Step-by-step
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.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chana-dal-payasam-recipe-kadalai-paruppu/