Paruppu payasam - is a traditional South Indian dessert wherein moong dal or yellow split lentils and jaggery are cooked in coconut milk, making it savoury. The paruppu payasam perfectly illustrates the balance of flavours and textures in South Indian sweets. Preparation for paruppu payasam involves roasting moong dal and cooking it soft and mushy. Then, the dish is simmered for sweetness with the help of cardamom and a pinch of nutmeg to add fragrant warmth, and towards the end, coconut milk is added to make the payasam creamy and smooth. The top usually boasts crunchy cashews and raisins fried in ghee with a sweetness to finish the dish's flavour profile. This simple paruppu payasam recipe can be made and relished on multiple occasions, especially during Pongal, Diwali, and Navratri, as well as during family functions or special lunches. Serve the paruppu payasam warm or chilled, whichever you like. Let's explore the recipe of paruppu payasam.

• 1/2 cup moong dal
• 3/4 cup coconut milk
• 1/2 cup jaggery
• 1/2 tsp green cardamom powder
• 1/4 tsp ginger powder
• 10 cashews
• 10 raisin
• 2 tbsp dried coconut slices
• 2 tbsp ghee

• First, take 1/2 cup of moong dal and wash them well in water.
• Cook the dal for about 3-4 whistles until soft and well-cooked.
• Now, prepare all other ingredients.
• In another pan, heat 2 tbsp of ghee on medium flame. Once the ghee is heated, add ten cashews and fry till golden brown.
• Add ten raisins to the pan and fry till they puff up, adding sweetness and a chewy texture.
• You can also add two tablespoons of dried coconut slices, which give it a slight coconut flavour and a lot of extra texture; mix them all and put them aside.
• Now prepare payasam base. Use 1/2 to ¾ cup thin coconut milk or regular milk.
• Thin coconut milk is the norm. Bring coconut milk to a gentle simmer.
• Add the cooked moong dal with its water to the pan now.
• Allow this mixture of flavours a little time to come together, and now add half or three-quarters cup of jaggery or sugar to the paaruppu payasam recipe.
• Gently stir the mixture so that the jaggery or sugar dissolves completely into the milk and dal.
• Add 1/2 teaspoon of powder of ground green cardamom once the sweetener is fully dissolved.
• Add 1/4th tsp of dry ginger powder.
• Let it simmer on low for another 5-7 minutes. This allows the flavours to meld and the mixture to thicken slightly.
• Once you get the desired consistency, turn off the heat.
• Add the remaining quarter cup of thick coconut milk for a creamy texture and a rich flavour to the payasam.
• Stir everything one last time, and it's served.
• Serve the paruppu payasam piping hot or warm, garnishing it with cashews that were fried, raisins, and coconut slices.