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Moong Dal Payasam - Traditional South Indian Dessert

This authentic moong dal payasam is a creamy, aromatic South Indian dessert made with green moong dal, ghee-roasted cashews, and golden raisins. This traditional payasam recipe creates a luscious pudding perfect for festivals, special occasions, or as a comforting sweet treat. The moong dal payasam gets its rich texture from slow-cooked lentils and its divine flavor from cardamom and ghee.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings (140g each)
Calories 159 kcal
Protein7 g
Fiber3 g
Fat4 g
Carbohydrates25 g

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) Split Green Moong Dal - split green moong dal
  • 2 cups water - for pressure cooking
  • ½ cup (120 g) sugar - adjust to taste
  • 4 cups whole 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.
    Adding cashew halves to melted ghee in pressure cooker
  • In the same pressure cooker with remaining ghee, add 1 cup Split Green Moong Dal. Dry roast on medium heat for 3-4 minutes until aromatic and slightly golden, stirring frequently to prevent burning.
    Pouring split green lentils into pressure cooker with ghee
  • 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.
    Pouring water over aromatic roasted green lentils in cooker
  • Open the cooker and add ½ cup sugar. Mix thoroughly until dissolved.
    Sprinkling white sugar into mashed cooked lentils in cooker
  • Pour in 4 cups whole 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.
    Streaming fresh milk into sweetened dal mixture while stirring
  • 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.
    Adding golden roasted cashews back to creamy pudding
  • 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.
    Creamy moong dal payasam in a silver spoon showing smooth texture

Notes

This moong dal payasam can be made with jaggery instead of sugar for a more traditional flavor. Use ¾ cup powdered jaggery and add it after turning off the heat to prevent curdling.
For a richer version, replace regular milk with coconut milk or use half milk and half coconut milk.
Optional additions: Add ½ teaspoon cardamom powder after turning off heat for aromatic flavor. You can also add 2 tablespoon golden raisins along with cashews while roasting, or 2 tablespoon grated coconut for extra texture.
The payasam thickens considerably upon cooling. Store in the refrigerator for up to 3 days. Reheat gently with a little milk to restore consistency.
Soaking the dal for 30 minutes before cooking reduces cooking time and ensures smoother texture.

NUTRITION

Nutrition Facts
Moong Dal Payasam - Traditional South Indian Dessert
Serving Size
 
1 serving (140g)
Amount per Serving
Calories
159
% Daily Value*
Protein
 
7
g
14
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
15
g
17
%
Fat
 
4
g
6
%
Potassium
 
342
mg
10
%
Sodium
 
36
mg
2
%
Vitamin D
 
1
µg
7
%
Calcium
 
124
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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