September 10, 2012

Cherupayar/Moong Dal Payasam (Kerala Parippu Payasam)

Cheru payar / pasi paruppu / moong dal -1/4 cup
Grated jaggery  -3/4 cup
Ghee - 3 tblspn
Unsalted cashew nuts -10
Raisins - A few
Thick coconut milk (onnaam paal) -1cup
Thin coconut milk (rendaam paal) - 3/4 cup
Cardamom, crushed - 4 or 5
1.Roast the parippu in a dry pan until it turns golden brown. 
2.Add the thin coconut milk (rendaam paal) and pressure cook for 3-4 whistles .
3.Add some water to the grated jaggery and heat it on medium flame until it begins to melt. Stir well until the jaggery fully melts, strain, and mix in with the cooked dal. 
4.Bring to boil and add the thick coconut milk.Do not boil after adding the thick coconut milk.
5.Add the crushed cardamom and remove from stove.
6.Heat ghee in an another pan and add the cashew nuts and raisins. When the nuts turn golden brown and the raisins have puffed up, remove and add to the payasam. Mix well.


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