Dal Payasam

Dal payasam is an important South Indian delight.  It is referred by different names such as moong dal payasam, green gram payasam, parippu payasam, parippu prathaman etc.  It is a sweet delight and very delicious.

How to make Dal payasam

Items required

Dal - 1 cup

Jaggery - 2 medium balls

Coconut milk (thick)- 1 cup 

Cashew nuts - 6

Raisins  - 1 tbs

Cardamom - 5 (powder it)

Ghee - 1 tsp


  • Roast the dal in a frying pan in a slow fire till a nice aroma comes. (Do not allow it become brown). Leave it for cooling.

  • Powder the jaggery coarsely and make syrup in 1/2 cup water.

  • Cook the dal in a pressure cooker till 2 whistles, and switch off the stove. 

  • Remove the dal after 10 minutes and mash it.

  • Add jaggery syrup to the mashed dal, and cook for 2 minutes.

  • Add coconut milk, and cook for another 2-3 minutes, and remove it from the stove.

  • Fry the cashew nuts in a pan with one tsp. ghee and add. 

  • Fry the raisins in the remaining ghee and add to the payasam.

  • Add the cardamom powder and mix well. 


1. Ready made Maggi coconut powder, if available, can be used. If fresh coconut milk is used, use the third milk for cooking the dal, and after adding the jaggery add the second milk. Finally add the thick milk.

2. Dal should be cooled before cooking.

3. After the thick coconut milk is added, do not cook for long time. Within 2-3 minutes of cooking, when payasam just comes up, the stove should be switched off.

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