Moong Dal Payasam Video by Tarla Dalal

To make thin coconut milk, combine 1 cup of coconut milk along with 1 cup of water in a deep bowl, mix well and keep aside.
Heat a broad non-stick pan, add the moong dal and dry roast on a medium flame for 3 minutes or till it turns light brown in colour.
Transfer the dal into a strainer and wash it well.
Combine the dal and 2 cups of water in a pressure cooker and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid, mix well using a whisk and keep aside.
Heat a deep non-stick pan, add the cooked dal and jaggery, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
Add the thin coconut milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the remaining 1 cup of coconut milk, cardamom powder and dried ginger powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
For the tempering, heat the ghee in a small non-stick pan, add the coconut and sauté on a medium flame for few seconds.
Add the cashewnuts and sauté on a medium flame for 1 minute.
Add the raisins and sauté on a medium flame for few more seconds.
Pour the tempering over the prepared payasam and mix well.
Serve warm.