Chana dal payasam recipe | Glutenfreewhisk

 I am in love with this recipe. I thought nothing could beat the rich texture and creaminess of phirni which is made with rice and is like kheer but richer and thicker but this chana dal payasam changed that notion for me. That's why traveling a little and trying a lot of food really makes you appreciate food and even makes you humble. I am making everything I crave at the comfort of my home - something rich, creamy and an absolute banger.

North Indian don't celebrate chana dal as much as South Indian do. I think this way because in North Indian household we use chana dal in making dal with lauki or making kali dal. If you know you know. I am happy that I get to make and indulge in recipes like these because I love food and trying new recipes is what I live to do. I had a payasam in Fort Kochi at the Kerala cafe with coconut ice cream and I thoroughly enjoyed it. I could have licked the plate if I were eating it at home. So, when I made it at home, I made it with patience and tried to make it as yummy as possible. And it turned out to be great and super indulgent. On the other hand, talking about chana dal in South Indian food and the recipes that pop in my head are puran poli, this chana dal payasam, podi masala, sambar masala everything from South Indian is just celebrating chana dal with more flavors and using its richness.

Kadalai paruppu or chana dal has many health benefits and ayurveda also mentions its use extensively in daily life because of its protein rich nature and its digestive friendly properties. Chana dal also provides good energy to the body and does not lead to sugar spike. For the amazing Onam festival, the harvest festival in Kerala, I am choosing to make a sweet recipe, Kadalai paruppu payasam after sharing an amazing savory recipe, Kerala style Avial recipe. I am making chana dal paysam the traditional way with coconut milk, but I am using desi khand instead of jaggery and I am adding some spices as well. The recipe is fairly easy. All you have to do is wash and pressure cook the dal so that the cooking time reduces and you get a super soft texture of payasam.

I am using really big bowl to serve my chana dal payasam in because this recipe is so tasty that you will feel like having a good portion of it. But if you are making it for guest and want to serve then in proper dessert bowl then you can check this dessert serving bowl set, Nestasia ribbed glass set of 6 bowls, they are elegant and useful if you are a dessert lover. If you are looking for some organic saffron then try Two brothers organic farm Kashmiri Mongra Saffron. 

If you want something sweet and different with rice, then you can check my amazing recipe of brown rice pudding or brown rice kheer. 

Hope you are making something sweet for Onam festival even if you don't celebrate the festival with rituals and traditions. Make sure you are making some amazing food related to every festival as it is always fun to try new food and doing so at home is even better with the comfort of your kitchen and loved ones around you.

Happy festivals!

INGREDIENTS -

1.5 Cup chana dal washed & pressure cooked

3-4 tbsp ghee

3 cloves

1 tsp cinnamon powder 

250 ml coconut milk 

1.5 tsp dry ginger powder

6-8 saffron strand

A pinch of salt

1.5 tsp green cardamom powder 

Jaggery or desi khand, to taste

For garnish

2 tbsp roasted desiccated coconut 

A few chopped pistachios 

METHOD -

1. Pressure cook the chana dal with some salt and water after washing it thoroughly. Allow it to rest until the pressure is out.

2. In a deep pan add ghee followed by cinnamon powder and cloves. Let them roast for 20 seconds then add this pressure cooked chana dal and mash it. I am using a hand masher. Also, I have added just enough water while boiling the chana dal that only a few serving spoons of water is left later which I am using as well.

3. Mash 50% of the dal and leave the rest as it is as you will enjoy the mouth feel of smooth creaminess and a little bite from the dal.

4. Next add homemade coconut milk, bring everything to a boil. Add spices like green cardamom powder, saffron strands, dry ginger powder and a pinch of salt. Mix well and simmer for the spices to release their oils and flavors.

5. Finally add the desi khand of jaggery as per taste. Mix, cover and let everything come together. Cook it all for 5-10 minutes or until the consistency is to your liking.

6. Serve hot garnishing with some roasted desiccated coconut and chopped pistachios and indulge.

Note - I am using fresh homemade coconut milk you can use store-bought coconut milk as well. For more spices you can add half a tsp nutmeg powder as well.

Check the full recipe on YouTube (Gluten_free_whisk) - Chana dal payasam recipe.

Chana dal payasam recipe| Glutenfreewhisk