Moong Dal Kheer (Paruppu Payasam)

October 20, 2026

Servings:

Difficulty:

average rating is 2 out of 5

Using lentils in a sweet dish seems unconventional but they really shine here by adding creaminess and a slight earthy flavor to this kheer.

Naturally rich in protein and fiber. Moong dal is the star of the show here, packing in a protein and fiber punch to help you have more stable energy and feel satiated.
Uses no refined sweeteners. The dates add a caramel-like sweetness which pairs well with the earthy beans and the floral saffron and cardamom.
Comes together in one pot. The milk is simply added to the boiled lentils, reducing clean up time afterwards.

SOAK LENTILS. Place dried lentils into a medium bowl. Soak for at least 4 hours or overnight.
SOAK DATES. Remove pits from dates if not pitted already. Soak in hot water for at least 30 minutes to soften.
COOK LENTILS. Drain and rinse lentils. Add to a large pot and cover with water. Bring to boil, cover, and reduce to a simmer. Simmer until all the water has evaporated and the lentils are mushy. Add extra water as needed during cooking.
BLEND MILK. Drain dates. Place into blender with milk. Blend until smooth.
MAKE PAYASAM. Add date-milk mixture to cooked lentils. Add saffron and cardamom. Bring to boil, reduce heat, and simmer until most of the milk has evaporated and the mixture is thick like a pudding. Stir occassionally to prevent scorching.
SERVE. Ladle into bowls. Top with crushed pistachios and rose petals.

How can I make lentils more easy to digest? Soak lentils for 4-8 hours. When ready to cook, drain the soaking water and rinse lentils well.
What milk should I use to make payasam? I used soy milk for more creaminess and richness. Oat milk and coconut milk would also work well.
How should I eat moong dal payasam? Moong dal payasam can be eaten hot or cold. Do not skip the nuts, they add a delicious textural contrast.