Moong Dal Payasam – a traditional Mangalorean dessert.
Moong Dal Payasam has a special place in the cuisine of Karnataka. It is an essential dish prepared for all festive occasions like Ganesh Chaturthi, Gokulashtami, Ugadi (Gudi Padva) and Dassehra. It is a must-have dish in every Mangalorean festive spread. It is known as payasa in Mangalore. Using moong dal and jaggery makes it a healthy dessert.
Jump to
Step-wise recipe to make Moong Dal Payasam
Wash and soak moong dal and sabudana separately for an hour.
Grind fresh coconut with ½ a cup of water.
Strain through a fine sieve and collect the coconut milk in a bowl. This is the first extract (thick coconut milk).
Grind the coconut remains again with ½ cup water. Strain and collect the coconut milk. This is the second extract (thin coconut milk). Keep it aside.
Cook the moong dal with 1 cup of water in a pressure cooker for 3 to 4 whistles. Let it cool down.
Heat 1 tbsp ghee in a pan. Add the dry fruits. Saute for 3 to 4 mins on slow flame. Keep this aside.
Heat a deep pan. Add the cooked moong dal and coconut milk. Mix well and mash the cooked moong dal thoroughly with the back of the spoon.
Add a cup of water, soaked sabudana, jaggery powder and mix well. Cook on a slow flame.
Keep stirring till the jaggery dissolves and sabudana is cooked.
Add salt, powdered cardamom and mix. Add the fried dry fruits in the kheer.
Serve hot or you can refrigerate it and serve cold. Either ways, it tastes awesome.
Recipe Card
Moong Dal Payasam
Ingredients
- ½ cup Moong dal
- ¼ cup Sabudana
- 1 cup Fresh coconut
- 1 cup jaggery powder
- ¾ cup mixed dry fruits (cashews, almonds, raisins)
- 1 tsp Cardamom powder
- ¼ tsp salt                              Â
- 1 tbsp Ghee   Â
Instructions
- Wash and soak moong dal and sabudana separately foran hour.Â
- Grind fresh coconut with ½ a cup of water.
- Strain through a fine sieve and collect the coconut milk in a bowl. This is the first extract (thick coconut milk).
- Grind the coconut remains again with ½ cup water.Strain and collect the coconut milk. This is the second extract (thin coconutmilk). Keep it aside.Â
- Cook the moong dal with 1 cup of water in apressure cooker for 3 to 4 whistles. Let it cool down.
- Heat 1 tbsp ghee in a pan. Add the dry fruits.Saute for 3 to 4 mins on slow flame. Keep this aside.
- Heat a deep pan. Add the cooked moong dal and coconut milk.
- Mix well and mash the cooked moong dal thoroughly with the back of the spoon.
- Add a cup of water, soaked sabudana, jaggery powder and mix well. Cook on a slow flame.
- Keep stirring till the jaggery dissolves and sabudana is cooked.
- Add salt, powdered cardamom and mix. Add the fried dry fruits in the kheer. Â
- Serve hot or you can refrigerate it and serve cold .Either ways, it tastes awesome.
Recipe Video
More Mangalorean festive recipes
Sweet Poha
Kottige
Stuffed Neer Dosa
Tendli Chana Sukka
Padengi Batata Gassi
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Subscribe to my youtube channel for easy video recipes.
Happy Cooking!!
