Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Payasam Recipe – Jaggery & Coconut Milk Delight

Introduction

Oh, Payasam! Just the word conjures up memories of festivals, celebrations, and my grandmother’s warm kitchen. This Moong Dal Payasam is a classic Indian dessert, and honestly, it’s one of the first things I learned to make when I started exploring my family’s recipes. It’s comforting, subtly sweet, and incredibly satisfying. Today, I’m so excited to share my version with you – a creamy, dreamy delight made with jaggery and coconut milk.

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just delicious; it’s also surprisingly easy to make! It’s perfect for those times when you want a traditional Indian sweet without spending hours in the kitchen. The combination of the earthy moong dal, the rich jaggery, and the fragrant coconut milk is simply divine. Plus, it’s a wonderful way to end a special meal or simply treat yourself.

Ingredients

Here’s what you’ll need to create this magic:

• 1/3 cup split yellow moong dal (approx. 75g)
• 1 cup water (240ml)
• 1/2 cup jaggery (approx. 120g)
• 1/2 cup water (120ml)
• 2 tablespoons sugar (approx. 20g)
• 3 cardamom pods
• 1/2 cup thick coconut milk (120ml)
• 2 pinches salt
• 2 teaspoons ghee (approx. 10ml)
• 15 cashewnuts

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Split Yellow Moong Dal: Choosing the Right Type

Make sure you’re using split yellow moong dal (also called yellow moong dal). It cooks much faster than whole moong beans. Look for a vibrant yellow color – that usually indicates freshness.

Jaggery: Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives this payasam a beautiful, complex sweetness. You can find it in Indian grocery stores. Different regions in India have different types of jaggery – some are darker and more molasses-like, others are lighter. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Coconut Milk: Fresh vs. Canned – What’s Best?

Freshly squeezed coconut milk is amazing if you can get it! But good quality canned coconut milk works beautifully too. Look for a brand that has a high fat content for a richer, creamier payasam. I usually go for the full-fat variety.

Cardamom: The Queen of Indian Spices

Don’t skimp on the cardamom! It adds such a lovely fragrance. I prefer to lightly crush the pods before adding them to release their aroma.

Ghee: The Importance of Clarified Butter

Ghee is clarified butter, and it adds a wonderful nutty flavor. You can make your own, or buy it pre-made. It’s a staple in Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal a good wash under cold water. Then, pop it into a pressure cooker with 1 cup of water. Cook for 3 whistles (about 6-7 minutes). Once the pressure releases naturally, the dal should be beautifully soft and mushy.
2. While the dal is cooking, let’s make the jaggery syrup. In a pan, melt the jaggery with ½ cup of water. Add the sugar and cardamom pods. Simmer for about 2 minutes, stirring until everything dissolves. Then, strain the mixture to remove any impurities.
3. Now, combine the strained jaggery liquid, the cooked dal, salt, and coconut milk in a pan. Gently simmer on low heat for about 2 minutes. Don’t let it boil, or the coconut milk might separate.
4. In a separate small pan, melt the ghee and temper the cashewnuts until they turn golden brown. Be careful not to burn them! Add these golden beauties to the payasam.
5. Serve warm and enjoy!

Expert Tips

• Don’t overcook the dal: You want it soft, but not completely disintegrated.
• Stir gently: Especially when simmering with the coconut milk, stir gently to prevent it from splitting.
• Adjust sweetness to your liking: Taste as you go and add more jaggery or sugar if needed.

Variations

This recipe is a great base for experimentation!

Vegan Moong Dal Payasam

My friend Priya is vegan, and she makes a fantastic version using plant-based milk (like almond or cashew milk) instead of coconut milk. It’s just as delicious!

Gluten-Free Moong Dal Payasam

This recipe is naturally gluten-free, which is fantastic! Just double-check the labels of your ingredients to be sure.

Adjusting the Sweetness Level

I like my payasam moderately sweet, but you can easily adjust it. Reduce the jaggery and sugar for a less sweet version, or add more for a richer treat.

Festival Adaptations (Pongal, Onam, Diwali)

This payasam is a staple during many Indian festivals. During Pongal and Onam, it’s often made with newly harvested rice. For Diwali, you might add a pinch of saffron for a more festive touch.

Serving Suggestions

Payasam is wonderful on its own, but it also pairs beautifully with other Indian dishes. It’s a classic dessert after a hearty meal of biryani or dal-chawal. A sprinkle of chopped pistachios or almonds adds a lovely touch.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

What is the best way to prevent the payasam from sticking to the bottom of the pan?

Use a heavy-bottomed pan and stir frequently, especially during the simmering stage. Keeping the heat on low also helps.

Can I use sugar instead of jaggery in this recipe? What adjustments should I make?

Yes, you can! Use the same amount of sugar as jaggery (½ cup). However, jaggery has a unique molasses-like flavor that sugar doesn’t have. You might want to add a teaspoon of molasses to the sugar to mimic that flavor.

How can I achieve a smoother texture in my Moong Dal Payasam?

Make sure the dal is cooked very well and is completely mushy. You can also use an immersion blender to blend the payasam for a super-smooth texture, but it’s not traditional.

What is the significance of cardamom in this dessert?

Cardamom is considered a warming spice in Ayurveda and is often used in Indian desserts for its fragrant aroma and digestive properties. It just elevates the whole experience!

Can this payasam be made ahead of time? If so, how long will it keep?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving. It will keep well for up to 3 days.