Pesara Pappu Payasam - Moong Dal Payasam
With some very basic ingredients usually available at home, you can whip up some comforting simple lentil based sweet dishes that are not high in calories yet delicious. One such traditional Indian dessert is Pesara pappu payasam prepared from good quality yellow moong dal, jaggery and milk. This humble earthy sweet dish was part of our festive thali on Ugadi and what I really like is its subtle sweet flavor leaving you with a pleasant mouth feel.
Cooked moong dal is simmered in milk and melted jaggery till well blended and flavored with cardamom powder and ghee toasted cashewnuts and raisins providing that crunch. Try it and you are assured of an absolutely delectable treat. Can be served either warm or chilled.
Pesara Pappu Payasam Recipe
Cooking Time: 40 mts
Cuisine: South Indian
Serves 6-7 persons
.
1 1/2 lt milk
3/4 cup split yellow moong dal
1 cup jaggery (adjust)
1/2 tsp cardamom pwd
2 tbsps cashewnuts
1 tbsp raisins
1 tbsp ghee
1 1/2 cups water to pressure cook dal
1 1/4 cup water to prepare jaggery syrup
1 Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
2 In the same pan, add the moong dal and roast it for approx 4 mts till a nice aroma emanates the kitchen and it turns a light brown shade. Remove from pan and pressure cook the dal till soft and mushy.
3 Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat.
4 In a heavy bottomed vessel, boil the milk (1 1/2 lts), stirring once in a while and once the milk is boiled (it should reduce to a little over one litre), add the cooked mushy dal and combine well.
5 Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 12-15 mts.
6 Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
By sailu • Apr 9th, 2007 • Category: All Recipes, Andhra Recipes, Dairy & Milk, Dals & Legumes, Desserts, Festival recipes, Indian Sweets, Naivedyam (Prasadam), South Indian Recipes
hi
ymmmmmmm…i liked ur recipe………i’ll do it today itself….i’m a new blogger.
i started visiting ur website recently and i liked it…
u r really creative
cheers
shanti
Now this is familiar! We call it ‘Hesarubele Payasa’, a easy and a must for most festivals.Looks great Enjoy:)
Yes this is familiar to me too. we call it ‘paasi paruppu payasam’.Sometimes my mom uses a little coocnut milk along with the regular milk to make this payasam.
Hi Sailu garu,
Very nice and simple recipe. Will try for sure. Moong dal ni pressure cook cheyatamu tip bagundi. Thanks for your recipe.
cheers
rajani
looks yummy
n malli naku ugadi pacchadi tinalani vundi
abba!! chaala bavundi Sailu!! I like your version for its simplicity… Will definitely make this and let you know
Cheers,
Mythili
Hey Sailaja,
Great recipe and thanks for taking me back in time…..this payasam invoked fond memories of my time in Bangalore…..Pesara Pappu Payasa or Hesarubele payasa-this one tastes divine.
Its this subtle sweetness and the smoothness that comes from daal that makes this one so delectable
Thanks again,
musical.
It looks divine sailu. Love that taste. Viji
Hi Sailu,
We too make on all festival days… in my house we add fried coconut piece.
This payasam is good for mouth ulcer. Thanks
Hi Sailaja,
I’ve just found out about your website. Thanks for sharing not only food but also the rituals related to food. I’m really interested in rituals and have given a big importance for them on my last book, not only the food related rituals of my homeland Turkey, but also other cultures too.
Tijen
[…] Popularly made on almost all auspicious days, pesara pappu payasam brings back pensive memories of childhood galore. The method I followed is pretty much similar to Sailu’s. You can find it here. […]
u know sailu we make same payasam using channa dal. amma use coconut milk in place of milk here
Hi Sailu, I have never made moong dal payasam. the pics looks so divine as always. nice simple recipe.
cheers
sharmi
wow it is very yummy. i prepared it just now, good to taste and aroma also fine. my family liked it. thanks for giving a good payasam recipe to us.
hi sailu
i want to write a recipie where can i write it
i always thot mung dal payasam was a big affair but recipe sounds easy will make it tomorrow itself
sailu garu ur recipes r very usuful
Hey Sailaja,
I found one of the above photos (Thali one) on a food blog, (anuzi.blogspot.com/2008/01/jyoth-se-jyoth-jagaa-jyoth-se-jyoth.html). The blogger claims its from thebmagazine.com
Thanks for informing me, Sapna. Anuzi has taken care to credit the right source after she has been informed that thebmagazine has lifted that image from my blog.
Hi Sailu,
I have two questions about this recipe/article:
1) Is it possible to substitute pressure-cooking with stove-top-cooking of the dal? I don’t have a pressure-cooker, but would like to make this dish.
2) That milk looks really beautiful - what kind is it? It looks almost beige in color, like unpasteurized milk.
Thank you,
Tatiana
Yes, Tatiana, you could cook over stove top. Its normal milk and its the dal and jaggery which give that color.
mam yummy nonveg reciepe especially gongura mutton
sailugaru,
i soak a tbsp of rice and grind it along with coconut. i add it to the milk and boil for some time before adding moong dal.
mahi