chana dal payasam | kadalai paruppu payasam

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Chana dal payasam recipe With step by step photos. Payasam is the South Indian version of kheer made with milk or coconut milk as one of the main ingredient.

chana dal payasam recipe, kadalai paruppu payasam

This chana dal payasam also known as Kadalai paruppu payasam is a delicious payasam variety made with coconut milk, chana dal, jaggery and cardamom powder. A vegan recipe.

In south India payasam is made during auspicious or festive occasions and even served as an offering to the deities. payasam can also be served as a dessert after meals. during festive occasions most of the times I make kheer or payasam as they are easy to make. Thus I make variety of payasams.

Different types of payasams are made in south India. I have already shared some popular payasams varieties like Paal payasam, Semiya payasam, Moong dal payasam, nei payasam, Carrot payasam, Rice payasam, arisi thengai and ada pradhaman.

This chana dal payasam is an easy and tasty recipe. in the recipe, I have used homemade coconut milk, but you can also use store brought thick coconut milk.

chana dal payasam recipe

Serve chana dal payasam hot or warm or chilled. left over payasam can be refrigerated once it comes to room temperature.

How to make Kadalai paruppu payasam

1. Rinse ½ cup chana dal a couple of times in water and then soak chana dal for 2 to 3 hours. You can even soak for 30 minutes and then pressure cook. Soaking for more time reduce the cooking time. you can also pressure cook the chana dal directly. i prefer soaking the dal first as it takes lesser time to cook. But you can skip this step and directly pressure cook the dal.

chana dal for kadalai paruppu payasam recipe

2. Then drain all the water.

making kadalai paruppu payasam recipe

3. Take the chana dal in a pan or vessel which will fit inside the pressure cooker. Also add 1 cup water.

making kadalai paruppu payasam recipe

4. Add 1.5 cups of water in the pressure cooker. Then place this pan or vessel in the pressure cooker.

making kadalai paruppu payasam recipe

5. Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium flame. If you are pressure cooking the dal directly (without soaking) then cook for 5 to 6 whistles or for 10 to 12 minutes. You can also cook the lentils directly in the cooker, in this case add 1.5 cups of water to the lentils and then pressure cook. The lentils can be cooked in a pan too but it will take a longer time.

making kadalai paruppu payasam recipe

6. Meanwhile measure and keep all the ingredients ready for making payasam.

making kadalai paruppu payasam recipe

7. When the pressure settle down on its own, remove the lid and check the dal. The lentils should be cooked well. If the dal is not cooked then add some more water to the dal and in the pressure cooker and cook till done. But don’t overcook. The chana dal should not be too pasty or lumpy.

making chana dal payasam recipe

Making Kadalai paruppu payasam

8. Once chana dal is cooked, then pour the entire contents of the small vessel (cooked chana dal + water) in another pan or kadai.

making chana dal payasam recipe

9. Mash the chana dal with a spoon.

making chana dal payasam recipe

10. Add ½ cup of thin coconut milk. If you are using store bought coconut milk then add water instead of thin coconut milk.

making kadalai paruppu payasam recipe

11. Next add ¾ cup jaggery powder. For a less sweet taste, you can add ½ cup grated jaggery or jaggery powder. If the jaggery you use has a lot of impurities then heat the jaggery in ⅓ cup water on a low flame. Stir till the jaggery melts. Then filter and use this syrup.

preparing chana dal payasam recipe

12. Stir and mix very well.

making kadalai paruppu payasam recipe

13. Keep the pan or kadai on stovetop on a low flame and begin to heat this mixture.

making kadalai paruppu payasam recipe

14. Once all the jaggery dissolves, then add 1 cup thick coconut milk.

cooking chana dal payasam recipe

15. Mix very well and gently heat for a minute or two. switch off the flame and place aside. Do not overheat or boil as the coconut milk might curdle.

making chana dal payasam recipe

Tempering for Kadalai paruppu payasam

16. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil you can also use ghee.

making chana dal payasam recipe

17. Add 12 to 15 cashews. Fry till the cashews begin to get golden.

making chana dal payasam recipe

18. Once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder. fry the raisins till they plump and swell.

making hana dal payasam recipe

19. Now pour the entire content of the tadka pan (coconut oil+cashews+raisins) in the payasam.

chana dal payasam recipe, kadalai paruppu payasam recipe

20. Mix very well.

chana dal payasam recipe, kadalai paruppu payasam recipe

21. Serve kadalai paruppu payasam hot or warm or chilled. Leftover payasam can be refrigerated once it comes to room temperature. For more delicious sweets recipes you can check this collection of 121 Diwali sweets.

