Moongdal Payasa or Kheer

Moong dal is used for various purposes in our daily cooking. From salads and dals to desserts, it finds its place in some form or the other. Today, I present a traditional  Indian sweet dish. Payasa is a sweet preparation usually  of medium consistency, which are made of numerous kinds.

Moong dal, which is obtained from yellow split lentil, is a rich source of protein and has cooling properties.With summer fast approaching,one can prepare this dish. It is a preparation which can be used along with the food or as a dessert.


  • moong dal 1 cup
  • jaggery grated 1 cup
  • milk 1/2 cup
  • cardamom powder 1/4 tsp
  • cashewnuts 6
  • ghee 1/2 tsp
  • water
moongdal payasa
moongdal payasa


  • Take a thick bottomed vessel and boil about three-fourth litre of water.
  • When the water boils, wash the moong dal and put into it. Let cook by closing a lid half- open.
  • Adjust the water acccordingly, the required consistency is medium.
  • When cooked, add the jaggery and milk  and let boil for sometime.
  • Roast the cashews in ghee and put into it.
  • Lastly,add cardamom powder and serve.

To make it vegan :

Replace milk with almond milk and microwave the cashews.

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