Chana Dal Payasam

by Shaheen Ali
chana dal payasam

chana dal payasam

My third recipe for the very prestigious EKGAON project is Chana Dal Payaam. A quintessential dessert recipe from Southern part of India. Sago pearls aka Saboodana is paired with Chana Dal/Bengal Gram which is slow cooked in low heat in coconut milk and sweetened with jaggery.

Ekgaon services have enriched lives of over a million rural households in India alone over the last twelve years of efforts. ekgaon is a unique ‘For Profit’ social enterprise focused on providing utility services for farmers, rural businesses, under-served rural women and the large urban migrant labor population of aspiring consumer. It is the first company to provide mobile phone enabled financial services delivery platform in South Asia. The company is headquarters in New Delhi with its regional regional office in Madurai (Tamil Nadu) and Mandla (Madhya Pradesh) in India. Our key markets include India, South Asia and Africa. he ekgaon OneVillageOneWorld Network is a platform for leveraging mobile communication technology for encouraging sustainable development of women-self-help-groups (SHGs) and small farmers across India. The platform has over 9,00,000 women and 3,00,000 farmers spread across villages of India. All of the products that you purchase from ekgaon.com are procured from small farmers or groups of small producers which are part of a producer organisation. At ekgaon we believe that small farmers are important for the economic fabric of a village and increasingly now for the food security of the world. When you make these purchases you are making a direct impact in the lives of these small farmers.

The third ingredient from the ekgaon store used is DATES PALM JAGGERY. Palm jaggery (Karuppatti or Khajur) is almost like a jaggery that is made out of sugarcane juice. Palm jaggery is made from the sap extract of Palm Trees in Southern India. These trees are also known as Toddy palm trees or Palmyra trees. It is highly priced due to its medicinal properties. It has an intense, earthy taste or reminiscent of chocolates in its taste.
General Benefits:
Palm jaggery is nutritionally richest in minerals like Calcium, Iron and is Phosphorous which are essential for the growth of strong bones and teeth in growing children.
palmyra palm jaggery is the only known plant generated natural source of Vitamin B12 and C present in the Palm Sugar makes it the richest natural sweetener available in powder form.
It supports growth of young children, decrease pancreas heat, strengthens heart, bone and teeth; help prevent diabetes, nerve pains and respiratory ailments.


chana dal payasam

chana dal payasam

Ingredients :

2 cups coconut milk 2nd and 3rd extract

1 cup coconut milk 1st extract

1 tsp Cardamom Powder

1/2 cup Dates Palm Jaggery grated

1/2 cup Bengal Gram/ Chana Dal soaked

1/2 cup Sago / Tapioca Pearls / Saboodana soaked

2 tbsp Fresh Coconut thin sliced

2 tbsp Fresh Coconut grated

fried cashews and raisins {optional}

How to cook Chana Dal Payasam :

Soak grated jaggery in 1/2 cup water for 30 mins and then strain it. Discard the impurities and collect the jaggery water. Boil 1st and 2nd extract of coconut milk in a thick bottomed pan and add cardamom powder. When the milk starts boiling, reduce the flames and add soaked chana dal in it and cook till dal softens. Now add soaked saboodana and stir well. Cook for another few minutes till saboodana looks transparent and cooked. Now add coconut flakes/ sliced coconut and liquid jaggery. You can adjust the jaggery as per the sweetness needed. Cook in low heat for another few minutes and then add 1st extract of coconut milk that is thick, stir well and turn off the gas. Add fried raisins and cashews if needed or else simply garnish it with some grated coconut and serve warm or chilled.

 

chana dal payasam

Print Recipe
Chana Dal Payasam
chana dal payasam
Course dessert
Cuisine south indian
Prep Time 60 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course dessert
Cuisine south indian
Prep Time 60 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
chana dal payasam
Instructions
  1. Soak grated jaggery in 1/2 cup water for 30 mins and then strain it. Discard the impurities and collect the jaggery water.
  2. Boil 1st and 2nd extract of coconut milk in a thick bottomed pan and add cardamom powder.
  3. When the milk starts boiling, reduce the flames and add soaked chana dal in it and cook till dal softens.
  4. Now add soaked saboodana and stir well. Cook for another few minutes till saboodana looks transparent and cooked.
  5. Now add coconut flakes/ sliced coconut and liquid jaggery. You can adjust the jaggery as per the sweetness needed.
  6. Cook in low heat for another few minutes and then add 1st extract of coconut milk that is thick, stir well and turn off the gas.
  7. Add fried raisins and cashews if needed or else simply garnish it with some grated coconut and serve warm or chilled.
Recipe Notes

If you liked this festival dessert recipe, then try making at home in couple of your special occasions and collect accolades from your friends and family. Do share your feedback with me in comments below.

Love : Shaheen

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1 comment

abhishek mohanty October 14, 2017 - 4:24 pm

that’s a great recipe.. can you please provide for how much time we need soak the dal and sabudana?

Reply

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