Similar to rice, lentils or dal can also be an integral a part of an Indian weight-reduction plan. It is likely one of 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. Similar 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.
About Chana Dal Payasam
As talked about above, this recipe is of a scrumptious payasam made with chana dal (husked and break 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.
This recipe of the Kadalai Paruppu Payasam can also be a simple one. I’ve used home made 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 dwelling. 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’ll be able to serve Kadalai Paruppu Payasam scorching, heat or chilled; and after meals as a dessert. It will likely be a pleasant change to the standard ice lotions and/or different Indian desserts or sweets.
Step-by-Step Information
Easy methods to make Chana Dal Payasam
Prepare dinner Chana Dal
1. Rinse ½ cup chana dal a few occasions in water after which soak for two to three hours. You’ll be able to even soak for half-hour after which strain prepare dinner.
Soaking for extra time reduces the cooking time. It’s also possible to strain prepare dinner the chana dal straight with out soaking.
I want soaking the dal first because it takes lesser time to prepare dinner. However you possibly can skip this step and straight strain prepare dinner the dal.
2. Then, drain all of the water.
3. Take the chana dal in a pan or vessel which can match inside a stovetop strain cooker. Additionally, add 1 cup water to the lentils within the pan.
4. Add 1.5 cups water within the strain cooker. Then, place this pan or vessel within the strain cooker on a small trivet.
5. Stress prepare dinner the chana dal on medium warmth for 4 to five whistles or 9 to 10 minutes.
It’s also possible to prepare dinner the lentils with out soaking within the cooker. In case you are strain cooking the lentils straight (with out soaking), then prepare dinner for six to 7 whistles or 11 to 12 minutes.
Another choice is to prepare dinner the soaked lentils straight within the cooker with out utilizing a pan. On this case, add 1.5 cups water to the lentils within the cooker after which strain prepare dinner for 3 to 4 whistles or 7 to eight minutes.
he lentils could be cooked in a pan too, however it should take an extended time.
6. In the meantime, measure and hold all of the substances prepared for making payasam.
7. When the strain calm down naturally, take away the lid and examine the dal. The lentils ought to be cooked properly.
If the dal will not be cooked, then add some extra water to the dal and within the strain cooker and prepare dinner until completed. However don’t overcook. The chana dal shouldn’t be too pasty or lumpy.
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.
9. Mash the chana dal with a spoon.
10. Add ½ cup skinny coconut milk. In case you are utilizing retailer purchased coconut milk, then add water as an alternative of skinny coconut milk.
Do take into account 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 beneath.
11. Subsequent, add ¾ cup jaggery powder. For a much less candy style, you possibly can add ½ cup grated jaggery or jaggery powder.
If the jaggery you employ has quite a 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.
12. Stir and blend very properly.
13. Hold the pan or kadai on stovetop on low warmth and start to warmth this combination.
14. As soon as all of the jaggery dissolves, add 1 cup thick coconut milk or canned coconut milk.
15. Combine very properly and gently warmth for a minute or two. Swap off the warmth and hold apart. Don’t overheat or boil because the coconut milk may curdle.
Fry Dry Fruits
16. In a small pan or tadka pan, warmth 2 tablespoons coconut oil. As an alternative of coconut oil, you too can use ghee.
17. Add 12 to fifteen cashews. Fry until the cashews start to show golden.
18. As soon as the cashews begin changing into golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder. Fry the raisins until they plump and swell.
19. Now, pour the tempering combination along with the coconut oil within the payasam.
20. Combine very properly.
21. Serve Kadalai Paruppu Payasam scorching, heat or chilled. Leftover payasam must be refrigerated as soon as it involves room temperature.
Skilled Ideas
- Soaking chana dal for extra time means it should take lesser time to prepare dinner. However you possibly can nonetheless skip the soaking half and straight strain prepare dinner the lentils.
