Pasi Paruppu Payasam - Moong Dal Payasam In Pressure Cooker

Pasi Paruppu payasam/Moong dal payasam is a very easy and tasty payasam recipe. I make this very often next to aval payasam. I learnt this payasam recipe from my MIL. We call it as Payatham paruppu payasam too. Sometimes I make this moong dal kheer like Kerala style Cherupayar payasam by adding coconut milk alone. But it tastes great even without it. Here I have shared the recipe with milk. Sendhil loves this payasam a lot. 

We all know moong dal is easy to digest and it helps to cure stomach and mouth ulcers. So I make this payasam for stomach upset problems too. For most of our festivals like Aadi perukku, Aadi velli, Tamil new year this payasam will be in the menu for sure. I make it for Friday Lakshmi pooja naivedyam as well. Ok, lets see how to make moong dal payasam recipe in a pressure cooker with step by step pictures and a video. 

Moong dal payasam / Pasi paruppu payasam

Moong dal payasam/Paruppu payasam recipe for poojas and festivals. Easy and yummy !

Cuisine: Indian

Category: Dessert

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS
1 cup - 240ml

Yellow moong dal – 1/ 2 cup Powdered jaggery – 1/2 to 1 cup Ghee – 1 tbsp Cashews – 5 nos. Cloves – 2 nos. Cardamom powder – 1/4 tsp Coconut milk - 2 tbsp (optional) Boiled Milk – 1/4 cup to 1/2 cup (adjust) Water – As needed

HOW TO MAKE MOONG DAL PAYASAM - METHOD

Take 1/2cup of moong dal & roast in a tsp of ghee till you get nice smell. Then pressure cook it with required water in very low flame for 2 whistles. ( I added 2 cups of water for 1/2 cup dal).  Remove the whistle , mash the dal well and add powdered jaggery along with little water if needed. After the jaggery melts, it will start to boil. Allow it to roll boil for sometime till payasam reached desired consistency . If the jaggery has impurities, make the syrup separately. Strain it and then add to the cooked dal. Finally add cardamom powder. In a seperate pan add the remaining ghee , roast cashews and cloves. Add to payasam. Mix well. Switch off the flame.  After switching off the stove add the coconut milk (if needed) and boiled milk as per the consistency.  Adding coconut milk gives extra flavour and richness. Close with a lid and enjoy after 30 mins. NOTE Always add milk & coconut milk only at the end i.e. After switching off the stove. Do not roll boil after you add them. Payasam will give a curdled look. If you are planning to add coconut milk , reduce the amount of jaggery slightly. To reduce the sweetness, add little more hot milk. To increase the sweetness , prepare jaggery syrup separately and add to payasam or add some sugar. Boil for sometime. Adding cloves gives a nice smell to the payasam. So please don’t avoid it. You can also add a zing of edible camphor for additional flavour. Initially you’ll find the payasam little watery, but it will thicken as it cools down.

Offer to God,  get his blessings and enjoy !

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