chana dal payasam recipe, kadalai paruppu payasam recipe
If you are looking for more delicious Kheer recipes then do check:

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chana dal payasam recipe

Chana Dal Payasam

5 from 4 votes
Chana dal payasam is a delicious sweet dessert made with coconut milk, chana dal and jaggery. 
Prep Time 2 hrs 30 mins
Cook Time 25 mins
Total Time 3 hrs

Cuisine Kerala, South Indian
Course: Desserts

Servings 4
Units

Ingredients

for pressure cooking chana dal

  • ½ cup chana dal or 100 grams chana dal (husked and split bengal gram)
  • 1 cup water to be added in the pan containing chana dal
  • 1.5 cups water to be added in the pressure cooker

other ingredients

  • ½ cup thin coconut milk or second or third extract of coconut milk or water
  • ¾ cup jaggery powder or grated jaggery
  • 1 cup thick coconut milk or first extract, 250 ml
  • 2 tablespoons coconut oil or ghee
  • 12 to 15 cashews
  • 1 tablespoon raisins
  • ½ teaspoon cardamom powder or seeds of 4 to 5 green cardamoms, crushed in a mortar pestle

Instructions

cooking chana dal

  • Rinse ½ cup chana dal a couple of times in water and then soak chana dal for 2 to 3 hours. You can even soak for 30 minutes and then pressure cook. Soaking for more time reduce the cooking time. You can also pressure cook the chana dal directly.
  • Then drain all the water from the soaked chana dal. 
  • Take the chana dal in a pan or vessel which will fit inside the pressure cooker. Also add 1 cup water.
  • Add 1.5 cups water in the pressure cooker. Then place this pan or vessel in the pressure cooker.
  • Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium flame. If you are pressure cooking the dal directly then cook for 5 to 6 whistles or for 10 to 12 minutes. 
  • You can also cook the lentils directly in the cooker, in this case add 1.5 cups of water to the lentils then pressure cook. The lentils can be cooked in a pan too but it will take a longer time.
  • When the pressure settle down on its own, remove the lid of pressure cooker and check the chana dal. The lentils should be cooked well.
  • If the chana dal is not cooked then add some more water to the dal and in the pressure cooker and cook till done. But don't over cook. The chana dal should not be too pasty or lumpy.

making chana dal payasam

  • Pour the entire contents of the small vessel (cooked chana dal + water) in another pan or kadai.
  • Mash the chana dal with a spoon.
  • Add ½ cup thin coconut milk. You can also add water instead of thin coconut milk. 
  • Next add ¾ cup jaggery powder. For a less sweet taste, you can add ½ cup grated jaggery or jaggery powder, stir well.
  • Keep the pan or kadai on stove top on a low flame and begin to heat this mixture. Mix well and stir so that the jaggery dissolves. 
  • Once all the jaggery dissolves, then add 1 cup thick coconut milk.
  • Mix very well and gently heat for a minute or two. Switch off the flame and place aside. Do not over heat or boil as the coconut milk might curdle.

tempering for chana dal payasam

  • In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews. Fry till the cashews begin to get golden.
  • Once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder
  • Fry the raisins till they plump and swell.
  • Now pour the entire content of the tadka pan (coconut oil+cashews+raisins) in the chana dal payasam. 
  • Mix very well and serve chana dal payasam hot or warm or chilled. Leftover payasam can be refrigerated once it comes to room temperature.

Nutrition Info Approximate values

Calories: 463kcalCarbohydrates: 59gProtein: 6gFat: 23gSaturated Fat: 19gSodium: 29mgPotassium: 182mgFiber: 6gSugar: 41gVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 2µgCalcium: 63mgVitamin B9 (Folate): 9µgIron: 3mgMagnesium: 40mgPhosphorus: 85mgZinc: 1mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

    1. with milk you have to be careful as jaggery can curdle milk. so i would suggest you to add milk first and let the payasam become hot. then switch off the flame and wait for 5 to 6 minutes. then add the jaggery. the milk should not be very hot when you add jaggery.

  1. Hi dassana, wishing you and your lovely family happy Diwali and a a prosperous New year… Take care5 stars

    1. Thanks Marina for your best wishes. Wishing Happy Diwali to you and your family.