- For soaked chana dal, strain prepare dinner for 4 to five whistles or 9 to 10 minutes. For unsoaked chana dal, strain prepare dinner for five to six whistles or 10 to 12 minutes. Prepare dinner both of those on medium warmth. You’ll be able to prepare dinner the chana dal in a pan/pot too, however it should take longer.
- Prepare dinner the chana lentils until they’re fully softened. Keep away from overcooking because the chana dal mustn’t turn out to be pasty or lumpy.
- In case you are utilizing readymade store-bought coconut milk, add water as an alternative of skinny coconut milk. You need to not boil or overheat after including the coconut milk, as these will result in the curdling of the coconut milk.
- In case the jaggery you might be utilizing has impurities in it, warmth it in ⅓ cup water on a low flame. Hold stirring until it melts, then filter and use the syrup.
- For frying the dry fruits, you should use ghee or coconut oil.
Extra Payasam Varieties To Strive!
South Indian Meals
Sweets Recipes
Gluten Free Recipes
South Indian Meals
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Chana Dal Payasam | Kadalai Paruppu Payasam
Chana Dal Payasam additionally known 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.
Prep Time 10 minutes
Prepare dinner Time 25 minutes
Lentils Soaking Time 2 hrs
Whole Time 2 hrs 35 minutes
For strain cooking chana dal
Forestall your display screen from going darkish whereas making the recipe
cooking chana dal
- Rinse ½ cup chana dal a few occasions in water after which soak chana dal for two to three hours. You’ll be able to even soak for half-hour after which strain prepare dinner. Soaking for extra time reduces the cooking time. It’s also possible to strain prepare dinner the chana dal straight 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 strain cooker. Additionally add 1 cup water to the pan containing the lentils.
Add 1.5 cups water within the strain 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 strain cooker
- Stress prepare dinner the soaked chana dal for 4 to five whistles or for 9 to 10 minutes on medium warmth. In case you are strain cooking the dal straight with out soaking then prepare dinner for six to 7 whistles or for 11 to 12 minutes.
- It’s also possible to prepare dinner the lentils straight within the cooker itself. On this case add 1.5 cups of water to the lentils after which strain prepare 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 should take an extended time.
When the strain calm down by itself, take away the lid of strain cooker and examine the lentils. The lentils ought to be tender, softened and cooked completely.
- If the chana dal is undercooked then add some extra water to the lentils within the pan and within the strain cooker and prepare dinner until completed. However do not over prepare dinner. The chana dal shouldn’t be too pasty or lumpy.
Making chana dal payasam
Pour the complete 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 an alternative of skinny coconut milk.
Subsequent add ¾ cup jaggery powder. For a much less candy style, you possibly can add ½ cup grated jaggery or jaggery powder, stir properly.
Hold the pan or kadai on range prime on a low flame and start to warmth this combination. Combine properly 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 properly and gently warmth for a minute or two. Swap 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 changing into golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder
Fry the raisins until they plump and swell.
Now pour the complete contents of the tadka pan (coconut oil+cashews+raisins) within the chana dal payasam.
Combine very properly and serve chana dal payasam scorching or heat or chilled. Leftover payasam could be refrigerated as soon as it involves room temperature.
- Be sure that to make use of both freshly pressed/extracted home made coconut milk or an excellent model of canned coconut milk. Be certain 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 just like.
- Be at liberty so as to add much less or extra of the jaggery in line with the sweetness you favor.
- Scale this recipe simply to make for a smaller batch of the payasam or in additional portions.
Vitamin Details
Chana Dal Payasam | Kadalai Paruppu Payasam
Quantity Per Serving
Energy 461 Energy from Fats 207
% Day by 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 Ok 2µg2%
Calcium 72mg7%
Vitamin B9 (Folate) 9µg2%
Iron 4mg22%
Magnesium 42mg11%
Phosphorus 86mg9%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
This Chana Dal Payasam recipe put up from the archives first printed in October 2017 has been republished and up to date on November 2022.
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