Moong Dal Payasam Jaggery Easy Recipe Home Instant

Moong Dal Payasam Jaggery is a classic South Indian dessert where creamy, soft cooked moong dal is sweetened with natural jaggery and flavoured with cardamom, nuts and coconut milk. This traditional payasam (kheer) variation is not only rich in texture but also rooted in Indian culinary heritage where sweets made with lentils are cherished for festivals and family meals. “Moong Dal Payasam” also known as payasam merges rich flavours with simple ingredients to create a comfort dessert that’s loved across the Indian subcontinent.

Recipe Card

Ingredients With Exact Quantities

• 1 cup (200 g) yellow moong dal (split mung beans)
• 2.5 cups (600 ml) water
• 1 cup (200 g) jaggery, grated or small pieces
• 1 cup (240 ml) coconut milk (or regular dairy milk)
• 2 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 10–12 raisins
• ½ tsp green cardamom powder
• Pinch of salt

Step-By-Step Instructions

1. Prep and Roast the Dal (5 mins)

Wash the moong dal thoroughly under running water until the water runs clear. Drain completely. Heat a wide pan or pressure cooker on medium heat. Add the rinsed dal and dry roast it for about 4–5 minutes until it turns light golden and emits a nutty aroma. This roasting enhances flavour and prevents the dal from becoming too mushy. Stir frequently to avoid burning.

2. Cook The Dal (15 mins)

Add 2.5 cups of water to the roasted dal. If using a pressure cooker, close the lid and cook on medium flame for 2 whistles (≈10–12 mins). If cooking in a pot, cover and simmer for about 15–18 mins until the dal is soft and breaking apart. Mash lightly with the back of a ladle for a smoother texture. Understanding Moong Dal Payasam Jaggery is essential.

3. Prepare Jaggery Syrup (5 mins)

While the dal cooks, place the grated jaggery with ¼ cup water in a small saucepan. Warm gently on low heat until the jaggery dissolves fully into a smooth, runny syrup (about 2–3 mins). Strain to remove impurities, if any.

4. Combine And Simmer (7 mins)

Once the dal is cooked, pour in the jaggery syrup and mix well. Stir gently on low flame for ~5 mins until the flavours meld. Now add the coconut milk and cardamom powder. Stir continuously on low flame to prevent splitting of coconut milk. Bring to a gentle boil then immediately reduce heat.

5. Temper With Nuts (3 mins)

In a small pan, heat 2 tbsp ghee. Add cashews and roast until golden brown. Add raisins and fry until they puff up. Pour this fragrant tempering over the warm payasam. This relates to Moong Dal Payasam Jaggery.

Pro Tips From My Kitchen

• When I visited my grandmother’s home, she always roasted the moong dal until it just kissed golden — that little step makes the payasam deeply aromatic.
• If your jaggery has impurities, always make a syrup and strain it to avoid gritty texture.
• For a richer texture, you can add a splash of thick coconut milk at the end off the heat rather than boiling it directly.
• Don’t overcook after adding coconut milk — gentle heat preserves creaminess without splitting.

Chef’s Notes

Substitutions

If you don’t have coconut milk, full-fat dairy milk works well and gives a creamy taste, although coconut milk gives a more traditional South Indian profile. You can swap jaggery with unrefined cane sugar, but jaggery offers a deeper flavour and subtle mineral notes. For vegan variation, omit ghee or use plant-based butter.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Thicken the payasam slightly when cold — reheat on low flame with a splash of warm milk or water to adjust consistency. Never freeze the payasam as coconut milk can separate upon thawing.

Nutrition Information Per Serving

This nutrition profile is based on an average moong dal payasam recipe with jaggery and coconut milk. Values can change slightly according to milk choice and garnish. According to nutrition analysis, traditional moong dal payasam provides moderate carbohydrates with plant-based proteins and a bit of healthy fat from coconut milk. Learn more about Moong Dal Payasam Jaggery.

Frequently Asked Questions

Can I make this without pressure cooker?

Yes! If you don’t have a pressure cooker, simmer the dal in a heavy-bottomed pot for ~20–25 mins with occasional stirring until tender.

How do I adjust sweetness?

Start with ¾ cup jaggery, taste after mixing, and add more if you prefer a sweeter dessert. Always dissolve jaggery properly to avoid grainy texture.

Is moong dal payasam healthy?

Moong dal provides plant-based protein and fibre, and using jaggery offers trace minerals compared to refined sugar. Still, it’s a dessert with a high sugar content and should be enjoyed in moderation.

Why I Love This Recipe

What surprised me most the first time I made Moong Dal Payasam Jaggery was how simple ingredients — moong dal, jaggery and coconut milk — transform into a luscious, comforting dessert. I personally recommend this recipe when you want a sweet dish that feels like home, evokes festive warmth, and yet doesn’t take all day to prepare.