I am not a very big fan of any paruppu payasam. But my mom used to make paruppu payasam very often and she used to tell that jaggery is good for health than sugar. I made this payasam last month for my FIL's ceremony and it came out pretty good and the surprisingly kids really liked it.
Channa dhall/Kadalaparuppu - 1 cup
Jaggery - 3/4 cup (can be increased acc to taste
Cardamom - 1
Edible Camphor - a pinch
Ghee - 1 tsp
Cashew - 1 tsp (chopped)
Coconut - 1 tsp (chop it into small cubes)
First pressure cook channa dhall upto 3/4th done. In the mean time, dissolve jaggery with required amount of water and removed sand from it, if any. Again in the same pan, boil the jaggery water adding cardamom and edible camphor. When it starts to boil, add the 3/4th cooked dhall to it and let it boil for5 to 7 mts or till the dhall is fully cooked. Mash the dhall if you wish to. Fry cashew and coconut in ghee, to golden brown and pour it top of payasam. This is how my mom used to make this payasam. My MIL used to follow another method to make this. Will post that recipe soon..