Kadala Parippu Pradhaman / Chana Dal Kheer / Lentil Pudding / Parippu Pradhaman / Split Chick Peas in Jaggery Sauce / Chana Dal Kheer / Dal Payasam.
Kani kanum neram kamala nethrante
Niramerum manja thukil charthi
Kanaka kingini valakal mothiram
Aninju kaanenam bhagavaane,
A very famous song sung especially during the festival of Vishu.. I love its music so much which is composed by Devarajan.. Where ever I live, it takes me back to Kerala..
Keralites celebrate Vishu tomorrow. I wanted to make a payasam recipe before Vishu and the best option of payasam came to my mind is a payasam with Kadala parippu which would be served for lunch during the traditional festivals such as vishu and onam sadya and even Kerala weddings. On these feasts we serve minimum three types of payasams. Now a days, even if we forget some festivals, the social networking sites do remind us of it.
I have fond memories of this pradhaman. I had this Kadalaparippu Pradhaman / Kadalaparippu Payasam Recipe at a marriage in my childhood. There at the end of the feast they saved boli also, a Kerala’s sweet dish from Trivandrum made using chana dal and is usually served with payasam… Now a days we can see that people make payasams of so many varieties; like oats, banana, carrot, aval (flattened rice). The list is endless!!
Pradhamans are my mom’s favourite desserts. She used to make payasam, quite often when we were in school and university, with a unique taste. Her favourite was ada pradhaman which I am not that fond of. My dad is not that interested in sweets, payasams and desserts. When she makes payasams, we used to help her by extracting coconut milk from fresh grated coconut, by grating jaggery etc.
Vishu and Onam sadya are incomplete without varieties of payasams. The most common payasams we make for feasts are Kadalaparippu payasam, Cherupayar parippu payasam, Ada Pradhaman, Pal Payasam, Semiya Payasam (vermicelli kheer) and so on. The most indulging factor which attracts me to these payasams is its rich and creamy sweet texture.
Here, where I am now, I never find brown black colour jaggery which gives the dish a good brownish colour. I don’t know whether there is any difference in the taste.
This payasam / kheer is made of kadala parippu / chana dal / split chick pea with delicious flavours from cardamom, coconut milk, and ghee and sweetened with jiggery. Since I love the taste of condensed milk I have added it in this and so I have reduced the amount of jaggery.
Those who are not fond of payasams also can give it a try, am sure you will love it.. Pls. do let me know the result. It came out so tasty and the colour of the payasam was so attractive. Here goes the recipe of Kadalapradhaman Payasam.
Ingredients for Making Chana dal Kheer:
Chana Dal / Kadala Parippu / Split Chick pea – 1 ½ cups
Water: 2 cups
Ghee or coconut oil: 4 tbsp. Jaggery: ½ cup
Condensed milk: 1 small tin (78 grams)
Thin Coconut milk: 2 cups
Thick Coconut Milk: 1 cup
Cardamom: 4
Ginger Powder: ½ tsp.
Coconut chips: ¼ cup
Cashew Nuts: ½ cup
How I made Kadala parippu Payasam:
Wash chana dal and soak it for four hours. In a pressure cooker, add one spoon of ghee and roast it on medium flame till aromatic without browning it.
Pressure cook the dal by adding 2 cups of water on medium flame until the first whistle and then reduce the heat and wait for 3 more whistles. Remove from stove and let the pressure go off on its own. After it cools enough, open the lid of the pressure cooker and make a coarse paste of this dal by mashing it.
Make the thin and thick coconut milk: take two coconuts and grate it. Add 1 cup of water into the grated coconut and grind well in a mixer. Squeeze thick milk from it and keep it aside. Again add two cups of water to the squeezed grated coconut and grind it well again. Squeeze thin coconut milk from this and keep it aside.
Make the jiggery syrup: Take jaggery and ½ cup of water in a pan, keep it on the stove, and heat it until it turns to a liquid form by mixing it continuously. Let it rest for a while. After some time strain it to remove the impurities. Crush the cardamom and keep it aside.
In a non-stick pan add 1 tbsp. ghee and brown the cashews and remove it and keep it aside. Next add the coconut chips and fry it till it turns brown. Keep this aside.
Take another non-stick pan (I have used the same cooker in which I cooked chana dal) and add both melted jiggery and cooked dal and cook for a while till the jaggery and dal becomes thick, by stirring it continuously. Add 1tbsp. of ghee to this and mix well. Now add the thin coconut milk to this and mix well. Let it come to boil. Reduce the flame to medium low and add the thick coconut milk. Mix it well. Add the condensed milk and again mix it for a while. Add fried cashews and coconut to the cooked payasam. Now add the ginger powder and cardamom powder and mix well without forming lumps. It will give a nice flavour and aroma.
The yummy and delicious strong Kadalaparippu Pradhaman / Kadalaparippu Payasam is ready to be served.
My Recipe notes on Kadala Parippu Pradhaman:
1. Mash the dal immediately after you open the lid, otherwise the dal tends to harden.
2. While mashing cooked chana dal, make sure you don’t make a paste of it.
3. You can use the coconut milk powder or the canned coconut milk (so easy.. ) as an option for coconut milk..
4. I have used the readymade Jaggery paste.
5. Back home mom makes payasams in Uruli (a heavy and thick bottom vessel). I have used Pressure cooker here.
6. Don’t boil the content after adding thick coconut milk; else it will start to curdle.
7. You can add sesame seeds too along with cashews and coconut pieces.
8. This payasam tends to gets thicker as it cools down, so adjust the consistency while you add the second coconut milk.
9. Adjust the jaggery as per your taste buds.
10. Wish you and your loved ones a Happy Vishu. May this Vishu give you loving and fond memories.
Happy Cooking.. Cheers.. Seena.
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കടല പരിപ്പ് പ്രധമൻ റെസിപ്പി / കടല പരിപ്പ് പായസം റെസിപ്പി.
Kadala Parippu Pradhaman / Kadala Parippu Payasam.
Description
Kadalaparippu Pradhaman - Every Malayalee’s pride and weakness!