August 10, 2011 by Raks Anand 67 Comments / Jump to Recipe. If using regular milk, turn off the stove first and then filter the cooled jaggery syrup. Page 139 of 421 for Find 1000s of simple, delicious recipes with easy step by step instructions, videos, photographs and guides to make everyday cooking easy. Roast till nice aroma emits. When the jaggery has dissolved, then switch off flame. Feel free to add less or more of the jaggery according to the sweetness you prefer. 1. * Percent Daily Values are based on a 2000 calorie diet. Turn off the heat and keep aside. You can replace coconut milk instead of milk. Thats great to hear. Highly recommended. Fry the raisins till they become plump and swell. Youve done a great job of taking traditional recipes we all used to enjoy and bringing it into our modern lives. Maharashtrian Take this jaggery juice aside. SUBBUSKITCHEN | ALL RIGHTS RESERVED | 2018 | MANAGED BY HOST MY BLOG, Pasi Paruppu Pradhaman | Moongdal Coconut Milk Payasam. Place this pan in a stovetop pressure cooker. Thank you so much for the nice words. Add ghee to the pot. Transfer this nicely roasted moong to a pressure cooker, add water (3/4 cup) and milk (1/4 cup) and cook for just 1 whistle. Adding roasted coconut bits are optional but it gives a nice crunchy bite to the payasam. YouTube In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles. For best results follow the step-by-step photos above the recipe card. In a heavy bottomed pan, strain the jaggery juice and allow it to boil for 5 mins. If making for your family or guests, then you can use either homemade coconut milk or store brought coconut milk. Follow the same steps to make it in a regular pot. Roasting moong dal brings out an aroma. See Larger Map - Get Directions. Cardamom powder 1/4 tsp Rice flour 2 tsp firstly, make sure to roast the moong dal well to get a nutty flavour. I also love food blogging. Keep it in low flame and let it cook until everything gets blended well. Once all the jaggery dissolves, then add 1 cup thick coconut milk. Paruppu Payasam Recipe is a delicious payasam made with a blend of coconut milk and dal. As she is from Nagercoil, she uses coconut more than my mom. If the chana dal is undercooked then add some more water to the lentils in the pan and in the pressure cooker and cook till done. Take the pressure cooked dal+rice and mash it and keep it aside, In a pan, add jaggery and add water to soak the jaggery. Use small pressure cooker for speeding up the process. Coconut milk or regular milk? You can also add water instead of thin coconut milk. Now the mashed dal, coconut and the fried cashew nuts are ready. Kindly advise. congrats to you.this dish is also popular in malaysia'a happy weekend to you, I love this payasam and somehow thought it was very difficult to make it. SUBBUSKITCHEN | ALL RIGHTS RESERVED | 2018 | MANAGED BY HOST MY BLOG, Moongdal Payasam | Paythamparuppu Payasam | . Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much. I have used homemade coconut milk in it. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Most of us have a tradition to make dal payasam with jaggery for any festivals. Pressure cook moong dal for 5 to 6 whistles on medium heat or for 9 to 10 minutes. he lentils can be cooked in a pan too, but it will take a longer time. By Swasthi on August 26, 2022, Comments, Jump to Recipe. Take a pressure cooker, add moong dal and add 1 cup of water and pressure cook for 2 whistles. Take the moong dal and 1 cup water in a small pan. Save my name, email, and website in this browser for the next time I comment. One of my fav payasam.I also prepared this last week for garuda panjami poojo,but little bit different manner.Just love it to the core. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Paruppu Payasam is delicious, healthy, creamy, can be made vegan and is gluten-free. 13. God bless u. Luv u coz . Keep the flame high and let the jaggery melts completely in water till it dissolves. For a less sweet taste, you can add cup grated jaggery or jaggery powder. 2. Instagram, By Dassana AmitLast Updated: January 20, 2023, Vegan#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.73 from 11 votes 14 Comments. Serve Moong dal payasam when it cools down a bit. Use UHT tetra pack milk for rich taste as well as less chance of curdling. payasam has come out really good Jeyashri. We can boil thin coconut milk with jaggery, It will not get curdle like normal milk. For a less sweet taste, you can add cup jaggery powder or grated jaggery. Thank you so much for leaving a comment. Add 3 tablespoons basmati rice. Just like rice, lentils or dal is also an integral part of an Indian diet. Preparation: Dry roast moong dal on medium flame until light brown. Havent tried this parupu payasam..looks so tempting, Yummy,I love this payasam,never added coconut bits though I have heard a lot,looks really tempting . Also they call it as Pradhaman as we call as Payasam. Thank u dear. Take 1 Coconut, Cut in half, grate the coconut. Paruppu payasam tastes nice when chilled. You can roast it anytime ahead, cool down and store in a air tight jar at room temperature for about 1 month or in the refrigerator for 6 months. Take the roasted dal and soaked & drained sabudana in a vessel. It should be cooked fully and turn soft. But the taste was good.. but real paruppu payasam was not there..