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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.

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Chana dal payasam

south Indian payasam recipe

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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
Pinch of turmeric powder

Jaggery water

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

Instructions

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

Video

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Notes

Always filter jaggery water and then add to payasam. Coconut milk might curdle if jaggery has impurities
Adjust jaggery quantity according to your sweetness
Adjust water quantity according to desired thickness
Avoid boiling the payasam after adding coconut milk. You can reheat later till payasam turns warm

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