Cherupayar Parippu Payasam / Split Mung Beans Payasam

Fry the cashews and coconut bits separately in about 2 tbsp of ghee. Remove it onto a paper towel and save it for garnishing the payasam.

Heat a skillet and drop in the mung beans in it. Now lightly roast it such that when you pick a bean and bite it, it should crack. Remove it from the heat. Let it cool a little.

Wash the roasted cherupayar parippu/ mung beans and drain out excess water from it. In a pressure cooker, take 1 1/2 cups of water and add the roasted beans to it. Pressure cook it.

In a pan, take the shaved jaggery and 1/2 cup of water. Boil it until the jaggery dissolves completely. Add the cooked mung beans to it.

Turn the heat to medium high and keep stirring it until it gets thick in consistency.

Add 1 tbsp of ghee to it and stir it. Meanwhile, to the thin coconut milk, add ginger powder, cumin powder, cardamom powder and a pinch of salt and stir it. Add this mixture into the payasam. Keep stirring it until it comes to a boil.

Now add the thick coconut milk. Cook it until it just starts to boil. Remove it from the heat. Garnish it with fried cashews and coconut bits. Serve hot.