Prep Time: 01 Hour 

Cook Time: 40 Minutes

Servings: 4 Servings

Indian festivals always come with their specific food treats. And they are usually based on the seasonal and regional; availabilityof ingredients and the crop cycles.

According to the Hindu calendar the full moon day of every month has a certain significance. The full moon day in January is celebrated as a day to worship Lord Shiva as Nataraja. It is celebarated as Thiruvadarai in Tamil nadu and Kerala.

Here is a sweet dish that is offered to Lord Shiva on this occasion. It is served with a spicy mixed vegetable curry.

Ingredients

• Rice: 1 cup
• Yellow moong dal: 3 tbsp
• Jaggery: 1.5 cup(Grated)
• Water: 3 cups
• Fresh coconut : ¾ cup(grated)
• Nutmeg Powder: ½ tsp
• Cardamom: 2 pods
• Rock salt: ¼ tsp
• Cashew nuts: 4-5 no(roasted)

Method

• Wash and rinse the rice and 1 tbsp of moong dal and roast until golden brown.
• Cool and grind with cardamom and nutmeg powder into a coarse powder to get a texture like sooji/rawa. Refer picture.
• In a heavy-bottomed vessel, cook 2 tbsp of moong dal in half cup of water until just cooked but not mushy.
• Heat 3 cups of water and dissolve jaggery in it. Strain and keep aside.
• Add the jaggery water to the boiled dal and bring to a boil.
• To the boiling jaggery water add roasted rice powder and grated coconut, stirring well to avoid any lumps from being formed.
• Cover with a tight lid and place something heavy on it and allow cooking on very slow flame for 30-40 mins.
• Open and stir in between to check there is no burning at the bottom. You could add ½ cup more water if you feel it needs more cooking and if it looks dry or threatens to burn.
• Serve garnished with roasted cashew nuts. 

Eating guide:

• Food group grains, nuts and lentils
• A healthy combination of proteins and fiber.
• Grated coconut provides the good fats needed. 

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