Parippu Pradhaman

1: Wash the dal. Heat 2 tbsp of ghee in a pressure cooker and saute the dal in it for 1 minute. Add 3 cups of water and pressure cook for 3 whistles. Mash it well after it is cooked.

2: In another pan, add the jaggery and 1 cup of water. Heat until the jaggery has completely dissolved. Strain the jaggery to remove any impurities and lumps.

3: Add the jaggery back into the pan and add the cooked dal. Stir continuously and cook for 10 minutes.

4: Add the thin coconut milk and cook for another 10 minutes.

5: Add the thick coconut milk and remove from the heat as soon as it comes to a boil.

6: In another pan, heat 3 tbsp of ghee and fry the cashew nuts until they turn golden brown. Remove it from the pan.

7: Heat the dry coconut slices in the same ghee until they start to turn golden brown. Remove them from the pan.

8: Add sesame seeds to the same pan. Once it is cooked, add it to the Pradhaman along with the fried cashew nuts and coconut.