Pasi Paruppu Payasam has been one of my favorites since my childhood days. My mom used to make this in the evenings for me and my brother as a snack which we enjoyed after playing hours of cricket on the street with friends!
When making this dish, my mom always made this from scratch! She would dry roast the whole green moong dal (Pachai Payaru) until it gave out a nice aroma. After it cooled down, she would grind it in a hand grinding granite mill stone (which splits the roasted gram into halves and also separates out the husk). A bamboo muram (hand winnower) would then used to remove the husk, and what was left behind was a fragrant, dry roasted moong dal which was ready to be boiled using firewood collected from around the house. Once the dal was cooked, my mom added jaggery, crushed elaichi and topped it off with ghee roasted cashews, golden raisins and freshly grated coconut! The fragrance of this heavenly tasting Pasi Paruppu Payasam would fill the whole street and my brother and I would have 2 or 3 cups before starting our evening studies.
These days, the whole process of making this dal payasam has been so much simplified! The cooking time and the effort is very minimal if you use yellow moong dal to start with and the pressure cooker to speed up the cooking process.
Pasi Paruppu (Moong Dal) Payasam
A tasty, hearty, healthy, mouth watering sweet dish from Tamil Nadu that is made out of roasted moong dal, jaggery and coconut.
Ingredients
- 1 cup Yellow moong dal dry roasted
- 3 cups Water
- 1/2 cup Jaggery
- 10 Cashews broken
- 20 Raisins
- 1/2 cup Coconut grated
- 3 Cardamom crushed
- 1 tbsp Ghee
Instructions
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Dry roast moong dal till it browns slightly and gives out nice aroma.
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Wash the roasted dal (once it cools down), add 3 cups water and pressure cook until 3 whistles. Switch off the flame and let the pressure release naturally. Open the pan, mash the dal slightly (don't mash it too much, it should be a little chunky and you should be able to chew on some dal while enjoying the payasam).
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Add jaggery, around 1 cup water (the payasam should be of pouring consistency) and bring it to a boil again.
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In a separate pan, heat ghee and roast cashews, raisins and once they brown, add grated coconut and fry for a few seconds until the coconut browns a bit too and then add this to the payasam. Also add crushed elaichi and mix well.
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Check the payasam's taste and consistency and add more water, jaggery if needed.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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