Yet another throw back recipe guys! A bowlful of chana dal payasa with simple rice, rasam, vegetable stirfry and salad. Sounds like a feast on winter day. Absolutely, it was a feast today. Internet and it’s connected-ness with world always creates some stress and comparison of it’s kind. We being food bloggers have to be on INTERNET most of the time and such emotion changes do happen with us. The other day when I was surfing some payasa recipe, I came across my old, creepy post of this payasa where the photograph and content wasn’t up to the mark. It made me sick and instantly I made up my mind to re-shoot and present it here. So here comes chana dal payasa with new look and feel which is appealing to your eyes and delicious to your mouth too.
Most common dessert in and around Udupi is Payasa. Many of the lentils, cereals and few vegetables also are used to prepare this awesomeness. And you have seen most of them in this blog too if you are a returning visitor. Bottle gourd payasam, rava payasam are few of them to mention right now.
Bengal gram or chana dal whatever you call in your local languages is best to taste as a dessert. But using these lentils alone doesn’t work out pretty well. Meaning the payasa becomes too thin and running. So it’s absolutely necessary to include some thickening agent here like tapioca. Tapioca helps the dessert to get spooning consistency which a payasa deserves. You can even substitute rava or sooji in the place of tapioca. In that case, add two tea spoon of rava towards the end and cook for a minute. That’s it.
So if you have some plans to make a dessert this weekend, try this scrumptious chana dal payasa and relish with your family.
Watch the video:
Chana dal payasam | Kadle bele payasa recipe
It's scrumptious dessert that has lentils, jaggery and coconut milk. It's vegan and delicious.
Servings: 4 people
Ingredients
- Bengal gram(chana dal)- 1/2 cup
- Tapioca- 1/4 cup
- Jaggery- 1/2 cup
- Fresh grated coconut- 1 cup
- Cardamom powder- 1/2 tsp
- Cashews and raisins- Handful
- Ghee- 2 tsp
Instructions
Preparation
- Take bengal gram in a bowl, rinse it well with water and pressure cook it until very soft.
- Meanwhile add grated coconut to a mixer along with a cup of water. Grind this to fine puree and pour it over strainer. Squeeze it to extract coconut milk. I have used 1 cup of coconut milk here.
Method
- Next in a pan, add tapioca and 1/2 cup of water. Cook it in medium flame till the tapioca gets cooked. It may hardly take 10 minutes.
- Next in a cooking vessel add jaggery and little water. Cook it in medium flame till the jaggery dissolves completely.
- When jaggery syrup is boiling, include cooked bengal gram. Let these lentils get cooked in jaggery syrup for few minutes.
- Next include cooked tapioca and give a nice mix. Continue cooking for few more minutes.
- Next include coconut milk and cook for few seconds. Switch off the flame.
- Finally include cardamom powder and ghee roasted cashews plus raisins.
- Drool-worthy chana dal payasa is ready to serve. Yummy and easy dessert to relish.
Notes
- The (chana dal) bengal gram should be cooked till soft. Ensure this.
- You can use store bought coconut milk too instead of home made one.
- Tapioca helps the payasa to get desired consistency. otherwise it becomes runny.
- This dessert doesn't thicken with time. So adjust consistency while preparing itself.
I like this payasa:) sometimes you can substitute the tapioca with 2-3 spoons of fried sooji.
Nice kkk its very easy to prepare..
i like your website,today I am trying this payasam ,……
Nice