1 cup parripu (yellow split moong dal)
1 block Jaggery
1 tbsp cashew nuts broken
1 tbsp ghee
Elaichi for flavour
Coconut milk of half a coconut
A pinch of salt to balance the taste
Cook the moong dal in some water. You can even pressure cook it. after its cooked, semi-mash it. The mixture should be a soup consistency. Melt jaggery with some water in a heavy pan. Add melted jaggery. Simmer it for 3 minutes or so. Then add coconut milk and cook for some more for about 2 min or so. Keep stirring (without letting it boil -to prevent curdling). Meanwhile fry the cashews in ghee. Add the cashews with ghee and a pinch of salt into the mix. Flavour with powdered elaichi. Mix well and serve hot.
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