Chana Dal Payasam | Kadalai Paruppu Payasam

Identical to rice, lentils or dal can also be an integral a part of an Indian weight-reduction plan. It is among the most necessary sources of plant proteins in addition to different vitamins, particularly for vegans and vegetarians. Often called Paruppu/Parippu in South India, lentils are a key ingredient in a wide range of South Indian dishes too. Identical to this Chana Dal Payasam or Kadalai Paruppu Payasam, which is a very vegan candy pudding or kheer made with Bengal gram, coconut milk, jaggery and a few flavorings.

chana dal payasam garnished with fried cashews and served in a fancy bowl with text layover.

About Chana Dal Payasam

As talked about above, this recipe is of a scrumptious payasam made with chana dal (husked and cut up bengal gram) and coconut milk. Jaggery (powdered or grated) is used as a sweetener on this Chana Dal Payasam and for flavorings, I’ve added cardamom powder, cashews and raisins.

For frying the dry fruits, I’ve used coconut oil. Due to which the recipe is a vegan pleasant one.

chana dal payasam garnished with fried cashews and served in a glass bowl with text layover.

This recipe of the Kadalai Paruppu Payasam can also be a simple one. I’ve used do-it-yourself coconut milk in it. In case you’re wanting time, you should use the common store-bought readymade thick coconut milk.

In South India, a lot of the occasions, payasams are made throughout auspicious or festive events, when it additionally acts as an providing to deities in temples in addition to households.

Even I make a wide range of kheers or payasams at my residence. Another reason to go for these is as a result of they’re fairly trouble free of their making.

Along with the essential rice kheer, our household favourite is that this Chana Dal Payasam for positive. It’s also possible to examine the recipe of Moong Dal Payasam that’s made with moong lentils.

You possibly can serve Kadalai Paruppu Payasam scorching, heat or chilled; and after meals as a dessert. Will probably be a pleasant change to the standard ice lotions and/or different Indian desserts or sweets.

Step-by-Step Information

The way to make Chana Dal Payasam

Cook dinner Chana Dal

1. Rinse ½ cup chana dal a few occasions in water after which soak for two to three hours. You possibly can even soak for half-hour after which stress cook dinner.

Soaking for extra time reduces the cooking time. It’s also possible to stress cook dinner the chana dal instantly with out soaking. 

I want soaking the dal first because it takes lesser time to cook dinner. However you may skip this step and instantly stress cook dinner the dal.

soaking chana dal.

2. Then, drain all of the water.

drained chana dal.

3. Take the chana dal in a pan or vessel which can match inside a stovetop stress cooker. Additionally, add 1 cup water to the lentils within the pan.

drained chana dal and water added to a vessel.

4. Add 1.5 cups water within the stress cooker. Then, place this pan or vessel within the stress cooker on a small trivet.

vessel placed inside a pressure cooker filled with water.

5. Strain cook dinner the chana dal on medium warmth for 4 to five whistles or 9 to 10 minutes.

It’s also possible to cook dinner the lentils with out soaking within the cooker. If you’re stress cooking the lentils instantly (with out soaking), then cook dinner for six to 7 whistles or 11 to 12 minutes.

Another choice is to cook dinner the soaked lentils instantly within the cooker with out utilizing a pan. On this case, add 1.5 cups water to the lentils within the cooker after which stress cook dinner for 3 to 4 whistles or 7 to eight minutes.

he lentils could be cooked in a pan too, however it would take an extended time.

pressure cooking chana dal.

6. In the meantime, measure and maintain all of the elements prepared for making payasam.

ingredients measured and kept ready for making kadalai paruppu payasam.

7. When the stress quiet down naturally, take away the lid and examine the dal. The lentils ought to be cooked nicely.

If the dal just isn’t cooked, then add some extra water to the dal and within the stress cooker and cook dinner until carried out. However don’t overcook. The chana dal shouldn’t be too pasty or lumpy.

cooked chana dal.

Make Chana Dal Payasam

8. As soon as the chana dal is cooked, pour all of the contents of the small vessel (cooked chana dal and water) in one other pan or kadai.

cooked chana dal with its water added to another pan.

