Kadala Parippu Payasam | Kadalai Parippu Pradhaman | Chana Dal Kheer
Kadala Parippu Pradhaman is the traditional Chana Dal Kheer from Kerala. Also called Kadalai Parippu Payasam, this delicious dessert is made with coconut milk and jaggery giving it a wonderful creamy texture and a lovely golden brown colour.Kadala Parippu Pradhaman is must have for Sadya, the traditional meal served on festivals such as Onam and Vishu.
Equipment
- 1 Heavy Bottomed Kadai
- 1 Heavy-bottomed vessel
- Pressure Cooker
- Ladle
- Tempering Ladle/Small Kadai
Ingredients
- 1/2 Cup Chana Dal
- 1/2 Cup Coconut Milk (Store Bought)
- 3/4 Cup Jaggery
- 1 tsp Ghee
Flavouring
- 1/2 tsp Cardamom Powder
- 1/2 tsp Dry Ginger Powder
- 1/4 tsp Cumin Powder
For Garnish
- 1 tsp Ghee
- 2 tbsp Coconut (Cut into small pieces)
- 8 Cashews (Break into small pieces)
Other Ingredients
- Water
Instructions
Roasting and Cooking the Chana Dal
- In a heavy-bottomed vessel, over medium heat, dry roast 1/2 cup chana dal till it starts to change colour.
- Transfer the roasted dal to a plate to cool a bit. If you leave the dal in the hot kadai, it will continue to roast.
- {Optional} Add 1.5 cups water to the roasted dal and let it soak for 30 minutes.
- Now pressure cook the chana dal for 4 to 5 whistles. The dal needs to be soft but not completely mashed.
- Let the cooker depressurize naturally and then open it.
- Using a whisk or a heavy ladle, mix the dal well to break it and mash it a bit.
Making the Jaggery Syrup
- To a heavy bottomed vessel, add 3/4 cup grated jaggery and 1/4 cup water.
- Heat the mix over medium flame to melt the jaggery.
- Cook the mix while stirring till the jaggery melts.
- If you are doing this in advance, take off the heat.
Making the Chana Dal Kheer
- Reheat the jaggery syrup, if needed.
- Mix the warm jaggery syrup and mashed chana dal together.
- Over medium heat, cook the mix till the dal and jaggery have blended well.
- Add 1 tsp ghee and mix well. Note: For a vegan recipe, skip this step.
- Lower the heat.
- Add 1/2 cup thick coconut milk and mix well.
- Add 1/4 tsp Cumin Powder, 1/2 tsp Cardamom Powder and 1/2 tsp Dry Ginger Powder, and mix well.
- If needed, add some water to adjust the consistency.
- Cook the Kadala Parippu Pradhaman over low heat for 2 to 3 minutes.
Frying Coconut and Cashew for Garnish
- In a small kadai or tempering ladle, heat 1 tsp ghee. For a vegan version, use coconut oil.
- Add 2 tbsp finely chopped Coconut pieces and stir-fry till light golden brown. Do not fry the coconut pieces much at this stage as they will continue to fry with the cashews.
- Now, add 6 to 8 split cashews and stir-fry till they turn light golden brown.
- Add the fried coconut and cashew to the Parippu Payasam and mix well.
Serving Suggestions
- Enjoy warm Kadala Parippu Payasam (Chana Dal Kheer) as dessert.
Notes
- Roast the chana dal over low to medium heat so that it is evenly browned and roasts on the inside as well giving it a lovely nutty flavour. Using high heat would mean that just the outside changes colour.
- To make this dish vegan, use coconut oil in place of ghee to fry the coconut bits and cashew.
- You can also make this dish with milk. If you are using milk (in place of coconut milk) ensure that the jaggery + dal mix as well as the milk is at room temperature before you add the milk, else the milk will curdle. You can always heat and cook the Parippu Pradhaman after the milk and dal+jaggery have been well mixed.
Nutrition
Calories: 338 kcalCarbohydrates: 55 gProtein: 5 gFat: 11 gSaturated Fat: 8 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 2 gCholesterol: 6 mgSodium: 5 mgPotassium: 99 mgFiber: 6 gSugar: 39 gVitamin A: 2 IUVitamin C: 0.4 mgCalcium: 62 mgIron: 3 mg