Chana Dal Payasam recipe, also known as Kadalai Paruppu Payasam, is a traditional South Indian sweet prepared during festivals like Tamil New Year (Puthandu). Made with chana dal, jaggery, and coconut, this rich and flavorful dessert is an essential part of festive meals and special occasions.
In Tamil New Year feasts, payasam is usually served first, symbolizing sweetness and prosperity for the year ahead.
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About this recipe and some memories!
While redoing this recipe, I remembered the first time I made this Chana Dal Payasam for Tamil New year.
I was discussing with Athamma on what to make for Tamil New Year Pooja, telling her that Amma has different dishes for different Festivals that we prepare. She celebrates this day with the usual pomp and show. Konda was asking what this festival means as only recently we celebrated Ugadi. So I had to tell her the difference between what Ugadi and Puthandu means. Kids are surely very curious.
Coming back to the menu, we decided to make this simple version of Chana Dal Payasam. Athamma normally makes Sanaga Pappu Payasam little differently. If you are short of time, this recipe works best!. This creamy Moong Dal with Sago payasam would be very apt as well.
Ingredients you will need:
Chana Dal - We use chana dal or Bengal Gram. We call this Senega Pappu in Telugu.
Jaggery - Powdered jaggery works best. If you prefer mild sweetness, 1 cup should be enough. I normally add little extra
Cardamon - If you have powder, best to sprinkle at the end, else like me, you can pressure cook the pod along with chana dal for best results.
Coconut - I have used fresh frozen coconut in this recipe. You can use copra instead of fresh coconut. You can also roast the coconut before adding.
Instructions to make Kadalai Paruppu Payasam
Wash and soak the chana dal for 10 mins. Pressure cooking this dal makes it very quick.
I also add the cardamon along with chana dal as we can discard once cookd.
Once the dal is cooked, we make a paste of it along with jaggery and coconut for thickness.
Boil and add roasted cashewnuts.
You can either add thick coconut milk at the end or like what I do, use frozen fresh Coconut, either as such or grind it along with dal.
Variations to the coconut we add to this Chana Dal Payasam
We can add Copra / Kopra which is naturally dried coconut. We can add grated copra at the end for enhanced taste.
If you don't want to add the fresh coconut while pulsing, you can roast it along with cashew and add at the add.
You can add fresh coconut pieces roasted in ghee as well.
When you grind the coconut along with dal, the payasam becomes very thick, so you will have to adjust the consistency.
FAQs
Payasam is an important part of Tamil New Year celebrations, where a traditional feast is served on a banana leaf. The meal typically begins with a sweet dish like payasam, symbolizing happiness and a sweet start to the new year.
Chana dal payasam, with its combination of lentils and jaggery, represents nourishment, prosperity, and festive indulgence.
You can make a paste of the boiled chana, keeping few tsp as whole. When we make a puree of the boiled chana, it gives body and creaminess to the payasam. Further you can add thick coconut milk or grind the fresh coconut along with the dal
Each form gives a different taste to the payasam. You can use whichever best suits you. I always have fresh grated coconut frozen. I either add it as such or grind it along with chana. Copra or dried coconut adds a different taste to the pasayam as well
No, if the jaggery you use is good without any dirt, you can directly use it with the dal. Else you will have to melt to remove the scrum before adding it to the payasam.
More Payasam Recipes you can try!
Recipe
Chana Dal Payasam (Kadalai Paruppu Payasam) for Tamil New Year
Ingredients
- 1 cup Bengal Gram / Chana dal / Senega Pappu
- 1.5 cup Jaggery if can just use 1 cup for less sweetness
- A pinch Cardamom powder / Cardamom pods
- 2 tbsp Fresh Coconut / Kopra
- 1 tbsp Ghee
- 4 to 5 Cashew nuts
Instructions
- Wash and soak the chana dal for 10 mins.
- Take the dal in a pressure cooker with enough water to cover it. Add cardamon pods if using.
- Cover with lid and pressure cook for at least 3 to 4 whistles or until done.
- Let the pressure fall down before opening the lid.
- Once the dal cools down, keep 2 tbsp boiled chana dal, take the rest in a mixer jar.
- You can add the jaggery powder directly if its without any dirt. Else melt the jaggery, remove the dirt and add to the dal.
- Add the coconut to the dal and pulse everything together.
- Transfer the dal mix to the pan, add water as required and bring to a boil.
- Meanwhile in a tempering pan, heat the ghee and roast the cashewnuts and pour this over the simmering payasam.
Nutrition
You can explore more Indian festival recipes for April here.
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Madhu says
Payasa and Pakora very apt for any feast, Happy new year !
Madhuri says
Wishing you same. Payasam looks delicious
Priya says
Happy new year wishes Valli, u have prepared my favourite payasam...yumm!!
Priya (Yallapantula) Mitharwal says
Happy new year Srivalli
Nithu Bala says
Wow! yummy payasam..love your picture Dear:-)
Cham says
Hope u had a wonderful day! Happy New Year to u and ur family!
Valarmathi says
Happy new year, payasam looks yumm.
Tina says
Yummy payasam...
Leena says
Wish you happy new year!payasa abd pakora looks yummy...
Kalyani says
onion pakoras for offering? Gods must have felt happy with the change......)
Mriganayani says
OMG..those pakoras make me realize how hungry Iam now. Wish I could eat those right now! Love them - Love the payasam too!
Anonymous says
No milk added to payasam ?
- Roopa.
Nags says
This is my absolute fave payasam!
Ann says
Payasam looks sooo yumm