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Moong Dal Payasam / Pesara Pappu payasam

moong dal payas

 

Ugadi or Yugadi is the New Year of Andhra Pradesh, Telengana and Karnataka. The same day is also celebrated as Gudi padwa in Maharashtra. This day marks a new beginning or a commencement of a new era. People usually clean their houses, wear new clothes, decorate their houses with mango leaves and make colourful Rangolies.

Ugadi or Gudi padwa is celebrated in the month of March-April every year. This is the time when nature is also in celebration mood. I mean the time marks the onset of spring. New leaves, new flowers and new new buds can be noticed on trees. It brings a great joy and makes the mood jolly.

 

 

moong dal payas

 

Each year Ugadi is celebrated with great pomp, though the rituals vary from state to state. Few rituals are common like Ugadi pooja, ugadi pachadi, rangoli and social gathering. Social gathering is an integral part of celebration. Ugadi pachadi is a must made dish on this auspicious day, as people start having raw mangoes from this day. Ugadi pachadi is a mixture of 6 different types of taste that symbolizes life which is a mixture of emotions. People also prepare many dishes using raw mango on this day.

 

moong dal payas

 

They also adorn the entrance with Rangoli. They think their lives will be colourful and will be filled with joy and happiness.

Previously we were staying in Jeypore (odisha), where Telgu population was more than Odiya’s. I noticed that rangoli is a very important part of their live. Drawing Rangoli in front of their houses before any member leaves their home is a ritual. On any occasion they make bigger size Rangolies and use different colours to fill it.

 

moong dal payas

 

Pesara pappu which means split green gram, Payasam which stands for kheer or payas. Pesara pappu payasam is a south Indian delicacy. It is an auspicious dish made during festivals. They consider this dish as naivedyam. This payasam is completely sugar free, good source of protein and dietary fiber. The rich, creamy payasam tastes super good. The addition of jaggery and coconut milk makes the payasam super tasty, leaves a never forgettable taste with lovely memories.

 

 

 

 

Print Recipe
Moong Dal Payasam / Pesara Pappu payasam
Course Dessert
Cuisine indian, south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Course Dessert
Cuisine indian, south indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Instructions
  1. Dry roast moong dal till it starts changing its colour or aroma comes out.
  2. Wash the dal and transfer it to a pressure cooker.
  3. Pour 1/2 cup of water and thin coconut milk.
  4. Close the lid and cook for 2-3 whistle.
  5. In the mean time crush the cardamom pods and make powder out of it.
  6. Combine jaggery and 1/4th of water.
  7. Boil till jaggery melts.
  8. Strain the jaggery using a strainer.
  9. Let the pressure release itself.
  10. Mash the dal using a ladle.
  11. In a heavy bottom pan combine mashed dal, strained jaggery syrup and thick coconut milk.
  12. Add cardamom powder and simmer for 3-4 minutes.
  13. Mean while heat ghee in a tadka pan, fry raisins and cashew separately.
  14. Pour the hot ghee, cashew, Raisins in the boiling payasam.
  15. Mix well; Switch off the flame and serve warm.
Recipe Notes
  • While cooking dal in a cooker make sure that dal should be cooked properly, not be over cooked and mushy.
  • You too can cook the dal in a pan.
  • For cooking dal water can be skipped, add 1&1/2 cup of thin coconut milk or full fat milk instead.
  • It gives a richer taste.
  • you can increase the jaggery quantity as per your taste bud.

 

moong dal payas

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

3 thoughts on “Moong Dal Payasam / Pesara Pappu payasam

  1. Celebration is incomplete without sweet dish…this one looks perfect…love the use of coconut milk and jaggery…These ingredients will give a different taste…

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