The dish is tempered with ghee in which nuts, raisins and sometimes chopped bits of coconut are fried. 2007 - 2023 Archana's Online Media & Publishing Services LLP, Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam, Paruppu Payasam Recipe - Stewed Dal Coconut Milk Payasam Video, Last Modified On Tuesday, 06 August 2019 10:29, Archana's Online Media & Publishing Services LLP, Chemba Arisi Thengai Paal Payasam Recipe- Red Rice Payasam, Pachai Payaru Payasam Recipe - Green Moong Dal Payasam, Little Millet Payasam Recipe- Kutki/Sama Payasam, Sweet Recipes (Indian Mithai / Indian Dessert). There is another version of paruppu payasam Kerala style in which I have added coconut milk. Another option is to cook the soaked lentils directly in the cooker without using a pan. If you are pressure cooking the lentils directly (without soaking), then cook for 6 to 7 whistles or 11 to 12 minutes. Turn off the heat and allow the pressure to release naturally. Scale this recipe easily to make for a smaller batch of the payasam or in more quantities. Delicious and tempting payasam..makes me drool.. two different dalsreally interestingi used to do with moongal dalbut never tried with chenna dal.nice presentation and click! It is nicely presented. Then add the raisins and stir until they become plump. This moong dal payasam is protein-packed, uses no refined sugar and easy to make. In the same pan roast pasi paruppu and kadalai paruppu (if using) separately until you get a nice aroma of roasted dal. Looks so perfect feel like taking a mouthful from the screen. bookmarked. it gives the final cut !! Jaggery (powdered or grated) is used as a sweetener in this Chana Dal Payasam and for flavorings, I have added cardamom powder, cashews and raisins. Add thin Coconut milk and mix well. Fry till the cashews begin to get golden. The lentils should be cooked well. Boiling paruppu payasam any longer after adding the first extract may curdle the payasam. As my MIL is from Nagercoil which is nearly border of trivandrum, my MIL also uses lots of coconut in many recipes. Heat 1 tablespoon ghee in a thick bottomed wide pan or kadai. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Leftover payasam has to be refrigerated once it comes to room temperature. Remove to a small bowl and add cashews to the ghee. Wonderful payasam.. Paruppu payasam recipe| Moong dal payasam recipe with full video and detailed step-by-step pictures. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. Then add the mashed dal+rice mixture and stir well so that there are no lumps. Soak the moong dal for 30 minutes in water. Thanks for sharing such a delicious recipe with us. Hi I want to make moong dal paysam but recipe is not clear as where to use ghee ? Jaggery (powdered or grated) is used as a sweetener in this Chana Dal Payasam and for flavorings, I have added cardamom powder, cashews and raisins. Bring the paruppu payasam to a gentle boil. In addition to the basic rice kheer, our family favorite is this Chana Dal Payasam for sure. 14. Also add 1 cup water to the pan containing the lentils. Be careful not to over fry. Add the cardamom powder and roasted cashew nuts and coconut bits. Just in vessel by adding water and low flame. Hi Maam, I tried this recipe today, payasam was yummy, thank you for sharing this recipe. Pour 1 cups water and a teaspoon ghee to the pot/ cooker. Also they call it as Pradhaman as we call as Payasam. simmer for 2 minutes, make sure not to boil as coconut milk may curdle. Did you make a recipe? For best results follow my detailed step-by-step photo instructions and tips above the recipe card. had no clue its so easy to make! Between all the different types of sweets and desserts, I will jump up for payasam. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. Keep it in low flame and let it cook until everything gets blended well. Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut milk, coconut, jaggery and cardamom powder. Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam. Set this aside & pour this towards the end, just before you turn off the stove. Thank you. Rinse cup chana dal a couple of times in water and then soak chana dal for 2 to 3 hours. Required fields are marked *. wow parrupu payasam looks delicious very tempting click, This is my most fav payasambut tried with chana dalthe recipe sounds kool, Nice payasam with lovely presentation dear, This is really making drool such a lovely & tasty payasam and great click dear:). The lentils should be tender, softened and cooked thoroughly. Also check out my Channa dal payasam, Sago moong dal payasam, Looks so yumluv the click. cant remember when i had it last.. been years thanks for bring out this recipe. The payasam should not boil after adding thick coconut milk. 1 cup Moong Dal rinsed and soaked for 3-4 hours in 2 cups of water cup Sabudana or Sago rinsed and soaked for 3-4 hours in 1/4 cup water 1.5 cups water teaspoon salt a pinch 400 ml coconut milk 1 can 1.5 cups powdered jaggery 1.5 cups water to dilute teaspoon cardamom elaichi powder 1 tablespoon ghee or coconut oil cup cashews cup raisins The Paruppu Payasam is a nutritious and a high protein dessert that can be served for parties or even as a snack for children. You may skim off any froth that comes over the dal. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Dear Swasthi, Some variety of sago gets so mushy when pressure cooked. Add the moong dal in the pot and dry roast for about 2-3 minutes, or until it turns golden and aromatic. Its looking so thick and delicious.. could have a bowl full! God bless u. Luv u coz . In a small pan or tadka pan, heat 2 tablespoons coconut oil. further, add1 cup thin coconut milk and stir well. also, after adding coconut milk do not boil on high flame as it may curdle. thin coconut milk or second or third extract or water. Note: Here thin coconut milk is the second extract /pressed coconut milk. Keep Posting !! Add 12 to 15 cashews. You can soak this for 15 minutes and also cook it. Thank you so much for leaving a comment. Adding roasted coconut bits are optional but it gives a nice crunchy bite to the payasam. Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium heat. If the consistency is thin or runny, then do not add any water or thin coconut milk and follow the recipe from step 11 below. If preparing for Ganesh Chaturthi or as an offering to Lord Ganesha or any diety, then use homemade coconut milk. YouTube So you can make this any time to fulfil your sweet cravings and don't really need an occasion. If using sliced coconut, add them and fry on a medium high flame until light and golden. Let this milk be at room temperature as well. This milk is thin in consistency. Hi.. LovelyVery timely recipe for vinayaka chathurthi.. My favorite payasam !!! i love this. Tried it today. Pressure cook dal with enough water, keeping the coconut + rice flour mixture in a cup for 3-4 whistles. Once the pressure subsides, open the cooker and mash the dal nicely with a potato masher. Let this boil for 3-4 mins. When the pressure releases, mash the cooked dal slightly. Do not over heat or boil as the coconut milk might curdle. The biting the bits of coconut makes this Pasi Paruppu Pradhaman even more delicious. In a small pan or tadka pan, heat 2 tablespoons of coconut oil. Remove from the pan and keep aside. For a less sweet taste, you can add cup grated jaggery or jaggery powder. 3. it is a healthy indian sweet as the sweetness is derived from the coconut milk and jaggery which makes it rich and creamy.moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with step by step photo and video recipe. Consider Baghel Agro Industries to get prompt deliverance of premium grade products. Instead of coconut oil, you can also use ghee. Next add cup jaggery powder. 3. It's made using cooked moongdal, jaggery and coconut milk. SUBBUSKITCHEN | ALL RIGHTS RESERVED | 2018 | MANAGED BY HOST MY BLOG, Moongdal Payasam | Paythamparuppu Payasam | . Very tempting payasamLove the flavors Love this Payasam a lot in 2 ways 1. * Percent Daily Values are based on a 2000 calorie diet. For best results follow the step-by-step photos above the recipe card. Once the pressure subsides, open the cooker and mash the dal nicely with a potato masher. After adding thick milk, do not keep the payasam on flame. Do try this for Tamil New Year and enjoy with your family. add in pressure cooked moong dal and mix well. Add 1.5 cups water in the pressure cooker. If using regular milk, turn off the stove first and then filter the cooled jaggery syrup. On cooling the paruppu payasam will thicken. Take the chana dal in a pan or vessel which will fit inside a stovetop pressure cooker. Let the jaggery gets melted and gets incorporated with dal and sabudana mixture. In case youre short of time, you can use the regular store-bought readymade thick coconut milk. 12. how to make moong dal payasam with step by step photo: Rabdi Kheer Recipe | Authentic Rice Milk Dessert, Chawal Ke Pakode Recipe | Leftover Rice Bonda Or Rice Bajji, Dal Makhani Recipe Restaurant Style in Pressure Cooker. Mix well without any lumps. There are many recipes of kheer or payasams and this recipe in one such recipe.

