Chana Dal Payasam | How to make Chana Dal Payasam

By Nidhi Seth  |  24th Sep 2016  |  
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  • Chana Dal Payasam, How to make Chana Dal Payasam
Chana Dal Payasamby Nidhi Seth
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About Chana Dal Payasam Recipe

Payasam recipe, that tastes delicious and unique. Its is commonly prepared in South Indian household during poojas, festivals and family function.

Chana Dal Payasam, a deliciously finger licking recipe to treat your family and friends. This recipe of Chana Dal Payasam by Nidhi Seth will definitely help you in its preparation. The Chana Dal Payasam can be prepared within 10 minutes. The time taken for cooking Chana Dal Payasam is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chana Dal Payasam step by step. The detailed explanation makes Chana Dal Payasam so simple and easy that even beginners can try it out. The recipe for Chana Dal Payasam can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chana Dal Payasam from BetterButter.

Chana Dal Payasam

Ingredients to make Chana Dal Payasam

  • 3/4 cup chana dal
  • 1 cup jaggery, powdered
  • 1/2 to 3/4 cup Milk
  • 1 tbsp dry coconut slices
  • 1/2 tsp cardamom powdered
  • 2 tbsp ghee
  • Dry fruits - Almond, pistachios, cashewnuts as needed

How to make Chana Dal Payasam

  1. Heat a tsp of ghee in a pan. Fry the chana dal for 3 - 4 minutes or till aromatic.
  2. Now pressure cook the dal with 1 1/2 cup of water for 4 whistles.
  3. Lightly mash the cooked dal and set aside.
  4. Combine the jaggery and 1/4 cup of water in a vessel. Heat until the jaggery dissolves completely.
  5. Add in the dal, cardamom powder, chopped dry fruits and let it cook for 5 minutes or until the mixture thickens.
  6. Turn of the flame and add the milk. Mix well and set aside.
  7. Heat remaining ghee and fry the coconut pieces till golden brown.
  8. Pour this over the payasam and mix well.

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