The first time I watched my mother make moong dal payasam on a sweltering summer evening, I had no idea I was witnessing the creation of what would become my favorite protein-packed dessert. As the green lentils transformed into creamy goodness, filling our kitchen with the most incredible aroma, she explained how this traditional South Indian dessert helps cool our bodies during hot summer days. It wasn't until years later that I discovered this cooling treat was also surprisingly rich in protein. This easy 45-minute recipe has since become my go-to when I want something sweet that won't derail my health goals.
What I love most about this creamy, dreamy dessert is how it manages to pack 7 grams of protein per serving while keeping the sugar surprisingly low – just half a cup of sugar yields 12 generous servings! My mom always said the best recipes are the ones that taste indulgent but secretly nourish your body, and this moong dal payasam is exactly that. It's become my favorite way to end a light meal when I need that extra protein boost without feeling weighed down.
What Makes Moong Dal Payasam So Nutritious
This isn't your typical sugar-laden dessert – moong dal payasam is a nutritional treasure disguised as a creamy indulgence. The magic lies in using protein-rich lentils as the base, transforming what could be empty calories into a genuinely nourishing treat.
- 7g protein per serving – more than a large egg white, perfect for post-dinner protein goals
- 3g fiber – 12% of your daily needs to keep blood sugar stable
- 125mg calcium – supporting bone health with every creamy spoonful
- Only 155 calories – less than most commercial protein bars
- Naturally gluten-free – safe for celiac and gluten-sensitive friends
When you realize that one serving provides as much protein as a small handful of almonds but in dessert form, it completely changes how you think about sweet treats.
Key Ingredients and Their Benefits
The Nutrition Stars
Moong Dal (Split Green Lentils/Mung Beans): The protein hero of this dessert
- 49g protein per cup – plant-based muscle fuel
- High in folate for cell health and energy
- Shopping tip: Look for bright green color without dark spots
- Smart sub: Yellow lentils work but cook faster, so reduce time
Cashews: More than just a garnish
- Heart-healthy monounsaturated fats
- Magnesium for better sleep and muscle function
- Selection secret: Choose whole, cream-colored nuts
- Budget option: Add raisins and coconuts for variety
Milk: The calcium champion
- 300mg calcium per cup for strong bones
- Vitamin D for immune support (if fortified)
- Best choice: Full-fat for creamiest texture
- Dairy-free swap: Coconut milk maintains richness
Ghee: Traditional flavor with benefits
- Contains butyric acid for gut health
- Fat-soluble vitamins A, D, E, and K
- Quality matters: Look for golden, fragrant ghee
- Alternative: Coconut oil for vegan version
Smart Shopping Tips
- Buy moong dal from Indian grocery stores for best prices – often 50% less than mainstream stores
- Store lentils in airtight containers for up to a year
- Buy cashews in bulk and freeze extras to save money
- Choose organic milk when possible for optimal nutrition
How to Make Moong Dal Payasam Perfectly
- Roast cashews in ghee
- Remove roasted cashews into a bowl
- Add split green mung beans and roast
- Toast them untill golden color
- Add water
- Pressure cook until 2 whistles
- Add sugar
- Add milk
- Once milk comes to a boil, add roasted cashews
- Remove and chill a bit brefore serving
Pro Tips for Best Results
Creating the perfect moong dal payasam is all about understanding a few key techniques that preserve nutrition while building incredible flavor.
- Roasting is non-negotiable – Those 3-4 minutes of dry roasting the dal activate enzymes that make protein more digestible while creating that signature nutty aroma
- Medium heat is your friend – High heat destroys B vitamins; keep it moderate throughout cooking to preserve maximum nutrition
- The 2-whistle rule – Exactly 2 whistles in the pressure cooker gives you dal that's soft enough to create creaminess but not so mushy it loses all texture. Always let the pressure release naturally for best results
- Add milk gradually – Shocking the hot dal with cold milk can cause curdling and nutrient loss; add slowly while stirring
- Rest before serving – That 5-minute rest isn't just tradition; it allows flavors to meld and prevents burning your tongue on hidden hot spots
Make-Ahead Strategy
This dessert actually gets better with time. Make a double batch on Sunday and enjoy protein-rich desserts all week:
- Refrigerate in airtight containers for up to 5 days
- Reheat gently with a splash of milk to restore creamy consistency
- Freeze portions in ice cube trays for instant single servings
Serving Ideas and Variations
How to Serve
While traditionally served warm in small bowls after dinner, moong dal payasam is incredibly versatile. I've discovered it makes an amazing high-protein breakfast when served chilled – I usually cut the sugar down to just ⅓ cup when making a breakfast batch.
