Parippu Pradhaman (Yellow Lentil Pudding)

- Submitted by Raji Ramakrishnan

(Paasi Paruppu Payasam, Moong Dal Kheer, Paruppu Payasam)

Jump to recipe ↓

Parippu Pradhaman, also known as Paruppu Payasam is another traditional dessert from South India. Here lentils are cooked in coconut milk and jaggery syrup. The whole thing together is creamy, rich and has the nutty taste of the lentils. It is my personal favorite payasam.

Parippu Pradhaman is served often as part of the Sadhya during Onam, Vishu, weddings etc. At our home, we make during festivals often. There are two versions of parippu pradhaman. The most common one is made with yellow lentils (moong dal) which I will be sharing today. Another version is made with channa dal, known as the Kadala Paruppu Payasam.

Parippu Pradhaman is made with jaggery which makes it healtier than the kheer varieties made with white refined sugar. The colour of the final payasam depends on the quality of the jaggery used. However, the taste would be the same.

Video Instructions for making Parippu Pradhaman

Recipe for Parippu Pradhaman

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 - 3

Ingredients

• Moong dal (Paasi Paruppu, Cherupayaru Parippu) - 1 cup (200 gms)
• Kadala Parippu or Javarisi - 1/4 cup (50 gms)
• Coconut  - 1 big (grate and keep aside for extracting coconut milk) 
• Jaggery - 400 gms
• Sliced coconut bits - 2 or 3 tbsp
• Cashewnuts - as needed
• Raisins - as needed (optional)
• Cardamom powder - 1 tsp
• Ghee - 3 to 4 tbsp
• Water - 3 cups
• Velchi banana - for serving

Method

1. Add 1 cup water to the grated coconut, pulse it in the mixer for 3-4 seconds. Extract the 1st coconut milk (thick milk) and keep aside. 
2. Add 2 cups of water to the squeezed coconut meat and pulse the mixer for 4-5 seconds. Extract the second milk (thinner milk). Keep it aside. Your first and second coconut milk is ready.
3. Wash and drain both the dals. Only moong dal (paasi parippu) can be used to make the pradhaman. Channa dal (kadala paruppu) or javarisi is added to give a texture variation in the payasam which I personally love.
4. Roast the moong dal and channa dal in 1 tbsp of ghee till it becomes golden brown (do not burn).
5. Add 3 cups of water and cook the dals till soft. You can also pressure cook the same for one whistle.
6. The dals will be cooked soft. Mash it slightly with the back of a spoon.
7. Add the second milk (thin coconut milk) to the cooked parippu and boil for 10 minutes.
8. In the meantime, melt the jaggery with little water (1/2 cup), strain it to remove the impurities and add to the boiling mixture.
9. Cook for another 5-10 minutes till it is blended nicely.
10. In another small pan, roast the cashews and raisins in some ghee. Remove it and keep aside.
11. In the same pan, fry the coconut bits till it becomes golden brown.
12. By now payasam will get a nice thick consistency. Add the first coconut milk extract (thick milk), cardamom powder and remove from gas. After adding first coconut milk, do not boil.
13. Garnish with toasted cashews, raisins and coconut bits fried in ghee. 

Detailed Steps to make Parippu Pradhaman

Extract fresh coconut milk and keep it ready.

Wash both the dals, roast them in 1 tbsp of ghee till it becomes golden brown.

Add 3 cups of water and cook the dals till soft. Mash it slightly with the back of a spoon. Add the second milk to this and boil for 10 minutes.

In the meantime, melt the jaggery with little water (1/2 cup). Strain it to remove any impurities.

Add to the cooked dal and cook for another 5-10 minutes.

In another small pan, roast the cashews and raisins in some ghee. Remove it and keep aside.

In the same pan, fry the coconut bits till it becomes golden brown.

By now payasam will get a nice thick consistency. Add the first coconut milk extract (thick milk), cardamom powder and remove from gas. After adding first coconut milk, do not boil.

Cook for another 5-10 minutes till it is blended nicely. Garnish with toasted cashews, raisins and coconut bits fried in ghee.

Serving Parippu Pradhaman

• Serve the pradhaman hot or cold as you wish with Velchi Banana pieces.

Tips

• Please note that over a period of time, the kheer will thicken. Add some cow's milk to bring to the right consistency.

More Payasam Recipes

Ada Pradhaman	Chakka Pradhaman	Kadalai Paruppu Payasam	Chena Kilangu Payasam
See more ⟩⟩