இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Chana Dal Kheer/Kadalai Paruppu Payasam is a delicious kheer made with Chana dal, raw rice, jaggery and coconut paste. There are many different payasam/kheer varieties prepared in South India. Sago/Javvarisi payasam, Semiya payasam, Caramel Payasam, Cracked wheat payasam etc., carrot and caramel payasam are loved by kids. Chana dal Payasam can be offered to the Lord on Tamil New Year and other special occasions.
Some tips to make delicious chana dal payasam
- Boil the lentils well and keep 3 – 4 whistles or simmer until the lentils are soft.
- You can also use moong dal instead of chana dal to make moong dal payasam.
- You can chop the coconut into small pieces and fry it in ghee and add it along with cashew nuts.
- Adjust the jaggery according to your taste.
- Instead of jaggery, you can add the same amount of palm sugar.
- If you want to add palm sugar, you can directly add it with the cooked dal and boil for 4 – 5 minutes on a medium flame.
Other Varieties – Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Wheat Rava Kesari, Chocolate Coffee, Bhapa Doi, Milk Cake, Motichur Laddu, Wheat Biscuit, Wheat Gulab Jamun, Rosbora, Ghee Mysore Pak, Eggless Rava Cake, Sago Kesari, Pal Kova.
Sweet lentil pudding
- Chana Dal - ¾ cup - 150g
- Raw rice - 3 Tbsp
- Jaggery - 1 cup - 250g
- Poppy seeds - 1 tsp
- Grated coconut - 1/2 cup
- Cardamoms - 3
- Ghee - 1 tsp
- Cashew nuts - 3 tsp
- Raisins - 10 - 15
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In a bowl add ¾ cup chana dal and 3 Tbsp raw rice.
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Pour water and wash once.
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Then add 3 cups (750ml) of water.
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Put it in a pressure cooker and let it boil for 3 - 4 whistles.
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Add 1 cup of jaggery to a pot, add 2 cups of water and bring to a boil over medium heat.
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When the jaggery syrup becomes slightly thick, turn off the stove and set it aside.
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Once the pressure is released, transfer the lentils to a pan.
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Add the prepared jaggery syrup to the cooked lentils.
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Bring to a boil over medium heat for 2 - 3 minutes.
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Add 1 tsp of poppy seeds to a frying pan.
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Fry for 2 minutes/until fragrant and then add to the mixer jar.
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Then add 1/2 cup of grated coconut.
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Add 3 cardamoms with it.
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Add ¼ cup of water and grind finely.
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Add ground coconut paste and boil for 4 - 5 minutes.
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Heat 1 tsp ghee in a frying pan, add 3 tsp cashew nuts and fry till golden brown.
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Then add 10 - 15 raisins and fry till golden brown.
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Add the roasted cashew nuts to the kheer.
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Delicious chana dal payasam is ready to serve.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a bowl add ¾ cup chana dal and 3 Tbsp raw rice.
-
Pour water and wash once.
-
Then add 3 cups (750ml) of water.
-
Put it in a pressure cooker and let it boil for 3 – 4 whistles.
-
Add 1 cup of jaggery to a pot, add 2 cups of water and bring to a boil over medium heat.
-
When the jaggery syrup becomes slightly thick, turn off the stove and set it aside.
-
Once the pressure is released, transfer the lentils to a pan.
-
Add the prepared jaggery syrup to the cooked lentils.
-
Bring to a boil over medium heat for 2 – 3 minutes.
-
Add 1 tsp of poppy seeds to a frying pan.
-
Fry for 2 minutes/until fragrant and then add to the mixer jar.
-
Then add 1/2 cup of grated coconut.
-
Add 3 cardamoms with it.
-
Add ¼ cup of water and grind finely.
-
Add ground coconut paste and boil for 4 – 5 minutes.
-
Heat 1 tsp ghee in a frying pan, add 3 tsp cashew nuts and fry till golden brown.
-
Then add 10 – 15 raisins and fry till golden brown.
-
Add the roasted cashew nuts to the kheer.
-
Delicious chana dal payasam is ready to serve.
