Pasi paruppu payasam recipe also known as moong dal payasam recipe (moong dal kheer recipe) or cherupayar payasam recipe in India is a very easy mung bean dessert recipe (easy moong dal pudding dessert recipe) which you can make in very little time. This moong dal payasam recipe without jaggery is so easy to make with yellow moong dal, sugar, coconut milk etc as the main ingredients.
This South Indian style pasi paruppu payasam recipe or moong dal kheer is made using the yellow mung beans which you can buy here.
This is one of the most yummy and quick dessert recipes which you can prepare so easily.
There are different versions available for this pasi paruppu payasam recipe but the main ingredient used won’t change with recipes.
The main ingredient used for pasi paruppu payasam recipe is pasi paruppu or moong dal or cherupayar parippu. This is the yellow colored split dal (the skin of which is removed from the whole green mung beans).
This is a sweet Indian dessert made of mung beans which is often made during festivals or as a simple & easy dessert for dinner on weekends or weekdays.
How To Make Moong Dal Payasam?
As I mentioned above there are different ways you can make this yummy pasi paruppu payasam recipe.
My recipe for pasi paruppu paysam uses coconut milk and sugar and this is a one pot payasam recipe which is made using a pressure cooker.
This is super easy to make payasam as you can just make it in a pressure cooker using moong dal (pasi paruppu), coconut milk and sugar and few other ingredients for flavor.
I didn’t use the fried raisins or cashews to garnish the dish since this is a one pot payasam recipe, but you can always fry the raisins and cashews in little ghee and garnish your paysam or kheer (Indian pudding) once you have prepared the dessert.
I used coconut milk and sugar to make this easy dessert, but you may also use jaggery or coconut palm sugar instead of white sugar. If you use jaggery, make sure you melt the jaggery in little water and filter it using a strainer to remove any residues in jaggery.
If you are are using jaggery dissolved in water to sweeten the dessert, you don’t have to use the extra water mentioned in the recipe since the jaggery solution already has the enough water.
You may also use regular whole milk if you don’t have coconut milk.
More Payasam Recipes In This Blog:
- semiya payasam Kerala style recipe with condensed milk
- badam payasam with condensed milk
- paal ada payasam (palada payasam) Kerala recipe with condensed milk
- rice kheer with condensed milk
- aval payasam (poha kheer) with condensed milk
So here is how you can easily prepare this super easy yellow split mung bean dessert pudding following this pasi paruppu payasam recipe (cherupayar payasam recipe or moong dal payasam recipe).
Pasi Paruppu Payasam Recipe, South Indian Style Moong Dal Payasam (Mung Bean Pudding Dessert) Recipe With Sugar
- 1 cup pasi paruppu (yellow moong dal, skin removed mung beans)
- 2 cups coconut milk plus 2 to 3 tablespoons for dissolving saffron & more as needed
- 1 cup water
- 1 cup sugar adjust to taste
- 2 tablespoons ghee
- 5 saffron strands optional
- ½ teaspoon cardamom powder or 1 cardamom pod
- Dry roast the pasi paruppu or moong dal in pressure cooker (without closing the cooker) for about 4 to 5 minutes or until the raw smell goes away. Make sure you keep stirring so that the yellow mung beans don't get burnt at the bottom. While dry roasting you can use low heat. The color of the moong dal shouldn't change, it should stay yellow.
- Once the dal is dry roasted well, add the ghee and roast for another 2 minutes, while you keep stirring.
- Add the sugar, water and coconut milk and mix the ingredients well.
- Close the pressure cooker with the lid (make sure to use a large sized cooker at least 5 to 6 liters size or 6 quart size and also make sure you put the safety valve and follow the instructions in the manual while using the pressure cooker).
- Cook in medium heat for about 10 minutes or until 2 whistles come. Allow the pressure cooker to cool down.
- Meanwhile you can dissolve the saffron strands in a little coconut milk (2 to 3 tablespoons of coconut milk is enough for this).
- Once the pressure cooker is cooled, you can open the cooker and see if the dal is cooked well and soft enough in texture.
- Now gently mash the cooked moong dal using a spoon or ladle which will make it more perfect for pudding like texture.
- Add little more water or coconut milk as needed, for more liquid like consistency based on your preference (you may also use regular whole milk instead of coconut milk if you wish).
- Also add the cardamom powder, and dissolved saffron to the moong dal coconut milk mixture and simmer the payasam in low heat for another 2 minutes. Now your sweet mung bean dessert or pasi paruppu payasam is ready to serve! Enjoy the dessert hot or cold as you wish!