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Parippu Payasam/ Parippu Pradhaman (Mung bean lentils cooked with jaggery and Coconut Milk)


  • 1/2 cup Mung bean lentils (washed and drained)
  • 4 tablespoons Ghee butter / Clarified
  • 200 gms Jaggery
  • 1/4 cup Water
  • 1/2 cup Coconut milk (1st extract)
  • 3/4 cup Coconut milk (2nd extract)
  • 1 cup Coconut milk (3rd extract)
  • 1/2 teaspoon Cumin Powdered
  • 1/4 teaspoon Cardamom Powdered
  • 1/4 teaspoon Ginger Powdered dry
  • pinch Salt a

For the Garnish

  • 2 - 3 tablespoons Coconut bits
  • 2 tablespoons Cashewnuts (whole or bits)
  • 2 teaspoons Sesame seeds (black)
  • 1 tablespoon Raisins


  • Heat 1 tablespoon ghee and fry the garnish items till golden brown and keep aside.
  • Heat 3 tablespoons ghee in a pan and fry the mung lentils till they turn almost red in colour.
  • Add enough water. Cover and cook till the lentils are cooked.
  • In another utensil, put the jaggery, preferably grated, along with 1/4 water and let boil till the jaggery is melted and you get a slightly thick consistency. (When you lift up sthe spoon the drop wont drip very easily.).
  • Switch off the heat.
  • Strain the jaggery syrup into the cooked dal through a strainer.
  • Reheat the pan containing dal and cook while stirring, till the mixture turns thick.
  • Now add the 3rd extract(the most diluted form of coconut milk) and continue cooking till the mixture turns thick. This may take some time.
  • Once the mixture is thick, add the 2nd extract and let boil.
  • Add the 1st extract and mix well.
  • As soon you spot the first bubble, add the salt, cumin powder, ginger powder and cardamom powder and mix well and switch off the heat.
  • Add the garnish and serve either warm or chilled.