Moong Dal Payasam/Paruppu Payasam

Ingredients

• 1 cup Moong Dal (Small yellow lentils, yellow split mung beans)
• 1 unit/count Coconut, shredded (Big coconut)
• 1.5 cups Jaggery
• 1 pinch Salt
• 2.5 cups Water
• 1 tbsp Ghee
• 8 unit/count Cashews (Cut into half pieces)
• 12 unit/count Raisins

Instructions

1. 1In a pan, roast the moong dal until it is well-fried and the raw aroma is eliminated.
2. 2Transfer the roasted moong dal to a pressure cooker. Add double the quantity of water and cook for 4 to 5 whistles. Allow the pressure to release naturally.
3. 3Grind the shredded coconut in a mixer in three stages. First, grind with minimal water and extract the first milk. Next, grind the coconut with 1/2 cup of water to extract the second milk. Finally, grind with another 1/2 cup of water to extract the third milk.
4. 4Remove the cooked moong dal from the cooker. Add the third coconut milk and bring to a boil. Stir in the jaggery to taste and continue boiling. Add the second coconut milk and boil until the desired thickness is achieved. Finally, add the first coconut milk.
5. 5Once the first coconut milk starts to boil, turn off the heat. In a small pan, boil 1 tablespoon of water with a pinch of salt, let it cool, and add to the payasam. Fry cashews and raisins in ghee and add them to the mixture. Serve the moong dal payasam warm.