Paruppu Payasam

Ingredients required;
Moong dhal    :one cup
Jaggery          :one and a half cup-grated
Coconut    :half a cup
Cardamom powder:one teaspoon
Cashew nuts:six to seven pieces
Ghee          :one table spoon
Rice      :one table spoon soaked water for about 15 minutes.
Water adequate amount

How to make:
Roast the moong dhal lightly. Cook the dhal in pressure cooker for two whistles.Take the grated jaggery in a vessel with thick/heavy bottom.Add half cup water,allow the jaggery to boil on low flame.Strain the water from the rice soaked,add it to the coconut add little water and grind to a paste,add more water if necessary,the paste should not be very thin ,if it is very thin due to adding of more water the payasam may turn out to be watery.Add the paste to the jaggery boiling,slowly,mixing it and seeing that there are no lumps.Take the cooked dhal in a vessel,blend it nicely adding little water and add it to the jaggery mix boiling in the stove slowly.Let it boil for about five minutes.Remove from the stove.Fry the cashew pieces in ghee,add it to the Payasam,add the elachi/cardamom powder,mix well.P ayasam is ready to be served.