In a Mangalorean household, festive celebrations are incomplete without a delicious serving of Moong dal payasam or payasa. Learn how to make this traditional dessert in half the time without compromising on the taste.
We make Moong Dal Payasam or Payasa as we call it in Mangalore on auspicious occasions such as New Year (Ugadi), Dassera or birthdays. I don’t remember my mom making the Moong Dal Payasa as often as she would make Sev Kheer and I don’t think I particularly cared about it as a kid. Things changed after I got married and I started making Moong Dal Payasam more often and acquired a taste for it so much so that it has become our official kheer or payasa for festivals. I like this recipe for multiple reasons – it is pretty straightforward and very hard to goof up so if you are new to the kitchen and looking for a go-to dessert, to begin with..Moong Dal Payasa is the way to go…
You need only a few ingredients to get this on the table and I use store bought coconut milk in lieu of squeezing the milk out of freshly grated coconut – such a time saver! and I will be honest I don’t know whether it leads to a huge taste difference. I have always made it with store bought coconut milk and in my humble opinion, it still brings back the good old memories of growing up in a Mangalorean household.
Moong Dal Payasam
- 1 cup Moong Dal, rinsed and soaked for 3-4 hours
- Pinch of salt
- 1/2 cup Sabudana or Sago, rinsed and soaked for 3-4 hours
- 1 can, ~400 ml coconut milk
- 3/4 cup powdered jaggery
- 1/2 teaspoon cardamom, elaichi powder
- 1/2 teaspoon ghee, optional
- 1/4 cup mixed nuts, cashews,raisins,almonds (optional)
- Water as needed to dilute
- Pressure cook Moong dal on medium heat with 2 cups of water and a pinch of salt (I let the vent go off once). Shut the gas off and set aside.
- Once cooled, open the pressure cooker and add Sabudana and coconut milk and heat the mixture on medium heat, constantly stirring until the Sabudana is cooked (around 8-10 minutes).
- Add water as needed to get it to the consistency you prefer. I added 1 cup of water.
- Add powdered jaggery and cardamom powder and continue to cook till the jaggery dissolves (another 5 minutes). Reduce heat to low.
- Heat ghee in a separate pan and add cashews and other nuts. Let them sizzle in the ghee for 20 seconds or so. Take off gas and add it to the Moong dal-Sabudana mixture. Stir it in and take it off heat.
- Serve hot.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.