Yellow Moong Dal Kheer – by, Sona

Unfair… Unfair… Unfair… I was expecting her to handover this guest-post personally when we meet! And I’m still expecting we’ll catch up very soon… Just that none of us know the exact day :( Anyways, Let me say a bit more about this lady…

A few months back, we connected through Social Media.. I got to know she’s based in this country only, unfortunately in different city! And ever since we talked for the 1st time, I started believing that I share a special bond with people who’re based in South part of India or who’re originally from South-Indian but based elsewhere around the world!!! She’s the one to whom I can keep on bugging anytime of the day… First impression said she’s not really a chatter-box so she might get bored listening to my blabbering every time. But realized later that she’s equally talkative :P And you know how much I love talking :D

I must say one thing… She’s a wonderful photographer! I (better I say, WE) am absolutely in love with her food-clicks… KG says, she knows tips n tricks (technicals) of photography very well… And she’s the one who keep refusing this fact everytime :( Well, I must warn you, Sona of Spill the Spices… The day you’ll move to this city, I’m going to torture you to teach me all these secret tricks of photography ;)

Over to Sona

I am happy to do my first guest post for one of my close friend Shruti of Cooking with SJ. She is a very fun-loving and bubbly person and every time I talk over phone or Whatsapp with her, she brings in lots of positive energy and cheeriness. She is a talented and creative baker and her space is full of delicious and fresh recipes with inviting pictures. I took ‘some’ months to come up with this post, but she was very sweet and patient.

Being from Kerala, I wanted to do a special dish from my place. Onam is one of the important festivals in Kerala and Onam sadya (feast) is incomplete without payasam. Cheruparippu payasam is a traditional payasam / kheer prepared on Onam festival. Its a healthy dessert with yellow moong dal cooked in coconut milk and jaggery and garnished with coconut bits, cashew nuts and raisins fried in ghee. Thanks Shruti for inviting me to your space.



1/2 cup cheruparippu / yellow moong dal
1 cup jaggery
1/2 cup thick coconut milk
1 cup thin coconut milk
1/2 tsp cardamom powder
1/4 tsp dry ginger powder
1/4 cup coconut bits
2 tbsp broken cashew nuts
2 tbsp raisins
2 tbsp ghee

cheruparippupayasam2 (1)


  1. Dry roast the cherupayar parippu (moong dal) over medium flame until it turns golden. It should not turn too dark. Let the dal cool little bit and then wash the dal.
  2. Transfer the dal to heavy bottomed vessel and add 2 cups of water. Cook the dal over medium heat for about 20-25 minutes or until all the water is absorbed.
  3. After 25 minutes, dal will be 3/4th cooked and the water will be absorbed. Now add 1 cup thin coconut milk and cook until the dal is completely cooked.
  4. Meanwhile add jaggery, 1/4 cup water to a vessel and melt it completely. Strain the jaggery to remove any impurities.
  5. Once the dal is cooked, mash the dal well. Add the jaggery and cook till the payasam starts to thicken and reaches the desired consistency.
  6. Now add thick coconut milk, cardamom powder, dry ginger powder and cook for 1-2 minutes. Do not boil. Remove from heat.
  7. Heat ghee and add coconut bits, cashew nuts and raisins. Fry until golden and add to the payasam.

Special Notes:

  • Do not boil the payasam after adding thick coconut milk, otherwise it will curdle.
  • Add jaggery only after the dal is completely cooked.
  • The payasam tastes best when made with freshly made coconut milk. But if you can’t make fresh one, try using coconut milk powder.