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–+ servings

Instant Pot Moong Dal Payasam | Paruppu Payasam

Gayathri Vijayakumar
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 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
  • Water

To temper

  • 1&1/2 tbsp Ghee
  • 2 tbsp Cashew Nuts
  • 2 tbsp Coconut Pieces

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. 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.

Notes

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 some warm milk.
Adjust the quantity of jaggery according to your preference. 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. 
If you don't have jaggery, replace it with coconut sugar.
 
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