Home / ONAM SADHYA/KERALA RECIPES / KADALAPARIPPU PAYASAM/CHANA DAL/BENGAL GRAM LENTIL/KADALEBELE PAYASA
3 September, 2017

KADALAPARIPPU PAYASAM/CHANA DAL/BENGAL GRAM LENTIL/KADALEBELE PAYASA

Posted in : ONAM SADHYA/KERALA RECIPES on by : Divya Suresh Tags:

Actually we make akki-kadlebele payasa… ie… rice-chana dal payasa in Karnataka, but they (Kerala) make payasa using only chana dal/bengal gram lentil. And we use regular dairy milk in that and they make it using only coconut milk, I mean… no use of regular dairy milk in their recipe. It was too yummy to relish, we all liked it very much. I have used home made coconut milk in this recipe. They also use Sago/sabudana/sabbakki along with bengal gram lentil and it adds to the thickness of the payasa. Here I have used only chopped almonds, but cashew nuts and raisins can also be added and I followed the recipe by Rugmini Kamalan

 

Ingredients :

  • Bengal gram lentil/chana dal/kadalebele – 1/2 cup
  • Sago/sabudana/sabbakki – 2 tbsp
  • Almonds (chopped) – 3 tbsp
  • Jaggery – 1/2 cup
  • Coconut milk – 1&3/4 cup
  • Ghee – 1 tbsp
  • Fresh coconut chunks – 2 to 4 tbsp
  • Cardamom powder – 1/4 tsp

 

PREPARATIONS :

  • Cook bengal gram lentil in a cooker with enough water until soft and keep it aside
  • Grind half of one big coconut gratings, using about 1/2 cup of hot water in a mixie jar into a very fine paste and pass it through the sieve with fine holes and collect the coconut milk and keep it aside (I could get  1 & 3/4 cup of thick coconut milk)
  • cook sago in another vessel using required amount of water
  • Chop the almonds and keep it aside
  • Dissolve the jaggery in plain water, strain it and keep it ready (use minimum water)

 

PROCEDURE :

  • Heat ghee in a pan, add in chopped almonds and roast it a little

  • Now add in cooked bengal gram lentil and strained jaggery water

 

  • Now combine everything well and add in coconut milk, stir well

  • Now add in cooked sago and combine everything well and allow it to boil well till it becomes thick and keep stirring in between

 

  • Once it is thick, add coconut chunks and boil it further for one or two minutes

  • Kadalaparippu payasam is ready to serve