So we do end up alternating with either of these two dals. Moong dal payasam is a traditional dish from south Indian cuisine and is made mostly for festivals. Pasi Paruppu Payasam /Moong Dal Payasam– It’s one of the festive and traditional dish. But make sure the milk you use is boiled and cooled if its fresh especially. Milk - 1/2 cup. No matter how many payasam are there, Pasi Paruppu Payasam is my all time favorite dish. If you feel your jaggery has impurities, first heat the jaggery with water just to immerse it and melt the jaggery. He doesn’t like Semiya Payasam and a total no to the Kheer with rice. This along besides the Chana Dal Payasam is Hubby Dear’s favorite dessert. You can cook fully in milk,instead water for more rich taste. (optional) method of preparation. We usually make pasi paruppu payasam during pongal and navaratri to offer as naivedyam and moong dal reduces the heat from the body. paruppu payasam ingredients. Moong dal payasam is a delicious sweet dish made with moong dal, jaggery coconut milk, ghee and nuts. Pasi paruppu or moong dal (green gram dhal)- 1/2 cup; Jaggery - 1/4 cup; Ghee - 2 tsp ; Cashewnuts - 6; Raisins - 6; Cardamom - 2 powdered. It is made with cooked pasi paruppu, jaggery, cardamom as main ingredients. Fry green gram dhal with little ghee in a low flame for 5 to 10 minutes. Moong dal payasam recipe a creamy and delicious payasam made with moong dal or paasi paruppu.Moong dal payasam or kheer is a popular payasam made during festivals.Moong dal payasam or pasi paruppu payasam is a creamy and delicious payasam and is one of my favourites too.Amma usually insists to make dal payasam during festival times and its always a treat for me. This paruppu payasam is a simple and most delicious payasam recipe, it is my all time favorite too. This payasam is referred as paruppu payasam or pasi paruppy payasam in Tamil and Pasara pappu Payasam in Telugu. Strain it through a metal strainer and add this to the payasam.