Mung Dal Payasam (Indian Lentil Pudding)


Payasam is a unique south Indian dessert from the southern green lands of Kerala. It is packed with nutrients. There are many varieties of payasam, mung dal payasam is made with mung dal, jaggery, coconut milk, ghee, and nuts.

Prep Time: 5 Minutes
Total Time: 45 Minutes
Serves: 4 to 6 person


  • 1 ½ cup of split mung dal
  • 2 cups of water
  • 1 cup of jaggery or sugar
  • 1 cup of fresh coconut to make coconut milk
  • 2 T ghee (preferable cow’s ghee)
  • ½ t cardamom powder
  • 1 T your favorite nuts


  1. Dry roast mung dal for 4-5 minutes or until it turns golden brown then let it cool.
  2. Wash the mung dal, add it to the cooker along with 2 1/2 cups of water and take 2 whistles.
  3. To make coconut milk, Blend 1 cup coconut with 1 cup lukewarm water to a smooth paste.
  4. Strain the milk. Add another cup of water to the remaining coconut shreds and strain again.
  5. Add jaggery to cooked mung dal and cook for 10-15 minutes until it has a thick consistency.
  6. Add the coconut milk from a second extract and bring it to a boil.
  7. Now, lower the heat and add the milk from the first extract and let it cook for 3-4 minutes.
  8. For seasoning, melt ghee in a small pan and add cashews and raisins.
  9. Add dry fruits and cardamom powder to the cooked mung dal. Mix and serve.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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