Lentil Sauce Recipe - Stewed Coconut Milk Sauce

Step 1: To begin making Paruppu Payasam, first heat ghee in a small pan on low heat,  add in the cashew nuts and roast on low heat until golden and crisp

Step 2: Turn off the heat and keep aside

Step 3: In a pressure cooker, combine the washed and drained chana dal and moong dal with 1 cup of water and pressure cook for 4 whistles

Step 4: Turn off the heat and allow the pressure to release naturally

Step 5: Mash the dals coarsely and keep aside

Step 6: Once done, transfer the dals to a heavy bottom pan, add in the  milk, coconut milk, coconut, jaggery and cardamom powder

Step 7: Stir and simmer the dal mixture until the jaggery dissolves and bring the mixture to a brisk boil

Step 8: Turn the heat to low immediately and simmer for a few more minutes till the payasam reaches the desired consistency

Step 9: Finally add in the roasted cashew nut and transfer the Paruppu Payasam into serving bowls and serve hot or cold

Step 10: Serve the Paruppu Payasam Recipe Recipe with an Onam Sadhya made of Chickpea Sundal, Cabbage Thoran/Poriyal, Kuruku Kaalan, Sadya Parippu, Steamed Rice and Elai Vadam