I made Moong Dal Payasam on valentines day, a sweet treat for my loved ones.
Pasipayaru (Moong Dal) - 1 cup
Jaggery / Vellam - 1/2 to 3/4 cup
(Depending on the sweetness of the vellam)
Milk - 4 cups
Cardomom powder - 1 tsp
Cashews - few
Ghee - 2 tbs
Coconut pieces - few
Dry roast moong dal until you get a nice aroma. Make sure not to burn the dal. Meanwhile melt the jaggery in little water, filter any impurities and keep it aside. Pressure cook the dal in 3 cups of water for one whistle. If the dal is still aldente, cook in simmer with the lid open. Gently mash it with the back of the laddle and add the melted jaggery to the dal. Give a nice stir . Reduce the flame and add the milk slowly. Let it cook for some time. Add cardomom powder and garnish with the ghee roasted cashews and tiny coconut pieces for the crunch.