Prepare time: 15 mins
Cook: 10 mins
Serves: 3 Persons


For Cooking Moong Lentils

  • ½ cup moong dal or 100 grams moong dal (pasi paruppu)
  • 1 cup water to be added in the pan containing moong dal
  • 1.5 cups water to be added in pressure cooker

Other Ingredients

  • ½ cup thin coconut milk or second or third extract or water, add as required
  • ¾ cup jaggery powder or grated jaggery
  • 1 cup thick coconut milk or first extract, 250 ml
  • 2 tablespoons coconut oil
  • ½ teaspoon cardamom powder or seeds of 4 to 5 green cardamons, crushed in a mortar-pestle
  • 12 to 15 cashews
  • 1 tablespoons raisins

Directions For Making Paruppu Payasam

Cooking Moong Dal

  1. Rinse 1/2 cup moong dal a couple of times. Take the moong dal and 1 cup water in a small pan. 
  2. Place this pan in a pressure cooker. Add 1.5 cups water in the pressure cooker. Pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes. You can also cook the lentils directly in the cooker. In this case, you can add 1.5 cups water to the lentils and then pressure cook.
  3. When the pressure settles down on its own, remove the lid and check the dal. The lentils should be cooked well.

Making Paruppu Payasam

  1. Pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.
  2. Mash the moong dal with a spoon.
  3. Add 1/2 cup thin coconut milk or water and mix well.
  4. Add 3/4 cup jaggery powder. For a less sweet taste, you can add 1/2 cup jaggery powder or grated jaggery.
  5. Keep the pan or kadai on stove top and on a low flame heat this mixture.
  6. Keep on stirring so that the jaggery dissolves.
  7. Once all the jaggery dissolves, then add 1 cup thick coconut milk.
  8. Mix very well and just gently heat through for a minute or two. Switch off the flame and keep aside. Do not over heat or boil as the coconut milk can curdle.

Frying Dry Fruits

  1. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews.
  2. Fry till the cashews begin to get golden.
  3. Once the cashews start becoming golden, add 1 tablespoon raisins and and ½ teaspoon cardamom powder.
  4. Fry the raisins till they become plump and swell.
  5. Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam.
  6. Mix very well and serve pasi paruppu payasam hot or warm. Refrigerate the paruppu payasam as soon as it comes to room temperature.

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