Moong dal Payasam or Payasa is a rich and traditional South indian dessert recipe made with moong dal, jaggery, cardamom ,ghee ,nuts and coconut milk in an Instant Pot.Perfect for any festival or celebration.We call this Moong dal payasam as hesarubele payasa in kannada, pesara pappu payasam in telugu or moong dal kheer in hindi.
I have included the stove-top pressure cooker version as well.
What is Payasam? Payasam also known as kheer is a traditional Indian Sweet pudding made using milk, grains like rice ,millets ,broken wheat ,tapioca ,semolina or lentils and a sweetener like jaggery or sugar.
This is one of the easiest ,healthy dessert and often prepared for festivals or any celebration at our home.During my childhood my mom used to prepare this moong dal kheer on some Sundays when my dad craved for it.
Her version was adding dairy milk instead coconut milk and she also added some fresh shredded coconut along with fried coconut bites for the crunchiness.
This payasam is also often served during Onam festival ,my neighbor who is from kerala suggested me to add coconut milk over dairy milk and i obsoletely loved the flavor.
You can find frozen coconut slices at your local Indian grocery store.The color of the dish also depends on jaggery used.If you dont have jaggery you can use coconut sugar or brown sugar.
Other moong dal recipes from my blog are hesaru bele carrot kosambari ,palak moong dal dosa ,whole green moong dal,pongal.
HOW TO MAKE COCONUT MILK AT HOME?
Blend 1/2 cup of shredded coconut (fresh or frozen) with 1 cup of lukewarm water.Strain the coconut milk in a strainer or or nut milk bag and this is the first and thick coconut milk.
Grind again by adding 1 cup of water and extract the milk, and this is the second and thin coconut milk. You can use a mix of first and second milk for this recipe.
Transfer to a sealed container and refrigerate.You can save pulp for baked goods or to add to poriyal, smoothies, or coconut curries.
TIPS & VARIATIONS TO MAKE MOONG DAL PAYASA
- If you feel your jaggery has impurities, first heat the jaggery with water just to immerse it and melt the jaggery. Strain it through a metal strainer and add this to the pesara pappu payasam.
- You can add coconut slices (fresh or frozen) or dry coconut slices.
- Moong dal texture is important for the moong dal payasa or kheer. It should not be completely mashed out.
- You can replace jaggery with coconut sugar or brown sugar, but traditionally this dessert is prepared with jaggery and i prefer that way.
- If you dont have coconut milk ,you can add almond milk or full fat milk.
- I used homemade coconut milk, but you can use store brought coconut milk as well.
- You can follow same recipe for channa dal as well.
HOW TO MAKE MOONG DAL PAYASAM IN INSTANT POT
Ingredients
- split moong dal (yellow lentils)
- water
- organic jaggery or coconut sugar ,adjust to your taste
- thin coconut milk
- cardamom powder
- ghee (or coconut oil if vegan)
- coconut pieces
- cashew nuts and raisins
Method:
Press SAUTE button. Add ghee into the pot ,once hot add cashews ,raisins and coconut pieces and stir fry till they are light golden brown in color.Remove and keep aside.
Add the moong dal (yellow lentils) and roast with leftover ghee in the pot until you get nice aroma about 2 minutes, also you should not let it brown too much.
Next add water into the pot and close the lid, and turn pressure valve to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes and Let it Natural Pressure Release (NPR).
After done, mix well in a mashing way and add powdered jaggery to this and turn on the SAUTE button again.
Boil in for 2 minutes until jaggery has been melted and then pour in the coconut milk ,cardamom powder and cook for 2-3 minutes or until it thickens a bit.
Serve Moong dal payasam or paruppa payasam warm or cold and garnish with roasted cashews ,raisins and coconut pieces.
STOVE TOP PRESSURE COOKER METHOD:
Heat a pressure cooker pan. Add ghee into the pan ,once hot add cashews ,raisins and coconut pieces and stir fry till they are light golden brown in color.Remove and keep aside.
Add the moong dal (yellow lentils) and roast with leftover ghee in the same pan until you get nice aroma about 2 minutes, also you should not let it brown too much.
Next add water into the pan and pressure cook for 2-3 whistles, or you can cook the moong dal in the open pot method as well.
After done, mix well in a mashing way and add powdered jaggery to this and turn on the gas again.
Boil in for 2 minutes until jaggery has been melted and then pour in the coconut milk ,cardamom powder and cook for 2-3 minutes or until it thickens a bit.
Serve moong dal payasa or pesara pappu payasam warm or cold and garnish with roasted cashews ,raisins and coconut pieces.
OTHER SWEET/DESSERT RECIPES TO TRY
MOONG DAL PAYASAM INSTANT POT RECIPE CARD
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Moong Dal Payasam Instant Pot
Ingredients
Measuring cup used (1 cup = 250 ml)
- 1/2 cup split moong dal (yellow lentils)
- 2 cups water
- 1/2-3/4 cup organic jaggery or coconut sugar ,adjust to your taste
- 1 cup coconut milk
- 1/4 teaspoon cardamom powder
- 1 tablespoon ghee (or coconut oil if vegan)
- 2 tablespoon coconut pieces
- 1/4 cups cashew nuts and raisins
Instructions
Instant Pot Method
- Press SAUTE button. Add ghee into the pot ,once hot add cashews ,raisins and coconut pieces and stir fry till they are light golden brown in color.Remove and keep aside.
- Add the moong dal (yellow lentils) and roast with leftover ghee in the pot until you get nice aroma about 2 minutes, also you should not let it brown too much.
- Next add water into the pot and close the lid, and turn pressure valve to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes and Let it Natural Pressure Release (NPR).
- After done, mix well in a mashing way and add powdered jaggery to this and turn on the SAUTE button again.
- Boil in for 2 minutes until jaggery has been melted and then pour in the coconut milk ,cardamom powder and cook for 2-3 minutes or until it thickens a bit.
- Serve warm or cold and garnish with roasted cashews ,raisins and coconut pieces.
Stove Top Pressure Cooker Method:
- Heat a pressure cooker pan. Add ghee into the pan ,once hot add cashews ,raisins and coconut pieces and stir fry till they are light golden brown in color.Remove and keep aside.
- Add the moong dal (yellow lentils) and roast with leftover ghee in the same pan until you get nice aroma about 2 minutes, also you should not let it brown too much.
- Next add water into the pan and pressure cook for 2-3 whistles, or you can cook the moong dal in the open pot method as well.
- After done, mix well in a mashing way and add powdered jaggery to this and turn on the gas again.
- Boil in for 2 minutes until jaggery has been melted and then pour in the coconut milk ,cardamom powder and cook for 2-3 minutes or until it thickens a bit.
- Serve warm or cold and garnish with roasted cashews ,raisins and coconut pieces.
Notes
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
- If you feel your jaggery has impurities, first heat the jaggery with water just to immerse it and melt the jaggery. Strain it through a metal strainer and add this to the payasam.
- You can add coconut slices (fresh or frozen) or dry coconut slices.
- Moong dal texture is important for the payasam. It should not be completely mashed out.
- You can replace jaggery with coconut sugar or brown sugar, but traditionally this dessert is prepared with jaggery and i prefer that way.
- If you dont have coconut milk ,you can add almond milk or full fat milk.
- I used homemade coconut milk, but you can use store brought coconut milk as well.
- You can follow same recipe for channa dal as well.
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