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The Veggie Indian

Indian Moong pudding

By The Veggie Indian

Moong is a protein powerhouse, low in calories and high on fibre. his Moong daal Payasam is one such healthy dessert, which I can eat anytime. I have prepared it before with different combinations of dal and rice. They may all have different names, but the basic recipe remains the same. For those who haven't tried any South Indian payasam made of dal yet, this is a very good dish to start with. Easy to make and deliciously rich in taste.

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Rate this recipe 4.6/5 (9 Votes)
Indian Moong pudding 1 Picture

Ingredients

  • 1 cup Split green gram dal or Yellow moong dal
  • ¼ cup parboiled rice
  • 1 cup Jaggery powder – I always use powder
  • see notes on how to break the Jaggery into pieces
  • ¼ cup Cashew nuts
  • ¼ tsp Cardamom pods
  • 1 cup Grated coconut
  • 1 cup sugar
  • 1 cup whole Milk
  • 2 tbsp Ghee
  • 3-4 saffron strands
  • 1 tsp rose essence – optional

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

Wash lentils and rice well replacing water at least 4-5 times, soak for 30 minutes, drain and keep aside.
Grind coconut with cardamom, just pulse it once and keep aside.

Step 2

Pour in drained rice and dal in a pressure cooker along with 4 cups of water and cook till 3 whistles. If you are using a deep pan, soak dal for 2-3 hours and then cook with rice for 40-45 minutes keeping flame on medium and then simmer for about 20 minutes.

Step 3

Open the cooker once the pressure ease off, and mash the dal well with either potato masher or wooden spatula.
Add in milk, sugar and jaggery and simmer for next 15-20 minutes until dal thickens. You may add more water to adjust the consistency as per your desire at this point.
Add in grated coconut mixture, saffron and rose essence and stir well, cook for another minute and turn off the flame.

Step 4

In another pan, heat ghee and fry cashews till light brown, and pour it over payasam. Keep some aside for garnish
Serve hot.

If you are using jiggery pieces, and struggling to break it- Place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside. – method adopted from Divya
I have used both sugar and jiggery in this Payasam since I don’t quite like the taste of only jiggery. You may omit either of them, as per your taste. I would still recommend adding some jiggery since it brings the desired texture to the dish
It is very filling dessert, so I would not recommend it having on a full stomach.
I have used split green gram to prepare it, but yellow moong dal can also be used using the same recipe. Just reduce the soaking time to half an hour in that case
You may omit the use of rice completely too

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