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 chilled.

Pesara Pappu Payasam – Moong Dal Payasam

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  moong dal
  •   jaggery


  •   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

Method for making Pesara Pappu Payasam – Moong Dal Payasam

Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.
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.
Take a cooking vessel, add jaggery and water and boil till the jaggery melts (remove scum). Turn off heat.
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.
Next, add the jaggery syrup and go on stirring on low flame till well blended for at least 12-15 mts.
Add the cardamom pwd and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.


  • shanti


    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

  • Asha

    Now this is familiar! We call it ‘Hesarubele Payasa’, a easy and a must for most festivals.Looks great Enjoy:)

  • prema

    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.

  • Rajani

    Hi Sailu garu,

    Very nice and simple recipe. Will try for sure. Moong dal ni pressure cook cheyatamu tip bagundi. Thanks for your recipe.


  • anusharaji

    looks yummy
    n malli naku ugadi pacchadi tinalani vundi

  • Mythili

    abba!! chaala bavundi Sailu!! I like your version for its simplicity… Will definitely make this and let you know ๐Ÿ™‚


  • musical

    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 ๐Ÿ™‚

    Thanks again,

  • viji

    It looks divine sailu. Love that taste. Viji

  • Menu Today

    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

  • tijen

    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.

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  • sia

    u know sailu we make same payasam using channa dal. amma use coconut milk in place of milk here

  • Sharmi

    Hi Sailu, I have never made moong dal payasam. the pics looks so divine as always. nice simple recipe.


  • suni

    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.

  • madhavi

    hi sailu
    i want to write a recipie where can i write it

  • dipti

    i always thot mung dal payasam was a big affair but recipe sounds easy will make it tomorrow itself

  • prasad

    sailu garu ur recipes r very usuful

  • Sapna

    Hey Sailaja,

    I found one of the above photos (Thali one) on a food blog, ( The blogger claims its from

    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.

  • Tatiana

    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,

    Yes, Tatiana, you could cook over stove top. Its normal milk and its the dal and jaggery which give that color.

  • sowmya reddy

    mam yummy nonveg reciepe especially gongura mutton

  • maheshwari

    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.


  • Nitin

    Hi Sailu,

    Your preparations are very attractive and simple. I have many of them and have loved the food.

    However, when I tried this dish, Pesara Pappu Payasam, the milk split after cooing and sadly we had to throw it all away. Can you suggest what went wrong here? How do I correct it next time?


  • Mythreyee

    Sailu, I sent a mail to your gmail ID and it bounced. I wanted to add the event that I started in TASTE OF INDIA event calender. How do it do that?

  • Mythreyee

    Thank you Sailu.

  • Divya

    Hey Sailu, Lovely blog. Can I get lucky enough to get included in your blog roll pls?
    Thanks so much!

  • Aparna Narasimham

    Hi Shailu,
    Your recipes are mouthwatering and simple.
    Thank you for making our cooking easier.

    Keep up your good work.


  • Chinnu

    hi this is yet again lovely receipe from you, am going to try tonight..


  • Jyoti

    Hi Sailu,
    The recipes on your website are quite quick and easy to make…
    Thanks for the effort.
    will try the payasam recipe for sure….


  • Anu

    Hi sailu,
    your recipes are mouth watering and very nice recipes.
    Im a new blogger. Lovely blog……………
    Thanks for nice recipes………………

  • sudha.

    hi sailugaru,
    i’ve found ur website.ur recipes are simply super.thank for giving us.

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  • Deepa

    Hi Sailu,
    I made the moong dal payasam and loved it. I’ve put a picture in my blog

    • manju Rao

      Deepa please share your blog…lets us enjoy your blog also…….

  • abc

    Hi Sailu

    In how many whistles, it gets cooked? Also do you strain the syrup?
    Thank you.

    • Sailu

      Two whistles is enough. Yes, strain the syrup.

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