Skip to main content

Kadalai Paruppu Payasam | Chana Dal Kheer

Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes. I learnt this payasam from my Chithi. All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam.

Kadalai Paruppu Payasam recipe - Kadalai Paruppu Payasam with step by step instructions - Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam. Pooja recipes. Festival recipes. Payasam recipes. Prasadam recipes.



1. How to cook the dal
  • Cooking the chana dal correctly is the most important step in this dish. You have to dry roast the chana dal in a pan for a few minutes and then pressure cook for 3 to 5 whistles. Do not overcook the chana dal then the payasam turns thick. After cooking the dals, you have to gently mash the dal and then add it to the jaggery syrup. If the chana dal is not properly cooked, then the dals won't blend with the jaggery and the coconut paste.
2. Preparing the coconut paste
  • I recommend fresh grated coconut for grinding the paste. The grated coconut is ground along with cashew nuts add a rich taste for the payasam. You have to grind it nicely without any solid pieces.
3. Amount of Jaggery
  • For jaggery based payasams, I prefer 2 to 2.5 cups of jaggery for 1 cup of the main ingredient. Please do not reduce the quantity, because you won't achieve the perfect taste and the colour in the payasam. As I said earlier in my previous posts, try to use pagu vellam. In this payasam I have used black jaggery (Kottayam vellam). It's not palm jaggery .
4. When to add milk
  • For this payasam, I like to add milk. You have to add the milk, when the payasam turns warm. Do not add the hot milk or do not add the milk to the hot payasam because it tends to curdle. No need to add full fat cream milk as it reduces the sweetness in the payasam.
Kadalai Paruppu Payasam recipe - Kadalai Paruppu Payasam with step by step instructions - Kadalai Paruppu (Chana dal) Payasam is prepared with chana dal, jaggery, coconut and cashew nuts. There are several jaggery based payasam dishes in Tamil Nadu. Moong dal payasam, chana dal payasam, rice payasam are the most popular payasam dishes All the ingredients are handy and you can prepare this delicious payasam within 20 minutes. We will see some important tips for this payasam. Pooja recipes. Festival recipes. Payasam recipes. Prasadam recipes.

Here is my other Payasam recipes


Kadalai Paruppu Payasam Recipe



Print Friendly and PDF
Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : dessert
Author : Muthulakshmi Madhavakrishnan

Ingredients


  • 1/2 (100 grams) cup chana dal
  • 1.5 cups jaggery (pagu vellam)
  • 1 cup fresh grated coconut
  • 9  cashew nuts
  • 4 cardamom
  • 1 cup milk
  • 4 tbsp ghee
  • 8 split cashew nuts
Cooking Directions
  1. Heat a pan for about two minutes and add the chana dal. Roast the chana dal for 3 minutes, until you can smell a mild aroma.
  2. Take a small pressure cooker and add the roasted chana dal and add 1 cup of water. Let the dal to soak for 15 minutes and then pressure cook for 3 to 5 whistles.
  3. Add the grated coconut, whole cashew nuts and cardamom in a small chutney jar. Add 3 tbsp water and grind it to a smooth paste.
  4. Take a bronze pot or heavy bottomed kadai and add the grated  jaggery. Add 1/2 cup of water and allow the jaggery to boil.
  5. Open the cooker and gently mash the dal with a ladle.
  6. When the jaggery has melted completely, reduce the heat to low and add the cooked dal. Mix them well. After 2 minutes, add the ground coconut cashew nuts paste to the jaggery syrup. Add 2 to 3 tbsp of ghee and cook the payasam on low heat for 10 to 15 minutes.
  7. The coconut paste will blend beautifully with the chana dal and the jaggery. Heat a tbsp of ghee in a small frying pan and add the broken cashew nuts. When it turns golden brown in colour, add it to the hot payasam. 
  8. Mix them well and turn off the heat. Allow the payasam to cool down naturally for 10 to 15 minutes.
  9. After 10 minutes, add the milk to the payasam and mix them gently with the thick payasam. Transfer the payasam to the serving dish.

Kadalai Paruppu Payasam - Chana Dal Kheer with step by step photos 


Heat a pan for about two minutes and add the chana dal. Roast the chana dal for 3 minutes, until you can smell a mild aroma. No need to brown them. Turn off the heat and allow it to cool down.


Take a small pressure cooker and add the roasted chana dal and add 1 cup of water. Let the dal to soak for 15 minutes and then pressure cook for 3 to 5 whistles. Allow the pressure to settle down naturally.


Add the grated coconut, whole cashew nuts and cardamom in a small chutney jar. Add 3 tbsp water and grind it to a smooth paste.



Take a bronze pot or heavy bottomed kadai and add the grated  jaggery. Add 1/2 cup of water and allow the jaggery to boil.




Open the cooker and gently mash the dal with a ladle. No need to mash them nicely.


When the jaggery has melted completely, reduce the heat to low and add the cooked dal. Mix them well.


After 2 minutes, add the ground coconut cashew nuts paste to the jaggery syrup. Add 2 to 3 tbsp of ghee and cook the payasam on low heat for 10 to 15 minutes.


The coconut paste will blend beautifully with the chana dal and the jaggery. You will see a thick payasam as in the picture below. Heat a tbsp of ghee in a small frying pan and add the broken cashew nuts. When it turns golden brown in colour, add it to the hot payasam. Mix them well and turn off the heat. Allow the payasam to cool down naturally for 10 to 15 minutes.



After 10 minutes, add the milk to the payasam and mix them gently with the thick payasam.



Transfer the payasam to the serving dish and enjoy the payasam with your family for your weekend lunch as a healthy and yummy dessert. 



Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish.  Sim

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.