Moong Dal Payasam or Parippu Pradhaman is one of the most popular South Indian Kheer/Pudding. Here I have shared Kerala style of preparing this delicious creamy rich payasam. This is specially made during festivals like Onam, Vishu,Sadhya or during festivities/occasions. Now this dish can also be served to babies as Moong dal with coconut milk and jaggery is quite healthy.
This also happens to me my favorite kheer. Oh, I love this kheer a lot and there are quite many variations in preparing it. you can add ripe jackfruit, big yellow banana (Nendra pazham) or prepare it as is. Each version tastes awesome and heavenly. The colour of the payasam depends on the type of jaggery used. This Janamshtami, I decided to prepare Parippu Pradhaman as offering to Lord and sharing the recipe here.
*I have cooked dal in a pan, you can pressure cook dal too to reduce the cooking time
Do watch the video for better clarity in preparation and share your experience one you prepare the dish
Preparation Time: 10 mins Cooking Time: 30 mins Total time: 40 mins
- 1 cup Split Moong Dal /Cherupayar Parippu / Split yellow gram lentil
- 2 cups grated Jaggery
- 1 cup Semi Medium Thick Coconut milk – 2nd extract
- 1/2 cup Thick Coconut milk
- 1/4 teaspoon Cardamom powder
- 1/8 – 1/4 teaspoon Ginger powder /Chukku Podi (adjust to taste)
- 1/8 – 1/4 teaspoon Cumin powder (adjust to taste)
- 1 tbsp Coconut Pieces (cut into very small bits)
- 10-15 Cashew nuts
- 1 tbsp Raisins
- 2 tbsp + 1/2 teaspoon Ghee /Clarified Butter
Steps to prepare
- Heat ghee in a heavy bottom pan. First fry the coconut pieces until brown and drain on to a paper towel and set aside. Fry the raisins until plump and drain. Add in the cashews and fry until golden brown and set aside
- Add the split moong dal and fry for couple of minutes until they turn a little golden brown.
- Now add 3 cups of water and boil it
- Reduce the heat and cook until its tender. Mash the dal
- Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat
- Keep on stirring till it is fully melted and reaches 1 string consistency
- Transfer the cooked mashed dal to a wide-mouthed heavy bottomed pan . Strain the jaggery syrup and add to dal. cook for a few minutes over medium heat.
- Add the semi thick coconut milk ; mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens.
- Finally add the Thick Coconut milk and mix well at low heat. Keep stirring until the milk is incorporated. Note: Do not boil the coconut milk
- Add cumin powder, dry ginger powder and cardamom powder. Mix well. Switch off
- Finally add the fried cashews, fried raisins, coconut bits and 1/2 tsp ghee.
- Serve warm or cold as desired