Moong Dal Payasam Sabudana Recipe With Home Cooking Steps

Moong Dal Payasam Sabudana is a traditional Indian sweet dessert made from split yellow lentils (moong dal) and sabudana (tapioca pearls), simmered in creamy milk or coconut milk and sweetened with jaggery or sugar. This rich, comforting kheer-like pudding is often prepared during festivals like Onam, Ganesh Chaturthi, Diwali, Ugadi and other auspicious occasions as prasadam or a celebratory dessert. Sabudana adds delightful bursts of texture, while moong dal brings protein and richness to every spoonful.

Recipe Card

Ingredients With Exact Quantities

• ½ cup moong dal (split yellow lentils), rinsed and drained
• ½ cup sabudana (tapioca pearls), rinsed and soaked for 1–2 hours
• 4 cups whole milk (or 2½ cups milk + 1½ cups coconut milk)
• 1 to 1¼ cups jaggery jaggery powder, adjust sweetness
• ¼ teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• 10–12 cashews
• 8–10 raisins
• Pinch of salt

Optional: saffron strands soaked in 1 tablespoon warm milk for colour and aroma.

Step-By-Step Instructions

1. Soak And Prep (0–30 Mins)

Start by rinsing sabudana under running water until it runs clear. Soak in enough water to cover for at least 1–2 hours; this helps the sabudana cook evenly without hard lumps. Rinse the moong dal and drain. Set both aside. Soaking sabudana longer helps prevent it from clumping together during cooking. Understanding Moong Dal Payasam Sabudana is essential.

2. Cook Moong Dal (30–50 Mins)

Heat a heavy-bottomed pot on medium flame. Add the rinsed moong dal and dry-roast for 2–3 minutes until fragrant. Add 1½ cups of water and bring to a gentle boil. Reduce heat to low, cover and cook until the dal is soft and breaking apart (about 15–20 minutes). Stir occasionally to keep from sticking. You can also pressure cook the dal for 2–3 whistles if you prefer.

3. Cook Sabudana (50–65 Mins)

In a separate pot, add the soaked sabudana with about 1 cup water. Cook on medium flame, stirring frequently to prevent sticking, until the pearls turn translucent (about 10–15 minutes). Drain excess water if any.

4. Combine Dal And Sabudana (65–70 Mins)

Once both moong dal and sabudana are cooked, combine them in the same pot. Pour in the milk and continue stirring over medium–low flame to prevent scorching. Bring to a gentle simmer. This should take 7–10 minutes. If using coconut milk for part of the milk, add it now for a creamier texture. This relates to Moong Dal Payasam Sabudana.

5. Sweeten And Flavour (70–75 Mins)

In a separate small pan, warm the jaggery with 2–3 tablespoons water until fully melted. Strain to remove impurities, then slowly pour into the simmering moong dal and sabudana mix. Stir continuously to blend. Add cardamom powder, saffron milk (if using), and stir well. Cook another 5 minutes.

6. Temper And Finish (75–80 Mins)

Heat ghee in a small skillet. Fry the cashews until golden brown, then add raisins and fry for another minute. Pour this ghee-nut mixture into the dessert and gently mix. Turn off heat and let the payasam rest covered for about 5–10 minutes before serving warm or chilled.

Pro Tips From Personal Experience

• Soaking sabudana too briefly leads to hard centres in the pearls after cooking—so allow at least an hour of soak time.
• When I visited a friend’s home in Kerala during Onam, I noticed they used half coconut milk and half dairy milk for a richer taste and smoother texture.
• Keep the flame low when simmering milk to avoid burning at the bottom; stir often.
• If jaggery syrup curdles the milk, cool the milk slightly before adding the jaggery.
• Use saffron soaked in warm milk for a golden hue and aroma that guests always compliment.

Chef’s Notes

Substitutions

• Milk Alternative: Replace dairy milk with coconut or almond milk to make this vegan-friendly.
• Sweetener Swap: Sugar can be used instead of jaggery; adjust to your sweetness preference.
• Nuts Variation: Add almonds, pistachios or roasted poppy seeds for added crunch.

Storage Tips

• Store leftover payasam in an airtight container in the refrigerator for up to 3 days. Reheat gently on low flame; add a splash of milk if it thickens too much.
• Do not freeze, as dairy milk can change texture.

Nutrition Information (Approx Per Serving)

Nutrition estimates are approximated based on similar traditional moong dal and sabudana kheer recipes and may vary based on exact ingredients and proportions used. Learn more about Moong Dal Payasam Sabudana.

Frequently Asked Questions

Can I Make Moong Dal Payasam Sabudana Ahead Of Time?

Yes, you can cook it a few hours ahead. Store in the fridge and reheat before serving. Add a little milk when reheating if it has thickened too much.

Why Does Sabudana Lump Together?

If sabudana clumps, it’s often from insufficient soaking. Always rinse and soak well before cooking. Break clumps gently with a spoon during cooking to maintain smooth texture.

Is This Dessert Healthy?

This payasam has energy-rich ingredients—lentils, sabudana, milk, jaggery. While nutritious, enjoy in moderation due to sugar content.

If you want to learn more about the cultural roots of kheer and payasam desserts across India, check out the Wikipedia page on Kheer for fascinating history and variations.