Moong Dal Kheer/Payasam ~ Green Gram Pudding With Coconut Milk

Delicious Moong Dal Kheer/Payasam from Goa, Karvar and Kerala. This is a one of the Onam Special Kheer.
My Karavari neighbour taught me this delicacy and my family love it..... 

Ingredients:

• Split green gram (moong dal)- 1 cup
• Jaggery, grated- ½ cup
• Coconut milk - 1 cup
• Cardamom powder- 1 tsp 
• Clarified butter (pure ghee) - 2 tbsp
• Cashews nuts- 6
• Almonds- 6
• Salt - 1 small pinch

Method:

• Heat 1 tbsp ghee in a non-stick wok/kadhai or heavy bottom pan, roast almonds and cashew nuts to golden. Remove them to plate. Crush them coarsely.
• Heat 1 tbsp ghee in the same pan, add moong dal and roast till it turns light red colour and releases nice aroma.
• Cook the dal with ½ cup of water till it becomes soft. Dal should be cooked well thus it would be mash completely. (You can pressure cook moong dal for 3 whistles.)
• Once dal will cooked well, mash the dal with ravi/hand blender.
• Add the melted jaggery, salt and some water to mashed dal and stir well.
• Boil on low flame with stirring.
• When dal starts boiling, add the coconut milk and stir well for 5 minutes.
• Add cardamom powder and the roasted and crushed nuts. Stir well and remove from the gas.
• Serve hot.