Chana Dal Payasam–Kadala Parippu Pradhaman

Here is the Kadala parippu Payasam (Bengal Gram or Chana Dal Kheer) Recipe : Sweet Dessert made of chana dal (kadalapparippu) and jaggery. It is a traditional Kerala style payasam.

INGREDIENTS:

Kadala parippu/chana dal / Bengal gram –  1 cup

Sago/Sabudana/Tapioca pearls/chauwari – 3 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 to 1/2 cup

METHOD:

• Wash the chana dal well  and soak overnight or 5-6 hours.
• Soak the Sabudana/Tapioca pearls/chauwari in hot water for 1 hour. Then cook it in 4 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/Sabudana/Tapioca pearls/chauwari is optional. You can make Kadala Parippu Pradhaman without chauwari.

• Now boil 3 cups of water in a heavy bottomed pan 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 for 2 –3 minutes.
• In the same pan,  fry dried coconut pieces and  cashew nuts and keep it aside.If you want, you can fry each item separately.
• Now wash ghee roasted chana dal  several times under running water.
• Cook the chana dal in a pressure cooker by adding 3 cups of water. 
• Simmer it for 20 minutes after 3rd whistle. 
• Open the cooker lid when the pressure subsides and allow the cooked dal cool slightly.
• Using mixer/grinder, grind cooked  dal to a fine paste.

 

• In a heavy bottomed pan ( I used a non- stick pan) or uruli,  add the cooked chana paste , jaggery syrup and 1 tbsp ghee. Bring it to a boil. .Lower heat to medium – low ,  cover and cook it for 20- 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 of milk  and mix everything well. Let it boil. Lower heat to medium- low and cook well till it becomes thick for 20 minutes, stirring occasionally. When the mixture starts to get dry add 1 more cup of milk and mix well. Allow it to boil.
• Finally add the cooked Sabudana/Tapioca pearls, cardamom powder, and dry ginger powder. 
• Mix well, bring it to a very slow boil and  remove immediately from heat.
• Garnish the kadala parippu payasam with ghee roasted Cashew nuts, and chopped coconut pieces.
• Keep the payasam covered for at least 2 hours, till it reaches the Pathrapaakam.

 

I like the combination of Kadala parippu Payasam (Bengal Gram or Chana Dal Kheer)  and ripe banana .

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