Instant Pot Moong Dal Payasam (Paruppu Payasam)
The focal point of this uncomplicated dessert is sweetened lentils. Hailing from the South Indian state of Kerala, often referred to as "the land of coconut trees," this traditional moong dal payasam highlights the use of coconut milk. While fresh coconut milk is the norm there, my recipe opts for the convenience of canned coconut milk. If you're familiar with kheer, you'll discover that this dessert is akin to it, featuring lentils in place of rice and coconut milk instead of regular milk.
Ingredients
Instructions
- Press the sauté button. Add the small yellow lentils (moong dal). Dry roast the dal for 2-3 minutes, or until it turns golden and gives off a slightly nutty aroma. Remove the lentils and rinse them under cold water.
- Press the sauté button. Add ghee to the pot. Once it melts, add the cashews and coconut pieces. Stir-fry until golden. Remove and set aside.
- Add the rinsed lentils back into the pot along with 1 ¼ cups water.
- Secure the lid, close the pressure valve and cook for 12 minutes at high pressure.
- Naturally release pressure.
- Mash the lentils with a ladle, then press the sauté button, add the jaggery and cardamom and mix well. Pour in the coconut milk and stir until well combined. Cook for 2-3 minutes, or until it thickens a bit.
- Serve warm or cold and garnish with the ghee coated cashews and coconut pieces.
Notes
- Find frozen coconut slices at your local Indian grocery store.
- you can always add less sugar to start then adding more if needed at the end after pressure cooking.
Nutrition
Calories: 450kcalCarbohydrates: 57gProtein: 10gFat: 21gSaturated Fat: 14gCholesterol: 26mgSodium: 13mgPotassium: 435mgFiber: 10gSugar: 35gVitamin C: 2mgCalcium: 36mgIron: 4mg
Tried this recipe?Let us know how it was!