chana dal payasam recipe | kadle bele payasa | kadalai paruppu payasam | senaga pappu payasam with detailed photo and video recipe. an extremely popular south indian dessert recipe made with chana dal, sabudana, jaggery and coconut milk. the recipe is known for its creamy and subtle sweetness taste due to coconut milk and jaggery combination. it is ideally made as part of the celebration feast or festival lunch and dinner and served just before finishing the meal.
to be honest i am not a huge fan of paysam recipes and i like milk-based dessert or kheer recipes. i started to dislike payasam as it was one of the common dessert recipes made often for most of our festival and occasion feast. it is very common to have paysam in my hometown and also in all south indian states. having said that, after moving to australia, it has become less often and less frequent. hence i guess i have started developing a taste to these nostalgic recipes. more importantly, i have started to like the chana dal payasam recipe which offers the combination of coconut milk, jaggery and sabudana (sago). i assume it should also develop the taste buds for you all.
furthermore, i would like to add some more tips, suggestions and variations for chana dal payasam recipe. firstly, the main reason i have added sabudana or sabakki is to increase the consistency of the payasam. having said that it is not mandatory to use it and can be skipped if you do not wish to. secondly, the consistency is the key for this recipe and it has to be neither thick or thin. hence follow the proportions as highlighted below in the recipe card. lastly, you can experiment with as much as dry fruits you wish to. i have added only cashews, almonds and raisins, but you can add walnuts, pistachios and even macadamia nuts.
finally, i request you to check my other dessert recipes collection with this post of chana dal payasam recipe. it mainly includes recipes collection like, ashoka halwa, apple kheer, chocolate custard, bread malai roll, fruit cocktail, mango popsicles, gadbad ice cream, mango custard, beetroot halwa, falooda. further to these i would also like to highlight my other similar recipes collection like,
chana dal payasam video recipe:
recipe card for kadalai paruppu payasam recipe:
chana dal payasam recipe | kadalai paruppu payasam | senaga pappu payasam
Ingredients
for pressure cooking:
- 1 tsp ghee / clarified butter
- ½ cup chana dal
- 2 cup water
for payasam:
- ¼ cup sabudana / sago, soaked 30 minutes
- 1 cup water
- ½ cup jaggery
- ¾ cup coconut milk, thick
for roasting:
- 1 tbsp ghee / clarified butter
- 10 cashew / kaju
- 2 tbsp raisins / kishmish
Instructions
- firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.
- roast for 2 minutes or until it turns aromatic.
- now add 2 cup water and mix well.
- pressure cook for 5 whistles or until dal is softened.
- in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.
- boil for 10 minutes or until it softens completely.
- add in pressure cooked dal mix well.
- further, add ½ cup jaggery and mix well.
- boil for 5 minutes or until jaggery is cooked well.
- further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.
- in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins.
- roast until the nuts turn golden brown.
- transfer the nuts to payasam and mix well.
- finally, enjoy chana dal payasam with more dry fruits.
Nutrition
how to make chana dal payasam with step by step photo:
- firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.
- roast for 2 minutes or until it turns aromatic.
- now add 2 cup water and mix well.
- pressure cook for 5 whistles or until dal is softened.
- in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.
- boil for 10 minutes or until it softens completely.
- add in pressure cooked dal mix well.
- further, add ½ cup jaggery and mix well.
- boil for 5 minutes or until jaggery is cooked well.
- further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.
- in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins.
- roast until the nuts turn golden brown. transfer the nuts to payasam and mix well.
- finally, enjoy chana dal payasam with more dry fruits.
notes:
- firstly, make sure to add sabudana as it helps to give a creamy consistency. chana dal alone will not able to hold texture.
- also, if you do not have jaggery then replace jaggery with sugar.
- additionally, add coconut milk will enhance the flavour of payasam.
- finally, chana dal payasam recipe can also be flavoured with cardamom powder.