Paruppu Payasam

Wash the Toor dal thoroughly under running water until the water runs clear. Drain well.

In a pressure cooker or heavy-bottomed pot, combine the washed Toor dal with 500g Water and the Salt. Cook until the Toor dal is very soft and mushy, about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot.

While the dal cooks, grate or chop the Jaggery. In a small saucepan, combine the Jaggery with 50g Water and heat gently until the Jaggery completely melts, forming a syrup. Strain the Jaggery syrup through a fine-mesh sieve to remove any impurities and set aside.