moongdal payasa
Moongdal payasam, mangalore style
Written by Jayashree
Published on March 30, 2016

Moongdal payasam is a tasty sweet which has a cooling effect on the body. Thus, with summer at its peak, you can enjoy this delicacy. Moreover, with Ugadi round the corner, it may be in the wish list.

Each  state have adapted their own method of cooking. The North  Karnataka  recipe I had written long time back. You can check it here.Today, I am presenting to you Mangalorean style or Udupi style ( South Canara) style of this payasam.

Coconut milk is used here. I have grinded cashews with a little coconut and mixed it.  Thus it is both vegan and gluten free food.

With Ugadi approaching, I am planning to write a few good posts and finally make a collection of recipes too from bloggers for you. Please do keep watching this space.

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moongdal payasa

 

Moongdal payasam, mangalore style
Recipe Type: Sweets
Cuisine: Udupi
Author: Jayashree
Cook time:
Total time:
Serves: 4
A tasty and cool dish to beat the heat
Ingredients
  • Moongdal 1cup
  • ghee 2tsp
  • coconut milk 2 cup
  • jaggery 1cup
  • grated coconut 1tbsp
  • cashew 6
  • cardamom 4
Instructions
  1. Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
  2. But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready
Notes
You can avoid adding the extra coconut. Cashews can be garnished over also.

 

moongdal payasa
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moongdal payasa

Ingredients :

Moongdal 1cup
ghee 2tsp
coconut milk 2 cup
jaggery 1cup
grated coconut 1tbsp
cashew 6
cardamom 4
Method :
Wash the moongdal and keep it aside. Take a thick bottom pan,add the ghee and roast the moong dal. Add water and cook it. Alternately, you can put it in the pressure cooker at this stage.
But, this does not require much time, so I prefer to cook by the direct method. Once it is cooked, add the coconut milk and stir well. Add the jaggery. Grind the coconut with cashew and cardamom. Add this to it. Boil for a minute. Remove from fire. Moongdal payasam is ready.

 

 

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9 Comments

  1. srividhya

    Ugadi prep work started ?? Love this yummy moong dal payasam. Easy to prepare on weekday mornings also. Great share

    Reply
    • jayashree

      Yes..and thanks for the visit Vidya

      Reply
  2. kushi

    One of my favorite. Looks so delicious!

    Reply
      • Veronica

        Thanx for this receipe .my husband who is mangalorean loves it.

        Reply
        • jayashree

          Thanks Veronica

          Reply
  3. Poornima

    My pappa’s favorite dessert! Looks yummy Jaya.. A lot of my childhood memories are connected to this dish.. My mum made this hesarubele paayasa every other Sunday and for almost all festivals. We loved it then and we love it more now! Looks absolutely delicious! A perfect dish for Ugadi..

    Reply
    • jayashree

      Glad to know Poornima, that you have so many good memories with this dish..thanks for the visit

      Reply
  4. shubha

    Very delicious payasa.. Gentle on the tummy too 🙂

    Reply

Trackbacks/Pingbacks

  1. Kempu chitranna rice dish from south canara - […] Moong dal payasam […]
  2. Lost or Forgotten Recipe and sweet dish for the occasion. – THE MANGI GASTRONOMAT. - […] https://www.evergreendishes.com/2016/03/30/moongdal-payasam-mangalore-style/ […]
  3. Gaund ke Ladoo - guest post - […] few other sweet recipes from the blog Moongdal Payasam, Besan Ladoo, Basundi, Dates […]
  4. Neer Dosa | how to make neer dosa | South Canara - […] other South Canara recipes on the blog: Moongdal payasam, Sweet Potato Kheer, Rice […]

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