Moong Dal Payasam

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.
Course Dessert
Cuisine Mangalorean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Anushree Shetty


  • 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.