Paruppu Payasam

Name: Paruppu Payasam
Ingredients: ½ cup (130 g) mung dal (skinned, split yellow lentils); 1 cup (250 g) crushed jaggery; ¼ tsp green cardamom powder; 1 cup (200 ml) organic coconut milk; 2 tsp ghee; 2 Tbsp (18 g) cashew nuts, whole or broken; 2 Tbsp (20 g) golden raisins; 2 Tbsp (10 g) fresh coconut slivers (optional); Step 1 Dry roast the mung dal in a pan on low heat for 10 minutes until aromatic and light golden brown.; Step 4 Add the coconut milk and continue to cook on low heat for 2 to 3 minutes, just enough to warm the coconut milk through without bringing it to a boil. Pour into serving bowls.

roundglassliving.com

Cookbook author and physician and nutritionist, Nandita Iyer shows how the goodness of dal can lend itself to a celebratory sweet dish.

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Ingredients

½ cup (130 g) mung dal (skinned, split yellow lentils)
1 cup (250 g) crushed jaggery
¼ tsp green cardamom powder
1 cup (200 ml) organic coconut milk
2 tsp ghee
2 Tbsp (18 g) cashew nuts, whole or broken
2 Tbsp (20 g) golden raisins
2 Tbsp (10 g) fresh coconut slivers (optional)
Step 1 Dry roast the mung dal in a pan on low heat for 10 minutes until aromatic and light golden brown.
Step 4 Add the coconut milk and continue to cook on low heat for 2 to 3 minutes, just enough to warm the coconut milk through without bringing it to a boil. Pour into serving bowls.