Chana Dal Payasam | How to make Chana Dal Payasam

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By kavitha ajit
Created on 7th Apr 2017
  • Chana Dal Payasam, How to make Chana Dal Payasam
Chana Dal Payasamby kavitha ajit
  • Chana Dal Payasam | How to make Chana Dal Payasam (5 likes)

  • 1 review
    Rate It!
  • By kavitha ajit
    Created on 7th Apr 2017

About Chana Dal Payasam

This is a kerala dish made with bengal gram, jaggery and coconut milk

Chana Dal Payasam is one dish which makes its accompaniments tastier. With the right mix of flavours, Chana Dal Payasam has always been everyone's favourite. This recipe by kavitha ajit is the perfect one to try at home for your family. The Chana Dal Payasam recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Chana Dal Payasam is few minutes and the time taken for cooking is 40 minutes. This is recipe of Chana Dal Payasam is perfect to serve 8 people. Chana Dal Payasam is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Chana Dal Payasam. So do try it next time and share your experience of cooking Chana Dal Payasam by commenting on this page below!

  • Prep Time0mins
  • Cook Time40mins
  • Serves8People
Chana Dal Payasam

Ingredients to make Chana Dal Payasam

  • Chana dal/ Bengal gram - 1 1/2 cups
  • Jaggery - 550 gms
  • Thin coconut milk - 4 cups
  • Thick coconut milk - 2 cups
  • Coconut bits - 3/4 cups
  • Cashew nuts - 1/2 cups
  • Ghee - 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Roasted jeera powder - 1/2 tsp
  • Dry ginger powder - 1/2 tsp

How to make Chana Dal Payasam

  1. Wash chana dal. Now take a pressure cooker and heat 2 tsp of ghee and roast the dal on low flame. Do not brown the dal. After roasting for 4-5 mins, add 3 cups of water and pressure cooker it till done.
  2. Mash the dal till it is of a mushy texture. If you prefer small bites, do not mash it too much.
  3. Melt the jaggery in another pan by adding 1/2 cup of water. Strain the jaggery and add it to the mashed dal.
  4. Cook the dal and jaggery mixture in a wide and deep pan. Make sure to keep stirring in between to prevent it from sticking to the bottom of the pan.
  5. Now gradually add the thin coconut milk to the mixture. Bring it to a boil. Simmer it on low flame till the mixture reduces a little.
  6. Keep aside half cup of thick milk.
  7. Now add the remaining thick coconut milk to the dal and stir well. Do not boil. Keep stirring and cooking on low flame for 5-6 mins.
  8. Add the cardamom powder, jeera powder and the dry ginger powder to the milk which was kept aside. Mix well. Pour this milk to the Payasam.
  9. In a small pan, heat the remaining ghee and brown the cashews first, drain it on paper towel. In the same pan add the coconut bits and fry till it's golden brown. Add the coconut bits and the cashews to the Payasam.
  10. This Payasam can be had hot or cold.
My Tip: This payasam tends to thicken when it cools. So adjust the consistency accordingly.

Reviews for Chana Dal Payasam (1)

Manvi Chauhan6 months ago
Very nice recipe..
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