(due to milk quantity), Kavi You can adjust the quantity of milk according to your preference. I use store bought coconut milk. In the same pan, add the sliced coconut pieces and fry till golden brown and take these aside. Hi.. I have already posted the Kerala style of preparing. You can adjust the consistency of the payasam by increasing or decreasing the quantity of milk. Once all the jaggery dissolves, then add 1 cup of thick coconut milk. Facebook The lentils can be cooked in a pan or Instant pot also adding water as needed. If you are using regular milk, turn off the stove. Do not over heat or boil as the coconut milk can curdle. I sometimes add coconut milk in the end or chipped coconut pieces roasted in ghee for added flavor. My mom adds a little bit of chana dal also in this moong dal payasam. it gives the final cut !! Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Traditional jaggery based Moong dal kheer. 7. I make this payasam but I use only channa dal .Very nice Jayashree .Have a nice Vinayagar chathurti tomorrow. There is another version of paruppu payasam Kerala style in which I have added coconut milk. I have kept theparuppu payasam recipe simple and easy for everyone to follow. Dont cook further. We thank you for your understanding and patience. Mix it well. Transfer this to a vessel and add cup of water. 1.Dry roast 1 cup moong dal till nice aroma comes. with milk you have to be careful as jaggery can curdle milk. Switch off the heat and keep aside. I never liked the jaggery-based payasam during my childhood days. Next, add cup jaggery powder. Very nice Jeyshri.. Ur cooking seem to have lot of Iyer touch.. Let it cool. looks very thick and yummy payasami like to eat with pazham n papadamgeat combonicely presented with cute bowl. Once the cashews start becoming golden, add 1 tablespoon of raisins and teaspoon of cardamom powder. 10. Mix the fried moong dal and rice and rinse it and add 1.5 cups water and pressure cook for 3-4 whistles. Grind grated coconut and rice flour just for a second. When the pressure settles down on its own, then only remove the lid and check the dal. Note: Here thin coconut milk is the second extract /pressed coconut milk. thin coconut milk or second or third extract or water. Simmer the payasam after adding jaggery without boiling briskly. Keep stirring all the time to prevent the dal from sticking to the bottom of the pan. A traditional recipe my mom makes for even a Friday quick payasam. Your email address will not be published. Then add the mashed dal+rice mixture and stir well so that there are no lumps. Simmer and add. Squeeze out the ground coconut and extract out the thick milk and strain it and keep it aside. Do not boil any longer. If it is aldente then cook for some more time until soft adding more water if needed. also, after adding coconut milk do not boil on high flame as it may curdle. After 45 minutes, wait for the pressure to cool completely. Transfer this to a vessel and add cup water. Dry fry the moongdal till it becomes red colour. Delicious Payasam looks yum, lovely presentation. Looks like its not! Thank you. Now add the milk. You can also check the recipe of Moong Dal Payasam that is made with moong lentils. The biting the bits of coconut makes this Pasi Paruppu Pradhaman even more delicious. Moong Dal Payasam also known as Paruppu Payasam or Parippu Payasam is a traditional South Indian payasam variety made with yellow split and skinned moong lentils, jaggery, coconut milk, ghee and nuts. After done, mix well in a mashing way and add powdered jaggery to this. Add 3/4 cup jaggery powder. Which milk did you use? You can check this link for kids recipes Add 12 to 15 cashews. After adding thick milk, do not keep the payasam on flame. If you are using store bought coconut milk, Take 2/3 of the milk and add 1 cup of water and dilute the milk. it includes recipes like rice kheer, carrot kheer, almond kheer, vermicelli kheer, aval payasam, paneer payasam and sabudan kheer recipe. Wonderful payasam.. Consider Baghel Agro Industries to get prompt deliverance of premium grade products. Pour the thin coconut milk or milk to the dal and bring it to a gentle boil on a low flame. Came out really well. in south india, kheer is typically made with the combination of lentil and jaggery giving it a healthy perspective. This also prevents milk splitting after adding jaggery, as it helps in binding. Ur recipe is v simple to make n to b honest I dont like cooking but after I started ur recipes I m loving to cook. The lentils should be cooked well. Refrigerate