9. Mash the chana dal with a spoon.

mashing cooked chana dal with a spoon.

10. Add ½ cup skinny coconut milk. If you’re utilizing retailer purchased coconut milk, then add water as a substitute of skinny coconut milk.

Do think about the consistency earlier than you add the skinny coconut milk or water. If the consistency is skinny or runny, then don’t add any water or skinny coconut milk and observe the recipe from step 11 under.

adding thin coconut milk to the mashed chana dal.

11. Subsequent, add ¾ cup jaggery powder. For a much less candy style, you may add ½ cup grated jaggery or jaggery powder.

If the jaggery you employ has a whole lot of impurities, then warmth the jaggery in ⅓ cup water on a low flame. Stir until the jaggery melts. Then, filter and use this syrup.

jaggery powder added to the chana dal-coconut milk mixture.

12. Stir and blend very nicely.

jaggery powder mixed well with the chana dal-coconut milk mixture.

13. Preserve the pan or kadai on stovetop on low warmth and start to warmth this combination.

heating sweetened chana dal-coconut milk mixture.

14. As soon as all of the jaggery dissolves, add 1 cup thick coconut milk or canned coconut milk.

adding thick coconut milk after jaggery dissolves.

15. Combine very nicely and gently warmth for a minute or two. Change off the warmth and maintain apart. Don’t overheat or boil because the coconut milk may curdle.

thick coconut milk mixed well in the chana dal mixture.

Fry Dry Fruits

16. In a small pan or tadka pan, warmth 2 tablespoons coconut oil. As an alternative of coconut oil, you may also use ghee.

heating ghee in a small pan for making tadka for kadalai paruppu payasam.

17. Add 12 to fifteen cashews. Fry until the cashews start to show golden.

frying cashews in hot coconut oil.

18. As soon as the cashews begin turning into golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder. Fry the raisins until they plump and swell.

frying raisins and cashews till plump and browned.

19. Now, pour the tempering combination along with the coconut oil within the payasam.

tempering added to the kadalai paruppu payasam.

20. Combine very nicely.

tempering mixed well in the kadalai paruppu payasam.

21. Serve Kadalai Paruppu Payasam scorching, heat or chilled. Leftover payasam must be refrigerated as soon as it involves room temperature.

chana dal payasam garnished with fried cashews and served in a glass bowl with text layover.

Knowledgeable Suggestions

  1. Soaking chana dal for extra time means it would take lesser time to cook dinner. However you may nonetheless skip the soaking half and instantly stress cook dinner the lentils.
  2. For soaked chana dal, stress cook dinner for 4 to five whistles or 9 to 10 minutes. For unsoaked chana dal, stress cook dinner for five to six whistles or 10 to 12 minutes. Cook dinner both of those on medium warmth. You possibly can cook dinner the chana dal in a pan/pot too, however it would take longer.
  3. Cook dinner the chana lentils until they’re utterly softened. Keep away from overcooking because the chana dal shouldn’t develop into pasty or lumpy.
  4. If you’re utilizing readymade store-bought coconut milk, add water as a substitute of skinny coconut milk. It’s essential to not boil or overheat after including the coconut milk, as these will result in the curdling of the coconut milk.
  5. In case the jaggery you’re utilizing has impurities in it, warmth it in ⅓ cup water on a low flame. Preserve stirring until it melts, then filter and use the syrup.
  6. For frying the dry fruits, you should use ghee or coconut oil.

Extra Payasam Varieties To Strive!

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chana dal payasam recipe

Chana Dal Payasam | Kadalai Paruppu Payasam

Chana Dal Payasam additionally referred to as Kadalai Paruppu Payasam or Kadala Parippu Payasam in South Indian languages is a scrumptious candy pudding made with chana dal, coconut milk, dry fruits, jaggery and a few flavorings.

5 from 5 votes

Prep Time 10 minutes

Cook dinner Time 25 minutes

Lentils Soaking Time 2 hrs

Complete Time 2 hrs 35 minutes

For stress cooking chana dal

Different elements

cooking chana dal

  • Rinse ½ cup chana dal a few occasions in water after which soak chana dal for two to three hours. You possibly can even soak for half-hour after which stress cook dinner. Soaking for extra time reduces the cooking time. It’s also possible to stress cook dinner the chana dal instantly with out soaking.
  • Then drain all of the water from the soaked chana dal. 

