Moong Dal Payasam

One more variety of Payasam from Udupi cuisine is Moong Dal / Hesaru bele payasa. As with many Udupi dishes where coconut forms one of the key ingredients, for this payasa, the coconut milk used provides unique flavor in combination with jaggery and moong dal!  Try out this yummy payasa
Prep Time
15-20 minutes
Cooking TIme
15-20 Minutes
4-5 People
Moong Dal
Coconut Milk
1 Cup
½ Cup
½ - 1 Cup (Approx.)
1 Cup
1.  Heat a pan and roast moong dal till light in color and nice aroma.
2.  Pressure cook roasted moong dal and sago with 1 cup of water for 3-4 whistles.
3.  Meanwhile with 1 cup of water melt jaggery on stove. Filter the jaggery water to remove the impurities if any.
4.  Let the jaggery water boil on medium for 3-4 minutes.
5.  Now add the coconut milk (canned) and boil on low to medium for 5 minutes.
6.  Add the cooked moong dal and sago and mix well so that there are no lumps. Adjust the consistence by adding some water or milk.
7.  Let it boil for 5- 6 minutes and put off the stove.
8.  Serve payasa garnished with roasted cashew nuts and raisins.


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