SenagaPappu Payasam

• In a wok, dry roast the dal until it turns light brown. Keep the flame medium.
• Soak the roasted dal in 1 cup water for 30 minutes.
• Pressure cook the dal for 2-3 whistles or until it is cooked but not mushy. Do not overcook it.
• Let the dal cool down.
• Using a heavy spoon, mash it and let some dal retain its shape.
• Set aside.
• In a heavy bottomed vessel, add 2/3 cup water and the jaggery.
• Let the jaggery melt over a medium flame.
• Add the crushed dal to the jaggery syrup. Mix well.
• Over a medium flame, cook for 5 minutes till the jaggery mixture starts to thicken.
• Lower the heat and add the coconut milk. Continue to mix well.
• Cook for 5 minutes more and turn off the heat.
• Add the edible camphor and mix well. Set aside.
• Stir-fry cashews and coconut pieces in ghee until they turn golden brown.
• Garnish the prepared payasam with fried cashews and coconut.
• Mix well and serve.

Trivia

• Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram.
• There are green and red lentils. Indians prefer the latter, while Europeansprefer the former in their salad.