Easy and delicious chana dal payasam is made using Bengal gram, rice, and jaggery. This refined sugar-free sweet is perfect for festivals and celebrations. Making it in the
Chana dal kheer is a popular South Indian dessert made for festivals and celebrations. It is called kadale bele payasa in Kannada, kadalai parappu payasam in Tamil, senega pappu payasam in Telugu, and chana dal kheer in Hindi. This traditional, lesser-known delicacy is unique and is also given as 'prasadam' in many temples.
Why you will love this recipe
- This delectable
Instant Potchana dal payasam is ready in a fraction of the time it would traditionally take.
- Chana dal's addition enhances the creaminess of this dessert, making it rich and satisfying.
- Chana dal kheer is a popular choice for festive occasions and celebrations, loved by people of all ages.
Chana dal: (Split yellow peas or Bengal gram) This is the main ingredient.
Rice: Any Indian variety of rice can be used.
Coconut: Fresh or frozen coconut can be used. If you are using frozen coconut, make sure to defrost it fully before using it.
See the recipe card for full information on ingredients and quantities.
Step 1: Grind the coconut into a smooth paste using one cup of water. Set it aside (image 1). Heat ghee, add cashew, and fry for about one minute. Once the cashew begins to get golden, add the raisins. Fry until the raisins puff up. Set everything aside (image 2).
Step 2: Next, add chana dal and rice. Fry for 2 minutes until the dal is aromatic. Add the ground coconut (images 3 and 4).
Step 3: Add 3 cups of water and mix well (image 5). Cancel the saute mode and set the IP to pressure cook mode for 10 minutes (image 6).
Step 4: Do a natural release of pressure for 10 minutes, then do a quick release. Lightly mash the rice-dal mixture, taking care not to make it too mushy (image 7). Set the
Step 5: Let the IP be on saute mode (low) for 2-3 minutes. Turn off the saute mode and add fried cashews and raisins. Mix well and serve warm (images 9 and 10).
Expert Tips to make chana dal payasam
Make sure the lid and sealing ring of the Instant Pot is cleaned thoroughly. I set aside a spare sealing ring that I use to make sweet dishes.
Frying the chana dal and rice in ghee is an important step and cannot be skipped. Put the
I like to grind fresh or frozen coconut with water and use it in this kheer. However, you may also replace it with coconut milk. If you use coconut milk, add it after pressure cooking, or else it may split.
I am using ¾ cup of jaggery to sweeten the payasam. You may increase it to one cup for a sweeter version or use ½ cup for a mildly sweet kheer, depending on your preference.
Yes. However, it is important to add coconut milk after pressure cooking the dal and rice mixture. Add it along with jaggery and simmer for 2-3 minutes. For this recipe, you will need one cup of coconut milk.
You can store it in an air-tight container in the refrigerator for 3-4 days. The payasam may tend to thicken when cooled, so add some water to adjust the consistency and simmer for a few minutes when reheating.
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Chana Dal Payasam (Instant Pot)
- Grind the coconut into a smooth paste using one cup of water. Set it aside.
- Set Instant Pot in Saute mode and add ghee.
- Once it melts, add cashew and fry for about one minute. Once it begins to get golden, add the raisins.
- Fry until the raisins puff up. Set everything aside.
- Next, add chana dal and rice. Fry for 2 minutes, until the dal is aromatic.
- Add 3 cups of water and the ground coconut paste. Mix well.
- Cancel the saute mode and set the IP to pressure cook mode for 10 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Lightly mash the rice-dal mixture, taking care not to make it too mushy.
- Set the Instant Pot back to saute mode.
- Add the jaggery and mix well. Let the jaggery melt.
- Add more water to adjust consistency. Let the IP be on saute mode (low) for 2-3 minutes.
- Turn off the saute mode and fried cashew and raisins. Mix well and serve warm.