- Post-workout treat: Serve warm with sliced almonds for extra protein (adds 3g)
- Summer refresher: Chill overnight and top with fresh mango for vitamin C boost
- Festive presentation: Garnish with edible silver leaf and pistachios for special occasions
Delicious Variations
Protein Powerhouse: Add 2 tablespoons of vanilla protein powder when adding milk – brings total protein to 10g per serving
Lower Sugar Option: Replace sugar with ⅓ cup honey or maple syrup – saves 5g sugar per serving while adding trace minerals
Tropical Twist: Substitute half the milk with coconut milk and add cardamom – maintains protein while adding medium-chain triglycerides for quick energy
Chocolate Lovers: Stir in 1 tablespoon cocoa powder with the sugar – adds antioxidants with minimal calories
Top Tip
Roasting the lentils is a must for the nutty smell and texture
Nutrition
One serving of Moong Dal Payasam - Traditional South Indian Dessert, which is 1 serving (140g), contains 159 calories with 7g of protein, 3g of fiber and 25g of carbs.
Your Questions Answered
Absolutely! Simply simmer the roasted dal in a heavy-bottomed pot with 3 cups water for 25-30 minutes until soft. You'll preserve the same nutrition; it just takes a bit more patience and stirring.
You can add a scoop of unflavored protein or collagen powder after cooking – it dissolves completely and bumps protein to 12g per serving without changing the taste.
Gentle reheating preserves most nutrients. Add milk before microwaving in 30-second intervals, stirring between. The vitamin C content is minimal anyway, so you're not losing much.
Yes! Try using ⅓ cup sugar plus a teaspoon of vanilla extract. The vanilla adds sweetness perception without calories, and you'll still get that satisfying dessert experience.
Your New Favorite Healthy Dessert Awaits
Who says dessert can't be part of a healthy lifestyle? This moong dal payasam proves that with the right ingredients and techniques, you can satisfy your sweet tooth while nourishing your body with 7g of plant-based protein, 3g of filling fiber, and a host of essential minerals.
The beauty of this recipe lies not just in its impressive nutrition profile, but in its incredible versatility and ease. In just 45 minutes, you can create a dessert that works as a post-workout treat, a protein-rich breakfast, or a guilt-free evening indulgence. Plus, with only 155 calories per generous serving, it fits into almost any meal plan.
So tell me – are you team warm-and-cozy or team chilled-and-refreshing when it comes to your payasam? And what's your favorite way to sneak extra protein into your day? I'd love to hear about your creative variations in the comments below!
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Pairing
These are my favorite dishes to serve with Moong Dal Payasam - Traditional South Indian Dessert:
Moong Dal Payasam - Traditional South Indian Dessert
Equipment
- Pressure Cooker for one-pot cooking
- Wooden spoon for stirring
Ingredients
For the Payasam:
- 1 teaspoon ghee - clarified butter
- 15-20 cashews - broken into halves
- 1 cup (200 g) mung beans - split green moong dal
- 2 cups water - for pressure cooking
- ½ cup (120 g) sugar - adjust to taste
- 4 cups milk - full-fat preferred
Instructions
One-Pot Moong Dal Payasam:
- Heat 1 teaspoon ghee in a pressure cooker on medium heat. Add 15-20 cashews and roast until golden brown. Remove cashews and set aside, leaving the ghee in the cooker.
- In the same pressure cooker with remaining ghee, add 1 cup mung beans. Dry roast on medium heat for 3-4 minutes until aromatic and slightly golden, stirring frequently to prevent burning.
- Add 2 cups water to the roasted dal in the pressure cooker. Close the lid and pressure cook for 2 whistles on medium heat. Allow pressure to release naturally.
- Open the cooker and add ½ cup sugar. Mix thoroughly until dissolved.
- Pour in 4 cups milk gradually while stirring. Bring the mixture to a gentle boil on medium heat, then reduce to low and simmer for 8-10 minutes, stirring frequently to prevent sticking. The moong dal payasam will thicken to a creamy consistency.
- Turn off heat and add the roasted cashews back to the payasam. Stir gently to combine. Let the moong dal payasam rest for 5 minutes before serving.
- Serve the moong dal payasam warm or chilled in small bowls. The payasam thickens as it cools, so add warm milk if needed to adjust consistency.
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