Free recipe

Paruppu payasam

Serves 4About 40 minutes

What to buy

Check your pantry first

Dry goods and grains

Dairy

Spices and seasonings

Other

    Pantry staples you may already have

    Ingredients

    • 1/2 cup split yellow moong dal
    • 2 cups water
    • 3/4 cup powdered jaggery
    • 1/4 cup syrup water
    • 1 cup thin coconut milk
    • 1/2 cup thick coconut milk
    • 1 tbsp ghee
    • 10 cashews
    • 1/4 tsp cardamom

    Method

    1. Toast dal gently until fragrant, rinse and simmer in water until soft.
    2. Dissolve jaggery in syrup water, strain and add to cooked dal. Simmer for 5 minutes.
    3. Add thin coconut milk and warm gently for 3 minutes. Switch off, fold in thick coconut milk and cardamom.
    4. Fry cashews in ghee and add on top.

    Tips: Do not boil after adding thick coconut milk; it can separate.

    Allergens: Contains coconut, milk (ghee), tree nuts (cashew).

    Follow your cooker's instructions. Whistle counts and pot cooking times vary. Use food-grade edible camphor only, never ritual camphor. Check packaged asafoetida for wheat.

    Cooking involves heat and common allergens (milk, tree nuts). Please cook safely.
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