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Lentil Pudding

Written by Bhavani Swaminathan @aakanksha_dfw

Payasam is a type of pudding from the Indian subcontinent, made by boiling milk, sugar, and rice. Although rice may be substituted with one of these, wheat, millet, tapioca, vermicelli, or sweet corn, or even lentils.

I am sharing an amazing lentil pudding which is super healthy and vegan too. So if you are lactose intolerant then you can safely go for this type of pudding which is high in protein as well.


Small yellow lentils: 3/4 cup

Split chickpeas: 1/4 cup

Jaggery: 2 cups

Cardamom powder: 2tsp

Water: 100 ml

Coconut milk: 200 ml

Cashews: 8-10

Raisins: 10-15


Dry roast both the lentils till they become golden brown and giving out a nice aroma. Now cook both the lentils separately adding water. Take a heavy bottom pan, add jaggery and water. Let the jaggery melt. Now add the cooked lentils to the liquidy jaggery. Boil it for 10 minutes adding cardamom powder. Lastly, add the coconut milk and switch off the flame. After adding coconut milk it should not be heated because the milk will get curdled and the pudding will lose its taste. Now top it with cashews and raisins. This pudding is served hot.


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