Kadalai paruppu payasam | chana dal kheer

Kadalai Paruppu Payasam | Channa dal Payasam | Senaga pappu payasam recipe | Chana dal Kheer | Kadala pariappu payasam |  coconut milk payasam | jaggery payasam | kadle bele Payasa | Channa dal Payasam with coconut milk| kheer recipes | Payasam recipe | Indian sweet | Indian dessert recipe Konkani special Channa dal | Channa dal recipes | madgane | paruppu Pradhaman | Onam sadya recipes with step by step pictures and video recipe. Check out the Kadala paruppu payasam recipe in Tamil and   Kadalai Paruppu Payasam recipe in english If you like the video pls SUBSCRIBE to my channel.

Kadala paruppu payasam | chana dal kheer is a tasty protein-rich coconut milk-based payasam prepared with chana dal, jaggery, and coconut milk.

Payasam | kheer recipe

Indian sweet recipe prepared in liquid form with milk/coconut milk is popularly known as Payasam | payasa in South Indian sweet recipe and kheer in North Indian sweet recipe. Payasam occupies a special place in Kalyana sapadu, festival lunch, etc.

Kadala paruppu payasam

Protein-rich South Indian version of Kheer prepared with coconut milk. Cooked chana dal along with jaggery, cardamom powder, and coconut milk makes it so flavorful.

Should I soak Chana dal for Kheer?

I haven’t soaked the dal, I directly pressure cooked kadalai Paruppu for 8 whistles until they turn soft. You can soak and cook dal if you are planning to cook in a cooker separator. For instant pot, chana dal kheer cook Channa dal for 10 minutes and do natural pressure release

Can I use sugar for kadala Paruppu payasam?

Yes, you can use any sweetener of your choice. Also, the quantity depends on your taste. Traditionally jaggery is used for Kadalai Paruppu Payasam but you can use brown sugar/ palm sugar/white sugar/coconut sugar etc.

Should I filter jaggery water?

Yes, coconut milk might curdle if jaggery has impurities, so don’t skip filtering the jaggery water while preparing Kadalai Paruppu Payasam. Never add jaggery directly to the cooked dal

Can I prepare jaggery water on the stovetop?

Yes, you can prepare jaggery water according to your choice. Avoid string consistency just melt the jaggery well and use it for Payasam.

Can I reduce dry fruits?

Yes, use according to your taste. I have used cashews and raisins but you can add almonds or skip nuts.

Can I make vegan chana dal kheer?

Yes, I have used ghee for tempering, skip it and prepare Payasam by using coconut milk. You can also use vegan butter for cooking nuts.

payasam recipe in TMF

Coconut based  recipes in TMF

Dry fruits based recipes in TMF

pressure  cooker recipes in TMF

Kalyana recipes in TMF

Indian sweet recipes in TMF

Kerala based recipes in TMF

 

 

Ingredients

Temper

1 tablespoon ghee

10 cashews

1/2 tablespoon raisins

Cook dal

1/4 cup Kadalai paruppu | Chana dal | split bengal gram

1 cup water

Jaggery water

Pinch of turmeric powder

1/3 cup Jaggery, heaped

1/3 cup hot water

Payasam

1/2 cup water

1/8 teaspoon cardamom powder

Pinch Salt

1/2 cup thick coconut milk

How to make kadalai paruppu payasam

• Firstly, in a 2 litre pressure cooker add ghee and turn on the stove on medium flame

• After ghee turns hot add cashew and sautés till they turn brown 

• Add raisins and sauté till they are roasted

 

• Furthermore, add  kadalai paruppu  and give quick sauté

• Add water  and mix well

• Furthermore, add a pinch of turmeric powder and mix well. Make sure nothing is stuck to the cooker

• Close the cooker and place the weight value. pressure cooker for 8 whistle simmer for 1 minute

• In a microwave-safe glass add jaggery and water and melt the jaggery water

• Avoid string consistency just melt the jaggery water

• After the pressure releases naturally carefully open the cooker

• Slightly mash the dal

• Add filtered jaggery water, salt,  cardamom powder  and cook for 8 minutes, mix well in between

 

• Turn off the stove  and finally add coconut milk

• Give a good mix, till coconut milk is well blended with the Payasam
• Payasam ready