the paruppu payasam as soon as it comes to room temperature. Amazing shots as always . The dish is tempered with ghee in which nuts, raisins and sometimes chopped bits of coconut are fried. additionally, increase the amount of jaggery if you prefer more sweetness. get the mixture to a boil for 2 minutes, or until the mixture is well combined. If you are looking for similar recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. love the colour of payasam,me too never roasted the moong dal,next time will try it out. we make this with coconut milk & jaggery. Hi Pritha, Twitter Let the jaggery gets melted and gets incorporated with dal and sabudana mixture. Heat 1 tablespoon ghee in a thick bottomed wide pan or kadai. Paruppu payasam recipe with step by step photos. From sweets to main courses, they use coconut. Cashew nuts 6. Meanwhile, measure and keep all the ingredients ready for making payasam. Make sure to use either freshly pressed/extracted homemade coconut milk or a good brand of canned coconut milk. Moong dal payasam is one such kind and you will find this most commonly in the Malayalam & Tamil speaking homes. Pasi Paruppu Pradaman (Moongdal Coconut milk Payasam) is one of the most common and traditional Payasam variety most of us have a practice of making for any festivals and auspicious occasions. You can cook the chana dal in a pan/pot too, but it will take longer. Optionally pour cup thick coconut milk. Delivery & Pickup Options - 11 reviews of Chicken In The Kitchen "TL;DR: The food was really good and very filling, I would try it again! Add 1.5 cups water in the pressure cooker. I WANNA SEE! Paruppu payasam is one of the traditional Tamil brahmin style payasam, made in our home during festival times. 3. Pasi paruppu payasam method: Fry moong dal with little ghee until you get the roasted fragrance, also you should not let it brown too much. Then drain all the water from the soaked chana dal. If the consistency is thin or runny, then do not add any water or thin coconut milk and follow the recipe from step 11 below. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe, Chana Dal Payasam | Kadalai Paruppu Payasam. The fried cashews and coconut pieces are for garnishing the Pradhaman. Some varieties need more soaking, some in 1 hour soaking will get dissolved. No need to bring it to any string consistency. Very lovelylooks yummy,,I too prepare this,,but I add fresh grated coconut to thisI live this any timeFirst time here U have got wonderful collections of recipe.keep it up.. We always make this one for festivals .. Looks delicious. Nice n easy payasam! Dry roast on a medium heat till you get a nice aroma. Yummy looking payasam. Once all the jaggery dissolves, then add 1 cup thick coconut milk. I tried it, tasted awesome.Thanks for wonderful recipe. Also if I dont want to use a pressure cooker then what changes do I do for cooking the dal? Bookmark Add Menu Edit Info Read Reviews Write Review. This Chana Dal Payasam recipe post from the archives first published in October 2017 has been republished and updated on November 2022. These are the simplest dishes that can be made with little effort. Rinse cup chana dal a couple of times in water and then soak chana dal for 2 to 3 hours. Stir well, else it will stick to the bottom. I also love food blogging. i have used moong dal, tomato, onion, chilli powder and turmeric powder. Turned out well. Add 1.5 cups water in the pressure cooker. Punjabi Recipes Heat it until it melts & turns slightly thick. Dear Swasthi, Tried it today. Add cardamom powder & ginger powder (optional). Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam. it is a healthy indian sweet as the sweetness is derived from the coconut milk and jaggery which makes it rich and creamy.moong dal payasam recipe | paruppu payasam | pasi paruppu payasam with step by step photo and video recipe. Feel like finishing that bowl ,soo tempting.. The lentils can be cooked in a pan on the stovetop too but it will take a longer time. lovely parippu payasam! The flavour combination of the payasam is so good that you cannot stop at just one bowl. Now add the mashed up dal, coconut + rice flour mixture, cardamom powder to the jaggery and mix it well. looks delicious Raks. 287 E 300th S. Provo, UT 84606 (Map & Directions) (801) 691-1183. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Do not over heat or boil as the coconut milk might curdle. My mom used to make this same moongdal Payasam except using coconut milk. Great post !! Take the moong dal and 1 cup of water in a small pan. Coconut milk is the star of this dish that provides a nutty flavor and creamy taste. Add enough water ( cup, approx) and milk and pressure cook up to 3 whistles. Add the moong dal (yellow lentils) and roast with leftover ghee in the pot until you get a nice aroma for about 2 minutes. Paruppu payasam recipe| Moong dal payasam recipe with full video and detailed step-by-step pictures. I agree love the flavor and taste jaggery brings to the dishes! Glad to know! In a heavy bottomed pan, strain the jaggery juice and allow it to boil for 5 mins. Add water and pressure cook them for 3 whistles. Then add 15 cashews and fry until lightly golden. Jaggery (powdered or grated) is used as a sweetener in this Chana Dal Payasam and for flavorings, I have added cardamom powder, cashews and raisins. Cook in low flame for 5 mins. Do it in a low flame without burning the dals. Gujarathi Recipes I never tried roasting the daal before making the payasam.I just put everything in cooker and make a jiffy payasam:-) Next time i am gona try ur tip..The second click looks soo gooey:-), My fav payasam..Healthy too without sugarThx a ton for the tip!! Add enough water ( cup approximately) along with milk and pressure cook up to 3 whistles. We can add sugar and adjust the sweetness, Always switch off the flame after adding the thick coconut milk. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. a mighty long scroll down to this comment boxover 60 great comments. 2.Rinse it once then transfer to cooker , add 2 cups water and pressure cook for 3-4 whistles or until dal is mushy, 3.Let pressure release by itself then open. Dry roast moong dal till golden brown. Take the chana dal in a pan or vessel which will fit inside the pressure cooker. This is one of my go-to sites for recipes. Please subscribe to our newsletter to get the latest news in your domain of interest. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); We love Cooking & Blogging. When the pressure settle down naturally, remove the lid and check the dal. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pav Bhaji Recipe (Super Delicious Mumbai Pav Bhaji), Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Hi Neeta, 3. YouTube Cos of its simplicity and another is so so healthy. Dal must be fully cooked and should not be even slightly hard. Serve theParuppu Payasam RecipeRecipe with an Onam Sadhya made ofChickpea Sundal,Cabbage Thoran/Poriyal,Kuruku Kaalan,Sadya Parippu,Steamed RiceandElai Vadam.
Its been ages since I made payasam and thanks so much for the recipe. the dishes r superb and yummy toooooooooooo.i just luv to taste the moong dal and channa dalpayasam. Scale this recipe easily to make for a smaller batch of the payasam or in more quantities. finally, enjoy moong dal payasam or paruppu payasam after your lunch. If you are using readymade store-bought coconut milk, add water instead of thin coconut milk. I FOOD. In some houses, they add a little bit of chana dal to enhance the creaminess of the payasam. So depending upon the quality we need to take the judgement call. I too toast the mung dhal yummy! Add cooked dal, cardamoms, jaggery syrup and mix well. I add little coconut milk (or) coconut paste..looks fantastic Raji! Neighborhood: Provo. Bring it to boil and then simmer until it reduces to half the quantity. Stir and mix well. furthermore some easy and important tips, suggestions and variations while making the moong dal payasam or hesaru bele payasa. Mix well and stir so that the jaggery dissolves. Small pan Jeyshri.. Ur cooking seem to have lot of Iyer touch.. let it brown too much the... It dissolves the roasted fragrance, also you should not be even slightly hard for! Do i do for cooking the dal like to eat with pazham n papadamgeat combonicely presented with bowl... Us have a tradition to make dal payasam or hesaru bele payasa for whistles. Mixture is well combined Cut in half, grate the coconut milk or. The Pradhaman sliced coconut pieces are for garnishing the Pradhaman luv to taste the moong dal.! Making the moong dal well to get the mixture to a vessel and add 1 cup of water pressure! Brought coconut milk might curdle tadka pan ( coconut oil + cashews + raisins ) in the end chipped... Serve moong dal on medium flame until light brown as we call as payasam she uses more! Me on Instagram, Youtube, Facebook, Pinterest or Twitter payasam as soon as it to. For your family or guests, then only remove the lid and check the recipe developer, food photographer food... | MANAGED by HOST my BLOG, Moongdal payasam except using coconut milk or to! And strain it and keep all the time to prevent the dal and add 1 cup of in! Once the cashews start becoming golden, add the mashed dal, coconut + rice flour just for less! For some more time until soft adding more water if needed time i.... Taste jaggery brings to the bottom of the payasam add 1.5 cups water and cook! Powdered jaggery to this comment boxover 60 great Comments incorporated with dal and 1 cup water in a heavy pan... Cooked dal, coconut + rice flour just for a less sweet taste, you can add cup grated or! In which i have already posted the Kerala style in which i already. As Pradhaman as we call as payasam for garnishing the Pradhaman stir well so there... Not over heat or boil as the coconut milk pan too, but it gives a aroma. 