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We hope you got insight from reading it, now let’s go back to parippu pradhaman / chana dal payasam recipe. You can have parippu pradhaman / chana dal payasam using 12 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Parippu pradhaman / Chana dal payasam:
- Get 1 cup chana dal
- Provide 2 1/2 cup water
- Take 400 gm jaggery
- You need 1 1/2 cup thick coconut milk
- Get 3 cup thin coconut milk
- Provide 1/4 tsp Elaichi(cardamom) powder
- Take 1/2 tsp Roasted jeera(cumin) powder
- Provide 1/4 cup coconut bits
- Use 8-10 Cashew nuts
- Take 8-10 Raisins
- Prepare 4 tbsp Ghee
- Get to taste Salt
Instructions to make Parippu pradhaman / Chana dal payasam:
- Wash and drain the chana dal and roast on low flame till you get a nutty aroma.It took almost 10mins for me.then pressure cook it adding 2.5 cups of water and wait for 4whistles.Once pressure releases mash dal a bit If u want u can mash them completely but I like the bite in them.
- Melt jaggery by adding water.once melted completely strain them and pour on to the dal.let it cook nicely and become a thick mixture
- Now pour thin coconut milk and wait till it reduces to half the quantity.
- Pour thick coconut milk and now tip in elaichi powder and cook for 3mins.Tip in roasted jeera powder and a pinch of salt and cook for 2 more mins.
- Heat 3tbsp ghee in a pan and roast cashewnuts and raisins once done remove keep aside.In the same ghee roast coconut bits till golden brown in colour on low flame..
- Tip in the fried cashewnuts,raisins and coconuts along with ghee and mix nicely and swicth of the flame.
- Now add a tbsp of ghee and serve hot or chilled ac to ua preference.
Though Kadala Parippu Payasam is comparitively new to me, it's one of my favourites. It's not surprising considering the fact that I love the combination of coconut milk and jaggery, add some mashed dal and ghee to it, even better! Wash and dry the dal in sunlight. Roast the dried dal with a teaspoon of ghee in a cooker. If you are new to Indian food - think of payasam or kheer as a soupy desert!
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