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5 from 3 votes

Moong dal payasam recipe

A traditional , healthy and tasty dessert made with yellow split lentils , fresh coonut and poppy seeds . Sweetened with jaggery and flavoured with cardamom powder.
Course Dessert
Cuisine Indian
Keyword Gluten Free, South Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 People
Calories 337kcal
Author Muktha H S


  • ½ cup Split yellow Moong dal
  • 1 tablespoon Rice
  • 1.5 tablespoon Poppy Seeds
  • ¼ cup Fresh Coconut
  • ⅔ - ¾ cup Organic powdered Jaggery or as required
  • 3 no Green Cardamom seeds
  • ½ Tsp Dry ginger
  • 2 tablespoon Ghee/Clarified Butter
  • 2 tablespoon Fried Cashews and Raisins
  • 3 Cups Water,as required to adjust consistency



  • Rinse and wash split yellow moong dal , soak for 10 -15 minutes.
  • In pan, dry roast 1 tablespoon of raw rice for 2-3 minutes on low heat . Add fresh coconut and continue to roast until aroma wafts in air.
  • Now add 1.5 tablespoon of poppy seeds and roast until , poppy seeds starts to splutter.
  • Trasfer all roated ingredients into a bowl and add ¼ cup of warm water . Soak for 10 -15 minutes.
  • Add ¼ cup of warm water to it and soak it for about 15 minutes.
  • Add soaked coconut , poppyseeds , roasted rice alongh with water into a blender,
  • Also add 3 green cardamom pods , ginger powder and blend to a smooth fine paste.

To make Payasam

  • In a pressure cooker, add 1 tablespoon of ghee/clarified butterand roast soaked moong dal on low heat for 5 minutes, till you get nice aroma.
  • Add 1 cup of water and pressure cook for 2 whistles.
  • When pressure releases on its own , remove lid and check if lentils are cooked to soft and should mash easily . If not cooked , cook until soft .
  • Lightly mash moongdal ( yellow lentils) from backside of a spoon . It should not be completely mushy , it should just be mashed gently for about 50 %.
  • Now add coconut-rice--poppyseeds-paste and powdered jaggery.
  • Add 1.5-2 cups of water and stir well.
  • Bring it to gentle boil . When it starts to thicken , set aside from the stove.
  • Bring it to boil, finally add fried raisins and cashews ,mix well everything and serve hot or warm ,topped with chopped nuts .
  • In a seasoning pan , heat 1 tablespoon of clarified buteer . Fry cashews and raisins and pour over the prepared payasam.
  • Serve payasam hot or warm.



  • Payasa will be of semi liquid consistency neither thick nor thin, but you can adjust water as per your preferences .


Calories: 337kcal