Paruppu Payasam

Method

1. 1

   Wash and soak dal: Wash half cup moong dal or chana dal (or a combination) thoroughly. Soak in water for 30 minutes. Drain.

2. 2

   Pressure cook: Pressure cook the soaked dal with 2 cups water for 4 whistles. It should be completely soft. Mash lightly.

3. 3

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Strain to get thick coconut milk. Blend the squeezed coconut with more water for thin coconut milk.

4. 4

   Add thin coconut milk to dal: Add 1 cup thin coconut milk to the cooked dal. Mix well. Heat on medium heat.

5. 5

   Add jaggery: Dissolve half cup jaggery in 3 tbsp warm water and strain to remove impurities. Add to the dal-coconut milk mixture.

6. 6

   Stir continuously: Once jaggery is added, stir continuously on medium-low heat for 8 minutes until the payasam thickens slightly.

7. 7

   Add cardamom and dry ginger: Add half tsp cardamom powder and a small pinch of dry ginger powder. These are essential for authentic flavour.

8. 8

   Reduce heat and add thick milk: Add the thick coconut milk on the lowest heat. Stir gently and heat for 3-4 minutes. Never boil after thick coconut milk is added.

9. 9

   Fry garnishes: Heat 2 tbsp ghee. Fry 15 cashews until golden. Add 1 tbsp raisins and fry for 30 seconds. Pour into the payasam.

10. 10

    Taste and serve: Adjust sweetness. Paruppu payasam should be thick, rich and fragrant. Traditionally served on banana leaf as part of Kerala sadya or festival meals.