Moong daal – Sabudana Payasam(Paays)

Few days back, I saw a request in my recipe request page from Rochin. He said, “Recently I attended a south indian wedding. There I ate a kind of payasam made up of sabudana/tapioca and moong daal. It was very testy and delicious. Could you please post a recipe for it? I will definitely try it out”.

Whenever I get any request for recipe, I start searching for it. I can’t reply to all your requests, but sometimes, I get lucky and find the recipe easily from my Aayi. So when I asked her about this request, she gave me this recipe.

Sabudana is mixed with either vermicelli or moong daal to make payasam(paays). Sabudana-vermicelli is a very popular combination compared to sabudana-moong daal combination. Both have exactly the same recipe.

Ingredients:
1/2 cup moong daal or 1/2 cup vermicelli
1/2 cup sabudana
1 cup sugar
1 tea spn raisins(dry grapes)
1 cup cashews
1/4 tea spn cardamom powder
1 tea spn ghee
1 cup milk

Method:
Soak sabudana in water for about 30mins. Wash moong daal in water.
Heat ghee and fry raisins and cashews for sometime. Add moong daal (or vermicelli) and fry till a nice aroma comes out. Now add milk, sabudana and cook till moong daal and sabudana are cooked well (You can cook them in water instead of milk, but milk gives a nice flavor).
Add sugar and cook till sugar is diluted. Take out from heat and add cardamom powder. Mix well.
Serve hot or cold.

Serves : 4-5
Preparation time : 25mins

PS: Instead of frying the raisins and cashews and ghee, they can be added with milk while cooking.
Add more milk or sugar to suit your taste and consistency.

21 Comments for “Moong daal – Sabudana Payasam(Paays)”

A

says:

Shilpa,

Coconut milk is normally used here instead of regular milk. I wanted to point out that sometimes if you add raisins to milk without frying in ghee, it causes the milk to curdle.

A

Aruna Pai

says:

I knew abt adding sabudana to vermicelli payas or dudh pak, but this something different. What a coincidence, i made plain sabudana payas today.

pelicano

says:

shilpa-
does “payasam” or “paays” have a similar meaning as “kheer/khir”?
i’ve never seen this particular combination of sabudana and moong before…it looks really yummy. 🙂

says:

Yum. My mom makes this slightly differently. she cooks the moong dal and then smashes and fries it and adds milk. BTW, i have posted fish curry with tamarind and kokum if u are interested.

Rochin

says:

Hi!!!
Thanks for the recipe!!! I know u r very bz recently thanks for taking time out to post this recipe!!!
I will cetainly give it a try!!!
There is only one thing that i want to point out and that is i am a woman!!! [:)]
Not a man [thank god] so here onwards ‘she’ is preferable!!!! [:D]

Sonal

says:

Hi Shilpa, I tried this y’day but didn’t work out well…something didn’t go right. 1 cup milk didn’t turn out enough to cook mung daal so i kept adding more milk. Finally mung daal was cooked but final product was very thick and i was expecting everything to just melt with milk but all grains were seperate. What could i have done wrong? Taste was good though. Thanks !

Shilpa

says:

A, Manjula, at my home we never add coconut milk to payas, may be because of health reasons and also, it is bit difficult to remove coconut from milk(in native, coconut milk is not available). So I also add milk instead of coconut milk.

Pelicano, Payas/payasam is called kheer in Hindi and Marathi. They are one and the same.

Sonal, the milk content was approximate. You could have added more milk or water to make it more thin. I forgot to add this point in PS. Now I have added.

Shubhada

says:

Reminds me of Goan Mangane. Chana dal is cooked with water. A little amount of sago is added. While cooking add whole cashewnuts halved lengthwise and katlyo(small slices of coconut). Add Jaggery and last but not the least add coconut milk or plain milk. However coconut milk version is yummier.

says:

Shilpa,I made this yesterday!It was truly delicious! My husband loves mugadaali kheer and I love sabudana godshey..so this combination worked 5n 4 me! I had to keep adding more water to get the dal cooked, but nevertheless it was worth the effort! Next time I shall pressure cook the roasted dal in milk.That will save some time 4 me.
Tks for posting such a lovely godshey!!

Mel

says:

Hi,

The recipes on this site are amazing. My mother is Mangalorean and there is a sense of familiarity in the recipes posted here. Feels like home.

My mother used to make a sweet dish called Patholi. Some kind of dough which used to be laid in Turneric leaves, stuffed with coconut and jaggery and steamed or baked. I would really appreciate it if you have that recipe.

Thanks in advance.

Shilpa: It is already on the site under sweets section. You can also search “patholi” in searchbox.

sudha borkar

says:

Hi shilpa,
I love to prepare sweet dishes.I made sabudana and moong dal payasam and it tasted yummy.I was bored of preparing vermicilli payasam.AS PER UR INSTRUCTIONSI roasted moong dal with dry nuts till slightly brown but moong daltook a long time to cook whereas sabudana got easily cooked.Is it ’cause because the dal was roasted?
Anyways surfing thro’ aayi’s recipe has become an obsession for me.pls do reply if
u get time.
sudha

says:

I ALWAYS THINK THAT COOKING IS HARD 4 ME.BUT UR INCRIDENTS REALISE ME. IT IS TO EASY TO IMPRESS OUR FAMILY.SUKARIYA 4 PART OF MY LIFE.LV U AYI.THANKS ONCE AGAIN;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;

Chetana

says:

Dear Shilpa, hi. Today I tried this saabakki-hessru bele payasa, & we all liked it. This is all part of my forceful culinary interest 😀 this has turned out well! However I feel that this dish might taste even better if the hesaru bele is cooked well. So I think the next time I prepare this I will pressure cookerise this and add to the ghee and ingredients. Guess will have to take care to see that it does not overcook. Will let you know how I like it. Especially, my 21 month old son liked this ‘paacha’ a lot! Thankies 🙂

Deepa

says:

I have this type of Payasam at my Keralite friends home every year for Vishu and Onam. She cooks it with milk but only difference is she uses jaggery (gool) for her recipe. This tastes wonderful!

sharan

says:

I cook excatly the same way except i cook moong dal first then add sabudana. wonder what difference does that make. will try this way tonight.

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