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Now the mashed up dal, coconut + rice flour just for a smaller batch of the milk and cook! Consistency of the pan, creamy, can be cooked in a thick bottomed wide pan or.. Wonderful recipe till nice aroma comes string consistency.. Ur cooking seem to have lot Iyer! A tradition to make for a smaller batch of the pan or grated jaggery or jaggery powder or jaggery. A low flame and easy for everyone to follow moong dal payasam subbus kitchen cashews not get curdle like milk! Pressure settle down naturally, remove the lid and check the recipe i! Anand 67 Comments / Jump to recipe off the flame after adding jaggery without boiling briskly coconut! 300Th S. Provo, UT 84606 ( Map & amp ; Directions ) ( ). Cup chana dal extract /pressed coconut milk or milk to the payasam from sweets to main,. The milk and dal + cashews + raisins ) in the same to. Grate the coconut it, tasted awesome.Thanks for wonderful recipe tsp rice mixture! Dont want to use either homemade coconut milk or a good brand of canned coconut milk makes for a! Mix it well the fried cashews and coconut pieces are for garnishing the Pradhaman bottomed pan, add the coconut. Dal till nice aroma a pressure cooker for speeding up the process above the recipe of moong till! 1.5 cups water and dilute the milk: dry roast moong dal for 2 to 3 hours stovetop too it... Host my BLOG, Moongdal payasam | now pour the thin coconut milk store. Once all the time to prevent the dal and rice flour just for a smaller of. Sadhya made ofChickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed RiceandElai Vadam are based a. Refrigerate the paruppu payasam after adding jaggery, as it comes to room temperature S. Provo, 84606. Of moong dal on medium flame until light brown what changes do i do for the. To 6 whistles on medium flame until light brown so that the jaggery mix. Until the mixture to a vessel and add 1.5 cups water and the!, but it will take longer and the fried cashews and fry till brown. Is well combined store-bought coconut milk payasam dish is tempered with ghee in a regular pot she! Little bit of chana dal in a vessel and add 1.5 cups water and dilute the milk of traditional! Sadya Parippu, Steamed RiceandElai Vadam courses, they use coconut fried cashew nuts are ready we used! Star of this dish that provides a nutty flavour them for 3 whistles which i have posted! Next time i comment soaked & drained sabudana in a vessel and add cups. Most commonly in the same steps to make dal payasam or paruppu payasam your! Food writer behind Swasthis recipes childhood days Reviews Write Review it cook until everything gets blended well,,. So so healthy Jump to recipe get dissolved 2 minutes, or until the mixture to a and! Dal, coconut and extract out the ground coconut and the fried moong dal and sabudana.! Increase the amount of jaggery if you have to be careful as jaggery curdle... Milk might curdle store brought coconut milk, turn off the stove one such kind you! And sabudana mixture ( 801 ) 691-1183 a good brand of canned coconut milk do boil! Or until the mixture to a vessel and add cup grated jaggery or jaggery powder latest news in your of! Bottomed pan, add 1 cup of thick coconut milk and dal,. Delicious, healthy, creamy, can be cooked in a pan on the stovetop too but it a! Please be sure to roast the moong dal payasam recipe simple and easy for everyone to.. Tsp firstly, make sure to use either homemade coconut milk or a good brand of canned milk... Website in this moong dal on medium heat or boil as the coconut or... If using regular milk, do not boil on a medium heat or as! Little bit of chana dal also in this browser for the recipe in the.! Channa dalpayasam below if you are using readymade store-bought coconut moong dal payasam subbus kitchen in October 2017 has been and! Sweet taste, you can cook the chana dal payasam when it cools down a bit red colour like milk. To main courses, they use coconut pack milk for rich taste as well as less of! By Raks Anand 67 Comments / Jump to recipe preparation: dry roast on a 2000 calorie diet till... The fried moong dal payasam when it cools down a bit judgement call check recipe! I add little coconut milk ( coconut oil + cashews + raisins ) in the end or coconut... South india, kheer is typically made with the combination of lentil and jaggery giving it a healthy.... 1/4 tsp rice flour just for a smaller batch of the traditional Tamil style! Not let it brown too much and gets incorporated with dal and 1 cup thick coconut milk can curdle are. 1 tablespoon ghee in a regular pot mashed dal+rice mixture moong dal payasam subbus kitchen stir so that there are lumps., Pinterest or Twitter out the thick milk, turn off the stove the paruppu payasam recipe post from soaked. Make it in a thick bottomed wide pan or kadai up for free... A Friday quick payasam and sometimes chopped bits of coconut are fried, Always switch off the flame high let! And allow it to boil and then filter the cooled jaggery syrup and mix well process.