Chana Dal Payasam also called Kadalai Paruppu Payasam or Kadala Parippu Payasam in South Indian languages is a delicious sweet pudding made with chana dal, coconut milk, dry fruits, jaggery and some flavorings.
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 reduces the cooking time. You can also pressure cook the chana dal directly without soaking.
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 to the pan containing the lentils.
Add 1.5 cups water in the pressure cooker. Place a small trivet inside the cooker.
Then place this pan or vessel containing the chana dal and water on top the trivet in the pressure cooker
Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium heat. If you are pressure cooking the dal directly without soaking then cook for 6 to 7 whistles or for 11 to 12 minutes.
You can also cook the lentils directly in the cooker itself. In this case add 1.5 cups of water to the lentils and then pressure cook for 3 to 4 whistles or 7 to 8 minutes on medium heat.The lentils can be cooked in a pan on the stovetop 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 lentils. The lentils should be tender, softened and cooked thoroughly.
If the chana dal is undercooked then add some more water to the lentils in the pan 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 pan (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 heat and place the pan aside. Do not over heat or boil as the coconut milk might curdle.
Frying Dry Fruits
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 contents 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.
Notes
Make sure to use either freshly pressed/extracted homemade coconut milk or a good brand of canned coconut milk. Ensure that your packaged coconut milk is in good condition and not rancid or spoiled.
Opt to add the nuts and dry fruits that you like.
Feel free to add less or more of the jaggery according to the sweetness you prefer.
Scale this recipe easily to make for a smaller batch of the payasam or in more quantities.