Moong Dal Payasam Without Milk Recipe Easy Home Cooking

Moong Dal Payasam Without Milk is a traditional South Indian sweet pudding made from yellow moong dal, jaggery and flavoured with cardamom and roasted nuts. This version skips any dairy milk and relies on water (and optionally coconut milk) for creaminess and flavour, a technique many households use during festival times or when dairy isn’t preferred. Payasam is one of the most beloved desserts across India and is often offered as TTD Official Website prasadam in many temples.

Recipe Card

Ingredients (Exact Quantities)

• ½ cup yellow moong dal (split mung beans)
• 1¼ cups water (for cooking dal)
• ¼ cup jaggery (gur), adjust to taste
• ½ – ¾ cup water (to dissolve jaggery)
• 1 tsp ghee (optional for extra flavour)
• 8 cashew nuts
• 8 raisins
• ½ tsp green cardamom powder
• Optional: ½ cup coconut milk (for added creaminess without dairy)

Step By Step Instructions

1. Prep The Dal

Rinse ½ cup of yellow moong dal under running water until the water runs clear. This removes excess starch and helps cook the dal evenly.

2. Roast The Dal (5 mins)

Heat a heavy-bottomed pan on a medium flame. Add the rinsed dal and dry roast for about 5 minutes until fragrant and lightly golden. Stir constantly to prevent burning. Understanding Moong Dal Payasam Without is essential.

3. Pressure Cook The Dal (15–18 mins)

Transfer the roasted dal to a pressure cooker or pot. Add 1¼ cups of water and cook for about 3–4 whistles in a pressure cooker, or simmer in a pot until the dal is completely soft and breaking down (about 15–18 minutes on medium heat).

4. Prepare Jaggery Syrup (10 mins)

While the dal cooks, add ¼ cup jaggery and ½–¾ cup water to a small saucepan. Heat on medium and stir until the jaggery dissolves completely. Strain the jaggery syrup to remove impurities.

5. Combine Dal And Jaggery (5 mins)

Once the dal is cooked, mash lightly with a ladle. Pour the jaggery syrup into the cooked dal and mix well. Cook on low heat for about 5 minutes so the flavours merge. This relates to Moong Dal Payasam Without.

6. Add Coconut Milk (Optional) (3 mins)

If using coconut milk for richness (and still avoiding dairy), add it now. Stir gently and cook for another 2–3 minutes on low flame. Do not boil vigorously after adding coconut milk to prevent splitting. See nutrition tips below on this variation.

7. Temper With Ghee, Nuts & Raisins (3 mins)

In a small pan, heat 1 tsp ghee. Add cashew nuts and raisins and fry until golden brown. Pour this tempering into your payasam. Stir in ½ tsp cardamom powder. Serve warm.

Personal Tips From My Kitchen

• When I first made this Moong Dal Payasam Without Milk, I was surprised at how naturally creamy the dal becomes when slow-cooked. Some people mistakenly skip roasting the dal; do not—roasting adds a rich aroma.
• I personally recommend adjusting jaggery depending on its sweetness; jaggery brands vary widely, so taste the syrup before adding to dal.
• If you like a very smooth payasam, blend half the cooked dal before adding jaggery.
• For festival occasions, adding a pinch of edible camphor (pachai karpooram) elevates flavour significantly (use sparingly).

Chef’s Notes

Substitutions

• Coconut Milk: If you don’t want any milk at all, you can simply stick with water and rely on roasted cashews for richness. Traditional recipes often use coconut milk, which is plant-based and still dairy-free.
• Sweetener: Instead of jaggery, you can use unrefined cane sugar or palm sugar, though the flavour will vary slightly.
• Nuts: Almond slivers or pistachios are delicious alternates to cashews.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat on low flame with a splash of water (or coconut milk) to loosen the payasam, as it thickens when chilled.
• Do not freeze coconut milk versions, as texture can change upon thawing.

Nutrition Information Per Serving (approx.)

These numbers are rough estimates based on calorie data for traditional moong dal payasam (with coconut milk) adjusted for dairy-free cooking. Learn more about Moong Dal Payasam Without.

Where Moong Dal Payasam Fits In Indian Culture

Payasam, including moong dal versions, is popular across the Indian subcontinent as a dessert or offering during festivals and ceremonies. The general term for sweet pudding dishes is kheer, of which payasam is a South Indian variation.

Frequently Asked Questions

Can I make this without coconut milk?

Yes. Skip coconut milk and rely on water and the natural creaminess of dal. The dessert will be lighter and still satisfy your sweet craving.

Why did my payasam curdle when adding milk?

Regular dairy milk can curdle when added to hot jaggery syrup. In this dairy-free recipe, we avoid dairy entirely to prevent this issue.

Can I make this vegan?

Yes. Skip ghee or use vegan butter or coconut oil. The payasam remains rich and flavourful.

Can I use sugar instead of jaggery?

Sugar works, but jaggery imparts a deeper, caramel-like sweetness and is less refined.