. Then switch off the flame. Then add the thick coconut milk and give a final mix.
GARNISHING WITH NUTS
Heat ghee in a pan. Add cashews and fry till golden brown. Take the roasted cashews aside.
In the same pan, add the finely chopped/sliced coconut and fry till golden brown.
Add these roasted cashews and fried coconut pieces along with cardamom powder to the payasam and stir well.
SERVING TIME
The delicious Moongdhal Payasam is now ready to serve or for offering as Neivedhyam
I tried this today for Navarathri festival and it was excellent. I have never used coconut milk before to make payasam . It was very different and tasty. thank you for the receipe
It is nicely presented. Thanks for sharing such a delicious recipe with us.
Thanks Anupama 🙂
I tried this today for Navarathri festival and it was excellent. I have never used coconut milk before to make payasam . It was very different and tasty. thank you for the receipe
So glad to hear 😊 Thank you very much 🙏