Wednesday, September 11, 2013

Kadle bele payasa recipe - Chane daali paays - Bengal gram dal kheer recipe

kadlebele payasa in a serving bowl
Kadle bele payasa or chane daali paays recipe - Kadle bele payasa is a kheer prepared with split bengal gram, jaggery, and  coconut milk. Most of the time during festival I make chana dal kheer to offer God as Naivedya.  You can also use moong dal or split green grams  instead of chana dal to make such payasa.  

This is similar to muga dali paays which is traditional authentic cuisine of Karnataka. Split bengal grams or chana dal is the basic ingredients and you can thicken the payasa either with rava or rice flour paste. This is a sweet dish which is extremely pleasing to the sense of taste. Try this payasa to treat your family, friends and relatives.

Kadle Bele Payasa Recipe - Chane Daali Paays
kadlebele payasa in a serving bowl
Preparation time 10 minutes
Cooking time 30 minutes
Yield - serves  2 

Ingredients
  • 1 cup split bengal gram  / chana dal
  • 1 cup grated fresh coconut
  • 3/4 cup jaggery
  • 2 tbsps rava / semolina
  • 4 cardamoms, powdered
  • 1 tsp ghee or as required
  • cashew nuts and raisins, toasted (optional)
Preparation
Grind the grated fresh coconut through a mixer using water and extract 2 cups of coconut milk.

Method
  1. Roast the chana dal in a tsp of ghee until aromatic. 
  2. Cook this chana dal in a pressure cooker using water for 3 whistles. 
  3. When the pressure releases, remove the boiled chana dal and add jaggery to it.
  4. Add the coconut milk and mix well till the jaggery melts. Keep this vessel over a medium flame and bring it to boil. 
  5. Mix the roasted rava in 2 tbsps of water. Adding water is to avoid the lump formation. 
  6. Add this rava water mixture to the kheer. 
  7. Stir continuously till the kheer thickens. Further simmer till you get the desired consistency of the kheer. 
  8. I prefer thick consistency and therefore I have simmered it. 
  9. Garnish with cashews and raisins. Serve the kadle bele payasa or chane daali paays cold or warm.
Note
You can replace the chana dal by moong dal.

Kadle bele payasa - step by step pictures

1.  Roast the chana dal in a tsp of ghee until aromatic.

2.  Cook this chana dal in a pressure cooker using water for 3 whistles.
roast the chana dal
3.  When the pressure releases, remove the boiled chana dal and add jaggery to it.  

4.  Add the coconut milk and mix well till the jaggery melts. 
cook the chanadal, add jaggery and coconut milk
5.  Place this vessel over a medium flame and bring it to boil. Stir continuously till the kheer thickens. 

6.  Further simmer till you get the desired consistency of the kheer. I prefer thick consistency and therefore I have simmered it.
bring it to boil, garnish with dry fruits
7.  Garnish with cashews and raisins. Serve the kadle bele payasa or chane daali paays cold or warm.
serve adle bele payasa


14 comments:

  1. Very very delicious, creamy and healthy kheer dear...

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  2. Never tried this type of kheer before, looks yummy!

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  3. hmmmmmmmmmmm tempting lip smacking payasam.

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  4. wow yummy recipe,wanna taste the whole bowl:)

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  5. rich dal payasam looks super awesome dear..

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  6. looks mouthwatering.I never add rawa.Next time will try your recipe.

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  7. wow love your recipe...this is superb...

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  8. wow!yummy and looks creamy and rich!

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  9. Looks so yummy and healthy.

    ReplyDelete
  10. yummy delicious and healthy

    ReplyDelete

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