Moong dal sweet (Muga dali paays or Hesru beLe payasa)

Muga dali paays(Konkani) or Hesru beLe payasa(Kannada) is one of the sweets that makes its appearance in most of the festivals back home. One of my readers had requested this recipe many times, so I finally prepared it for a small get together that we had for one of our friends. I was eating this after ages and I am still wondering why I don’t make such delicious dishes more often :).

Most of the sweet dishes that we make have similar procedures. Just one main ingredient here and there, and you have a dish with totally different taste. Some people make low calorie version of this by skipping the ghee or/and coconut milk. I definitely don’t suggest that unless it is absolutely necessary. Both these are necessary to get the actual taste of this sweet.

1 cup moong dal
1-2 tbl spn jaggery
1-2 tea spns ghee
1 cup thick coconut milk
1/2 tea spn cardamom powder
1 tbl spn cashews
1 tbl spn raisins

Soak dal in water for about 30mins. Discard water.
Heat ghee and add dal. Fry till dal turns brownish. Add cashews, 1 cup water and cook till dal is cooked. It should be still holding its shape, do not overcook.
Add jaggery, raisins, coconut milk and cook till jaggery is melted and mixed with other ingredients. Switch off heat and add cardamom powder. Mix well and serve.

Serves : 4
Preparation time : 20mins

29 thoughts on “Moong dal sweet (Muga dali paays or Hesru beLe payasa)”

  1. Hi Shilpa,
    We make hesaru bele payasa a lot in B’Lore. But the recipe is a bit different. We don’t soak the dal, just fry it in ghee and later pressure cook it.

    Shilpa: Yes, Meera, many people don’t fry the dal. But when it is fried, it gets a very nice aroma and increases the taste of paysa. So we fry it :). Both ways it tastes great.

  2. Hi Shilpa,
    I was looking for the “Kesaribaath” recipe in the sweets section. Remember seeing it earlier, but can’t find it now.

    Shilpa: Sorry Vinaya, I had put it in Festival food section. Now I added it to sweets also. Please check out. Thanks for pointing out.

  3. husband’s fave godshey. I flopped this dish twice 🙁 as the moong was not cooked, I realised my mistake – did not soak the daal first..A friend of mine suggested to soak daal and dry it, b4 frying it, for at least 20mins. Last time I made it was for his bday (2nd Oct) and it came out well due to the soaking part. Two families gave a very positive feedback and even asked the recipe. I used the coconut powder which gave a smooth finish to this dish.Original coconut milk is sometimes coarse in taste.Tks for posting. take care. 🙂

  4. HI Shilpa,

    I too make this payasa. But I add a paste of grated coconut and khuskhus to the dal (instead of coconut milk) and cook for a few minutes. This also gives a good flavor to the payasa.

  5. hi shilpa,
    where do you get promfret from other than indian store ….indian store ones are frozen …and usually breaks while defrosting ….do you know english name …one of my friend suggested Talipa but i didnot like the taste….

    Shilpa: Pradnya, I have bought pomfret from Chinese store few times. It was good. I don’t know if it is available anywhere else. Pomfret is the English name.

  6. I ve never had sweet mung dal with coconut milk. (The link to mung dal needs to be fixed, btw). Sounds like a rice pudding. Tompa would love that 😉

    Shilpa: Thanks a lot for letting me know dear. I just checked in firefox and thought it was working. I didn’t think that it would give error in IE :(. Will work on that now.

  7. Hi Shilpa,

    Is this the one called mooga kanna?? one of my dad’s favs… I guess they call it that in Karwar, my hometown… Mom made it at night usually with hot chapatis to dip..

    Shilpa: Sorry Komal, I haven’t heard of this name.

  8. Hi… I am Maharashtrian and a kitchen beginner, Your site has been a great when it comes to preparing sweet dishes. So far, I have used at least 3 recipes from your site and have received lots of praise from my husband. I tried this dish (Moong Dal Payas) just yesterday. It was a gret recipe. However, since I had no idea on how to get coconut milk, I just used dessicated coconut mixed with water (thin paste). It turned out well. The flavour of coconut was just great.

    Have a great “Holi” day! 🙂

    Deepti Dani


    can I substitute milk for coconut milk.I am dying to make this payassu.will there be a major change inthe taste.please do let me know.I am a bit lazy when it comes to extracting coconut milk.waiting for ur reply.
    sudha borkar

  10. Hi Shilpa,
    I got recomended to your website by a friend of mine,who is a big fan of your recepies!!
    This is my first visit to your site and tried moong dal payasa…..and it came out well.
    And ya I did with milk (didn’t have coconut either, used dried powder) and I did like the taste!
    Am sure to be coming back to this site often.
    Thankz a ton.

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