Goan Style Chana Dal Payasam Recipe
Chana Dal Payasam, a deliciously rich and creamy dessert, is a traditional Goan recipe that brings together the sweetness of jaggery, the nuttiness of chana dal, and the comforting flavors of coconut milk. Perfect for any festive occasion or as a special treat to end a meal, this sweet dish is sure to delight your taste buds with its smooth texture and aromatic spices.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana Dal | 1 cup |
| Sabudana (Tapioca pearls) | 1/2 cup |
| Jaggery (grated) | 1 cup |
| Coconut Milk | 1 cup |
| Cashews (chopped) | 20 pieces |
| Ghee (Clarified butter) | 1 tbsp |
Nutritional Information (per serving):
| Nutrient | Value per serving (Approx.) |
|---|---|
| Calories | 220 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fiber | 4 g |
| Fat | 7 g |
| Sugar | 14 g |
Preparation Time: 4 hours
Cooking Time: 1 hour
Total Time: 5 hours
Servings: 4
Instructions:
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Soak the Chana Dal: Start by washing the chana dal thoroughly. Soak it in water for about 4 hours to soften the dal.
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Cook the Chana Dal: Once the dal is soaked, drain the water and transfer the dal to a pressure cooker. Add 1.5 cups of water to the dal and cook it for about 3 whistles. Let the pressure release naturally.
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Soak the Sabudana: While the dal is cooking, rinse the sabudana (tapioca pearls) and soak it in water for about 20 minutes. Once it’s softened, drain any excess water.
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Fry the Cashews: In a small pan, heat the ghee on low heat. Add the chopped cashews and fry them until golden brown and fragrant. Set the cashews aside.
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Prepare the Payasam: In a separate pan, combine the cooked chana dal, coconut milk, soaked sabudana, and grated jaggery. Stir the mixture well and let it cook on medium heat for about 20 minutes, allowing the flavors to blend and the sabudana to cook completely.
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Final Touch: Once the sabudana is fully cooked and the payasam has thickened to your desired consistency, turn off the heat. Garnish with the fried cashews and stir gently to mix.
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Serve: Serve the Goan-style Chana Dal Payasam warm as a sweet dessert. For an authentic touch, pair it with Goan rice and Ros (a type of Goan bread) to complement the dish during a festive meal.
Tips:
- For a richer taste, you can add a pinch of cardamom powder while cooking the payasam.
- If you prefer a vegan version, use coconut oil instead of ghee and ensure the jaggery is unrefined and plant-based.
This Chana Dal Payasam brings the flavors of Goan cuisine right to your kitchen, offering a deliciously sweet ending to any meal. Perfect for festivals or celebrations, it’s a dessert that pairs well with the warmth of family and friends.
