Kerala Style Parripu (Moong Dal) Paayasam

Recipe by
Total Time:
45 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Split Moong Dal – 1 cup
  • Water – 4 cup
  • Jaggery – 1 cup
  • Coconut Milk – 2 cup
  • Ghee – 4 tbsp
  • Cashew – 1 cup
  • Coconut Slices – 1 cup
  • Cardamom powder– ¼ tsp
  • Salt – a pinch

How to Make Kerala Style Parripu (Moong Dal) Paayasam

  • Wash and allow the moong dal to dry completely
  • Melt jaggery with just enough water on low heat. Strain though a fine sieve and keep aside.
  • Take ½ of the coconut milk and dilute in the same amount of water, this becomes the 2nd quality milk.
  • Heat ghee in a pan – fry coconut slices on medium flame till it is light golden brown, remove using a slotted spoon.
  • Repeat process for Cashew-nuts.
  • In the same ghee add the drained and dried moong dal and fry till all edges are sealed well.
  • Transfer moong dal to a pressure cooker, add water and cook to a baby food consistency (bring to 1 whistle on high heat, reduce heat and simmer for 20 minutes). Allow the steam to exit before opening.
  • Heat a deep bottomed pan with ghee in it, add dal and melted jaggery and cook for about 10 minutes till it comes to a boil.
  • Add diluted coconut milk (also known as 2nd Milk) and cook on low heat for about 5 more minutes.
  • Add the 1st milk and stir in again.
  • Add the toasted cashew and coconut pieces and stir for another 2-3 minutes.
  • Add a pinch of salt and cardamom powder.
  • If you planning to serve it hot – then you are looking for a consistency which is pourable like a thick soup, not like a batter for pancakes