Last Updated on 4 months by Neha Deshmukh

Moong Dal Payasam Recipe – Authentic Indian Lentil Pudding with Coconut

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, a creamy, dreamy lentil pudding that’s surprisingly easy to make. It’s a staple in South Indian cuisine, especially during Onam and Diwali, but honestly, any day is a good day for a bowl of this goodness. I first made this for a friend’s birthday, and it was a huge hit – I’ve been perfecting it ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Moong Dal Payasam isn’t just delicious; it’s comforting. The subtle sweetness of the jaggery, the richness of the coconut milk, and the delicate flavor of cardamom… it’s a symphony in a bowl! Plus, it’s a relatively quick dessert to make, perfect when you want something special without spending hours in the kitchen. It’s also naturally gluten-free, and easily adaptable to be vegan – more on that later!

Ingredients

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

• 1 cup moong dal (approximately 200g)
• 2 cups water (480ml) – for cooking the dal
• 1 cup jaggery (approximately 200g)
• 1 cup water (240ml) – for the jaggery syrup
• 2 tbsp grated coconut (about 15g)
• 1 cup coconut milk (240ml)
• Pinch of salt
• 2 tbsp ghee (30ml)
• 2 tbsp cashew (approximately 30g)
• 2 tbsp raisins (approximately 25g)
• ?? tsp cardamom powder (around ¼ – ½ tsp, depending on your preference)

Ingredient Notes

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

Moong Dal: Types and Soaking (if applicable)

We’re using split moong dal (yellow moong dal) for this recipe. It cooks much faster than whole moong. Soaking isn’t essential, but a quick 30-minute soak can help it cook even more evenly.

Jaggery: Regional Variations & Substitutes

Jaggery is unrefined cane sugar, and it gives this payasam a beautiful, caramel-like flavor. You can find it in Indian grocery stores. Different regions have different types – some are darker and more molasses-like than others. If you can’t find jaggery, you can substitute with sugar (about ¾ cup), but the flavor won’t be quite the same.

Coconut Milk: Fresh vs. Canned

Freshly squeezed coconut milk is amazing if you can get it! But good quality canned coconut milk works perfectly well. I usually go for the full-fat version for extra richness.

Ghee: The Importance of Clarified Butter in Indian Desserts

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

Cardamom: Quality and Freshness

Cardamom is a key flavor here. Use good quality cardamom pods and grind them yourself for the best aroma. Pre-ground cardamom loses its potency quickly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Dal: Dry roast the moong dal in a heavy-bottomed pan on low heat. Stir constantly for about 5-7 minutes, until it’s fragrant and lightly golden. This step is crucial for flavor! Let it cool completely, then rinse it well under cold water.
2. Cook the Dal: Add the rinsed dal and 2 cups of water to a pressure cooker. Cook for 2 whistles, then let the pressure release naturally. The dal should be very soft and mushy.
3. Make the Jaggery Syrup: While the dal is cooking, make the jaggery syrup. Dissolve the jaggery in 1 cup of water in a saucepan. Bring to a boil and simmer for about 2 minutes, until the jaggery is completely dissolved.
4. Combine & Simmer: Pour the jaggery syrup into the cooked dal. Add another ½ cup of water (or more, if needed) and simmer on low heat for about 5 minutes, stirring occasionally. This helps the flavors meld together.
5. Add Coconut & Milk: Stir in the coconut milk, grated coconut, and a pinch of salt. Heat gently – don’t let it boil!
6. Fry the Nuts: In a separate small pan, heat the ghee. Fry the cashews and raisins until golden brown. Be careful, they burn quickly!
7. Finish & Serve: Add the fried nuts and raisins to the payasam, along with the cardamom powder. Stir well. Serve warm or chilled, garnished with a few extra nuts if you like.

Expert Tips

A few little secrets to make your payasam perfect:

Achieving the Perfect Consistency

The consistency should be creamy and slightly flowing, like a thick porridge. If it’s too thick, add a little more coconut milk or water. If it’s too thin, simmer for a few more minutes.

Preventing Sticking & Burning

Use a heavy-bottomed pan and stir frequently, especially when simmering the jaggery syrup and the dal.

Roasting the Moong Dal for Enhanced Flavor

Don’t skip the roasting step! It really brings out the nutty flavor of the dal.

Using the Right Type of Jaggery

Darker jaggery will give a richer, more intense flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Payasam

Simply substitute the ghee with coconut oil and use plant-based milk instead of dairy milk.

Gluten-Free Moong Dal Payasam

This recipe is naturally gluten-free! Just double-check that your ghee and cardamom powder are certified gluten-free if you have a severe allergy.

Adjusting the Sweetness Level

Adjust the amount of jaggery to your liking. Start with ¾ cup and add more if needed.

Festival Adaptations (Onam, Diwali, etc.)

During Onam, it’s traditional to serve payasam with sadya (a vegetarian feast). For Diwali, you can add a pinch of saffron for a more festive touch.

Spice Level Variations (Adding Saffron, Nutmeg)

A pinch of saffron or nutmeg can add a lovely warmth and complexity to the flavor.

Serving Suggestions

Payasam is delicious on its own, but it’s also lovely served with a side of poori or appam. It’s the perfect ending to a South Indian meal!

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the best type of moong dal to use for payasam?

Split yellow moong dal is the best choice – it cooks quickly and has a lovely flavor.

Can I substitute jaggery with sugar? What adjustments should I make?

Yes, you can use sugar, but reduce the quantity to about ¾ cup. The flavor will be different, though!

How can I make this payasam richer and creamier?

Use full-fat coconut milk and add a tablespoon of ghee at the end.

What if I don’t have coconut milk? What can I use instead?

You can use cashew cream or almond milk, but the flavor will be different.

How long does moong dal payasam stay fresh in the refrigerator?

Up to 3 days in an airtight container.

Can I make this payasam ahead of time?

Yes, you can make it a day or two in advance. The flavors actually develop even more over time!