Wash the moong dal thoroughly and soak it in water for 3-4 hours.
After soaking, drain the water and grind the dal to a smooth paste. If needed, use very little water while grinding.

Jaggery Syrup

Add the jaggery pieces and 2 1/2 cups of water to a pan. You can grate or break it into small pieces for easy melting.Heat this mixture, allowing the jaggery to dissolve completely. Once dissolved, strain the mixture to remove any impurities from the jaggery. Set aside the clear jaggery syrup.

Making the Halwa

In a heavy-bottomed pan or non-stick pan, heat ¼ cup of ghee.
Add the moong dal paste to it and start stirring. This step requires continuous stirring to prevent the paste from sticking.
The dal thickens and changes to a light golden shade as the dal gets cooked.
Keep adding ghee little by little and stir continuously. The mixture becomes grainy and starts releasing ghee from the sides.
Once the dal mixture is well roasted and fragrant, add the jaggery syrup to it.
Mix well and continue cooking, stirring constantly.
As the halwa thickens, add cardamom powder.
Cook until the halwa leaves the sides of the pan and takes on a glossy appearance.

Garnishing

Heat a tablespoon of ghee in a separate pan and roast the chopped nuts until golden. Add them to the halwa.
Serve hot or warm, garnished with more nuts if desired.
Jaggery sweetens the halwa and imparts a lovely, earthy flavour and a slightly darker colour. Enjoy your healthier version of Pasi Paruppu Halwa!