Add ½ cup moong dal to a pan.

Fry over medium heat for 4 - 5 minutes or until lightly browned. 

Then add 2 cups of water, cover and simmer over medium heat, stirring occasionally.

Add 3/4 cup of jaggery to a pan. 

Add ½  cup of water and boil till dissolved.

Once the moong dal is softly cooked, mash lightly with a spoon.

Then strain the jaggery syrup and add.

After mixing jaggery syrup and moong dal, add ½ cup of coconut milk.

Once the coconut milk is added, put the stove on low heat.

In a small pan add 1 tbsp ghee.

When the ghee is hot add 10 cashew nuts and fry till it gets a light golden colour.

Add 10 - 15 raisins and fry.

After frying, add ½  cup of coconut(shredded or chopped).

Roast it until a nice aroma comes out and mix it with the payasam.

Finally, add ½ tsp cardamom powder. 

Delicious paruppu payasam is ready to serve.