How to make Moong Dal Payasam - A South Indian preparation – moong dal cooked with jaggery and coconut milk.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Coconut (नारियल)

Cuisine : Kerala

Course : Mithais

Moong Dal Payasam Recipe Card

Moong Dal Payasam

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

You can also find more Mithais recipes like Kiwi Kalakand, Vrindavan Peda, Chocolate Paan Rolls, Alutua.

Prep Time : 0-5 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Moong Dal Payasam Recipe

  • Split green gram skinless (dhuli moong dal) 1 cup

  • Coconut slices 10-12

  • Ghee 2 tablespoons

  • Cashewnuts 6-8

  • Raisins 6-8

  • Coconut pieces 10-12

  • Jaggery (gur) roughly chopped 1½ cups

  • Salt to taste

  • Coconut milk ¾ cup


Step 1

Dry roast split green gram in a pressure cooker till lightly browned. Remove on a plate.

Step 2

Heat ghee in a non-stick pan, add almonds and sauté for a minute and set aside. Add cashewnuts, raisins, coconut pieces and sauté till lightly browned. Transfer in a bowl and set aside.

Step 3

Add the roasted gram and sauté for 2-3 minutes to the cooker. Add 4 cups water and mix well. Cover the cooker and cook under pressure on low heat till the 4-5 whistles.

Step 4

Open the lid when the pressure reduces completely. Add jaggery and salt and mix well. Cook till the jaggery melts.

Step 5

Add coconut milk and mix well. Cook on medium heat till the mixture thickens.

Step 6

Add the remaining coconut slices and sautéed nuts and reserving some for garnishing and mix well.

Step 7

Serve hot garnished with reserved with coconut slices and nuts.