Paruppu Payasam

Ingredients

• 1 cup moong dal
• 1.5 cups jaggery
• 2 cups coconut milk thin
• 1 cup coconut milk thick
• Ghee
• Cardamom
• Dried coconut pieces
• Cashews

Method

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. Pressure cook: Pressure cook the soaked dal with 2 cups water for 4 whistles. It should be completely soft. Mash lightly.
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. Add thin coconut milk to dal: Add 1 cup thin coconut milk to the cooked dal. Mix well. Heat on medium heat.
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. Stir continuously: Once jaggery is added, stir continuously on medium-low heat for 8 minutes until the payasam thickens slightly.
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. 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. 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. 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.