- 1 Cup Moong dal (cleaned and soaked in water for 20 mins).
- Sufficient amount of jaggery for the amount of sweetness you prefer.
- One whole coconut milk (grate and blend the coconut milk) or you can buy a can and divide into 2 halves
- ¼ Cup of dry coconut bits or dry shredded coconut.
- 10-12 Cashew nuts
- 1/4 Cup of Ghee
- 1 Tsp of Cardamom powder
- Pinch of salt to enhance the flavor
Step by Step Instructions
- Take a pan and on medium heat dry roast moong dal until it leaves the raw flavor.
- In a small tadka kadai heat the ghee and on medium heat roast the cashews until golden brown and then raisins till they plump up.
- In the same pan roast dry coconut powder or bits if your using.
- Wash and pressure cook dal with sufficient amount of water and Jaggery until soft.
- Now mash the dal and pour the fresh coconut milk and keep it aside.
- Now pour the mixture in the deep cooking pan and cook for about 10 mins until the coconut milk is absorbed into the soft lentil mixture and cook for a little bit.
- Take a heavy bottomed pan, add the cooked dal, if you feel the mixture is too thick, dilute the rest of the coconut milk by adding warm water and pour it into the mixture. Make sure you keep stirring the lentils to avoid from sticking to the bottom of the pan. Finally add a pinch of salt to enhance the taste.
- Now add the roasted dry fruits and coconut bits and bring it to boil and serve hot or cold.
- Lastly add few drops of ghee while serving the delicious Parippu Payasam.
- If you are using ready made coconut milk, take 1 cup of milk and keep it aside. For the thin coconut milk, dilute 1 cup of thick coconut milk with 1 cup of warm water.
- I have used Black Jaggery, due to which the colour is darker, a regular Jaggery gives you brown colour. So don’t worry if the colour differs.