Chana Dal Payasam or Kadale Bele Payasa is quite regular for pujas, festivals like Janmashtami and Shiva Rathri and other special occasions including family functions. Also quite common for lunch served in temples.
There are two versions – one with Rice added to this Payasam (called Akki Kadale Bele Payasa which many think tastes better) and the other without Rice. The Chana Dal Payasam recipe I am talking about below does not include Rice.
Popularly known as Senaga Pappu Payasam in Telugu and Kadalai Paruppu Payasam in Tamil.
Chana Dal is high in protein and dietary fiber content and it can act as a good source of carbohydrates for people suffering from diabetes. Chana Dal is low on fat and most of it is polyunsaturated fat which is known to reduce the risk of heart disease.
- Chana Dal or Kadale Bele – 1 cup
- Jaggery – 3/4 cup to 1 cup
- Grated Coconut – 1/2 cup
- Poppy Seeds/Khus-Khus – 3 tsp
- Ghee – 1 tsp
- Cashew Nuts – 8-10
- Raisins or Kishmish – 8-10
- Cardamom – 2
Time to Make: 30 min
How to Prepare:
- Wash the Chana Dal or Kadale Bele thoroughly. Soak the Dal/Bele in 2 cups of water for 15 minutes. Then pressure cook Chana Dal in the same water used for soaking, until you hear about 2 whistles.
- Grind the Poppy Seeds/Khus-Khus, Grated Coconut and Cardamom with little water in a mixer grinder to a smooth paste.
- In a vessel, add Jaggery and 1 cup of water (you may use the same water used for cooking the Dal/Bele if you like) and heat until the Jaggery melts. Once the Jaggery melts, add ground Coconut paste from Step 2, cooked Chana Dal from Step 1 and again cook all these ingredients for 5-6 minutes. Remove from the flame.
- Heat Ghee in another frying pan, add Cashew Nuts, Raisins and fry them until the Cashew Nuts turn golden brown in color.
- Now add fried Cashew Nuts, Raisins to the above Paysam mixture from Step 3 above.
Now the Kadale Bele Payasa or Chana Dal Payasam is ready to serve.