Paruppu Payasam
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Rinse 1/2 cup moong dal a couple of times. Take the moong dal and 1 cup water in a small pan.
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Place this pan in a pressure cooker. Add 1.5 cups water in the pressure cooker.
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Pressure cook moong dal for 5 to 6 whistles on medium flame or for 9 to 10 minutes.
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You can also cook the lentils directly in the cooker.
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In this case, you can add 1.5 cups water to the lentils and then pressure cook.
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When the pressure settles down on its own, remove the lid and check the dal.
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The lentils should be cooked well.
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Pour the entire contents of the small pan (cooked moong dal + water) in another pan or a kadai.
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Mash the moong dal with a spoon.
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Add 1/2 cup thin coconut milk or water and mix well.
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Add 3/4 cup jaggery powder. For a less sweet taste, you can add 1/2 cup jaggery powder or grated jaggery.
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Keep the pan or kadai on stove top and on a low flame heat this mixture.
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Keep on stirring so that the jaggery dissolves.
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Once all the jaggery dissolves, then add 1 cup thick coconut milk.
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Mix very well and just gently heat through for a minute or two.
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Switch off the flame and keep aside.
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Do not over heat or boil as the coconut milk can curdle.
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In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews.
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Fry till the cashews begin to get golden.
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Once the cashews start becoming golden, add 1 tablespoon raisins and and ½ teaspoon cardamom powder.
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Fry the raisins till they become plump and swell.
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Now pour the entire content of the tadka pan (coconut oil + cashews + raisins) in the payasam.
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Mix very well and serve pasi paruppu payasam hot or warm.
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Refrigerate the paruppu payasam as soon as it comes to room temperature.