Payasam is probably the best way to complete a hearty sadhya, and on any day, I would choose a thick and dark pradhaman (sharkkara payasam) over paal payasam. And for me, parippu pradhaman (paripp payasam or moong dal payasam) tops the list of the best payasams out there. This recipe is by my mother like many out there and she just shattered the myth that preparing parippu payasam is one herculean task. In my opinion, the only messy job is extracting the coconut milk which is the highlight of the dish along with dark jaggery. Don’t resort to easier options like coconut milk powder or canned coconut milk (IT WILL RUIN THE ENTIRE DISH!). Here is an easy parippu payasam for all sadhya lovers out there.
This easy parippu payasam is prepared in a pressure cooker unlike the traditional method of preparing in an ‘uruli’ and is slow cooked for hours, but since I didn’t have an uruli with me or thank kind of time, I made it in a pressure cooker and it turned out pretty good.
Here’s how to make an Easy Parippu Payasam or Moong Dal Payasam
First you need to wash the moong dal well and strain the water out. Make sure the water is almost completely gone, I let it dry under the sun for an hour (in the Dubai summer, it didn’t need to stay under the sun that long!)
Thick coconut milk or First Extract (Onnaam Paal)
Blend one and a half coconuts, shredded with 3/4 cup of warm water. Grind it well and strain the coconut milk out with a large mesh strainer.
Medium-thick coconut milk or Second Extract (Randaam Paal)
To get the second extract of coconut milk, blend the strained coconut from the first extract with 1.5 cups of warm water. Strained out the milk and you will get the second extract of coconut milk.
I would suggest you use dark jaggery if you an option to get it, and here we use 500 grams of jaggery and 1 cup of water to melt it. Heat it in a saucepan till the jaggery completely melts (strain it if there are lumps).
Use a pressure cooker for easy cooking!
Take a large pressure cooker and heat 2 tbsp of desi ghee in it. Add the dried moong dal and roast it in ghee on a medium low flame till the dal changes in color. We are going for a light brown color, to see how we want it to be, check the video out.
Tips for some crunch in your Payasam
Add 1.5 cups of water to this and pressure cook for one whistle. When the pressure settles, the moong dal would have been cooked well. Take aside a part of the dal and mash the remaining with the back of a ladle. We don’t mash the entire thing because we need some for the crunch.
To this, we add the melted jaggery and the non-mashed moong dal. Mix this well and let it boil till the jaggery mix reduces to almost half.
Add the coconut milk
After the jaggery has reduced, you can now add the second extract of coconut milk or the medium-thick coconut milk. Mix this well (on a medium-low flame) and let it reduce to almost half.
By this time, the payasam will have turned dark and slightly thick. Now, we add the first extract of coconut milk and mix well.
Spices for enhanced flavour
To a small tadka pan, add cardamom, dried ginger and cumin. Dry roast this and grind to a fine powder with a teaspoon of sugar. Add this to the payasam and mix well.
When the payasam has reached the desired consistency, you can turn the flame off. But remember one thing, the payasam will get thicker as it sits.
As a final step, fry a handful of coconut bites in 1 tbsp of ghee till it turns golden brown. Pour this over the payasam and give a good mix. If you don’t have coconut bites, you can use cashews and raisins instead. Let this sit for a couple of hours before having it.
Easy Paripp Payasam | Moong Dal PayasamCourse: DessertCuisine: Kerala, South Indian
Parippu Payasam, Parippu Pradhaman or Moong Dal Payasam is a sweet dish made with coconut milk and jaggery popular in Kerala.
Moong Dal – 250 g
Water – 2.5 cup
Ghee – 3 tbsp
Jaggery – 500 g
Coconut – 1.5 no.s (shredded)
Coconut bites – a handful
Cardamom – 4 no.s
Dried ginger – 3/4 inch
Cumin – 1 tsp
Sugar – 1 tsp
- Wash the moong dal and dry well under the sun. To a pressure cooker, add 2 tbsp of ghee and when it turns hot add moong dal to it and fry till they turn light brown.
- Add 1.5 cups of water and pressure cook for 1 whistle. When the pressure settles, open the lid and keep aside a part of the moong dal.
- Mash the remaining dal with the ladle and add add the jaggery that has been melted with 1 cup of water along with the non-mashed moong dal.
- Give it a good mix and let it boil till it reduces to almost half on a medium-low flame.
- Add 1.5 cups of second extract of coconut milk (check the detailed step above for more information) and mix well. Let this cook on a medium low flame and boil till it reduces.
- Add 3/4 cup of the first extract of coconut milk and mix well and let it cook on a medium-low flame. Meanwhile roast the cardamom, dried ginger and cumin. Grind this to a powder with a tsp of sugar.
- Add the powdered spices to the payasam and let it boil till it reaches the desired consistency. Meanwhile fry the coconut bites in ghee till they turn golden brown and add to the payasam. Paripp Pradhaman is ready to be served.
Lastly, if you try this Parippu Payasam, do let me know. I always try to respond to every comment and message. Also, check out my Instagram page where I post the stories of my cooking (some video shots that are not there on YouTube video where I mentioned a few tips and tricks). You can find them under the story highlights. If you liked this recipe, do check out my Payyoli Chicken Fry as well.