Its been ages since I made payasam and thanks so much for the recipe. Dissolve jaggery in very less water and filter it to remove any impurities. Add 10 raisins and stir until plump. 7. Thank you so much Mam keep posting and encourage us to do new recipes . Add milk, mix well and allow it to boil. You are welcome. Switch off the heat and keep it aside. Pour the entire contents of the small pan (cooked chana dal + water) in another pan or kadai. If using coconut milk you can add the brown sugar directly during the last 2 mins of cooking. Dont cook further. Once done, transfer the dals to a heavy bottom pan, add in the milk, coconut . If you have made the recipe, then you can also give a star rating. Meanwhile, measure and keep all the ingredients ready for making payasam. the first step is to cook all these ingredients in a . Simmer and add. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Turn off the stove. Melt and filter jaggery if it has impurities. This looks so yumm. Again add the squeezed coconut to the grinder and add 2 cups of warm water and grind it to get thin coconut milk. Thanks for the recipe. Pour the thin coconut milk or milk to the dal and bring it to a gentle boil on a low flame. I remember you post something similar before tooI love this one looks yum. We usually do not cook the dal to mushy texture. finally, enjoy moong dal payasam or paruppu payasam after your lunch. I tried this yesterday and it came out very well. Once all the jaggery dissolves, then add 1 cup thick coconut milk. Keep the rest of the 1/3rd cup of coconut milk aside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); 1. Remove and keep aside. You will get a nice aroma from yellow lentil. Add thin coconut milk and let the pradhaman gets boiled in medium flame for 5 mins. Add enough water ( cup approximately) along with milk and pressure cook up to 3 whistles. I totally love Swasthis recipes very much. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Keep the flame high and let the jaggery melts completely in water till it dissolves. When the jaggery has dissolved, then switch off flame. Welcome to Dassana's Veg Recipes. Tamil Brahmin Recipes Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil. Stir well, else it will stick to the bottom. Turn off the heat and keep aside. Indian Vegetarian food blog with step by step photos and videos, Copyright 2021 All Rights Reserved | Jeyashri Kitchen, Paruppu payasam recipe| Moong dal payasam. Preparation: Dry roast moong dal on medium flame until light brown. Known as Paruppu/Parippu in South India, lentils are a key ingredient in a variety of South Indian dishes too. 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. . Yummy looking payasam. Especially, the flavour of the pasi paruppu payasam gets enhanced if we roast it slightly and prepare it, this is the tip I learnt from my mom. Turned out well. in south india, kheer is typically made with the combination of lentil and jaggery giving it a healthy perspective. Mix well and stir so that the jaggery dissolves. Mix very well and serve chana dal payasam hot or warm or chilled. Rice flour 2 tsp Moong dal payasam is one such kind and you will find this most commonly in the Malayalam & Tamil speaking homes. . Do not overheat or boil as the coconut milk might curdle. Hi Swasthi Happy to know the recipes turn out good. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We love Cooking & Blogging. When the pressure settles down on its own, then only remove the lid and check the dal. Thank u dear. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Thats great to hear. If the chana dal is undercooked then add some more water to the lentils in the pan and in the pressure cooker and cook till done. Stir and mix well. he lentils can be cooked in a pan too, but it will take a longer time. Your email address will not be published. I kept the rice whole. Then, place this pan or vessel in the pressure cooker on a small trivet. payasam or kheer recipe is pretty common across india and is purpose-based sweet. In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles. International 1. Dry roast half cup moong dal until aromatic & golden. Hi Neeta, moong dal payasam recipe | paruppu payasam | pasi paruppu payasam, dal makhani recipe restaurant style in pressure cooker, no besan, no deep fry, no sugar syrup mock motichoor, easymoong dal payasam recipe | paruppu payasam | pasi paruppu payasam. It should be cooked fully and turn soft. pressure cook for 3 whistles or until dal turns soft. Heat ghee in a small pan. Add cardamom powder to enhance the aroma. I use store bought coconut milk. Stay up to date with new recipes and ideas. Your dish is ready, cool down and serve. You can also check the recipe of Moong Dal Payasam that is made with moong lentils. Cabbage Poha Recipe-Cabbage Capsicum Aval-Poha Recipes, Rava Kara Kuzhi Paniyaram Recipe-Sooji Vegetable Appe-Easy Snacks Recipes, Dal Palak Recipe-Palak Dal-Spinach Dal-(step wise pictures), Unniappam-Unniyappam Recipe-Neyyappam-Vishu Special Recipes, Grape Juice-Homemade Grape Juice-Summer Cooler Recipes . Just like this Chana Dal Payasam or Kadalai Paruppu Payasam, which is a completely vegan sweet pudding or kheer made with Bengal gram, coconut milk, jaggery and some flavorings. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Delicious looking and tempting moong daal payasam.Deepa, Huss loves this a lot. Sometimes depending upon the quality of sabudana, we should decide to pressure cook or not. Get 100% natural Chana Dal from Agro Exporters, Leading Chana Dal . Now add the milk. this moong dal recipe is cooked in udupi or south canara. Thanks for the comment. The South Indian version of these puddings are known by the name Payasam and are mostly made with jaggery, an unrefined sugarcane sweetener. Take the chana dal in a pan or vessel which will fit inside the pressure cooker. 17. Ingredients are also usually available at home. Great post !! When using coconut milk powder, it has to be used carefully. congrats to you.this dish is also popular in malaysia'a happy weekend to you, I love this payasam and somehow thought it was very difficult to make it.