Paruppu Payasam is a one of many verities of payasams in south India, especially popular in Kerala and Tamilnadu. The use of pasi paruppu (moong dal) in the preparation makes it even healthier and delectable.
To begin making Paruppu Payasam, first heat ghee in a small pan; add in the cashewnuts and roast on low heat until golden and crisp. keep aside.
Cook the lentils in 1/2 cup of water until soft. See Cooking Instructions.
Once cooked, transfer the lentils to a heavy bottom pot. Add in the remaining ingredients except the cashewnuts. Stir and simmer the lentil mixture until the jaggery dissolves and bring the mixture to a boil. Turn the heat to low and simmer for a few more minutes.
Finally add in the roasted cashewnuts and serve hot or cold.