Name: Chana Dal Payasam recipe by kavitha ajit at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Chana dal/ Bengal gram - 1 1/2 cups; Jaggery - 550 gms; Thin coconut milk - 4 cups; Thick coconut milk - 2 cups; Coconut bits - 3/4 cups; Cashew nuts - 1/2 cups; Ghee - 4 tbsp; Cardamom powder - 1/2 tsp; Roasted jeera powder - 1/2 tsp; Dry ginger powder - 1/2 tsp

Ingredients Serving: 8

Chana dal/ Bengal gram - 1 1/2 cups
Jaggery - 550 gms
Thin coconut milk - 4 cups
Thick coconut milk - 2 cups
Coconut bits - 3/4 cups
Cashew nuts - 1/2 cups
Ghee - 4 tbsp
Cardamom powder - 1/2 tsp
Roasted jeera powder - 1/2 tsp
Dry ginger powder - 1/2 tsp

Instructions

Wash chana dal. Now take a pressure cooker and heat 2 tsp of ghee and roast the dal on low flame. Do not brown the dal. After roasting for 4-5 mins, add 3 cups of water and pressure cooker it till done.
Mash the dal till it is of a mushy texture. If you prefer small bites, do not mash it too much.
Melt the jaggery in another pan by adding 1/2 cup of water. Strain the jaggery and add it to the mashed dal.
Cook the dal and jaggery mixture in a wide and deep pan. Make sure to keep stirring in between to prevent it from sticking to the bottom of the pan.
Now gradually add the thin coconut milk to the mixture. Bring it to a boil. Simmer it on low flame till the mixture reduces a little.
Keep aside half cup of thick milk.
Now add the remaining thick coconut milk to the dal and stir well. Do not boil. Keep stirring and cooking on low flame for 5-6 mins.
Add the cardamom powder, jeera powder and the dry ginger powder to the milk which was kept aside. Mix well. Pour this milk to the Payasam.
In a small pan, heat the remaining ghee and brown the cashews first, drain it on paper towel. In the same pan add the coconut bits and fry till it's golden brown. Add the coconut bits and the cashews to the Payasam.
This Payasam can be had hot or cold.

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