Thursday, October 6, 2011

Pesar pappu Payasam / Moong Dal Payasam / Sweetened Split Mung Bean with Jaggery

Happy Dasera to everyone! May Goddess Durga shower you with prosperity and strength to overcome all and any obstacles which come in your life.
Be happy always and enjoy lots!

This recipe is a little different from all the payasams which we encounter. It is also made with a variety of ingredients, that is with a mix of other dals. In my house, we make it only with Pesar pappu or Moong Daal.

I have also known people to add a bit of gasagasalu or white poppy seeds to this, which I didn't.
Making it with jaggery or belam, give this payasam and well defined taste which along with pesar pappu, tastes very good and yummy.

Its very easy to make and by pressure cooking it it can be made in very less time. But if you want to control how much soft the moong daal gets cooked to, it better to do it on stovetop, even tho it takes a little longer time! I prefer this method to pressure cooking it, so that there is some texture left in the payasam and it doesn't get totally soft!


3/4 cup pesar pappu or split yellow moong bean / dal + 3 times the water to cook it to soft

1 1/4 cup jaggery or belam (more or less)

1/2 cup grated coconut (fresh or frozen can be used)

2 tbsp of cashew nuts + golden raisins

2 tbsp ghee or neyyi

about 1 cup of milk (more or less, depending on the consistency you prefer)

Pinch of elaichi or cardamom powder

pinch of kesar or Saffron strands or kesar food color


Cook the pesar pappu with the water in a pressure cooker until soft. This can also be done on the stovetop, but it will take little longer time. But by this way, you can control how soft they are cooked to.

After the moong daal gets cooked, add milk, mix well and let it come to a boil on a low flame.

Add the grated coconut and Jaggery and mix well.

In another small pan, heat the ghee and fry the cashews and raisins till golden in color.
Add this to the Payasam.

Add Elaichi powder.

If it gets too thick, add milk or water.

Add a pinch of saffron strands or kesar or food color.

Serve as Naivedhyam. Serve warm....Enjoy!!!



  1. i made this last Sunday for our Church prayer meeting... and today you have it on blog.... great co-incidence

  2. we made this last sunday for our church prayer meeting and today you have it on your blog.. great co-incidence

  3. I am drooling here just looking at the pics......awesome.

  4. wow, that looks great, what a yummy looking payasam. Dear, I am sorry but October 2012 is also taken now. Next availability is December 2012. Please let me know if you are interested. It is a fruit month.

  5. wow looks delicious and healthy too.

  6. Looks so so yumm and creamy!

  7. Your payasam is so thick and tempting Smitha.Hope you had a wonderful time at Navrathri..God Bless !

  8. Yumm, payasam with moongdal are always my fav,seriously inviting..

  9. One of my fav...Your recipe has the perfect texture..Looks mouthwatering :)
    Prathima Rao
    Prats Corner

  10. Yum Yum dish..even I made this for dasarra..

  11. Crisp and cute clicks Smitha! yummy yumm payasam :)


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