Pachai Payaru Payasam (Green Moong Dal Payasam)
Pachai Payaru Payasam, or Green Moong Dal Payasam, is a comforting and creamy South Indian dessert crafted with green moong dal (whole green gram), jaggery, and coconut milk. This classic dessert is often enjoyed during special occasions and festivals, and it holds a special place in South Indian cuisine for its sweet, earthy flavor and rich texture. Follow along with this detailed recipe to make a delightful payasam that’s both nutritious and indulgent.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1-1/2 cups |
| Jaggery | 1/2 cup |
| Water | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Whole Cashews (broken) | 12 |
| Ghee | 1 tablespoon |
| Coconut Milk | 1 cup |
| Saffron Strands | A few strands |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 10 g |
| Fat | 12 g |
| Fiber | 4 g |
| Calcium | 45 mg |
| Iron | 3 mg |
Preparation Time
| Steps | Time Required |
|---|---|
| Soaking | 4 hours |
| Cooking | 20 minutes |
| Total Time | 4 hours 20 min |
Yield
| Servings | 4 servings |
| Cuisine | South Indian |
| Course | Dessert |
| Dietary Preference | Vegetarian |
Instructions
-
Soak the Green Moong Dal
- Begin by rinsing the green moong dal thoroughly in fresh water to remove any impurities.
- Soak the moong dal in 3 cups of water for at least 4 hours, or for an overnight period if you have the time.
-
Pressure Cook the Moong Dal
- After the soaking period, transfer the moong dal along with the water into a pressure cooker.
- Close the lid and cook the dal for about 4 to 5 whistles, then turn off the heat and allow the pressure to release naturally.
- Once the pressure is fully released, open the lid, and set the cooked green moong dal aside.
-
Prepare Jaggery Syrup
- In a saucepan on medium heat, add the jaggery along with 1/4 cup of water.
- Stir the mixture gently until the jaggery dissolves and begins to bubble slightly.
- Allow the syrup to come to a brisk boil, then reduce the flame to low and let it simmer.
-
Combine Moong Dal and Jaggery Syrup
- Add the cooked green moong dal to the jaggery syrup along with the cardamom powder.
- Mix thoroughly, ensuring the dal absorbs the sweet flavors of the jaggery.
-
Add Coconut Milk
- Turn off the flame, and slowly add the coconut milk, stirring gently to blend it with the dal mixture.
- Transfer the mixture to a serving bowl and set aside.
-
Fry the Cashews in Ghee
- In a small pan, heat the ghee over medium flame.
- Add the broken cashews and fry until they turn a golden brown color and become crispy.
- Once done, pour the fried cashews along with the ghee over the payasam.
-
Garnish and Serve
- For a final touch, add a few saffron strands on top of the payasam to enhance its aroma and appeal.
- Serve the Pachai Payaru Payasam warm as a delightful dessert at the end of a South Indian meal.
Suggested Serving Suggestions
To enhance your South Indian dining experience, serve this payasam alongside:
- Steamed Rice
- Chettinad Style Poondu Rasam (Garlic Rasam)
- Beetroot Poriyal (Stir-Fried Beetroot)
- Cabbage Poricha Kootu (South Indian Cabbage Dal)
- Puri
Each component will complement the sweet and creamy flavors of the payasam, offering a balanced and flavorful meal that’s perfect for festive occasions.