Instant Pot Moong Dal Payasam
Moong Dal Payasam, also known as Moong Dal Kheer or pasi paruppu payasam, is a delicious and creamy Indian dessert made using coconut milk, yellow split moong dal, sweetened with jaggery, flavoured with cardamom and garnished with nuts and raisins. The combination of moong dal and coconut milk creates a unique, delightful taste and flavor profile making it one of the most loved desserts of Indian cuisine.
Servings: 6 people
Calories: 437kcal
Equipment
- 1 Spoon
- 1 Trivet
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 250ml ; 1 Teaspoon = 5ml
- 215 Cup (or) 1 Cup Moong Dal
- 2 Cups Water
- 250 gms Jaggery
- ¼ Cup Water
- 400 ml (or) 1¾ Cup Coconut Milk
- 1 Tablespoon Ghee
- 6 Cashew Nuts each broken into half
- 20 Raisins
- ½ Teaspoon Cardamom Powder
Instructions
- Plug in the instant pot and press the SAUTE button.
- Dry roast 1 cup moong dal for 5-8 minutes until it is fragrant and starts to turn golden brown.215 Cup (or) 1 Cup Moong Dal
- Press the CANCEL button to cancel saute mode and then transfer the moong dal to a bowl. Wash the roasted dal and keep it aside to use later.
- Press the SAUTE button again and add the ghee.1 Tablespoon Ghee
- Add cashews and raisins to the hot melted ghee, fry until raisins swell and cashews turn light brown.20 Raisins, 6 Cashew Nuts
- Take out the fried cashews and raisins from the pot and keep them on a plate for later use.
- Remove the water from the soaked moong dal and add dal to the pot.215 Cup (or) 1 Cup Moong Dal
- Add water and stir thoroughly.2 Cups Water
- Place broken jaggery block and ¼ cup water in a steel container.250 gms Jaggery, ¼ Cup Water
- Put the trivet in place and place a steel container containing jaggery.
- Place the lid on the pot and turn the pressure valve to SEALING.
- Select the PRESSURE COOK/MANUAL button and set the timer to 0 minutes.
- Once the timer on the instant pot goes off and it beeps, let the pressure release naturally for 10 minutes.
- After 10 minutes, turn the pressure valve to the VENT position, wait until the pressure is released completely and the small knob next to the pressure valve drops.
- Remove the lid, take out the steel container with melted jaggery, and remove the trivet.
- Slightly mash the dal using the back of the spoon.
- Combine the coconut milk and jaggery mixture with the cooked dal and stir until well blended.400 ml (or) 1¾ Cup Coconut Milk
- Press the saute button now and cook the payasam until it reaches the desired thickness, about 3-5 minutes.
- Stir in cardamom powder, fried cashews, and raisins, and press CANCEL button.½ Teaspoon Cardamom Powder
- Serve the moong dal Kheer warm or chilled, as per your preference.
Notes
It is essential to dry roast moong dal as it gives payasam a good aroma and taste.
Before adding it to the cooked dal, strain the jaggery water through a steel strainer to remove any debris.
Before straining, ensure to press the jaggery lumps with the back of the spoon to break them and stir thoroughly. Lumps would be soft and it’s not required to put a lot of pressure.
It’s not really necessary to break jaggery lumps if you don’t want to strain melted jaggery.
Ensure not to cook moong dal too soft or mushy. Payasasm tastes best with texture.
Nutrition
Calories: 437kcal | Carbohydrates: 61g | Protein: 11g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 166mg | Fiber: 4g | Sugar: 37g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
