chana dal payasam recipe | kadalai paruppu payasam | senaga pappu payasam

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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.
chana dal payasam recipechana dal payasam recipe | kadle bele payasa | kadalai paruppu payasam | senaga pappu payasam with step by step photo and video recipe. paysam or kheer recipes are native to south indian cuisine. it is widely made across all the states and is typically made as part of the celebration or festival meal. it can be made with different types of lentil’s but the most popular one across all state is the chana dal payasam recipe for its rich taste.

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.

kadalai paruppu payasam

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

chana dal payasam recipe | kadalai paruppu payasam | senaga pappu payasam

HEBBARS KITCHEN
easy chana dal payasam recipe | kadalai paruppu payasam | senaga pappu payasam
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine karnataka, south indian
Servings 5 Servings
Calories 298 kcal

Ingredients 

for pressure cooking:

for payasam:

  • ¼ cup sabudana / sago (soaked 30 minutes)
  • 1 cup water
  • ½ cup jaggery
  • ¾ cup coconut milk (thick)

for roasting:

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

Calories: 298kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 9gCholesterol: 8mgSodium: 51mgPotassium: 144mgFiber: 5gSugar: 21gVitamin A: 95IUVitamin C: 1mgCalcium: 48mgIron: 2mg

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how to make chana dal payasam with step by step photo:

  1. firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.
  2. roast for 2 minutes or until it turns aromatic.
  3. now add 2 cup water and mix well.
  4. pressure cook for 5 whistles or until dal is softened.
  5. in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.
  6. boil for 10 minutes or until it softens completely.
  7. add in pressure cooked dal mix well.
  8. further, add ½ cup jaggery and mix well.
  9. boil for 5 minutes or until jaggery is cooked well.
  10. further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.
  11. in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins.
  12. roast until the nuts turn golden brown. transfer the nuts to payasam and mix well.
  13. finally, enjoy chana dal payasam with more dry fruits.
    kadalai paruppu payasam

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.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)