logo
Food Advertising by

Blogging Marathon# 29: Week 2/ Day 3

Theme: Pick 2 Ingredients & Cook from a Book

Ingredients/ Cookbook: Chana Dal & Jaggery/ Dakshin 

Dish: Chana Dal-Coconut Payasam

Dakshin — Vegetarian Cuisine from South India is one of my go-to cookbook when I’m looking for a South Indian dish. This book has many easy to make recipes mostly from Tamil Nadu and few from the other Southern states. I was hoping to find a kuzhambu or sambar recipe with the ingredients from Valli’s list.

But to my surprise, I stumbled upon this Payasam (Kheer) recipe with chana dal and jaggery. It sounded different and delicious. I had all the ingredients on hand and I made it right away. I wasn’t disappointed at all, this is one of the tastiest payasams I’ve ever made. Its creamy, not too sweet and tastes great hot, cold or at room temperature (I know because I ate it at all temperatures 🙂

I hardly make payasams/ kheer at home because I’m the only one eating it. My husband doesn’t like milk based Indian desserts and my son prefers his chocolate based sweets. I usually make may be 1-2 servings once in a while when craving strikes.

Lentil based kheers are rare in our household, vermicelli (semya), rice and sago are more common. So this chana dal payasam was new to me and it tasted amazing. It has grated fresh coconut and coconut milk along with jaggery and regular milk. I totally loved the combination of all the ingredients. I quartered the recipe, but I’m giving the full recipe from Dakshin.

Print Recipe
Chana Dal Payasam (Bengal Gram Dal Kheer) Yum
Chana Dal Payasam (Bengal Gram Dal Kheer)
Course dessert
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Senagapappu/ Bengal Gram dal)
  • ¼ cup Rice
  • ½ cup Coconut Grated Fresh
  • 1 cup Coconut milk
  • 1½ - 2 cups Jaggery - , grated
  • 4 cups Milk
  • 1 tsp Cardamom Ground
  • 2 tbsp Cashews
  • 1 tbsp Raisins
Course dessert
Cuisine south indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
serving
Ingredients
  • 1 cup Chana Dal (Senagapappu/ Bengal Gram dal)
  • ¼ cup Rice
  • ½ cup Coconut Grated Fresh
  • 1 cup Coconut milk
  • 1½ - 2 cups Jaggery - , grated
  • 4 cups Milk
  • 1 tsp Cardamom Ground
  • 2 tbsp Cashews
  • 1 tbsp Raisins
Chana Dal Payasam (Bengal Gram Dal Kheer)
Instructions
  1. Soak chana dal for 1 hour. Combine soaked dal and rice. Pressure cook with 3½cups of water for 4-5 whistles. Whisk the dal mixture and set aside.
  2. Combine Jaggery and ½cup of water in a thick bottomed pan. Simmer until  jaggery melts. Strain through a fine muslin cloth to remove the dirt.
  3. Add dal mixture to jaggery along with 2 cups of milk. Continue to simmer.
  4. After 10 minutes, add the rest of the milk and simmer for at least 20 minutes.
  5. Add grated coconut, coconut milk and ground cardamom. Cook for 2-3 minutes and remove from heat.
  6. Meanwhile heat 1tbsp ghee in a small saucepan; fry cashews and raisins until golden. Add to the payasam.
  7. Serve warm or at room temperature or chilled.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 29.

Share this Recipe

15 thoughts on “Chana Dal Payasam (Bengal Gram Dal Kheer)”

  1. I do prepare channadal payasam, but never tried with rice, thick payasam makes me drool and beautiful clicks.

  2. I am also planning on making something from that cookbook for next week. Chana dal payasam is rare even in my house. Payasam looks creamy and heavenly.

  3. wow I love all the ingredients in this one and so unique. looks so rich and creamy – a must try!

  4. wow I love all the ingredients in this one and so unique. looks so rich and creamy – a must try!

  5. I have tasted the moong daal payasam..so can imagine the flavors of a payasam with lentils…amazing !…with different food choices we have to cook small portions only..even I do the same:)

  6. I am surprised you don’t make this Pavani, for most festivals this payasam is made..though we don’t usually pair it with rice…your clicks are so pretty.

  7. This is a common payasam here in Goa but its made without milk. For me too this was new and since I ma the only one who will be eating it I depend on my friends to get it for me. 😉 I like your clicks amazing as usual.

  8. Yup, we make chana dal payasam during festival days but never tried adding rice to it! The cups look super cute, Pavani

  9. I m so loving ur cute cups pavani, i love the payasam too and we make it with dal alone, pairing with rice is new to me!!!

Leave a Reply

Your email address will not be published. Required fields are marked *