Easy and healthy South Indian rice and dhal payasam recipe.

South Indian Payasam with dal, rice & coconut milk | Arisi paruppu payasam

Delicious South Indian payasam with moong dal, chana dal, coconut milk and jaggery.
Course Sweet | Dessert
Cuisine South Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Nupur @ The Veggie Indian


  • ¼ cup rice
  • 2 tbsp Moong dal
  • 1 tbsp chana dal
  • ½ cup jaggery powdered or crushed
  • ¼ cup coconut milk
  • 4-6 cashews halved
  • A pinch of cardamom powder
  • 2 tbsp ghee or coconut oil
  • 1 ½ cup water or more


  1. Rinse rice properly and soak for 20 minutes. Roast cashew halves in a tsp of ghee/coconut oil and keep aside.
  2. Heat ghee/coconut oil in a pressure cooker. Roast moong dal and chana dal at low gas till they lentils turn golden. Add rice and roast for about a minute.
  3. Keep stirring so it doesnt stick at the bottom.
  4. Add water, mix and cook till 3-4 whistles at medium gas. Open the cooker once the pressure eases off and mash slightly.
  5. Add jaggery powder and adjust the water quantity. Simmer for a few minutes until jaggery dissolves.
  6. Turn the flame to low, add coconut milk and cardamom powder. Simmer further for a few minutes. Turn off the gas, add roasted cashew halves and serve hot.

Recipe Notes

Coconut milk can be replaced with milk but traditionally coconut milk is added to get the best flavours.

DO NOT boil the payasam after adding coconut milk as it may break, so just heat it up at low gas.

This payasam becomes thick as it cools down so you could add more coconut milk/milk at the time of serving incase if it becomes very thick.

You can also add some grated coconut along with the coconut milk.