Kadala Parippu Payasam / Channa Dal Payasam

Ingredients:

Kadala paruppu - 1/2 cup
Grated jaggery - 1cup
Coconut milk - 3 cups
Cardamom pods - 2 to 3 powdered
Cumin - 1/4 tsp.
Chukku / dry ginger - 1/4 tsp.
Coconut - few finely sliced
Ghee - 1/4 cup
Cashew nuts - 10 nos.
Raisins - 10 nos.

Method:

• Pressure cook the kadala parippu with 4 cups of water for 4-5 whistles. The dal will crumble when crushed between fingers but wont turn mushy.
• Powder the Cumin and dry ginger together.
• Add grated jaggery to 1 cup of water and heat and mix until dissolved.
• Add the dissolved jaggery to the pressure cooked dal and bring to boil. To this stir in the powdered cardamom and ginger-cumin mixture and let it simmer for 2 to 3 mins.
• Add coconut milk to the dal and remove from heat just before it comes to boil and set aside.
• Heat ghee and add the sliced coconut when it starts to brown add the cashew and raisins. When they turn golden brown add this to the prepared payasam.
• Serve hot or chilled.