Chana Dal Payasam

Chana Dal Payasam is a yummy dessert made by cooking chana dal in jaggery syrup & infused with flavours and garnished with nuts. Chana Dal Payasam is a traditional dessert made on festivals like New Year & religious festivals. Chana Dal Payasam Recipe is explained in this post with step by step pictures.

Chana dal is known as kadalai paruppu in tamil.This paruppu payasam is so tasty amd quick to make.

Onam is fast approaching and I wanted to post a payasam recipe so made this quick payasam few days back.As I have already posted moong dal payasam I made this  chana dal payasam for onam special.

I have one more onam sadya recipe to be posted which I will post on Monday.A little busy this weekend as I am here in Chennai for a short 3 day vacation.Chennai welcomed us this time with great showers.Looking forward for meet ups with friends and shopping too.

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Chana Dal Payasam

Chana Dal Payasam is a yummy dessert made by cooking chana dal in jaggery syrup & infused with flavours and garnished with nuts. Chana Dal Payasam is a traditional dessert made on festivals like New Year & religious festivals. Chana Dal Payasam Recipe is explained in this post with step by step pictures.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup chana dal
• 1/2 cup powdered jaggery
• 1/2 cup thick coconut milk
• 2 tablespoon milk
• 7 cashews broken
• a small pinch edible camphor / dry ginger powder
• 2 teaspoon ghee

Instructions

• Soak jaggery in warm water(till immersing level) , crush it well.
• Then heat it up until it is slightly thick (no string consistency needs to be checked). It should be of idli batter consistency. Strain and keep aside.
• Dry roast chana dal until it turns golden brown.
• In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, don't make it too mushy, Set aside.
• Heat ghee in a pan add cashews and fry till golden brown, set aside.
• Heat jaggery syrup for 2mins until it starts thickening (no need to check for any consistency)….add chana dal at this stage.
• Mash it up with a ladle. Once jaggery syrup is well combined with the dal, add coconut milk.
• Once it starts to boil, add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.
• Serve Chana Dal Payasam hot / cold as per your preference.

Notes

• Don't boil for more time after coconut milk is added else it will start to curdle.
• Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
• After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
• As with any payasam it thickens with time so switch off a bit runny.
• Adding dry ginger powder gives a great flavour. I have tried with edible camphor and it tasted great too.

Nutrition Facts

Chana Dal Payasam

Amount Per Serving (150 g)

Calories 554 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 14g88%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 15mg5%

Sodium 14mg1%

Potassium 181mg5%

Carbohydrates 83g28%

Fiber 11g46%

Sugar 53g59%

Protein 10g20%

Vitamin A 24IU0%

Vitamin C 1mg1%

Calcium 127mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Chana Dal Payasam Recipe Step by Step

1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked) It should be of idli batter consistency.Strain and keep aside.Pin
2. Dry roast chana dal until it turns golden brown.In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, dont make it too mushy,Set aside.Heat ghee in a pan add cahews and fry till golden brown, set aside.Pin
3. Heat jaggery syrup for 2mins until it starts thickening(no need to check for any consistency)….add chana dal at this stage.Mash it up with a laddle.Once jaggery syrup is well combined with the dal, add coconut milk.Pin
4. Once it starts to boil,  add dry ginger powder / edible camphor, milk and give a quick stir. Switch off and add ghee fried cashews.Pin

Serve hot / cold as per your preference.

Expert Tips

• Dont boil for more time after coconut milk is added else it will start to curdle.
• Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
• After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
• As with any payasam it thickens with time so switch off a bit runny.
• Adding dry ginger powder gives a great flavour. I have tried with edible camphor and it tasted great too.