Authentic Rice & Moong Dal Payasam Recipe – Traditional Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Moong Dal Payasam Recipe – Traditional Indian Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a traditional Rice & Moong Dal Payasam. This creamy, sweet pudding is a staple in South Indian celebrations, and honestly, just making it fills my kitchen with the most comforting aroma. I first learned to make this from my grandmother, and it always reminds me of festive gatherings and happy family times. It’s a little bit of effort, but trust me, every spoonful is worth it!

Why You’ll Love This Recipe

This Payasam isn’t just delicious; it’s special. It’s a beautiful blend of textures – the soft, mushy rice and dal, the crunch of cashews, and the delicate fragrance of cardamom. It’s subtly sweet, incredibly comforting, and perfect for any occasion, big or small. Plus, the accompanying mango pachadi adds a lovely tangy counterpoint to the richness of the payasam.

Ingredients

Here’s what you’ll need to create this delightful dessert:

• ½ cup Raw Rice (Basmati or Ponni rice work beautifully)
• 1 tbsp Moong dal (split yellow lentils)
• ½ cup Powdered jaggery (adjust to taste)
• 1 cup Thick coconut milk
• ½ to 1 cup Boiled Milk (adjust for desired consistency)
• ½ tsp Cardamom powder
• 2 to 3 cups Water
• 5 Fried Cashewnuts
• 2 Fried cloves
• A pinch Mace (jaathikkai)
• 1.25 cups Raw mango (about 1 medium mango), sliced
• 1 Green chilli, slit
• ½ cup Powdered jaggery (for pachadi)
• ½ cup Grated coconut
• A Pinch Salt
• 1 tsp Neem flower
• 1 tsp Oil
• ½ tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 1 Red chilli, broken into pieces
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this Payasam:

• Ghee is Key: Don’t skimp on the ghee! Roasting the rice and dal in ghee is essential for that authentic flavour. It adds a nutty aroma that you just can’t get any other way.
• Rice Choice: Traditionally, Ponni rice is used in South India for Payasam because of its ability to become beautifully soft and creamy. However, Basmati rice works wonderfully too, especially if you can’t find Ponni.
• Jaggery Variations: Jaggery flavour varies depending on the region. Some are darker and more molasses-like, others are lighter. Adjust the amount to your preference – you want a balanced sweetness.
• Mace (Jaathikkai): This might seem like an unusual spice, but it adds a subtle warmth and complexity that’s truly special. It’s a little goes a long way! If you can’t find it, you can omit it, but it really does add something unique.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the rice and moong dal. Heat a tablespoon of ghee in a pan and roast the rice separately until it puffs up slightly and turns a pale golden colour. Do the same with the moong dal, roasting until it’s golden brown and fragrant. Be careful not to burn them!
2. Once roasted, combine the rice and dal in a pressure cooker. Add 2-3 cups of water and pressure cook for 1-2 whistles, or until the rice and dal are completely mushy.
3. Now for the sweetening! Mash the cooked rice and dal mixture well. Add the powdered jaggery and simmer on low heat, stirring constantly, until the jaggery is fully dissolved and the mixture starts to become frothy. If it gets too thick, add a splash of water.
4. Time for the creamy goodness! Stir in the thick coconut milk and cardamom powder. Add the fried cashews, cloves, and a pinch of mace powder.
5. Adjust the consistency with boiled milk, adding a little at a time until you reach your desired thickness. Let it simmer for another 5-10 minutes, stirring occasionally. If you like, garnish with a few strands of saffron for a beautiful touch.
6. While the Payasam simmers, let’s make the mango pachadi. Cook the sliced raw mango with the slit green chilli, a pinch of salt, and a little water until the mango is soft and tender.
7. Add the powdered jaggery to the mango mixture and boil until it dissolves completely.
8. Grind the grated coconut with a little water to form a smooth paste. Mix this coconut paste into the mango-jaggery base.
9. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal, red chilli, and curry leaves. Fry until the urad dal turns golden brown. Pour this tempering over the mango pachadi.
10. Finally, stir in the roasted neem flowers into the pachadi. It’s ready to serve at room temperature!

Expert Tips

• Don’t Overcook: Be careful not to overcook the rice and dal, as it can become gluey.
• Stir Constantly: When simmering with jaggery, stir constantly to prevent sticking and burning.
• Taste as You Go: Adjust the sweetness and consistency to your liking.

Variations

• Vegan Adaptation: Swap the ghee for plant-based butter and use coconut milk or almond milk instead of boiled milk.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: If you prefer a stronger cardamom flavour, add a little more.
• Festival Adaptations: My family always makes this for Onam and Vishu, but it’s also a popular choice for Pongal. During Onam, we often add a few drops of rose water for an extra floral aroma.

Serving Suggestions

Serve the Payasam warm or at room temperature, alongside the mango pachadi. It’s delicious on its own, but it also pairs beautifully with other traditional Indian dishes. A sprinkle of chopped nuts on top adds a nice touch.

Storage Instructions

Leftover Payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pachadi is best enjoyed fresh, but can also be stored in the fridge for a day.

FAQs

1. What type of rice is best for Payasam?

Traditionally, Ponni rice is preferred, but Basmati rice works well too. The key is to choose a rice that becomes soft and creamy when cooked.

2. Can I use sugar instead of jaggery? What’s the difference in taste?

Yes, you can use sugar, but jaggery adds a unique, caramel-like flavour that sugar doesn’t have. It also has a slightly healthier profile.

3. How do I achieve the perfect consistency for Payasam?

Add boiled milk gradually, stirring constantly, until you reach your desired consistency. It should be creamy and slightly flowing, not too thick or too thin.

4. What is the purpose of roasting the rice and dal before cooking?

Roasting enhances the flavour and aroma of the rice and dal, and it also helps to prevent the Payasam from becoming sticky.

5. Can I make the pachadi ahead of time? How should I store it?

You can make the pachadi a few hours ahead of time. Store it in an airtight container in the refrigerator, but it’s best enjoyed fresh for the best flavour and texture.

Enjoy making this classic Indian dessert! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!