Last Updated on 2 months by Neha Deshmukh

Chana Dal Payasam Recipe – Jaggery & Cashew Sweet Lentil Pudding

Introduction

Oh, Payasam! Is there anything more comforting? This Chana Dal Payasam is a hug in a bowl – a creamy, sweet, and subtly spiced lentil pudding that’s been a family favorite for years. I first made this for a small gathering during Onam, and it was gone in minutes! It’s surprisingly easy to make, and the combination of jaggery, cashews, and cardamom is just divine. You’ll absolutely love it.

Why You’ll Love This Recipe

This Chana Dal Payasam isn’t just delicious; it’s also wonderfully satisfying. It’s a relatively quick dessert to whip up, perfect for festivals, celebrations, or just a cozy night in. Plus, it’s naturally gluten-free and can easily be made vegan (more on that later!). The warm, comforting flavors are something everyone enjoys.

Ingredients

Here’s what you’ll need to create this sweet treat:

• 1 cup chana dal (split chickpeas) – about 200g
• 3 cups water – 720ml
• 1 cup jaggery – about 200g (adjust to taste)
• 4 cloves
• 2 tbsp ghee (clarified butter) – about 30ml
• 10 cashew halves
• 2 tsp raisins
• ?? cardamom powder – about ¼ – ½ tsp (to taste)
• ?? grated coconut – about ½ cup (fresh or desiccated) – about 60g

Ingredient Notes

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

Chana Dal: The Heart of the Payasam

Chana dal, also known as split chickpeas, is the star of the show. Make sure you use good quality dal – it should be bright yellow and free of any stones or debris. A quick rinse before cooking is always a good idea.

Jaggery: A Traditional Sweetener

Jaggery is unrefined cane sugar, and it gives this payasam a beautiful, caramel-like flavor that sugar just can’t replicate. It also has a lovely warmth to it. You can find it in most Indian grocery stores. If you can’t find jaggery, you can use sugar, but the flavor profile will be different (see FAQs).

Ghee: For Richness and Flavor

Ghee adds a wonderful richness and nutty aroma. It’s a traditional ingredient in Indian sweets, and it really elevates the flavor. You can substitute with vegetable oil, but ghee is highly recommended!

Cardamom & Cloves: Aromatic Spices

These spices are essential for that classic Indian flavor. Use good quality cardamom powder – freshly ground is best if you can! Cloves add a subtle warmth and depth.

Coconut: Fresh vs. Dried – Choosing the Best

Freshly grated coconut is amazing if you can get it! It adds a lovely texture and sweetness. However, desiccated coconut works perfectly well too. If using desiccated, you might want to lightly toast it for extra flavor.

Cashews & Raisins: Adding Texture & Sweetness

These add a delightful crunch and chewiness. Roasting them in ghee brings out their natural sweetness and enhances their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Chana Dal: In a pressure cooker, combine the chana dal and water. Pressure cook for 5 whistles. Once the pressure releases naturally, drain any excess water (but save it – it’s great for making rasam!).
2. Melt the Jaggery: Transfer the cooked dal to a kadai (a deep frying pan). Add the jaggery and cloves. Mix well and cook on medium heat until the jaggery melts completely. Stir frequently to prevent sticking.
3. Roast the Nuts: While the jaggery is melting, in a separate pan, roast the cashews and raisins in ghee until golden brown. Keep a close eye on them – they burn easily!
4. Combine & Simmer: Add the roasted cashews and raisins to the dal-jaggery mixture. Stir gently to combine everything, being careful not to mash the dal too much.
5. Spice it Up: Add the cardamom powder and grated coconut. Mix well.
6. Serve & Enjoy: Serve warm with a drizzle of ghee. It’s also delicious chilled! This payasam will keep in the refrigerator for 3-4 days.

Expert Tips

Here are a few things I’ve learned over the years to make this payasam perfect every time:

Achieving the Perfect Consistency

You want the payasam to be creamy and slightly thick, but not gluey. If it’s too thick, add a splash of the reserved dal water. If it’s too thin, cook it for a few more minutes, stirring constantly.

Preventing the Dal from Sticking

Jaggery can sometimes cause the dal to stick to the bottom of the pan. Stir frequently, especially as the jaggery melts. Using a heavy-bottomed kadai also helps.

Roasting Nuts for Maximum Flavor

Don’t rush the nut roasting! Roasting them slowly in ghee brings out their natural sweetness and gives them a lovely golden color.

Adjusting Sweetness to Your Preference

Jaggery sweetness can vary. Start with 1 cup and add more to taste. Remember, you can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

Vegan Chana Dal Payasam

Simply substitute the ghee with coconut oil or vegetable oil. It won’t have quite the same flavor, but it will still be delicious!

Gluten-Free Chana Dal Payasam

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Hint of Saffron)

My friend Priya loves to add a pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful color and subtle floral aroma. It’s a lovely touch for special occasions.

Festival Adaptations (Pongal, Onam)

This payasam is perfect for festivals like Pongal and Onam. You can add a few strands of saffron for a festive touch, or garnish with chopped pistachios.

Serving Suggestions

This payasam is wonderful on its own, but here are a few ideas for serving:

• Warm or Cold: Enjoy it warm for a comforting treat, or chilled for a refreshing dessert.
• Garnish: A drizzle of ghee and a sprinkle of chopped nuts always look beautiful.
• With Poori or Chapati: In some families, it’s served alongside poori or chapati for a complete meal.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is Chana Dal Payasam?

Chana Dal Payasam is a traditional Indian sweet pudding made with split chickpeas (chana dal), jaggery, ghee, and aromatic spices. It’s a comforting and delicious dessert often served during festivals and celebrations.

Can I use sugar instead of jaggery?

Yes, you can! But the flavor will be different. Jaggery has a unique caramel-like flavor that sugar doesn’t have. If using sugar, you might want to add a tiny pinch of molasses to mimic the flavor.

How do I prevent the payasam from becoming too thick?

Add a splash of the reserved dal water while it’s simmering. Stir frequently to prevent sticking and thickening.

What is the best way to roast the cashews and raisins?

Roast them slowly in ghee over medium-low heat, stirring constantly, until golden brown. Be careful not to burn them!

Can this payasam be made ahead of time?

Yes! It actually tastes even better the next day after the flavors have had a chance to meld. Store it in the refrigerator and reheat gently before serving.