Hesaru Bele Payasa | Moong dal Payasa Recipe | Payasam Recipes

Hesaru bele payasa or Moong dal payasa is one of the South Indian Traditional payasam, easy payasam recipe. This payasa is made with hesarubele or moong dal, coconut and jaggery to make this healthier. Unlike Semiya Kheer or any other Kheer, milk is not added to this hesaru bele payasa. 

This is a very tasty Moong dal payasa or paruppu payasam or pasi paruppu payasam recipe as called in tamil and made on any festive day. 

Replace fresh coconut with dry one or copra, hesaru bele payasa made in this way is beneficial for cooling the body. When ever somebody got blisters in mouth, this payasam comes to remedy. I and my dad usually get mouth sores very often, this Moong dal payasa or hesaru bele payasa becomes our saver and this also is a very filling payasa with all nutritious filled. 

Roast some kas-kas and grind with coconut and elaichi / cardamom add to cooked moong dal and add jaggery for sweetness. Hesaru bele payasa is this easy and can be cooked in about 15 minutes or so. Not much time is consumed in cooking Moong dal, this dal can also be pressured cooked  to make the recipe even quicker.

Hesaru Bele Payasa | Moong dal Payasa Recipe | Payasam Recipes  Cuisine: Indian / South Indian Cook time: 15 minutes

Ingredients  Hesaru bele / moong dal - 1 cup Jaggery - 3/4 cup   Grinding  Coconut - 1/2 cup   Kas Kas / poppy seeds - 1/2 teaspoon  Elaichi / Cardamom - 3 to 4 pods   Seasoning    Ghee / clarified butter - 1 to 2 tablespoons   Cashews - 5 to 6   Raisins / Kishmis - 5 to 6

Instructions   First roast the moong dal or hesaru bele for few minutes until fragrance come out  Wash and cook the dal either in open pan or pressure cook, do not over cook. dal should be in whole and not mashy  Roast kus kus /poppy seeds and grind with coconut and elaichi / cardamom, to fine paste Add some water to jaggery and melt. then filter and add to the cooked dal  Also add coconut paste to dal  Cook for few 3 to 4 minutes or until there is froth on the payasa  Heat 2 teaspoons of ghee and fry cashew and dry grapes (raisins)  / kishmis, add this to payasa.  then turn off the flame   Hesaru bele payasa or moong dal payasa is ready to be served hot with a teaspoon of ghee on it.

Notes:

Do not over cook moong dal to mushy, can either cook to 3/4, rest will be cooked with coconut paste 

Can skip Kas Kas / poopy seeds - if not available 

Roast the moong dal until it turns flavorful 

----------------------------

Do try Dal rasam which goes very well with healthy Nugge soppu Palya / Drumstick leaves stir fry 

You might also like some of the simple and traditional recipes from my blog

Sukkinunde / Suguntlu / Boorelu 

Obbattu Saaru

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

Quick and Simple Peanut ladoo

Majjige Huli - quick to make 

Traditional simple and easy Sweet Puri

Kadlepuri Uppittu

Tomato Sambar for soft Akki Roti

Masala Akki Roti

----------------------------

How to make Hesaru Bele Payasa | Moong dal Payasa Recipe | Payasam Recipes With Step-By-Step Pictures

First roast the moong dal or hesaru bele for few minutes until fragrance come out 

Wash and cook the dal either in open pan or pressure cook, do not over cook. dal should be in whole and not mashy 

Roast kus kus and grind with coconut and elaichi / cardamom, to fine paste

add some water to jaggery and melt then filter and add to the cooked dal 

add coconut paste 

cook for few 3 to 4 minutes or until there is froth on the payasa 

Heat 2 teaspoons of ghee and fry cashew and dry grapes (raisins)  / kishmis, add this to payasa.  then turn off the flame  

Hesaru bele payasa or moong dal payasa is ready to be served hot with a teaspoon of ghee on it.