Cherupayar / Yellow Moong Dal Payasam

Things you need:

1. 1 Cup - Cherupayar parippu (yellow moong dal)
2. 1 1/4 to 1 1 /2 cup - Melted Jaggery 
3. 1/2 cup - Coconut milk ( I used store bought readymade coconut milk)
4. 1/2 Cup - Milk 
5. 1 to 2 pinch - Cardamom powder 
6. 1 to 2 pinch - Cumin powder roasted 
7. 1 pinch - Chukku podi (dry ginger)
8. 1 to 2 tbsp - Coconut pieces 
9. Cashew nuts few
10. Raisin few
11. Ghee/clarified butter as required
12. Water (1 cup or as required)
13. Salt a pinch.

Procedure:

1. Roast the yellow moong dal in a kadai/pan for 5 to 8 mins(without changing its colour). After cooling it well, wash it and pressure cook it with a pinch of salt. 
2. In another vessel melt jaggery and filter it. Keep it aside. Roast the cumin seeds and powder it.
3. Heat ghee in any thick bottomed vessel and add the above cooked dal and stir it well. Now pour the melted jaggery into the dal and mix till it combines well. Make it into a thick form without letting it stick to the bottom.
4. To the dal, add water and boil it well. Then add milk and again boil it in low flame.
5. Finally add the coconut milk  along with cardamom powder, roasted cumin powder and chukku podi (dry ginger). Mix well and when it starts to boil remove it from the stove. 
6. Fry the splitted cashews and raisins in 1 tbsp of ghee and pour it into the payasam. 
7. Serve hot/cold