Moong Dal Payasam With Coconut Milk Easy Home Cooking Steps

Moong Dal Payasam With Coconut Milk Easy Home Cooking Steps is a traditional South Indian dessert that blends soft cooked lentils, creamy coconut milk, and sweet jaggery into a rich, comforting pudding. Known as Pasi Paruppu Payasam in Tamil or moong dal kheer in many households, this sweet dish is often made during festivals, feasts, and family gatherings. I personally recommend this recipe because the use of coconut milk creates a smooth texture that feels indulgent without using dairy. What surprised me when I first made this was how such simple ingredients could produce an incredibly flavorful dessert that feels luxurious and satisfying.

Recipe Card

Ingredients

• 1 cup yellow moong dal (split, rinsed)
• 3 cups water
• 1 cup jaggery (grated or powder)
• 2 cups coconut milk (thin + thick mix)
• 1/2 teaspoon cardamom powder
• 2 tablespoons ghee or vegan ghee
• 10 cashews (broken)
• 10 raisins
• Optional: 1/4 teaspoon dry ginger powder

Equipment Needed

• Pressure Cooker or Heavy-Bottomed Pot
• Wooden Spoon
• Small Pan for Roasting Nuts

Step-by-Step Instructions

1. Prepare the Moong Dal

Start by rinsing 1 cup yellow moong dal thoroughly under cold water until the water runs clear. This removes excess starch. Dry roast the rinsed dal in a heavy-bottomed pot or pressure cooker on medium flame for 3–4 minutes until you smell a nutty aroma and the color lightens. This step enhances the flavour significantly.

2. Cook the Dal

Add 3 cups of water to the roasted dal and stir. Close the pressure cooker lid and cook for 2 whistles on medium flame, then let the pressure release naturally. The dal should be very soft and easily mashable. If using a pot, simmer for 20–25 minutes, stirring occasionally until fully cooked. Understanding moong dal payasam with coconut milk easy home cooking steps is essential. Understanding Moong Dal Payasam Coconut is essential.

3. Dissolve the Jaggery

Meanwhile, in a separate pan, add jaggery with a few tablespoons of warm water and heat gently until fully dissolved into a syrup. Optionally strain the syrup to remove impurities. Adding jaggery syrup through a filter directly to the cooked dal prevents graininess.

4. Combine Dal and Jaggery

Once the dal is soft, mash it lightly with the back of a spoon or ladle for a creamier consistency. Pour the jaggery syrup into the cooked dal while stirring continuously. Let it simmer on low flame for 3–4 minutes to let the flavours meld together.

5. Add Coconut Milk

Stir in 1 ½ cups of thin coconut milk and bring the mixture to a gentle boil. If you want an extra rich texture, add ½ cup of thick coconut milk toward the end of cooking. Reduce the flame and simmer for 5–7 minutes, ensuring it doesn’t boil vigorously once the coconut milk is added, as this can cause the milk to split. This relates to moong dal payasam with coconut milk easy home cooking steps. This relates to Moong Dal Payasam Coconut.

6. Temper Nuts and Mix

In a small pan, heat 2 tablespoons ghee. Roast the cashews until golden brown, then add raisins and fry until plump. Add these to the payasam and sprinkle ½ teaspoon cardamom powder and optional ¼ teaspoon dry ginger powder for warmth. Stir gently.

7. Final Simmer & Serve

Turn off the heat and let the payasam sit covered for a few minutes so the flavours deepen. Serve warm or chilled based on your preference. I personally served mine warm the first time — it felt like a hug in a bowl!

Pro Tips From My Kitchen

• Roasting the dal first makes a noticeable difference in aroma and texture.
• If your jaggery has impurities, always make a syrup and strain it before adding to the dal.
• Mix thin and thick coconut milk to balance creaminess without being too heavy.
• Add nuts at the end to keep them crunchy — they can get soggy if added too early.
• For vegan payasam, use coconut ghee instead of dairy ghee.

Chef’s Notes

Substitutions

• If you don’t have coconut milk, you can use cow’s milk or almond milk; however, flavour changes.
• Use maple syrup or brown sugar if jaggery isn’t available, but reduce quantity slightly as they are sweeter.

Storage Tips

Store leftover payasam in an airtight container in the refrigerator for up to 3 days. Coconut milk may thicken upon chilling — loosen with a splash of warm water before serving. If freezing, avoid storing cubed coconut milk versions as texture changes. Learn more about moong dal payasam with coconut milk easy home cooking steps. Learn more about Moong Dal Payasam Coconut.

Nutrition Information (Approximate Per Serving)

Values approximate based on standard moong dal payasam with coconut milk recipe.

Why Moong Dal Payasam Matters

This dessert is more than just a treat. It has cultural significance across South India and is often prepared during celebrations like Avani Avittam, Sankranti and family feasts. It combines protein-rich moong dal with the natural sweetness of jaggery and the creamy texture of coconut milk — balanced flavours with heartwarming results. For reference on payasam traditions across India, you can read about Ada Pradhaman on Wikipedia, related to the broader family of payasam desserts.

FAQs

Can I make this without a pressure cooker?

Yes. You can simmer the roasted dal in a heavy-bottomed pot with 3–4 cups water for 25–30 minutes until very soft, stirring occasionally. This is ideal if you prefer a more hands-on slow cooking style. This relates to moong dal payasam coconut.

Is payasam vegan?

If you use plant-based ghee and coconut milk, this recipe is fully vegan and gluten-free. Coconut milk adds richness that mimics dairy-based kheer beautifully.

Can I adjust sweetness?

Yes! Adjust the jaggery according to taste. Some prefer a lightly sweet dessert, while others enjoy it more indulgent. Always taste after jaggery dissolves before adding more.