Cherupayar Parippu (Moong Dal) Payasam

Ingredients
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• Moong dal - 1/2 cup
• Water - 21/2 cup
• Thin Coconut milk - 11/2 cup
• Thick coconut milk - 1 cup
• Ghee - 2 tbsp
• Cashew nuts - 6(cut into halves)
• Raisins - 2 tbsp
• Coconut flakes - 2 tbsp
• Jaggery - 3/4 cup
• Cardamom powder - 1/4 tsp
• Dried Ginger Powder (Chukku podi ) - 1/4 tsp
• Jeera/Cumin Powder - 1 pinch

Method

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1. In a pan dry roast moong dal till it reaches a nice golden colour.
2. Allow to cool completely and wash thoroughly.
3. Transfer the dal to a pressure cooker and add water.
4. Cook for 2 whistles in medium flame.
5. When pressure is released , open the lid and add jaggery and mix well.
6. Add thin coconut milk and allow to boil.
7. Reduce flame to low and add thick coconut milk and stir continuously.
8. Add jeera, cardamom and dried ginger powder and mix well.
9. Switch off the flame and keep aside.
10. In a heated pan add ghee. Fry coconut flakes followed by nuts and raisins.
11. Pour over the payasam.
12. Serve hot or chilled.