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.