Volume I · Sep 6

Parippu Payasam (Moong–Jaggery–Coconut Milk)

Name: Parippu Payasam (Moong–Jaggery–Coconut Milk)
Yield: 8 servings
Ingredients: Moong dal, yellow split — ½ cup (100 g); Ghee (cow) — 1 tbsp (15 g); Water — 1⅔ cups (400 ml); Jaggery (gur) — ⅔ cup grated (120 g); Coconut milk, thin — 2 cups (350 thin + 150 thick) (500 ml); Green cardamom — ¼ tsp (1 g); Dry ginger (saunth) — ¼ tsp dry ginger (0.5 g); Cashew nuts — 10 (15 g); Raisins (kishmish) — 1 tbsp (10 g)

SeptemberSweet

Serves: 8
Portion: 80 ml
Time: Cook 40 min
Texture: Thick, smooth
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Nourishing, Vata-pacifying

Ingredients

What you need

Custom servings

Ingredients for 8 servings
Ingredient	Household measure	Quantity (8 servings)	Café batch ×5
Moong dal, yellow split	½ cup	100 g	500 g
Ghee (cow)	1 tbsp	15 g	75 g
Water	1⅔ cups	400 ml	2000 ml
Jaggery (gur)	⅔ cup grated	120 g	600 g
Coconut milk, thin	2 cups (350 thin + 150 thick)	500 ml	2500 ml
Green cardamom	¼ tsp	1 g	5 g
Dry ginger (saunth)	¼ tsp dry ginger	0.5 g	2.5 g
Cashew nuts	10	15 g	75 g
Raisins (kishmish)	1 tbsp	10 g	50 g

Method

How to cook it

Step 1: Roast moong in 1 tsp ghee 4 minutes; pressure-cook with 300 ml water — 3 whistles; mash.
Step 2: Melt jaggery in 100 ml water; strain.
Step 3: Add jaggery to dal; cook 8 minutes to thicken.
Step 4: Add thin coconut milk; simmer 8 minutes; add thick milk and heat through.
Step 5: Off heat add cardamom and dry ginger; top with ghee-fried cashews and raisins.