Parippu Payasam

Ingredients

Cherupayar parippu/Split Moong Dal – ½ cup

Jaggery – 1 cup, grated

Light Coconut milk – ½ cup

Thick Coconut milk – 1 cup

Ghee - 2 table spoons
Cashew nuts, coconut pieces and raisins – any number as you wish

Procedure

Wash the parippu well and drain the water. Fry it for 5 minutes without oil/ghee. Cook parippu in boiled water. Once it’s cooked well, add Jaggery and bring it to boil. Add light coconut milk and boil for 5 minutes. Now add thick coconut milk and low the fire for 2 minutes. Fry cashew nuts, raisins and coconut pieces in ghee and mix with payasam.

Notes 

I pressure cooked parippu up to 3 whistles and simmer the fire for 5 minutes.Please reduce the measurement of jaggery if you are using the dark jaggery. I have used the light colour jaggery which is not so sweet. You can also melt the jaggery and add to parippu.Usually Cardamom is not mandatory for parippu payasam. You can add it if you like the taste. I did not use cardamom.