- Kadala parippu/chana dal - 1 cup
- Sabudana/Tapioca pearls - 1 Tbsp
- Jaggery - 400 gm ( Use the brown colored one)
- Ghee/Clarified butter - 3 Tbsp
- Coconut milk/ Drinking milk - 2 cups
- Dried Coconut, chopped - 1/4 cup
- Dried ginger powder – 1/4 tsp
- Cardamom powder - 1/2 tsp
- Cashew nuts - 1/4 cup
- Raisins - 1/4 cup
METHOD:
- Wash and soak chana dal/ kadala parippu and sabudana/ tapioca pearls in water for 30 minutes in separate bowls.
- Now cook the Sabudana/Tapioca pearls/chauwari in 2 glasses of water.
- When it done, it will appear to be transparent and soft.
- Drain the water completely and reserve this cooked Sabudana/Tapioca pearls.
- Sago/chauwari is optional.You can make Kadala Parippu Pradhaman without chauwari.
- Now boil 3 cups of water and add jaggery, keep on stirring till it is fully melted.
- Then strain it and keep aside.
- Heat 2 tsp of ghee in a heavy bottomed pan and roast the chana dal till very hot for 2 minutes.
- Wash it several times under running water.
- Cook the chana dal in a pressure cooker adding 3 cups water.
- Simmer it for 20 minutes after 3rd whistle.
- Open the cooker lid when the pressure subsides and allow the cooked dal cool slightly.
- Mash this dal to a fine paste.If you want, you can use mixer/grinder.
- Fry dried coconut pieces, cashew nuts and raisins in 1Tbsp of ghee and keep it aside.If you want, you can fry each item separately.
- Now in a heavy bottomed pan pour the jaggery.
- Add the cooked chana dal paste and 1 tbsp of ghee to the jaggery .
- Bring it to a boil. ( I used a non- stick pan).
- Lower heat to medium – low & cover cook for 25 minutes, stirring occasionally.
- When the mixture starts to get dry keep stirring for 10 more minutes, till the whole thing gets dry.Now add 1 cup to this and mix well.
- Let boil. Lower heat to medium- low and cook it till it becomes thick for 15 minutes.
- Then add 1 more cup of milk and mix well.
- Finally add the cooked Sabudana/Tapioca pearls, cardamom powder, and dry ginger powder.
- Mix well, bring it to a very slow boil & remove immediately from heat.
- Garnish the kadala parippu payasam with ghee roasted Cashew nuts, Raisins and chopped coconut pieces.
