Mung Bean Porridge (Payaru Payasam)

1 cup split mung beans -- (whole/unpeeled)
water
1 cup jaggery -- (Indian brown sugar)
2 cups canned coconut milk
1 teaspoon ginger root -- finely chopped
1 teaspoon crushed cadamom seeds
2 tablespoons ghee or clarified butter
1 tablespoon fried thinly sliced coconut

Boil mung beans in water cover until tender, about 45 minutes. Mash well.

Combine jaggery with 1 cup water and simmer to make thick syrup. Strain.

Add syrup, coconut milk, ginger and cardamom to mung beans and cook, covered, 15 minutes. Add ghee, stir well and remove from heat. Garnish with coconut pieces.

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