Chana Dal Payasam – Indian Yellow Split Pea Pudding

Thank you for sharing!

Last Updated on December 14, 2020 by Chef Mireille

Chana Dal Payasam, KheerI am a custard person and any type of creamy pudding is my kind of dessert – flan, pudding, mousse..perfect comfort food desserts. I’ve already made a few bean based desserts…Habichuela con Dulce from Dominican Republic & Che Dau Xanh from Vietnam and today we are traveling to South India with this yellow split pea dessert. Quite similar to the Vietnamese version, I had no doubt I would love this one as much as that one.

This #glutenfree protein packed dessert is a great alternative to the rich cakes and pies of the holiday season.

Chana Dal Payasam

(adapted from Cook’s Hideout)
Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Serves 6-8

Ingredients:

  • 1 cup chana dal (yellow split peas)
  • 1/4 cup rice
  • 1 1/2 cups jaggery powder (or grated jaggery/piloncillo)
  • 4 cups milk
  • 1/2 cup frozen grated coconut, defrosted (or freshly grated coconut)
  • 1 cup coconut milk
  • 1 teaspoon ground cardamom
  • 1 tablespoon ghee
  • 2 tablespoons cashews
  • 1 tablespoon raisins

Soak rice and chana dal for 1 hour

Combine chana dal and rice in a saucepan with 3 1/2 cups water. Bring to a boil and cook on a high simmer until tender, about 30 minutes. Transfer to a blender and puree to a thick paste.

In a heavy bottomed pot, combine jaggery powder with 1/2 cup water. Cook for about 5 minutes, until the jaggery melts and is very foamy.

Add 2 cups of the milk and the chana dal paste. Stir well to combine. Simmer for 10 minutes.

Add the rest of the milk. Simmer for about 30 minutes, stirring frequently to prevent the milk scorching.

In a small skillet, heat ghee. Add cashews until golden brown. Add raisins and fry another 1/2 a minute. Add to pudding with coconut, coconut milk and cardamom. Stir to combine.

Simmer another 5 minutes. Leave to cool for 15 minutes before serving.

pudding -edit

This can be served warm or cold. However, the consistency will be looser when served warm.

This was it 15 minutes after cooking.

Yellow Split Pea Pudding -edit

This is it cold, after it being in the refrigerator overnight. Thick, rich and creamy.

thick payasam -edit

This is it reheated after chilling in the refrigerator overnight.

Chana Dal Payasam -edit

This pudding has such an amazing flavor. The extended cooking time of the milk and the jaggery give it a smoky, caramel like flavor and the rich buttery flavor from the cashews made this a perfect holiday time dessert.

Chana Dal Payasam, Kheer
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Chana Dal Payasam – Indian Yellow Split Pea Pudding

Prep Time1 hr
Cook Time1 hr 10 mins

Ingredients

  • 1 cup chana dal yellow split peas
  • 1/4 cup rice
  • 1 1/2 cups jaggery powder or grated jaggery/grated piloncillo
  • 4 cups milk
  • 1/2 cup frozen grated coconut defrosted (or freshly grated coconut)
  • 1 cup coconut milk
  • 1 teaspoon ground cardamom
  • 1 tablespoon ghee
  • 2 tablespoons cashews
  • 1 tablespoon raisins

Instructions

  • Soak rice and chana dal for 1 hour
  • Combine chana dal and rice in a saucepan with 3 1/2 cups water. Bring to a boil and cook on a high simmer until tender, about 30 minutes. Transfer to a blender and puree to a thick paste.
  • In a heavy bottomed pot, combine jaggery powder with 1/2 cup water. Cook for about 5 minutes, until the jaggery melts and is very foamy.
  • Add 2 cups of the milk and the chana dal paste. Stir well to combine. Simmer for 10 minutes.
  • Add the rest of the milk. Simmer for about 30 minutes, stirring frequently to prevent the milk scorching.
  • In a small skillet, heat ghee. Add cashews until golden brown. Add raisins and fry another 1/2 a minute. Add to pudding with coconut, coconut milk and cardamom. Stir to combine.
  • Simmer another 5 minutes. Leave to cool for 15 minutes before serving.
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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