South Indian Moong Dal and Jaggery Pudding

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A creamy South Indian temple-style pudding made by simmering split yellow lentils with fragrant jaggery syrup and fresh coconut milk. It is traditionally prepared for festivals, weddings, and religious offerings, and is naturally gluten-free.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 34 gSugar
• 8 gProtein
• 45 mgSodium
• 420 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the lentil base

• 1 cup split yellow moong dal (skinless)
• 2 cups water
• 1 tablespoon ghee
• 1/4 teaspoon turmeric powder

For the jaggery syrup

• 1 cup grated jaggery (or dark brown sugar)
• 1/3 cup water
• 4 green cardamom pods, lightly crushed
• 1 pinch dry ginger powder

For the coconut milk finish

• 1 cup thin (first-press) coconut milk
• 1/2 cup thick (second-press) coconut milk
• 1/2 teaspoon ghee

For the garnish

• 2 tablespoons ghee
• 10 whole cashews, halved
• 1 tablespoon golden raisins
• 2 tablespoons toasted coconut flakes (optional)

Directions

1. Heat 1 tablespoon ghee in a heavy pan over medium heat, add the moong dal and roast gently for 4-5 minutes until fragrant and pale gold; do not brown.
2. Transfer the roasted dal to a pressure cooker, add 2 cups water and turmeric, and pressure cook for 3-4 whistles (about 10 minutes) until the dal is completely soft and mushy. Whisk until smooth.
3. Meanwhile, make the jaggery syrup: combine grated jaggery with 1/3 cup water in a small saucepan, heat until fully dissolved, strain to remove impurities, then add crushed cardamom and dry ginger; keep warm.
4. Mash the cooked dal with a whisk or wooden spoon, return it to low heat, and slowly pour in the warm jaggery syrup while stirring constantly to prevent curdling.
5. Simmer gently for 8-10 minutes, stirring often, until the mixture thickens slightly and turns a glossy caramel color.
6. Pour in the thin coconut milk and continue to simmer for another 4-5 minutes; do not let it boil vigorously.
7. Finally, stir in the thick coconut milk and 1/2 teaspoon ghee, switch off the heat, and let the pudding rest covered for 5 minutes to allow the flavors to meld.
8. For the garnish, heat 2 tablespoons ghee in a small pan, fry the cashews until golden, add the raisins and let them plump, then scatter both over the pudding along with coconut flakes before serving warm or at room temperature.

Cook’s Notes

• Use good-quality dark jaggery (not palm sugar blocks) for the deepest caramel flavor; always strain it to remove grit.
• Always add the jaggery syrup to the dal only after the dal is fully cooked and mashed, otherwise the dal will stay firm.
• The final coconut milk should be added off the flame to preserve its fresh aroma and prevent splitting.
• For a richer version, replace half the water with whole milk when cooking the dal, and finish with a tablespoon of condensed milk.
• Paruppu Payasam thickens as it cools; loosen with a splash of warm milk when reheating leftovers.

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