Check out my other Tamil new year recipes Channa dal | kadala paruppu 1/2 cup Jaggery 1/2 cup -3/4 cup (adjust as per sweetness) Thin coconut milk 1 cup Thick coconut milk 1/2 cup Cardamom powder a pinch Dry ginger powder |sukku a pinch Ghee 2 tsp Coconut bits | thenga kothu 2 tblsp
In a pan add 1 tsp of ghee and add the channa dal.
Roast this for 2-3 minutes. Do not get it burnt.
Pressure cook this till 5-6 whistles by adding 1 cup of water to this. Mash it here and there using a potato masher. If you want to make it nicely mashed mash it nicely. We all love the crunchiness of channa dal so i mashed little.
In the pan add 1 tsp of ghee and roast the coconut bits. Roast in a low flame till it becomes golden brown. Keep it aside.
Add jaggery in the pan. I added 3/4 cup but it felt it was bit more. You can reduce 1-2 tblsp jaggery. Melt the jaggery by adding 1/2 cup of water to this.
Filter the impurities and put it back to the pan.
Add the cooked channa dal to the pan. Mix well.
Let this boil for 2-3 minutes. Add the thin coconut milk to this. I used store bought coconut milk. I diluted 1/2 cup thick milk with 1/2 cup water. If using homemade ones use the second milk, check my post on Home made coconut milk. Do no worry if the mixture is thin. It will become thick in the last stage.
Let this boil in a low flame for 20 minutes. Stir it in between.
Now add the thick coconut milk.
Mix well and boil for a minute and switch off the flame. Add the cardamom powder, dry ginger powder and roasted coconut.
Channa dal payasam is ready. You can serve hot or serve chilled.
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