Paruppu Payasam Recipe is a kheer made with Moong Dal, Chana Dal, Jaggery, Coconut and Ghee. This Kheer is the famous delicacy of Tamil Brahmin Cuisine and they like to serve it in various Indian Festivals, such as Ganesha Chaturthi, Karthigai deepam, Aavani Avittam, Pongal Festival and several other traditional Festivals.
Pasi Paruppu Payasam Recipe is special sweet dish is made from jaggery and hence it is loved by both, kids and adults. Some people use only moong dal for making it, but I like to add some chana dal as well, chana dal gives a nice texture to this Pudding recipe and it is one of my favorite among other Pudding Recipes.
South Indian desserts are considered among the most nutritious of all Desserts. Unrefined ingredients like Jaggery, wheat flour, nuts and cultured ghee are used in its preparations making it nutrition giving along with some good fats, and this dessert is one of them. For the celebration of various South Indian Festivals, this Paruppu Payasam Recipe is a must complimentary dish during festive occasions and it is all about simplicity made using Mung lentils, Jaggery and Milk with a hint of aromatic spice and nuts. No hard or fast rules. You use your palate as a guide to make this payasam. So without wasting much time, let’s just start making it. For complete list of ingredients along with method, please refer to Recipe Snippet bellow.
Roast both dals in a non-stick pan till it emits a nice aroma. Stir constantly so that dals should not get burnt.Put roasted dals in a pressure cooker, add Water and Salt and pressure cook for about 4 whistles.Melt Ghee in a pan and roast the Cashew Nuts, Raisins and Coconut bits and then keep them aside.Now melt 3/4 cup of jaggery by adding few drops of water.Boil the jaggery in another pan for few minutes on a low flame and then mix in boiled dals.Stir in milk and 1/2 teaspoon of ghee and cook continue on low flame for 3-4 minutes. Finally garnish with roasted Cashews, Raisins, Cardamom Powder and Coconut Bits.