Moong Dal Payasam (Cherupayar Parippu Payasam)

Ingredients

• Moong dal (cherupayar parippu) - 250 g
• Jaggery (sharkara) - 500 g
• Ghee - 100 g
• Cardamom powder - 1 tbsp
• Coconut - 2 whole
• Coconut slices - 2 tbsp
• Cashew nuts - 8 whole
• Dry ginger powder (chukku podi) - 1 tsp
• Water - 1/2 cup
• Water - 3 cup
• Water - 4 cup
• Water - 1 cup

Instructions

1. 1Rinse 250 g moong dal under cold water until the water runs clear, then dry-roast it in a wide pan until it turns light brown and fragrant.
2. 2Transfer the roasted dal to a pressure cooker, add sufficient water, pressure cook until very soft, then mash the cooked dal thoroughly and set it aside.
3. 3Heat a little of the ghee and fry 8 cashew nuts until golden; remove them with a slotted spoon and keep them aside for garnish.
4. 4Grate the two coconuts and extract the milks in sequence: blend the grated coconut with 1/2 cup water, squeeze through a sieve to collect the first milk and set it aside; return the coconut residue to the blender with 3 cups water, blend and squeeze to collect the second milk and set it aside; finally blend the residue with 4 cups water, squeeze and sieve to collect the 3rd milk and set it aside.
5. 5Make the jaggery syrup by combining 500 g jaggery and 1 cup water in a pan, melt over low flame until dissolved, then strain the syrup to remove any impurities.
6. 6Add the melted jaggery syrup to the mashed dal and stir until the mixture is smooth, then add the remaining ghee and stir continuously for 3-4 minutes so the flavors meld.
7. 7Pour the 3rd extracted coconut milk into the dal mixture and bring it to a boil; when it starts thickening and reduces to half, add the second extracted coconut milk and continue to cook on low flame for some time.
8. 8Finally stir in the first extracted coconut milk gently; do not boil the mixture after adding the first milk, then remove the pan from the heat.
9. 9Stir in 1 tbsp cardamom powder and 1 tsp dry ginger powder, tasting and adjusting the seasoning if needed.
10. 10Heat a little more ghee in a pan and fry 2 tbsp coconut slices until they are brown and crisp, then add the reserved fried cashews to warm through.
11. 11Garnish the payasam with the fried cashews and coconut pieces and serve warm.
12. 12Optional: drizzle a little extra ghee on top before serving for an extra glossy finish.