How about using lentil soups to prepare desserts? Festivals in India are incomplete without sweets. But cooking a dessert from lentil soups or stews is a great way to do it. Dal or lentil soups are one way to start the preparation. There are many kinds of dals – moon dal, tuar dal and chana dal – that dominate the Indian kitchens. They are the simplest version of a protein-rich diet. But in this dish, we use chana dal.
Chana dal recipes are on the households' menu throughout the year. They are addictive and healthy. Madgane or Mangane made from chana dal is Konkani chana dal kheer made in almost all Konkani households during the festive season.
Soak the chana dal along with the cashews in water for 4-5 hours. Cook the dal and the cashews in a pressure cooker with 2 cups of water. Cook the mixture for about three whistles or until the mixture is cooked thoroughly. But not mushy.
See VideoDrain out the water and add the cooked chana dal and cashew into a pan along with the thin coconut milk. You can also use water in place of thin, light coconut milk if you’re going to use canned coconut milk. Canned/tetra pack milk is usually thicker than the one extracted manually. Hence, it is better to dilute it.
See VideoAdd jaggery and a pinch of salt to the pan and let it all cook on low flame. Mash the dal lightly using the back of your spoon to thicken the mixture. Add more jaggery if you wish.
See VideoLet it all come to a boil and add semolina for it to help thicken further. Traditionally, rice flour and water slurry replace semolina. The mixture will thicken after letting it simmer for a few more minutes. Add the Thick coconut milk at this stage. Reduce the heat to low and let it come to a soft boil.
See VideoAvoid boiling it over high heat once you have added the thick coconut milk. There are high chances that overheating may of it getting split. Add the cardamom powder and give it all a final mix. The consistency at this stage is not as thick, but it thickens as it cools.
See VideoTurn off the flame and let it rest for a couple of minutes before serving. Garnish with pan-fried nuts of your choice. Serve your steaming hot bowl of payasam.
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