Paruppu Payasam Recipe – Stewed Dal Coconut Milk Payasam
Introduction
Delve into the rich and comforting world of Kerala’s culinary heritage with this delightful Paruppu Payasam, a traditional dessert that combines the wholesome goodness of lentils with the creamy texture of coconut milk. This sweet dish is not only a feast for the palate but also a cherished part of festive celebrations, especially during Onam Sadhya, where it graces the table alongside a variety of other dishes. The gentle sweetness of jaggery and the aromatic infusion of cardamom make it a perfect ending to any meal, whether served warm or chilled. This recipe yields a creamy, delicious payasam that embodies the essence of Kerala’s flavors.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Milk | 1-1/2 cups |
| Coconut milk | 1 cup |
| Yellow Moong Dal (Split) – washed and soaked | 1/4 cup |
| Chana Dal (Bengal Gram Dal) – washed and soaked | 2 tablespoons |
| Fresh coconut – grated | 2 tablespoons |
| Jaggery | 1/2 cup |
| Cashew nuts – halved | 10 |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 6g |
| Fat | Approx. 12g |
| Carbohydrates | Approx. 35g |
| Dietary Fiber | Approx. 3g |
| Sugars | Approx. 18g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
Instructions
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Roast the Cashews: Begin your culinary adventure by heating ghee in a small pan over low heat. Add the halved cashew nuts and gently roast them until they turn golden brown and crisp. Once done, turn off the heat and set the roasted cashews aside.
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Cook the Lentils: In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water. Close the lid and pressure cook for 4 whistles. After cooking, allow the pressure to release naturally before opening the cooker. Use a fork or masher to coarsely mash the cooked lentils and keep them aside.
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Combine Ingredients: Transfer the mashed lentils to a heavy-bottomed pan. To this, add milk, coconut milk, grated coconut, jaggery, and cardamom powder. Stir the mixture well to combine all the ingredients.
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Cook the Payasam: Place the pan over medium heat and simmer the mixture until the jaggery dissolves completely. Bring the mixture to a brisk boil, then immediately reduce the heat to low. Allow it to simmer for a few more minutes until the payasam reaches your desired consistency—thick but still pourable.
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Final Touch: Finally, stir in the roasted cashew nuts, allowing their flavor to meld into the sweet mixture.
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Serve: Transfer the Paruppu Payasam into serving bowls and enjoy it hot or chilled as a delightful dessert. For an authentic experience, serve it alongside a traditional Onam Sadhya, which includes dishes like Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice, and Elai Vadam.
Conclusion
This Paruppu Payasam recipe is a testament to the rich culinary traditions of Kerala, where every ingredient tells a story of warmth and festivity. The sweet, creamy blend of lentils and coconut milk not only satisfies your sweet tooth but also nourishes your soul. Whether you’re preparing for a special occasion or simply indulging in a comforting dessert, this recipe will surely impress your family and friends. Enjoy this luscious payasam that celebrates the vibrant flavors of Indian cuisine, making every bite a moment to cherish.
Let this Paruppu Payasam be a part of your culinary repertoire and take you on a journey through the heart of Kerala’s festive spirit!
