Moong Dal Payasam

A smooth creamy and delicious tasting kheer. Split skinned green gram is known as moong dal in Indian language. Creamy and a delicious payasam made with mung lentils, jaggery and coconut milk. This is a Sanjeev Kapoor exclusive recipe.

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Moong Dal Payasam

Main Ingredients Split green gram skinless (dhuli moong dal), Coconut
Cuisine Kerala
Course Mithais
Prep Time 0-5 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Moong Dal Payasam

  • 1 cup Split green gram skinless (dhuli moong dal)
  • 10-12 Coconut slices
  • 2 tablespoons Ghee
  • 6-8 Cashewnuts
  • 6-8 Raisins
  • 10-12 Coconut pieces
  • 1½ cups Jaggery (gur) roughly chopped
  • to taste Salt
  • ¾ cup Coconut milk


  1. Dry roast split green gram in a pressure cooker till lightly browned. Remove on a plate.
  2. Heat ghee in a non-stick pan, add almonds and sauté for a minute and set aside. Add cashewnuts, raisins, coconut pieces and sauté till lightly browned. Transfer in a bowl and set aside.
  3. Add the roasted gram and sauté for 2-3 minutes to the cooker. Add 4 cups water and mix well. Cover the cooker and cook under pressure on low heat till the 4-5 whistles.
  4. Open the lid when the pressure reduces completely. Add jaggery and salt and mix well. Cook till the jaggery melts.
  5. Add coconut milk and mix well. Cook on medium heat till the mixture thickens.
  6. Add the remaining coconut slices and sautéed nuts and reserving some for garnishing and mix well.
  7. Serve hot garnished with reserved with coconut slices and nuts.