  • Take the chana dal in a pan or vessel which can match contained in the stress cooker. Additionally add 1 cup water to the pan containing the lentils.

  • Add 1.5 cups water within the stress cooker. Place a small trivet contained in the cooker.

  • Then place this pan or vessel containing the chana dal and water on prime the trivet within the stress cooker

  • Strain cook dinner the soaked chana dal for 4 to five whistles or for 9 to 10 minutes on medium warmth. If you’re stress cooking the dal instantly with out soaking then cook dinner for six to 7 whistles or for 11 to 12 minutes. 
  • It’s also possible to cook dinner the lentils instantly within the cooker itself. On this case add 1.5 cups of water to the lentils after which stress cook dinner for 3 to 4 whistles or 7 to eight minutes on medium warmth.The lentils could be cooked in a pan on the stovetop too however it would take an extended time.
  • When the stress quiet down by itself, take away the lid of stress cooker and examine the lentils. The lentils ought to be tender, softened and cooked totally.

  • If the chana dal is undercooked then add some extra water to the lentils within the pan and within the stress cooker and cook dinner until carried out. However do not over cook dinner. The chana dal shouldn’t be too pasty or lumpy.

Making chana dal payasam

  • Pour the whole contents of the small pan (cooked chana dal + water) in one other pan or kadai.

  • Mash the chana dal with a spoon.

  • Add ½ cup skinny coconut milk. It’s also possible to add water as a substitute of skinny coconut milk. 

  • Subsequent add ¾ cup jaggery powder. For a much less candy style, you may add ½ cup grated jaggery or jaggery powder, stir nicely.

  • Preserve the pan or kadai on range prime on a low flame and start to warmth this combination. Combine nicely and stir in order that the jaggery dissolves. 

  • As soon as all of the jaggery dissolves, then add 1 cup thick coconut milk.

  • Combine very nicely and gently warmth for a minute or two. Change off the warmth and place the pan apart. Don’t over warmth or boil because the coconut milk may curdle.

Frying Dry Fruits

  • In a small pan or tadka pan, warmth 2 tablespoons coconut oil. Add 12 to fifteen cashews. Fry until the cashews start to get golden.

  • As soon as the cashews begin turning into golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder

  • Fry the raisins until they plump and swell.

  • Now pour the whole contents of the tadka pan (coconut oil+cashews+raisins) within the chana dal payasam. 

  • Combine very nicely and serve chana dal payasam scorching or heat or chilled. Leftover payasam could be refrigerated as soon as it involves room temperature.

  • Ensure to make use of both freshly pressed/extracted do-it-yourself coconut milk or model of canned coconut milk. Be sure that your packaged coconut milk is in good situation and never rancid or spoiled. 
  • Decide so as to add the nuts and dry fruits that you simply like. 
  • Be at liberty so as to add much less or extra of the jaggery in keeping with the sweetness you like. 
  • Scale this recipe simply to make for a smaller batch of the payasam or in additional portions. 

Diet Details

Chana Dal Payasam | Kadalai Paruppu Payasam

Quantity Per Serving

Energy 461 Energy from Fats 207

% Each day Worth*

Fats 23g35%

Saturated Fats 18g113%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Sodium 37mg2%

Potassium 185mg5%

Carbohydrates 59g20%

Fiber 6g25%

Sugar 41g46%

Protein 6g12%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.01mg1%

Vitamin B3 (Niacin) 0.5mg3%

Vitamin B6 0.05mg3%

Vitamin C 1mg1%

Vitamin E 0.1mg1%

Vitamin Okay 2µg2%

Calcium 72mg7%

Vitamin B9 (Folate) 9µg2%

Iron 4mg22%

Magnesium 42mg11%

Phosphorus 86mg9%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Chana Dal Payasam recipe publish from the archives first revealed in October 2017 has been republished and up to date on November 2022.

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