Parippu Pradhaman

Wash the Toor dal thoroughly and drain. In a heavy-bottomed pan, add 10 grams of Ghee and roast the Toor dal on medium-low heat until it turns light golden and aromatic, about 5-7 minutes. Remove from pan and set aside.

In a pressure cooker, combine the roasted Toor dal with 800 grams of Water. Cook for 4-5 whistles until the dal is very soft and mushy. Mash the cooked Toor dal well with a spoon or potato masher.

In a separate pan, melt the Jaggery with 100 grams of Water over low heat until it dissolves completely. Strain the Jaggery syrup through a fine-mesh sieve to remove any impurities and set aside.