Pasi Paruppu Payasam

Pasi Paruppu Payasam or Moong Dal payasam is a traditional payasam| Kheer recipe.  This payasam tastes divine that you couldn’t replace with. Not only tasty but also healthy.  Â

In South India, we make this payasam in all our festival like Pongal, New Year, Saraswathi Pooja etc … Because this payasam is made with moong dal| Green Dal which is a major crop in South India. So, no need to search for any ingredient coming overseas.Â

Health Benefits of Moong Dal

1. Moong Dal is a good source of protein and fibre. So, it helps in weight management.
2. Rich in vitamins, minerals and antioxidants.
3. It is a protein rich, no fat food, it may reduce the risk of heart diseases.
4. The rich amount of potassium, magnesium and fiber in moong dal may helps in reducing blood pressure.
5. Because of the high fiber content, this dal also improves your gut health.
6. It is a super food for women especially for pregnant ladies because of the huge amount of folate in it.
7. The low glycemic index in moong dal helps in managing blood sugar levels. So, it is diabetic friendly

Pasi Paruppu Payasam

Pasi Paruppu Payasam is one of the delicious payasam recipes from South Indian Cuisine. Dry roasted moong dal or green gram is cooked till mushy. Then jaggery powder, grated coconut and cashew nuts fried in ghee will all be mixed to the cooked moong dal.Â

Like any other recipes, Pasi Paruppu Payasam will also have variations through regions. Some add coconut milk instead of grated coconut. You may add sugar instead of jaggery. But it is not suggested. Because it will not give the payasam’s authentic taste and flavor. That’s all! Out traditional Pasi Paruppu Payasam is now ready to enjoy.

Ingredients

1. Green Gram - Green gram is a whole lentil with lots of healthy nutrients and also tasty. This could be substituted with the split green gram or with moong dal (yellow dal).
2. Jaggery - Jaggery is the sweetener of this payasam and it may be substituted with palm jaggery, coconut jaggery, sugar or with any sugar free sweeteners. If you go for a healthy option, then you may use crushed dates or dry grapes as the sweeteners.
3. Channa Dal - Channa Dal will give a nice bite in a creamy payasam.
4. Grated coconut - Grated coconut will give a nice sweety crunch in every sip. It could be substituted with coconut milk or even with normal milk or with Almond or soya milk.
5. Cashew Nuts - Roasted cashew nuts will give a crispy crunch and it may be replaced with grated nuts.
6. Ghee - Ghee is used to roast cashew nuts and to give a nice aroma to the payasam.
7. Cardamom - A pinch of cardamon powder will give a sweety flavor to the payasam.

How to Cook yellow Moong Dal?

Dry roast moong dal for 3 to 5 minutes or till a nice golden color. Then Soak this roasted moong dal with channa dal for 5 minutes. After soaking, pressure cook this dal for 4 to 5 whistles. Moong Dal should be cooked mushy. Channa dal will give a nice bite when tasting the payasam.

How to cook whole or split Green Gram?

If you take whole or split green gram, then the roasting time will be a little longer. Always roast in a medium flame to avoid burning. For whole gram, roast it till you get a nice aroma. Because for a whole gram you couldn’t see the golden color.Â

Soak the roasted whole or split green gram for 10 minutes. Add water immediately after roasting so as to soak quick. Instead, add hot water to the roasted green gram and soak. Then pressure cook for 6 to 7 whistles.Â

How to make Pasi Paruppu Payasam?

Roast cashew nuts in ghee.  You may roast fine coconut pieces together with cashew nuts.

Then add cooked moong dal| green gram, jaggery powder, cardamom powder and a pinch of salt. Let the payasam boils well so as to combine.

If you wish to make the payasam even more rich, then add coconut milk. Or you could add grated coconut. You could add coconut milk once after the payasam had cooled down to warm. Otherwise, the coconut milk may curdle. Finally, our delicious yummy Pasi Paruppu Payasam is ready to enjoy.

Tips

Cooking moong dal to the right stage is very important. In the case of yellow moong dal – broken and skinless,  both roasting and cooking time is less and easy. Soaking is not necessary for broken – skinless yellow moong dal. Pressure cook the roasted moong dal for 4 to 5 whistles.

But in the case of a green gram – whole gram with skin, you have to roast till you get a nice aroma. Else, you may taste a raw flavor in the payasam.  Soak the whole gram for 10 to 15 minutes, before pressure cooking.Â

Cooking roasted whole green gram will take more time when compared to the broken – skinless yellow moong dal. So cook for at least 6 to 7 whistles to get a mushy stage.

Add coconut milk once after the payasam had cooled down to warm to prevent curdling.