Paruppu Payasam Recipe – Stewed Dal with Coconut Milk
Description:
Paruppu Payasam is a rich and traditional South Indian dessert, especially popular in Kerala, made with moong dal (yellow split lentils), chana dal (Bengal gram), coconut milk, jaggery, and a fragrant hint of cardamom. This payasam’s silky smooth texture, thanks to the coconut milk, and its irresistible blend of flavors make it a perfect indulgence after any meal. The addition of roasted cashews adds a satisfying crunch to each spoonful. It is a must-have during festive occasions like Onam and is sure to have you reaching for seconds!
Cuisine: Kerala Recipes
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Milk | 1-1/2 cups |
| Coconut milk | 1 cup |
| Yellow Moong Dal (Split) | 1/4 cup (washed and soaked) |
| Chana dal (Bengal Gram Dal) | 2 tablespoons (washed and soaked) |
| Fresh coconut (grated) | 2 tablespoons |
| Jaggery | 1/2 cup |
| Cashew nuts (halved) | 10 |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions
-
Roast the Cashews:
Begin by heating ghee in a small pan over low heat. Once the ghee is warm, add in the cashew nuts and roast them on low heat until they turn golden brown and crisp. Remove from the pan and set aside. -
Cook the Lentils:
In a pressure cooker, combine the soaked moong dal and chana dal with 1 cup of water. Cook them on medium heat for 4 whistles, then turn off the heat and let the pressure release naturally. Once the pressure is released, coarsely mash the cooked dals and set aside. -
Make the Payasam Mixture:
Transfer the mashed dal mixture into a heavy-bottomed pan. Add in the milk, coconut milk, grated fresh coconut, jaggery, and cardamom powder. Stir well to combine all the ingredients thoroughly. -
Simmer the Payasam:
Bring the mixture to a brisk boil, stirring occasionally to prevent it from sticking to the bottom of the pan. Once it reaches a boil, reduce the heat to low and simmer the payasam for 5-10 minutes, or until it reaches your desired consistency. You can adjust the consistency by simmering it longer for a thicker payasam or adding a little more milk if you prefer a thinner version. -
Add the Roasted Cashews:
Once the payasam is ready, add the roasted cashews into the mixture and stir gently. Allow it to simmer for an additional 2-3 minutes, letting the flavors meld together. -
Serve:
Turn off the heat and let the Paruppu Payasam rest for a few minutes. You can serve it warm or chilled, depending on your preference. For a traditional touch, serve this delightful dessert alongside a classic Onam Sadhya, which includes dishes like Chickpea Sundal, Cabbage Thoran, Kuruku Kaalan, Sadya Parippu, Steamed Rice, and Elai Vadam.
Tip: For an extra creamy touch, use full-fat coconut milk and adjust the sweetness with jaggery according to your taste preference. This dessert is an aromatic and comforting way to end any meal.
Paruppu Payasam – A Heartwarming Dessert for Every Occasion
This creamy, delectable payasam recipe is a beloved part of South Indian cuisine and a favorite during special occasions like Onam and other festivals. With its combination of moong dal, chana dal, and coconut milk, it’s a delightful dessert that’s both nourishing and indulgent. Try making this authentic Paruppu Payasam and enjoy the flavors of Kerala right at your table!
