CHANA DAL - HALF CUP
firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.
SAUTE - 2 MINUTES
roast for 2 minutes or until it turns aromatic.
WATER - 2 CUP
now add 2 cup water and mix well.
pressure cook for 5 whistles or until dal is softened.
SABUDANA - 1/4 CUP
in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.
BOIL - 10 MINUTES
boil for 10 minutes or until it softens completely.
COOKED CHANA DAL
add in pressure cooked dal mix well.
JAGGERY - HALF CUP
further, add ½ cup jaggery and mix well.
BOIL - 5 MINUTES
boil for 5 minutes or until jaggery is cooked well.
COCONUT MILK - 3/4 CUP
further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.
CASHEW - 10
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.
READY TO EAT
finally, enjoy chana dal payasam with more dry fruits.