Hesarubele Payasa/Moongdal Payasam

This is a simple yet delicious payasam. It is made on festive occassions and devoured at home. My mother-in-law makes yummilicious payasam. On our trip to India hesarubele payasa, shavige chitranna, menthe menasu gojju of her is a must have for us :-) ..Here is her way of doing hesarubele payasa ..

You need the following :
Hesarubele/Dhuli moong dal/split mung beans without skin (scrol down to see the pic of dal) - 1cup
Jaggery
Mung beans : Jaggery Ratio 1:1 if you want it to be absolutely sweet..or else 1:1/2 works fine (this is what i do)
Cardamom powder : 1/2tsp
Ghee for frying dry fruits like raisins and cashews ..if you are using it
Coconut : 1/2 cup (use the same cup for measuring dal, jaggery and coconut)
Milk : 1 - 2 cups

1. Fry/Roast Hesarubele/Dhuli moong dal/split mung beans without skin with little ghee till they turn golden brown and a nice aroma emanates; here is how it looks after you fry them. Do not wash dal before you fry it. You can wash after frying it.

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2. Add sufficiant water (1 cup dal:1.5 cups water) and pressure cook or cook it over stove top till they are completely cooked and still retains their shape. Pressure cooking dal will make them mushy.
3. Grind coconut and jaggery with cardamom powder to a fine paste.
4. Add this paste to cooked dal. Add more water/milk to make it little watery and let it boil for 2-3 mins.
5. Keep stirring or else payasam might stick to the bottom.
6. Add fried dried fruits and garnish. Serve hot.

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This lota of payasam goes to Priti and Purva (would love to call them Psquare) for their theme based Festive Food event and this month's theme is 'Rakhshabandhan'

















Also this goes to Sheetal of My-Kitchen for her SWC-Karnataka Event

18 comments:

notyet100 said...

LOOKS SO NICE ND DELICIOUS,..IS THE DAL SAME WHICH WE USE TO MAKEDAHI WADAS....?

Dibs said...

This is a very healthy payasa as well! Yummy!

sowmya said...

nice one ..looks delicious..I have made halwa with this..payasam is a good idea..

Priti said...

Payasam looking gud dear...I like parp payasam than semiya one. Thanks for the delicious entry.

VEGETABLE PLATTER said...

i love heasrubele payasa .. looks yummy

Asha said...

Hesarubele payasa and shavige chitranna!!! I am drooling at 7am here!;D

Paru ... said...

Hesarabele payasa looks yummmm!!! Nange tumba ista..

Everything looks very traditional and authentic..

Happy festivals ahead...

Ramya Bala said...

Today it is all yummy recipes in the blogs visited..I luv this payasam dear...nice pic also..hey lakshmi have tagged u..chk it out

Sukanya said...

Yummy...We make this too...Call it Paruppu pradhaman. Have a recipe in my blog

Sireesha said...

Very Healthy payasam looks delicious...and yumm yumm

Divya said...

Very pretty! My mom makes a different version of this, which I never learned from her. Yours looks just as good!

Mythreyee said...

Now I can really see the taste of Mysore in this authentic paaisa. Nice one and looks very delicious.

Purva Desai said...

Wow Moongdal payasam....its new for me...will try this version of payasam for sure...
Since my mother in law, who also happens to be expert in South Indian dishes is currently with us in UK, will share this recipe with her :)
Thanks for the wonderful entry

Uma said...

My mom makes the same payasam sometimes. Yours look so delicious and colorful.

SriLekha said...

the second pics akes me to mouth water!

bee said...

we make this same payasam with coconut milk instead of milk and call it pradhaman. it's one of my favourites.

Unknown said...

Hello I love your blog as your recipes are very similar to mine .My mom is from mysore and I love all her recipes.
notyet100 dahi wada is made from Urad dal/Uddina bele in kannada , Hesaru bele is Split Moong /Moong Dal .
For the payasa I add a pinch of haldi brings out the colour beautiful, also one or two lavanga added to the payasa gives to flavour and u can reduce the bella. Another tip is u can add 1 tsp soaked gasgase to the coconut while grinding makes it creamy try the variations . I love this payasa since childhood my mom made this often. Also in Udupi/ some temple I they served they served this payasa made 1:1 ratio of Dal & rice it was absolutely delicious.

Unknown said...

Hello I love your blog as your recipes are very similar to mine .My mom is from mysore and I love all her recipes.
notyet100 dahi wada is made from Urad dal/Uddina bele in kannada , Hesaru bele is Split Moong /Moong Dal .
For the payasa I add a pinch of haldi brings out the colour beautiful, also one or two lavanga added to the payasa gives to flavour and u can reduce the bella. Another tip is u can add 1 tsp soaked gasgase to the coconut while grinding makes it creamy try the variations . I love this payasa since childhood my mom made this often. Also in Udupi/ some temple I they served they served this payasa made 1:1 ratio of Dal & rice it was absolutely delicious.