Moong Dal kheer or Paruppu Payasam is a kheer that is present in almost all festivals. It is prepared with moong dal, coconut milk, and Jaggery.
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Paasi Paruppu Payasam or Moong Dal Kheer is a traditional dish prepared during all auspicious occasions of Tamil Nadu and Kerala. Be it a wedding or a simple pooja at home Paasi Paruppu Payasam makes its way into the menu.
It is a simple,delicious and mouth-watering food. It has a very rich golden colour and a distinct aroma attached to it and you simply cant resist it. The recipe I have posted below is a very traditional one followed by my family for generations.
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Ingredients
Moong Dal - We use split small yellow lentils to prepare the kheer.
Jaggery - To prepare moong dal kheer we do not use white sugar, we use traditional Jaggery. These days we have organic jaggery powders in stores, they are easy to use and impurities free. So we can directly add in kheer no need to melt and filter to add to kheer.
Coconut milk - No need of dairy milk for this kheer. We use coconut milk. We use thin and thick coconut milk. I have a post in the blog already on how to prepare coconut milk.
Cardamom Powder - adds a lovely flavor to kheer. We can add cardamom powder or crush and add cardamom to kheer.
Ghee - We roast cashew nuts in ghee and add to the kheer. This simply elevates the taste.
Cashew nuts - Ghee roasted cashews adds a lovely crunch and taste to kheer. Additionally we can also use raisins and small coconut chunks to flavor kheer.
FAQ's
Traditional Jaggery is used in cooking as a syrup. Jaggery is either grated or broken into small pieces and cooked in water. The jaggery melts and comes to a syrup consistency. The Jaggery syrup is then strained to remove the impurities. However these days organic Jaggery or Jaggery powder is available. These are ready to cook and can be used directly in cooking.
Moong dal is traditionally used for preparing kheer. However Channa Dal also works well. If using channa dal make sure you pressure cook the lentils until soft and then use.
Almost every ingredient we use in kheer is vegan except ghee. To make it fully vegan just replace ghee with coconut oil. It works well for the Kheer.
All non dairy milk works well. however the taste of coconut milk when it comes to dessert is irreplaceable. There might be a slight compromise in taste. But all vegan milk works well for this kheer.
How to prepare Moong Dal Kheer
1.Wash the moong dal 2 or 3 times and let it rest for few mins.
2. Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.
3. In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.
4. Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.
5. The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.
6. Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .
7 . Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins
8. Next add cardamom powder or crushed cardamom for flavor.
9. Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.
10. Cook for another 2 mins and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready
Mouth-watering Paasi Paruppu Payasam/Moong Dhal Keer is ready. Serve it hot and enjoy.
Tips & Variations
- Tastes good when served hot or warm
- Can be served as an after meal dessert.
- One of the specialty of this dish is its rich golden color. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
- For those who prefer moderate sweetness 1.5 cups of jaggery will be fine. For those who prefer more sweetness can add 2-2.5 cups of jaggery.
- Additional we can also use sago / sabudana in moong dal payasam.
- Also we can garnish kheer with ghee roasted raisin and coconut chunks.
Serving Suggestions
Moong Dal Kheer makes a perfect after meal dessert. It is light in sweet and perfectly gives a finishing touch to a heavy meal. Moong Dal kheer is mostly served in South Tamil Nadu and Kerala weddings.
Storing Options
The kheer stores wells for 2 days in fridge. Since it has coconut milk added i do not recommend storing it more than that.
More Kheer recipes
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📖 Recipe
Paasi Paruppu Payasam | Moong Dal Kheer
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Moong Dal
- 2 cups Water
- 1.5 cup Jaggery
- 2 tbsp Ghee
- 20 Cashew
- 2 tsp Cardamom Powder
- 1 cup Thin coconut milk ( 2nd coconut milk )
- ½ cup Thick Coconut milk ( 1st milk)
Instructions
- Wash the moong dal 2 or 3 times and let it rest for few mins.
- Heat a pan in low flame. to this add ghee and wait till it heats up. Add cashew nuts and roast until golden and remove from the pan and set aside.
- In the same pan add the moong dal. Dry roast the moong dal till a nutty fragrance comes.
- Once its aromatic add 2 cups of water and start cooking the moong dal. Dal gets cooked easily in open pot so no need of pressure cooker. but you may use cooker also if you prefer.
- The dal gets cooked and soften in sometime. Mash the moong dal once with the backside of the ladle.
- Next add the jaggery powder. Or you may grate the jaggery and add to the cooked moong dal. Stir well and let the jaggery dissolve completely .
- Next add the 2nd coconut milk. Combine well and cook in a low flame for 10 mins
- Next add cardamom powder or crushed cardamom for flavor.
- Now the kheer is well combined and almost cooked , at this stage add the roasted cashew nuts and stir well.
- Cook for another and switch off. Finally add the 1st coconut milk. Combine well and the kheer is ready
Notes
- Tastes good when served hot or warm
- Can be served as an after meal dessert.
- One of the specialty of this dish is its rich golden color. It depends on the jaggery. So always get a dark golden/dark brown jaggery.
- For those who prefer moderate sweetness 1.5 cups of jaggery will be fine. For those who prefer more sweetness can add 2-2.5 cups of jaggery.
- Additional we can also use sago / sabudana in moong dal payasam.
- Also we can garnish kheer with ghee roasted raisin and coconut chunks.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
Note: This post is originally from 2016. I have updated with new Recipe card, Pictures and video now.
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