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.