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Moongdal Payasam

Ingredients:

Method:

Cook the dal in 1/2 litre of water until it is done to a turn. Dissolve the jaggery in the cooked dal by constantly stirring it, allowing the ingredients to simmer, all along. Add milk, stir once more and shut off the flame. Season with cashewnuts fried in ghee, add cardamom and serve hot.

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