Moong Dal Payasam or Paruppu Payasam as called in Tamil is a delicious lentil-based dessert, made on festival days and special occasions. This traditional dish is usually made with coconut milk and jaggery. Instant Pot Moong Dal Payasam is very easy to prepare just in one pot and tastes so good as well.
In this recipe, I am going to make the Instant Pot Moong Dal Payasam in a slightly different method, resulting in a delicious taste and beautiful texture.
Indian Festivals and Celebrations are incomplete without Payasam or Kheer. In South India, Payasam is the first dish that is served on a fresh, green banana leaf. We believe in starting a festival meal with a traditional sweet. And there is nothing better than some Payasam isn’t it?
Payasam is so popular because it is easy to make and tastes good. And we definitely don’t need any special occasion to make Payasam. When I feel like having an Indian dessert, Payasam is my first choice. I am sure it is the same with most people.
Usually, the main ingredients are rice, vermicelli, sabudana, poha or moong dal & chana dal. Traditionally, Payasam is sweetened with white sugar or jaggery.
About Moong Dal Payasam
Moong Dal is known as Pasi Paruppu and Kheer is known as Payasam in Tamil. That is why the name Paruppu Payasam! This delicious Payasam is generally made with jaggery and coconut milk. Jaggery is used in most lentil-based sweets and it is a match made in heaven.
Growing up, I was never a fan of Paruppu Payasam. I always preferred Semiya Payasam over anything else. To date, if you ask me, I would vote for Vermicelli Payasam. But my love for Paruppu Payasam has gradually increased because of my husband. He always votes for Paruppu Payasam and I started making this recipe just for him. I must say, I started relishing the Payasam more after I started making it. The aroma after roasting the moong dal, the addition of coconut and the mild sweet taste from jaggery adds up to the beauty of this recipe.
In this recipe, instead of using coconut milk, I make a paste made using soaked rice, fresh coconut, cashews and cardamom. Finally, I add some regular full-fat milk to the Payasam for a nice consistency. Of course, there is an addition of cashews roasted in ghee and a few coconut pieces in this Payasam. It adds to the taste and crunch. This method is a little bit different than the usual Paruppu Payasam and I am sure you will love it when you try it.
Why I love Instant Pot Moong Dal Payasam
Quick recipe and easy to prepare
Tastes delicious and jaggery gives a perfect balance of sweetness.
Moong Dal is one of the easiest dals to cook with. No soaking time is required. The addition of dal makes the payasam wholesome too!
Jaggery is a bit better than sugar-based desserts
A crowd pleaser which makes it suitable for any occasion
Instant Pot Moong Dal Payasam is super convenient because we can make the entire payasam along with cooking dal in a single pot.
Moong Dal / Pasi Paruppu – This is the main ingredient of the Payasam
Jaggery Powder – Any dal-based Payasam is traditionally sweetened with jaggery. Instead of jaggery powder, you can use jaggery cubes. Melt the jaggery cubes in hot water, filter to check for any impurities and use it in the recipe.
Milk – I have used regular, full-fat milk in this recipe. You can use coconut milk as well.
Ghee – For flavour and to fry the cashews and coconut pieces.
Other Ingredients – Cashews, Cardamom, Raw Rice, Grated Coconut
Step by Step Instructions
Add ghee to the Instant pot. Once hot, add cashews, and coconut pieces. Fry till light golden brown. Remove from the pot and keep it aside.
In the same ghee, roast the moong dal till a flavourful aroma comes. Remove the dal from the pot, and wash it well. Drain the water and add the dal back to the pot.
Add water and pressure cook for 10 minutes. Allow pressure to release naturally.
Soak a tbsp rice and a few cashews in a little bit of warm water for 10 minutes. Grind the soaked rice, cashews, and grated coconut and cardamom to a fine paste.
Open the lid of the Instant Pot, and mash the dal gently. On saute mode, add the jaggery to the cooked dal and mix well.
Add the coconut paste and let it come to a boil.
Add milk. Let the payasam cook for 5 minutes. Switch off. Add the roasted cashews and coconut pieces on top. Serve hot or cold.
What if I don’t have an Instant Pot?
Traditionally, Payasam is made on an open pot on a regular stovetop. Follow the same method that I have mentioned above. Recreate it on your stovetop by either cooking the moong dal in an open pot or stovetop pressure cooker.
Tips when using cubed jaggery
I have used powdered jaggery in this recipe. The jaggery is pure with no impurities. If you are using cubed jaggery or if your jaggery has impurities, add jaggery to a pan. Add water just to immerse the jaggery. Heat and melt it. Strain the jaggery syrup using a metal strainer to remove the impurities. Add this to the Moong Dal Payasam.
Tips & Variations
If you do not want to make the coconut paste, skip that step. Instead of adding regular milk, add coconut milk to the Payasam. It is as simple as that. Coconut Milk can be homemade or store-bought.
Make sure the moong dal is not completely mushy. A little bit of texture from the dal enhances the taste of the Payasam.
This Payasam thickens as it cools down, because of the addition of Dal. Dilute it by adding warm milk.
Since we have already added coconut and cashews to the paste, Tempering with cashews and coconut pieces is optional. I personally love the taste and flavour of both and hence added again after roasting them in ghee.
Adjust the quantity of jaggery according to your preference. If you don’t have jaggery, replace it with coconut sugar.
A few tablespoons of chana dal can be added along with the moong dal.
Other Recipes you may like
Instant Pot Moong Dal Payasam | Paruppu Payasam
- 1/2 cup Moong Dal
- 2 cups Water
- 1/2 cup Jaggery Powder
- 1 cup Milk
To make paste
- 1 tbsp Raw Rice
- 5 Cashew Nuts
- 1/2 cup Shredded Coconut
- 2 Cardamom
- 1&1/2 tbsp Ghee
- 2 tbsp Cashew Nuts
- 2 tbsp Coconut Pieces
- Add ghee to the Instant pot. Once hot, add cashews, and coconut pieces. Fry till light golden brown. Remove from the pot and keep it aside.
- In the same ghee, roast the moong dal till a flavourful aroma comes. Don't let it brown too much.
- Remove the dal from the pot, and wash it well. Drain the water and add the roasted moong dal back to the pot.
- Add 2 cups of water. Close the Instant Pot and ensure the pressure valve is in Sealing Position. Cook on High Pressure for 10 minutes.
- Once cooking is done and the Instant Pot beeps, let the pressure release naturally.
- While the moong dal is cooking, soak 1 tbsp rice and 5 cashews in a little bit of warm water for 10 minutes.
- Grind the soaked rice, cashews, grated coconut and cardamom to a fine paste.
- Once pressure releases naturally, Open the lid of the Instant Pot, and mash the dal gently.
- On saute mode, add the jaggery to the cooked dal and mix well. Add the coconut paste and let it come to a gentle boil. Add milk. Let the payasam cook for 5 minutes. Switch off.
- Add the ghee roasted cashews and coconut pieces on top. Serve the moong dal hot or cold.