Parippu Pradhaman

Ingredients:

Split yellow moong dal - 1 cup

Jaggery - 3/4 cup

Ghee - 2 teaspoons

Cashewnuts - 1 handful ( cut into small pieces)

Raisins - 1 handful

Coconut Milk - 400 ml can (around 1 and 1/2 cups)

Dried coconut - 1 inch piece (optional)

Preparation:

• Roast the moong dal in a little ghee till it becomes light brown in color.
• Let it cool.
• Fry the cashew nuts and raisins in ghee and keep them aside.
• Wash the cooled moong dal and cook it in pressure cooker for one whistle.
• Once the pressure subsides, open the cooker and transfer it to heavy bottomed pan.
• Melt the jaggery in another pan with a little water and filter it.
• Add the filtered jaggery to the dal and cook it in low flame for 5 minutes.
• Add half of the coconut milk mixed with half cup water to the dal.
• Let it come to a boil. Stir it well and cook it in low flame for around 10 minutes.
• Now add the remaining coconut milk and bring it to a boil.
• Add the fried cashew nuts and raisins and mix them well.
• Cut the dried coconut into small pieces and fry in ghee and add it
• Put off the flame and serve it warm or at room temperature.