Chana dal payasam/kheer or kadala payasam or parappu pradhaman is a very delicious  payasam prepared especially during Onam festival in Kerala.  This kheer is also prepared during any other special or festive occasions. It is a festive kheer recipe made with chana dal, jaggery, coconut milk and nuts.  Chana dal payasam is one of the easy and quick payasam  which tastes yummy  both the ways, when served either hot or  cold.  Do try this yummy payasam..

Other payasam/kheer recipes :

Paneer kheer

Sabudana kheer

Coconut and rice kheer

Brown rice kheer

Badam kheer

HOW TO MAKE OR PREPARE CHANA DAL KHEER OR KADALAI PARUPPU PAYASAM RECIPE

Soak the chana dal with enough water for upto 20 minutes.  Then drain the water and add fresh water till the chana dal is just immersed. (Do not add more water, as it remains uncooked).  Pressure cook the chana dal for upto 4 whistles.  Once the dal is cooked, lightly mash the chana dal with the back of a ladle to make it little soft.  (Alternatively, you can grind the cooked chana dal lightly in a grinder.) Do not make it too mushy.

Heat 2 tablespoons of ghee in a pan, on medium flame.  Add cashewnuts and fry till golden brown.  Then add coconut pieces and fry till light golden brown in colour.

Remove the fried cashew nuts and coconut pieces in a separate plate.  Add  the powdered jaggery and 4 tablespoons of water to the same pan.  Heat the jaggery syrup till it becomes slightly thick.  No need for one string consistency.

Add the mashed chana dal, cardamom powder and dry ginger powder and mix well. Cook on a low flame for 2-3 minutes, till the jaggery syrup is combined well with the dal.  Once the mixture gets slightly thickened, add coconut milk and mix well.  Cook for a minute on low flame and switch off the flame.

Add fried cashew nuts and coconut pieces and mix well.  Delicious paruppu pradhaman is ready to be served.

Serve chana dal kheer or paruppu pradhaman hot or cold as desired.

NOTES/TIPS

You can also lightly dry roast the chana dal till golden brown before cooking them.  This helps to cook the dal faster.

After adding coconut milk, do not boil for a longer period of time, else milk tends to curdle.

Adjust jaggery as per your sweet taste required.

If you do not have coconut milk, you can use normal milk for this recipe.