In a pressure cooker, add 1 tablespoon of ghee/clarified butterand roast soaked moong dal on low heat for 5 minutes, till you get nice aroma.
Add 1 cup of water and pressure cook for 2 whistles.
When pressure releases on its own , remove lid and check if lentils are cooked to soft and should mash easily . If not cooked , cook until soft .
Lightly mash moongdal ( yellow lentils) from backside of a spoon . It should not be completely mushy , it should just be mashed gently for about 50 %.
Now add coconut-rice--poppyseeds-paste and powdered jaggery.
Add 1.5-2 cups of water and stir well.
Bring it to gentle boil . When it starts to thicken , set aside from the stove.
Bring it to boil, finally add fried raisins and cashews ,mix well everything and serve hot or warm ,topped with chopped nuts .
In a seasoning pan , heat 1 tablespoon of clarified buteer . Fry cashews and raisins and pour over the prepared payasam.
Serve payasam hot or warm.