Kadala Parippu Pradhaman / Chana Dal Payasam

          

Parippu Pradhaman

Ingredients:-
Chana dal – 13/4 cup
Sago pearls / Chowari – 3 rounded tbsp.
Jaggery – 600 grams ( Use the brown colored one. I used 450 g Royal & 150 g TDM brand)
Moonam paal – 1/4 cup (/use 1 rounded tbsp coconut milk powder)
Randaam paal – 3 tea mugs / 750 ml. (/ use 6 heaped rounded tbsp coconut milk powder)
Thick coconut milk – 1/2 cup / 100 ml.(/ use 1heaped rounded tbsp coconut milk powder)
Cardamom powder – 1/2 tsp
Cumin powder – 1/4 tsp
Dry ginger powder – 1/4 tsp
Cashews – 2 tbsp.
Raisins – 1 tbsp.
Sesame seeds – 1 tbsp.
Coconut cuts – 2 tbsp.
Ghee as needed

Method:-
Soak the tapioca pearls in hot water for 1 hr. Put it in boling water and cook for 5 minutes till soft. Drain the water completely and reserve this cooked sago.

Heat 2 tsp. ghee and roast the chana dal till very hot for 2 minutes. Wash it several times under running water. Cook the chana dal in a pressure cooker adding 1 rounded tbsp ghee  and 3.5 cups water. Simmer for 20 minutes after 1st whistle. Open the cooker when the pressure subsides and let the cooked dal cool slightly. Mash this dal to a paste ( I used my mixer/grinder). Mix the moonam paal with this paste and make it slightly loose.

Melt the jaggery adding 3/4 cup water. Strain it to remove any dirt. Add the cooked chana paste and 1 rounded tbsp ghee. Bring it to a boil. ( I used a non- stick pan). Lower heat to medium – low & cover cook for 25 minutes, stirring occassionally. When the mixture starts to get dry keep stirring for 10 more minutes, till the whole thing gets dry.






Now add the randaam paal and mix well. Let boil. Lower heat to medium- low and cook it till it becomes thick for 20 – 25 minutes.

Finally add the cooked tapioca pearls, the thick coconut milk, cardamom powder, cumin powder and dry ginger powder. Mix well, bring it to a very slow boil & remove immediately from heat.

Toast the cashews, raisins, coconut cuts & sesame seeds seperately and pour into the payasam. Keep the payasam covered for 3 – 4 hours till it reaches the PATHRAPAAKAM.