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Parippu (Moong Dal) Payasam
Fry the moong dal without oil till it becomes light brown.
Wash it well and cook with boiled water.
Melt the jaggery by adding 1 cup water and add it to well cooked dal and stir well.
Add 2 tbs ghee to this and mix well. Then add light coconut milk and stir well.
When it starts boiling add medium thick coconut milk.
Simmer on medium flame till thick.
Add the thick coconut milk and cardamom powder.
Stir well and simmer on medium falme for 2 minutes and remove from gas.
Take another pan and roast the cashewnuts, raisins & coconut pieces in rest of the ghee & add to payasam.
Just taste it
Moong Dal (Cherupayar Parippu) – 250gm
Jaggery (Vellam) -500gm
Thick (Onnam Pal/First Milk) – 1 1/2 cups
Medium thick (Randam Pal/ @nd Milk) -4 cups
Light (Moonam Pal/Third milk) – 4 cups
Cashewnut -50 gm
Raisins -50 gm
Coconut Pieces- 50 gm
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