Paruppu Payasam

Instructions

1. 1

   Roast and Cook the Dal

   • Heat 1 tablespoon of ghee in a pressure cooker over medium heat.
   • Add the moong dal and roast for 3-4 minutes, stirring continuously, until it turns light golden and releases a nutty aroma.
   • Carefully add 2 cups of water to the hot dal. Close the cooker lid.
   • Pressure cook for 3-4 whistles on medium heat, or until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the lid and mash the cooked dal thoroughly with a ladle or whisk until it forms a smooth paste. Set aside.
2. 2

   Prepare the Jaggery Syrup

   • In a separate saucepan, combine the jaggery powder and 1/4 cup of water.
   • Heat over a low-medium flame, stirring until the jaggery dissolves completely to form a syrup. Do not boil it, as this can make it hard.
   • Strain the jaggery syrup through a fine-mesh sieve into a bowl to remove any impurities. Discard the residue.
3. 3

   Combine Dal and Jaggery

   • Return the mashed dal to the stove over low heat.
   • Pour the strained jaggery syrup and the thin coconut milk into the dal. Whisk well to ensure there are no lumps.
   • Simmer for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the mixture to thicken slightly.
4. 4

   Finish with Thick Coconut Milk

   • Reduce the heat to the absolute lowest setting. Add the thick coconut milk, cardamom powder, and optional dry ginger powder.
   • Stir gently to combine. Heat for only 1-2 minutes until the payasam is warm. It is crucial not to let it boil, as the thick coconut milk can curdle.
   • Turn off the heat and set the payasam aside.
5. 5

   Prepare the Tempering (Garnish)

   • In a small pan (tadka pan), heat the remaining 2 tablespoons of ghee over medium heat.
   • Once the ghee is hot, add the cashew nuts and fry until they turn a light golden brown.
   • Add the raisins and fry for a few seconds until they plump up.
   • Immediately pour this entire tempering, including the hot ghee, over the prepared payasam.
6. 6

   Serve

   • Stir the tempering into the payasam.
   • Serve the Paruppu Payasam warm or at room temperature. It can be enjoyed as is or with crispy vadas.