Chana Dal & Sabudana Payasam Recipe – Traditional Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Chana Dal & Sabudana Payasam Recipe – Traditional Indian Dessert

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chana Dal & Sabudana Payasam. It’s a creamy, comforting Indian dessert that’s perfect for festivals, celebrations, or just when you need a little something sweet. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of textures is just divine!

Why You’ll Love This Recipe

This payasam is special because it beautifully blends the nutty flavor of chana dal with the delicate chewiness of sabudana (tapioca pearls). The jaggery adds a lovely caramel-like sweetness, and the coconut milk makes it incredibly rich and creamy. It’s a truly satisfying dessert that’s both traditional and delicious. Plus, it’s a relatively quick dessert to whip up – perfect when you’re short on time but craving something homemade.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• 1 cup Chana Dal (Split Bengal Gram) – about 200g
• 2 cups Water (for cooking dal)
• 1 cup Sabudana (Tapioca Pearls) – about 180g
• 1 cup Water (for boiling sabudana)
• ¾ cup Jaggery – about 150g (adjust to taste)
• 1 cup Coconut Milk (full-fat recommended) – about 240ml
• 1 tsp Ghee (Clarified Butter)
• 1 tbsp Ghee (for roasting nuts)
• 10 Cashews
• 2 tbsp Raisins

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chana Dal: Type and Quality

Using good quality chana dal is key. Look for dal that’s bright yellow and doesn’t have any blemishes. I prefer the split variety (dhuli chana dal) as it cooks faster.

Sabudana: Choosing the Right Variety & Soaking Tips

There are different types of sabudana available. The small, pearl-like variety works best for payasam. Important: Soaking is crucial! Soak the sabudana in water for at least 30 minutes, or until the pearls become translucent. Don’t soak for too long, or they’ll become mushy.

Ghee: The Importance of Clarified Butter in Indian Desserts

Ghee adds a wonderful aroma and richness to Indian desserts. It’s traditionally used and really elevates the flavor. You can make your own ghee at home, or buy a good quality brand.

Jaggery: Regional Variations & Substitutions

Jaggery (gur) is unrefined sugar, and it gives this payasam a unique flavor. You can find it in different forms – blocks, powder, or liquid. If you can’t find jaggery, you can substitute it with sugar, but the flavor won’t be quite the same. Reduce the sugar to about ¾ cup.

Coconut Milk: Full-Fat vs. Low-Fat & Homemade Options

Full-fat coconut milk will give you the richest, creamiest payasam. However, you can use low-fat coconut milk if you prefer. For an extra special touch, try using homemade coconut milk!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the chana dal. In a pressure cooker, heat 1 tsp of ghee. Add the chana dal and roast for about 2 minutes until fragrant.
2. Add 2 cups of water to the pressure cooker. Close the lid and cook for 5 whistles, or until the dal is soft and mushy. Once the pressure releases naturally, mash the dal lightly.
3. While the dal is cooking, boil the soaked sabudana. In a saucepan, add the soaked sabudana and 1 cup of water. Bring to a boil and cook for about 10 minutes, stirring occasionally, until the sabudana becomes translucent.
4. Now, combine the cooked dal and sabudana in a kadai (or a deep pan). Add the jaggery and simmer on low heat for about 5 minutes, stirring constantly, until the jaggery is completely dissolved.
5. Pour in the coconut milk and stir well. Continue to simmer on low heat for another 5 minutes, stirring occasionally, until everything is well combined and the payasam thickens slightly.
6. While the payasam simmers, let’s roast the nuts. In a separate small pan, heat 1 tbsp of ghee. Add the cashews and raisins and roast until golden brown.
7. Finally, add the roasted cashews and raisins to the payasam. Stir well and serve warm!

Expert Tips

• Don’t skip the roasting step for the chana dal – it really enhances the flavor.
• Keep stirring while the jaggery dissolves to prevent it from sticking to the bottom of the pan.
• Adjust the amount of jaggery to your liking.

Variations

• Cardamom Infusion: My grandmother always added a pinch of cardamom powder for extra fragrance. It’s a lovely addition!
• Saffron Touch: For a luxurious touch, add a few strands of saffron soaked in a tablespoon of warm milk.
• Vegan Adaptation: Substitute the ghee with coconut oil and use plant-based milk instead of coconut milk.
• Nutty Delight: My friend loves adding chopped almonds and pistachios along with the cashews and raisins.

Gluten-Free Confirmation

Good news! This Chana Dal & Sabudana Payasam is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Cardamom, Saffron)

As mentioned, a pinch of cardamom powder (about ¼ tsp) adds a beautiful aroma. Saffron (a few strands) provides a subtle floral note and a gorgeous color.

Festival Adaptations (Onam, Diwali)

This payasam is a popular choice for Onam Sadhya and Diwali feasts. It’s a symbol of prosperity and sweetness.

Serving Suggestions

Serve this payasam warm, garnished with a few extra cashews and raisins. It’s delicious on its own, or as part of a larger Indian meal.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. It might thicken upon refrigeration, so add a splash of milk while reheating.

FAQs

What is the best way to soak sabudana for payasam?

Soak the sabudana in just enough water to cover it for at least 30 minutes. Rinse gently before using.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! Use about ¾ cup of sugar. The flavor will be different, but still delicious.

How do I prevent the payasam from becoming too thick?

Add a little extra milk or water while simmering if it starts to get too thick.

What is the significance of chana dal in this dessert?

Chana dal adds a lovely nutty flavor and a unique texture to the payasam. It’s a traditional ingredient in many Indian desserts.

Can this payasam be made ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently before serving.