Masoor dal Payasam | Masoor dal Kheer

Masoor dal Payasam | Masoor dal Kheer | sago payasam | Javvarisi payasam | dal kheer | navaratri recipe | paruppu payasam with step-by-step pictures and video recipe. Check out the masoor dal  payasam recipe. If you like the video, please SUBSCRIBE to my channel.

Masoor dal Payasam | Masoor dal Kheer | sago payasam | Javvarisi payasam | dal kheer | navaratri recipe | paruppu payasam rich and flavourful  Payasam/ kheer prepared with masoor dal, sago, and coconut milk. The pressure cooker makes it super fast. Perfect for any Indian festival, special occasion, party, etc.

Healthy payasam

When it comes to paruppu payasam, moong dal, and chana dal are frequently used for payasam, but this version, masoor dal is so delicious

Should I cook masoor dal in a pressure cooker?

For faster and more efficient cooking, I prefer cooking in a pressure cooker. Stovetop cooking might take longer, and a few dals might not cook well

Should I soak dal and sabudana 

Sautéing dal and sabudana makes it aromatic and helps with proper cooking. Soaking is optional

Can I skip Saffron?

 It is optional, but saffron makes the payasam so flavorful

Should I cook masoor dal and javvarisi in milk?

I would recommend cooking in water. Using milk might not cook well

Can I use evaporated milk for Payasam?

Yes, use 1 cup of evaporated milk instead of 1 + 1/4 cup of milk. Make sure you dont boil for longtime 

Should I filter jaggery?

if you are doubtful about impurities in the jaggery I would recommend filtering the jaggery water  then add to the payasam else it might curdle.

Can I use regular milk?

Yes, you can replace regular milk with coconut milk. Regular or cow's milk; add only after boiling

See more Payasam recipes

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Ingredients

Pressure cook

1/4 cup masoor dal

1 tablespoon sabudana

2 cups water

1/4 teaspoon cardamom powder

saffron

To temper

1 tablespoon ghee

6 cashews

1 tablespoon chirongi seeds

1 tablespoon raisins

Payasam

1+1/4 cup milk

1/2 cup jaggery

How to make masoor dal payasam with step-by-step pictures

• First, wash masoor dal and sabudana well

• Add ghee and heat

• Furthermore add cashews and chirongi; roast till color changes

• Add raisins; roast 

• Roast masoor dal and sabudana on low flame for a minute 

• Add water, cardamom powder, and saffron; boil

• Pressure cook for 4 whistles

• Add jaggery; boil well

• Add coconut milk; mix well