1. Add 250 g of Pillai’s Palm Jaggery to boiling water.
2. Once the Palm jaggery is dissolved, bring it to a boil. Strain the Palm Jaggery syrup.
3. Dry Roast 200 g of Pillai’s black urad dal (Whole) and grind it to a smooth powder.
4. Now mix the powder well with the syrup to avoid lumps before placing it on the stove. Later, place the mixture on the stove and stir often.
5. Once it reaches a thick consistency, grease it with Pillai’s gingelly oil.
The healthy Black Urad Dal Mudde is ready; serve it by sprinkling some palm jaggery powder.