Kadala Parippu Pradhaman

Servings: 8 -10
Author: Maria Jose Martin
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Ingredients

  • 1.5 cups Chana Dal / Bengal gram (kadala parippu)
  • 500 -550 gms Jaggery refer notes
  • 4 cups Thin coconut milk
  • 3 cups Medium thick coconut milk
  • 1.5 cups Thick coconut milk
  • 1/2 - 3/4 cup Coconut bits (thengakothu)
  • 3 Crushed cardamom
  • 1/2 cup Cashew nuts
  • 3-5 tbsp Ghee

Instructions

  • Wash chana dal. Heat 2 tsp of ghee and roast the dal on low flame in a pressure cooker, till the nutty aroma comes 4-5 mins, make sure you dont brown it. Add 3 cups of water and pressure cook, till it's done (refer notes).
  • Mash the cooked dal using a wooden spoon. If you prefer a small bite, dont mash it too much. However if you prefer a smooth texture, mash it nicely.
  • Melt the jaggery by adding 1/2 cup of water. Strain the melted jaggery and add it to the mashed dal.
  • Cook the melted jaggery and mashed dal in a wide and deep non stick pan, on low flame. Cook till the mixture becomes thick and the melted jaggery is almost dried. Make sure you stir it in between, to prevent it sticking to the bottom. Add 2 tbsp ghee and mix well.
  • Gradually add thin coconut milk to this and mix well. Bring it to a boil. Simmer it on low flame till the mixture reduces to almost half the quantity. Add medium thick coconut milk and stir well. When it boils, reduce the flame to the lowest and cook till the mixture thickens, 10-15 mins (it can take longer also)
  • Add thick coconut milk and stir well. Do not boil. Keep stirring and cooking on low flame for 5-7 mins. Add crushed cardamom powder.
  • In a small pan, heat the remaining ghee and brown the cashews first, drain it on paper towel. In the same pan, add more ghee, if required, add coconut bits and fry till it turns golden brown. Add this and the fried cashews to the payasam.

Notes

The payasam tends to thicken a lot while it rests, so adjust the consistency accordingly.
I've used coconut milk powder to make this payasam. Do a taste test to see the sweetness of jaggery, accordingly adjust the qty.
Pressure cooking the dal - After the first whistle comes on full flame, reduce the flame to low-medium and cook for 4-5 whistles. Keep it closed for 15-20 mins or till pressure drops. Open the cooker and mash the dal. make sure you mash the dal while it's still hot, otherwise dal tends to harden.
Payasam keeps well in the fridge for 3-4 days. You can heat it in microwave or stove top.