Moong Dal Payasam Kerala Style Easy Cooking Home Style Steps

Moong Dal Payasam Kerala is a beloved South Indian dessert known for its creamy texture, rich flavours from jaggery and coconut milk, and comforting appeal that makes it ideal for family meals and festive occasions. This traditional dish, often called Pasi Paruppu Payasam in Tamil Nadu and Kerala homes, blends the earthy sweetness of jaggery with the rich aroma of cardamom and roasted nuts. When I visited Kerala last year during the Onam festival, Moong Dal Payasam Kerala was served as part of the grand feast called Sadya — and what surprised me was how this simple dal became the most praised dish at the table.

Recipe Card

Ingredients With Exact Quantities

• 1 cup split yellow moong dal (washed and drained)
• 2½ cups thin coconut milk (store-bought or homemade)
• 1 cup thick coconut milk
• 1 cup grated jaggery (adjust to taste)
• 2 tbsp ghee (for roasting & garnish)
• 3 tbsp cashew nuts
• 3 tbsp raisins (kishmish)
• 4 pods cardamom, crushed (or ½ tsp cardamom powder)
• Pinch of salt
• 2½ cups water (for cooking dal)

This recipe is based on authentic variations from South Indian kitchens that focus on coconut milk and jaggery rather than dairy milk, keeping the taste closer to Kerala traditions.

Step-By-Step Instructions With Timings

Step 1: Roast The Moong Dal (5 Minutes)

Heat a heavy-bottomed pan on medium flame. Add the washed moong dal and dry roast it for about 4–5 minutes until the dal releases a nutty aroma and turns slightly golden. Keep stirring to avoid burning. Understanding Moong Dal Payasam Kerala is essential.

Step 2: Cook The Dal (15–18 Minutes)

Transfer the roasted moong dal to a pressure cooker. Add 2½ cups water, close the lid, and cook for 2–3 whistles until the dal is soft and mushy. Alternatively, boil in a heavy pan until the dal breaks down. Mash slightly after cooking.

Step 3: Prepare Jaggery Syrup (5 Minutes)

In a separate small saucepan, add the grated jaggery with ¼ cup water and heat until it completely dissolves. Strain the jaggery syrup to remove any impurities and keep warm. Stir often so it doesn’t caramelise too much.

Step 4: Combine Dal and Jaggery (5 Minutes)

Pour the jaggery syrup into the cooked moong dal and stir continuously. Keep the flame low and cook for 3–5 minutes until the mixture thickens slightly. This relates to Moong Dal Payasam Kerala.

Step 5: Add Coconut Milk and Spices (7 Minutes)

Lower the heat before adding the thin coconut milk, and gently stir. Add a pinch of salt and crushed cardamom. Simmer for 5–7 minutes on low heat. Avoid boiling vigorously after adding coconut milk to prevent curdling.

Step 6: Roast Nuts & Finish (5 Minutes)

In a small pan, heat the remaining ghee. Fry cashews and raisins until golden brown. Pour this over the payasam just before serving along with the thick coconut milk for richness.

Pro Tips From Personal Cooking Experience

• Soaking the dal for 15–20 minutes before roasting speeds up cooking and yields a creamier texture.
• For extra flavour, lightly toast the cardamom seeds before crushing; this enhances aroma.
• If jaggery has impurities, always strain the melted syrup — it keeps your payasam smooth.
• Don’t boil vigorously after adding coconut milk — it may split. Keep heat low and stir gently.
• Serve warm or chilled depending on the weather — I personally recommend warm payasam during evenings.

Chef’s Notes

Substitutions

If coconut milk isn’t available, you can substitute full-fat cow’s milk for a richer version, though that shifts the flavour closer to traditional North Indian kheer. You may also use palm jaggery instead of cane jaggery for a deeper caramel note. Learn more about Moong Dal Payasam Kerala.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore the creamy consistency. Payasam thickens on cooling, so adjust liquid as needed.

Nutrition Information Per Serving (Approximate)

These values are based on a standard recipe and may vary slightly based on exact ingredients and portion sizes.

Insights And Serving Suggestions

What makes Moong Dal Payasam Kerala stand out is its balance of flavours — creamy coconut, sweet jaggery, and nutty dal. Many Kerala families serve this dessert at temple offerings and celebrations like Onam and Vishu, linking food to culture and tradition. You’ll notice that unlike milk-heavy kheer, this version’s coconut milk makes it both rich and slightly lighter on the stomach, perfect after a heavy meal.

Frequently Asked Questions

Can I make this vegan?

The traditional recipe already uses coconut milk and jaggery, making it naturally vegan unless you add dairy milk.

Is payasam healthy?

Moong dal is high in protein and fiber, and jaggery provides micronutrients. Modifying sugar levels and portion sizes can make this dessert a healthier treat.

Can I prepare this ahead of time?

Yes. Cooling and refrigerating allows the flavours to deepen. Just reheat gently before serving.

Experience the warm, aromatic comfort of this classic dessert — it’s simple to make, beautifully balanced, and rooted in Kerala’s culinary heritage.