Last Updated on 6 months ago by Neha Deshmukh

Chana Dal Payasam Recipe – Plantain & Coconut Indian Dessert

Introduction

Oh, Payasam! Is there anything more comforting? This Chana Dal Payasam, with its creamy coconut milk, sweet plantain, and nutty chana dal, is a hug in a bowl. I first made this for Onam a few years back, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the flavors are just divine. Get ready to treat yourself (and maybe share, if you’re feeling generous!).

Why You’ll Love This Recipe

This Chana Dal Payasam is more than just a dessert; it’s an experience. It’s a beautiful blend of textures – the soft chana dal, the tender plantain, and the smooth, rich coconut milk. Plus, it’s relatively quick to put together, making it perfect for festive occasions or when you just need a little something sweet to brighten your day. It’s a classic Indian sweet that’s sure to impress!

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup chana dal (chickpea lentil) – about 100g
• ½ cup raw rice – about 100g
• 1 grated coconut – about 200g (or 200ml coconut milk)
• 1 large ripe plantain
• ½ tsp cardamom powder
• ¼ cup sugar – about 50g
• A pinch of salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Payasam.

Chana Dal (Chickpea Lentil) – Significance & Selection

Chana dal isn’t just about flavor; it adds a lovely, slightly nutty texture. Make sure your chana dal is fresh – older lentils can take longer to cook.

Raw Rice – Type & Soaking Importance

I prefer using raw rice (like sona masoori) for this recipe. Soaking the rice is crucial! It helps it break down and creates that creamy texture we’re after. Don’t skip this step.

Coconut – Fresh vs. Desiccated & Flavor Profile

Freshly grated coconut is best, hands down. The flavor is so much brighter! If you can’t find fresh, unsweetened desiccated coconut will work in a pinch. Just remember to adjust the liquid slightly.

Plantain – Ripeness & Regional Variations

You want a ripe plantain – almost bordering on overripe, but not mushy. It should yield slightly to gentle pressure. In some South Indian variations, you might find this made with smaller, slightly underripe plantains for a different texture.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is a game-changer. The aroma is incredible! If you’re using store-bought, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your chana dal a good rinse. Then, pop it into a pot with plenty of water and bring it to a boil. Reduce the heat and simmer until it’s completely cooked and soft – about 20-25 minutes. Drain it and set it aside.
2. While the chana dal is cooking, soak the raw rice in a bowl of water for at least an hour. This is important! After soaking, drain the rice and grind it with about 1 cup (240ml) of water until it’s a smooth paste. You might need to strain it if it’s a little grainy.
3. Now for the coconut milk! Blend the grated coconut with ½ cup (120ml) of water until you get a smooth, creamy first extraction. Set this aside – it’s the star of the show! Blend the leftover coconut with 4 cups (960ml) of water to get a thinner coconut milk. Strain this and add it to the rice paste.
4. Bring the rice and coconut mixture to a boil, stirring constantly to prevent sticking. Once it’s boiling, add the cooked chana dal and chopped plantain. Reduce the heat and simmer until the plantain is tender and the mixture has thickened – about 10-15 minutes.
5. Finally, stir in the first, richer coconut milk, sugar, cardamom powder, and a pinch of salt. Cook for another 2 minutes, stirring gently, until everything is well combined and the sugar has dissolved.

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is key to preventing the Payasam from sticking and burning.
• Adjust the consistency: If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go: Adjust the sugar and cardamom to your liking.

Variations

• Vegan Adaptation: Swap the sugar for maple syrup or coconut sugar.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Cardamom): If you love cardamom, feel free to add a little more. My grandma always used a generous pinch!
• Festival Adaptations (Onam, Pongal): This Payasam is traditionally made for Onam and Pongal, but it’s delicious any time of year.

Serving Suggestions

Serve this Chana Dal Payasam warm. It’s wonderful on its own, but a sprinkle of chopped nuts (like cashews or almonds) adds a nice crunch.

Storage Instructions

Leftover Payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk or water when reheating.

FAQs

What is Chana Dal Payasam traditionally served with?

Traditionally, it’s often served as part of a larger festive meal (Sadhya) alongside other curries and rice. But honestly, it’s perfect on its own as a dessert!

Can I use a different type of lentil instead of Chana Dal?

While chana dal is traditional, you could experiment with moong dal (yellow split lentils) for a slightly different flavor.

How can I adjust the sweetness level in this Payasam?

Start with ¼ cup of sugar and taste. Add more, a tablespoon at a time, until it reaches your desired sweetness.

What is the best way to prevent the Payasam from sticking to the bottom of the pot?

Constant stirring is the best defense! Using a heavy-bottomed pot also helps.

Can this Payasam be made ahead of time? If so, how should it be stored?

Yes, you can make it a day ahead. Let it cool completely, then store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of milk or water if needed.