CHANA DAL - 1/2 CUP

firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.

1

SAUTE - 2 MINUTES

roast for 2 minutes or until it turns aromatic

2

WATER - 2 CUP

now add 2 cup water and mix well.

3

FIVE WHISTLES

pressure cook for 5 whistles or until dal is softened.

4

SABUDANA  - 1/4 CUP

in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.

5

BOIL - 10 MINUTES

boil for 10 minutes or until it softens completely.

6

COOKED CHANA DAL

add in pressure cooked dal mix well.

7

JAGGERY - HALF CUP

further, add ½ cup jaggery and mix well.

8

BOIL - 5 MINUTES

boil for 5 minutes or until jaggery is cooked well.

9

COCONUT MILK -3/4 CUP

further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.

10

CASHEW - 10

in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins.

11

MIX WELL

roast until the nuts turn golden brown. transfer the nuts to payasam and mix well.

12

READY TO EAT

finally, enjoy chana dal payasam with more dry fruits.

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