Prepare a checklist. keep ingredients within reach

Over low heat roast moong in a saucepan until aromatic with a slight change in color. Transfer to a bowl; add 3 cup water, place in a pressure cooker. close the lid. cook for 3 whistles. First whistle over high flame, then reduce flame for 2 more whistle. Turn off the stove. Let the pressure go down. Remove the cooked dal from the cooker.
Over low heat in a heavy bottomed saucepan, melt ghee; fry cashews and coconut until the color changes to brown, Remove from the heat.

Over medium heat in a heavy bottomed saucepan, add jaggery with 1/2c water, bring it to boil. We get export quality jaggery with no impurities; hence no need to strain. Bring it to boil. Add cooked dal, stir, continue cooking for 3 minutes over medium low heat with stirring; Stir in cardamom. powder, cumin powder and dried ginger powder.

Stir in cardamom. powder, cumin powder and dried ginger powder. Simmer and add coconut milk. I used concentrated canned coconut milk. 2 more minutes on the stove. Turn off the stove. Garnish with fried cashews, coconut and dry roasted and pistachio. payasam is ready

Transfer the payasam to a serving bowl. Share and enjoy the nutritious delicious payasam with friends and family. Happy Onam