Paruppu Payasam Recipe: Dals and lentils are essential sources of protein and other nutrients for us Indians, particularly for vegetarians and vegans. India is also the leading producer of these food crops. Known as “paruppu” in South India, they feature in a variety of dishes, from savory to sweet, such as Paruppu Payasam. This specific delicacy, known as Pasi Paruppu Payasam or Moong Dal Payasam, is a luscious pudding crafted from yellow moong lentils, jaggery, coconut milk, and infused with the aroma of cardamom.
Payasam, much like kheer, is synonymous with Indian cuisine, particularly in South India. It typically involves cooking a base ingredient, along with a sweetener and flavorings, in milk. The Sanskrit word “ksheer” (milk) forms the origin of “kheer.”
While traditional kheer is made by boiling rice grains in a mixture of milk, sweeteners, and flavorings, South Indian cuisine often uses a variety of rice and dals (lentils) in their payasams. Hence, unique versions like Pasi Paruppu Payasam made with moong dal and Kadalai Paruppu Payasam made with chana dal exist. Paruppu Payasam Recipe
Paruppu Payasam holds a special place in South Indian households, especially during festive occasions. It is also commonly served as prasad in temples. This version, made with moong lentils, is particularly delicious.
I frequently prepare both kheer and Paruppu Payasam at home. This Pasi Paruppu Payasam serves as a delightful dessert during festive celebrations and special occasions, often impressing guests. It can also be offered as prasad or shared with family and friends.
The recipe for Moong Dal Payasam is simple and can be followed by anyone. For those making it as an offering to deities or Lord Ganesha on Ganesh Chaturthi, it’s recommended to use homemade coconut milk.
When making Pasi Paruppu Payasam for your loved ones or guests, you have the option of using either homemade or canned coconut milk.
Ingredients: Paruppu Payasam Recipe
For cooking moong lentils:
- 1/2 cup moong dal (pasi paruppu), about 100 grams
- 1 cup water (for cooking moong dal in a pan)
- 1.5 cups water (for pressure cooking moong dal)
Other ingredients:
- 1/2 cup thin coconut milk or second or third extract, as needed
- 3/4 cup jaggery powder or chopped/grated jaggery
- 1 cup thick coconut milk or first extract
- 2 tablespoons coconut oil
- 1/2 teaspoon green cardamom powder or seeds of 4 to 5 green cardamoms, crushed
- 12 to 15 cashews
- 1 tablespoon raisins
Instructions: Paruppu Payasam Recipe
Cooking moong dal:
- Rinse the moong lentils thoroughly. In a small pan, combine the moong lentils and 1 cup of water.
- In a stovetop pressure cooker, pour in 1.5 cups of water and place a small trivet inside.
- Put the small pan with the moong lentils and water on the trivet.
- Pressure cook the moong dal for 5 to 6 whistles on medium heat or for 9 to 10 minutes.
- Alternatively, you can cook the lentils directly in the cooker by adding 1.5 cups of water to the lentils and then pressure cooking.
- Once the pressure drops naturally, open the lid and check if the lentils are cooked well and softened.
Making paruppu payasam:
- Transfer the cooked moong dal along with water to another pan or kadai.
- Mash the moong dal with a spoon.
- Add 1/2 cup thin coconut milk or water and mix well.
- Add the jaggery. For a less sweet taste, use 1/2 cup jaggery powder or grated jaggery.
- Place the pan or kadai on the stovetop and heat the mixture on low flame, stirring continuously until the jaggery dissolves completely.
- Once the jaggery is dissolved, add 1 cup of thick coconut milk and mix well.
- Heat the mixture gently for a minute or two, but do not overheat or boil as the coconut milk can curdle.
Frying cashews and raisins:
- In a small pan or tadka pan, heat 2 tablespoons of coconut oil. Add the cashews and fry until they start to turn golden.
- Once the cashews begin to golden, add the raisins and cardamom powder.
- Fry the raisins until they plump up.
- Pour the entire contents of the tadka pan (coconut oil + cashews + raisins) into the payasam and mix well.
- Serve the pasi paruppu payasam hot or warm. Refrigerate any leftovers once it reaches room temperature. This payasam can be stored in the refrigerator for a couple of days. It thickens upon cooling, so you can serve it cold or reheat until warm before serving.
Conclusion:
Pasi Paruppu Payasam Recipe, also known as Moong Dal Payasam, is a delightful South Indian dessert enjoyed during festive occasions and special gatherings. With its creamy texture, fragrant aroma, and rich flavors of coconut and cardamom, it’s sure to please everyone’s palate. Whether served hot or cold, this traditional sweet treat is a perfect way to end any meal on a sweet note. Enjoy making and sharing this beloved recipe with your loved ones!
FAQs about Paruppu Payasam Recipe
Can I use canned coconut milk instead of homemade?
Yes, you can use either homemade or canned coconut milk based on your preference and availability. Both will work well in the recipe.
How long does Pasi Paruppu Payasam last in the refrigerator?
Pasi Paruppu Payasam can be refrigerated for a couple of days. However, it’s best to consume it within 2-3 days for the freshest taste and texture.
Can I adjust the sweetness of the payasam?
Yes, you can adjust the sweetness according to your taste preferences by varying the amount of jaggery used. Start with a smaller quantity and add more if needed.
Is it necessary to fry the cashews and raisins separately?
Frying the cashews and raisins separately adds a delicious crunch and flavor to the payasam. However, if you prefer, you can fry them together or skip this step entirely.
Can I serve Pasi Paruppu Payasam cold?
Yes, you can serve it cold straight from the refrigerator or reheat it until warm before serving, depending on your preference.
