Channa Dal Payasam or Pradhaman is a traditional Onam Sadhay Recipe. It is prepared with Jaggery , Channa Dal and Coconut Milk.
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Channa Dal Payasam recipe with step by step photos. Channa Dal is a very common lentil used in Indian cooking. It is rich in protein. It is usually used to prepare gravy or Lunch side dish recipes. I got this recipe from my friend's mom. She is an excellent cook and she was kind enough to share this traditional recipe with me.
Channa Dal pradhaman is usually prepared during the Onam festival or for any festivals. It has the authentic taste of jaggery and coconut milk.
May this festival of Onam bring all the peace, prosperity, and good wealth to everyone. Onam ashamsakal (Onam Greetings) to all my near and dear ones!!
How to make Channa Dal Payasam
 3.   In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up[ and cashew nuts turn golden brown. Remove them from the pan and set it aside.
4.   Dry roast the channa dal until you get a nice aroma .Pressure cook the roasted channa dal by adding water till the immersing level for about 5 whistles or till the dal is cooked completely.
 5.   Once the pressure is completely released open the cooker and mash the dal completely. Add little water if required. In a pan now add in the mashed dal and the prepared jaggery syrup.
 6.   Add in the thin coconut milk and cook for 5 mins, Add in the cardamom powder.
 7.   Let the Payasam comes to a thick consistency. Now give everything a good mix add in the thick coconut milk and the ghee fired cashew nuts and raisins and switch off the flame. Tasty Channa Dal Payasam is now ready to be served.
Tips
- Serve as a dessert after a meal.
- Don’t add more water for cooking the channa dal the payasam will be runny in that case. Add only the required water to cook the channa dal.
- Instead of dry roasting the channa dal you can also soak the channa dal for about 2 hours and then pressure cook.
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📖 Recipe
Channa Dal Payasam | Kadalai Parupu Payasam | Parupu Pradhaman
Standard 1 cup measures 240 ml
Ingredients
- â…“ cup Channa Dal
- ½ cup Jaggery
- ½ cup Thin Coconut Milk
- ¼ cup Thick Coconut Milk
- 2 tsp Ghee
- 10 Cashew nuts
- 6 Raisins
- ½ tsp Elachi/Cardamom powder
Instructions
- In a pan add in water and then Jaggery allow it to cook till the jaggery is completely dissolved.
- Strain the jaggery water to remove the impurities and the boil the jaggery water till it becomes slightly thick and set aside.
- In a Pan add in the ghee once it melts add in the cashew nuts and raisins roast till the raisins plump up and cashew nuts turn golden brown. Remove them from the pan and set it aside.
- Dry roast the channa dal until you get a nice aroma .Pressure cook the roasted channa dal by adding water till the immersing level for about 5 whistles or till the dal is cooked completely.
- Once the pressure is completely released open the cooker and mash the dal completely. Add little water if required. In a pan now add in the mashed dal and the prepared jaggery syrup.
- Add in the thin coconut milk and cook for 5 mins, Add in the cardamom powder.
- Let the Payasam comes to a thick consistency. Now give everything a good mix add in the thick coconut milk and the ghee fired cashew nuts and raisins and switch off the flame. Tasty Channa Dal Payasam is now ready to be served.
Notes
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used
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