¾ cup split green gram (dhuli moong dal)
6 tbsps pure ghee
1 cup milk
15 cashewnuts
½ cup scraped coconut
2 green cardamoms
2 tbsps sugar
2 tbsps poppy seeds (khuskhus)
1 ½ cups grated jaggery

Method:
Heat four tbsps ghee and roast moong dal lightly. Pressure-cook with milk for two whistles or till soft.
Heat two tbsps ghee in a pan and fry ten cashewnuts to golden brown. Drain and set aside.
Grind coconut with cardamom seeds, sugar, poppy seeds and the remaining cashewnuts to a fine paste. 
Melt jaggery in a thick-bottomed pan with one fourth cup water. Add the cooked dal and bring to a boil.
Add the coconut paste and continue to simmer till it thickens to required consistency.
Garnish with fried cashewnuts and serve warm. Chef’s Tip: Coconut milk can also be used instead of using scraped coconut to get a richer and creamier payasam.
You can experiment with combinations of different dals in proportions of your choice. You can also use a little rice rawa with the dals.