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

Prep Time1 hr
Cook Time1 hr 10 mins


  • 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


  • 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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