Moong Dal Payasam- Cherupayar Parippu Payasam
Cuisine: Indian
Cook time: 
Total time: 
Serves: 4-5
  • 1 Cup=200gms Moong Dal (Yellow Petite Lentils)-washed and soaked for 30 mins
  • 1 and ¾th Cup=350gms Jaggery-finely chopped
  • ¼th Cup dry Coconut-sliced into length
  • 1 tbsp Raisins
  • 1 tbsp Cashew Nuts (8-10 in nos)
  • 1 tsp Cardamom Powder
  • Ghee as required
  • 1 Cup=250ml Coconut Milk-First extract
  • 1½ Cup=375ml Coconut Milk-Second extract
  • 1½ Cup=375ml Coconut Milk-Third extract
  • Water as required
  1. We will start with cooking Moong Dal in a pressure cooker. Transfer soaked Dal in a pressure cooker. Add 2 Cups of Water. Traditionally Moong Dal is cooked in a Pan but it takes longer to cook. So we are using a Pressure cooker. Cover with lid and pressure cook. Pressure cook on medium heat until 3 whistles
  2. Let the pressure subside naturally. Meanwhile, we will roast nuts. In a Pan, add 2 tbsp Ghee. Allow it to melt
  3. Add Cashewnuts and fry until it becomes light brown in color. After 2-3 mins Cashewnuts becomes brown. Remove from Pan.
  4. Fry sliced dry Coconut in the same pan until it becomes brown in color. After 3-4 mins, remove dry Coconut in a plate.
  5. Now fry raisins until it gets fluffy. After 30 seconds, remove raisins in a plate. Reserve the Ghee in the pan. We will use this Ghee later.
  6. In the same pan, we will make Jaggery syrup. Add Jaggery pieces and 1 Cup of water. Allow Jaggery to melt on medium heat. The melted jaggery has started to simmer. We will cook it for some more time on low heat until the syrup slightly thickens
  7. We have cooked syrup for 8 mins on low heat and it has thickened to desired consistency. Remove from Pan and strain. Strain the melted Jaggery
  8. Heat 1 tbsp Ghee in a Pan. Now add cooked Moong Dal. Cook Dal in Ghee for 2-3 mins. Now add Jaggery syrup
  9. Mix on medium heat. Stir well and ensure there are no lumps formed. We have cooked Jaggery and Dal for 3-4 mins on low heat
  10. Now add Coconut Milk-3rd extract. Add Coconut milk on low heat and stir to mix well. Let the Payasam come to a boil on high heat. Reduce heat. Cook on low heat for few more mins
  11. We have cooked Payasam on low heat for about 8 mins and it has blended well. Now add Coconut Milk-2nd extract. Add and stir well on medium heat. Allow Payasam to come to a boil on high heat (3 mins)
  12. Reduce heat. Cook on low heat for few more mins. We have simmered Payasam on low heat for 8 mins and it has thickened
  13. Now add Cardamom Powder and mix well. Now add fried Coconut, Cashewnuts, Raisins along with the reserved Ghee. Mix well
  14. Now, add Coconut Milk-1st extract on low heat. Add and stir well to mix. Do not cook after adding 1st extract
  15. Remove from heat. Keep covered until serving
Recipe by Kali Mirch - by Smita at