Parippu Pradhaman

Moong bean lentils cooked with jaggery and coconut milk, an Onam Sadya special.

 

Ingredients

1/2 cup moong bean lentils (washed and drained)

4 tbsp ghee (Clarified butter)

200 gm jaggery

1¼ cups water

½ cup coconut milk(1st extract)

¾ cup coconut milk(2nd extract)

1 cup coconut milk(3rd extract)

½ tsp cumin powder

¼ tsp cardamom powder

¼ tsp dry ginger powder

A pinch of Salt

For Garnishing

2-3 tbsp coconut pieces

2 tbsp cashew nuts

2 tsp sesame seeds (black)

1 tbsp raisins

Method

• In a pan, heat a tablespoon of ghee and fry the ingredients for garnishing till golden brown and keep aside.
• Heat 3 tablespoons of ghee in a pan and fry the moong bean lentils till they turn almost red in colour.
• Add water. Cover and cook the lentils.
• In another utensil, add jaggery along with 1/4 cup water and let it boil till it melts to get a slightly thick consistency. (When you lift the spoon the drop shouldn’t drip very easily.) Remove from flame.
• Strain the jaggery syrup into the cooked dal through a strainer.
• Reheat the pan with dal and cook while stirring slowly, till the mixture turns thick.
• Now add the 3rd extract (the most diluted form of coconut milk) and continue cooking till the mixture turns thick. This may take some time.
• Once the mixture is thick, add the 2nd extract and let it boil. Then add the 1st extract and mix well.
• As soon you spot the first bubble, add salt, cumin powder, ginger powder and cardamom powder and mix well and switch off the heat.
• Garnish and serve either warm or chilled.