Parippu Payasam / Split Moong Dal Kheer

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Preparation time: 60 minutes | Difficulty Level: Medium | Serves: 10


    • Cherupayar Parippu / Split Moong Dal – 1/2 cup
    • Jira Rice – 1/2 cup
    • Ghee – 1 teaspoon for frying
    • Water – 5 cups
    • Jaggery – 250 gms
    • Water – 1 cup
    • Ghee – 1 tablespoon
    • Thin Coconut Milk – 2 1/2 cup
    • Thick Coconut Milk – 1 1/2 cup
    • Salt – a pinch
    • Powdered dried ginger – 1/8 teaspoon
    • Powdered Cardamom – 1/4 teaspoon
    • Cashew Nuts – 15
    • Raisins – 15
    • Coconut Slices – 2 tablespoon
    • Ghee – 1 tablespoon

How To

  • Get a pressure pan on medium flame, and add a teaspoon ghee. This is to fry moong dal. Add moong dal and stir fry for few minutes.
  • Add washed and drained jira rice to this. Now we need to pressure cook lentil-rice mix adding water. I added 5-6 cups of water and cooked for 4 whistles. You need to add enough water so that lumps don’t get formed while getting cooked. This is very important.
  • Open pressure pan when it is cooked, stir well. If water has almost fully evaporated, you can add 1 cup water. Thats what I do. Let it start boiling. Now you can add jaggery. You can break jaggery into small pieces before adding. Put it on medium to low flame. Jaggery has to melt fully.
  • You can add 1 tablespoon ghee now. And a pinch of salt.
  • Next is to add coconut milk. Add Thin coconut milk. Keep stirring till it thickens.
  • Once the required consistency is reached, you can add thick coconut milk. Don’t let it boil after thick coconut milk is added. Switch off flame.
  • Add powdered cardamom and dried ginger (chukku). Stir once. Taste and see if its turning out yummy.
  • Take another smaller pan. Add remaining ghee. Fry coconut slices, cashews and raisins. Add this to payasam and serve hot.


  • Take extra care not to overcook dal/rice. Lumps will get formed when its overcooked. This can also happen when enough water is not added while cooking. If in doubt, add little bit more water. Managing excess water is easier than managing lumps.
  • Don’t let the payasam boil after adding thick coconut milk. It might curdle.You can take it off the flame when you see small bubbles by the side of the pan.
  • Use dark colored jaggery. This will add nice color to payasam.
  • Will be good if you can fry coconut slices, cashews and raisins separately, so that one will not get burnt while waiting for other to turn brown.
  • Add more jaggery if you payasam to be even more sweeter.

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