Just like rice, lentils or dal is also an integral part of an Indian diet. It is one of the most important sources of plant proteins as well as other nutrients, especially for vegans and vegetarians. Known as Paruppu/Parippu in South India, lentils are a key ingredient in a variety of South Indian dishes too. Just like this Chana Dal Payasam or Kadalai Paruppu Payasam, which is a completely vegan sweet pudding or kheer made with Bengal gram, coconut milk, jaggery and some flavorings.
About Chana Dal Payasam
As mentioned above, this recipe is of a delicious payasam made with chana dal (husked and split bengal gram) and coconut milk. Jaggery (powdered or grated) is used as a sweetener in this Chana Dal Payasam and for flavorings, I have added cardamom powder, cashews and raisins.
For frying the dry fruits, I have used coconut oil. Because of which the recipe is a vegan friendly one.
This recipe of the Kadalai Paruppu Payasam is also an easy one. I have used homemade coconut milk in it. In case you’re short of time, you can use the regular store-bought readymade thick coconut milk.
In South India, most of the times, payasams are made during auspicious or festive occasions, when it also acts as an offering to deities in temples as well as households.
Even I make a variety of kheers or payasams at my home. One more reason to opt for these is because they are quite hassle free in their making.
In addition to the basic rice kheer, our family favorite is this Chana Dal Payasam for sure. You can also check the recipe of Moong Dal Payasam that is made with moong lentils.
You can serve Kadalai Paruppu Payasam hot, warm or chilled; and after meals as a dessert. It will be a nice change to the usual ice creams and/or other Indian desserts or sweets.
Step-by-Step Guide
How to make Chana Dal Payasam
Cook Chana Dal
1. Rinse ½ cup chana dal a couple of times in water and then soak for 2 to 3 hours. You can even soak for 30 minutes and then pressure cook.
Soaking for more time reduces the cooking time. You can also pressure cook the chana dal directly without soaking.
I prefer soaking the dal first as it takes lesser time to cook. But you can skip this step and directly pressure cook the dal.
2. Then, drain all the water.
3. Take the chana dal in a pan or vessel which will fit inside a stovetop pressure cooker. Also, add 1 cup water to the lentils in the pan.
4. Add 1.5 cups water in the pressure cooker. Then, place this pan or vessel in the pressure cooker on a small trivet.
5. Pressure cook the chana dal on medium heat for 4 to 5 whistles or 9 to 10 minutes.
You can also cook the lentils without soaking in the cooker. If you are pressure cooking the lentils directly (without soaking), then cook for 6 to 7 whistles or 11 to 12 minutes.
Another option is to cook the soaked lentils directly in the cooker without using a pan. In this case, add 1.5 cups water to the lentils in the cooker and then pressure cook for 3 to 4 whistles or 7 to 8 minutes.
he lentils can be cooked in a pan too, but it will take a longer time.
6. Meanwhile, measure and keep all the ingredients ready for making payasam.
7. When the pressure settle down naturally, remove the lid and check the dal. The lentils should be cooked well.
If the dal is not cooked, then add some more water to the dal and in the pressure cooker and cook till done. But don’t overcook. The chana dal should not be too pasty or lumpy.
Make Chana Dal Payasam
8. Once the chana dal is cooked, pour all the contents of the small vessel (cooked chana dal and water) in another pan or kadai.
9. Mash the chana dal with a spoon.
10. Add ½ cup thin coconut milk. If you are using store bought coconut milk, then add water instead of thin coconut milk.
Do consider the consistency before you add the thin coconut milk or water. If the consistency is thin or runny, then do not add any water or thin coconut milk and follow the recipe from step 11 below.
11. Next, add ¾ cup jaggery powder. For a less sweet taste, you can add ½ cup grated jaggery or jaggery powder.
If the jaggery you use has a lot of impurities, then heat the jaggery in ⅓ cup water on a low flame. Stir till the jaggery melts. Then, filter and use this syrup.
12. Stir and mix very well.
13. Keep the pan or kadai on stovetop on low heat and begin to heat this mixture.
14. Once all the jaggery dissolves, add 1 cup thick coconut milk or canned coconut milk.
15. Mix very well and gently heat for a minute or two. Switch off the heat and keep aside. Do not overheat or boil as the coconut milk might curdle.
Fry Dry Fruits
16. In a small pan or tadka pan, heat 2 tablespoons coconut oil. Instead of coconut oil, you can also use ghee.
17. Add 12 to 15 cashews. Fry till the cashews begin to turn golden.
18. Once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder. Fry the raisins till they plump and swell.
19. Now, pour the tempering mixture together with the coconut oil in the payasam.
20. Mix very well.
21. Serve Kadalai Paruppu Payasam hot, warm or chilled. Leftover payasam has to be refrigerated once it comes to room temperature.
Expert Tips
- Soaking chana dal for more time means it will take lesser time to cook. But you can still skip the soaking part and directly pressure cook the lentils.
- For soaked chana dal, pressure cook for 4 to 5 whistles or 9 to 10 minutes. For unsoaked chana dal, pressure cook for 5 to 6 whistles or 10 to 12 minutes. Cook either of these on medium heat. You can cook the chana dal in a pan/pot too, but it will take longer.
- Cook the chana lentils till they are completely softened. Avoid overcooking as the chana dal should not become pasty or lumpy.
- If you are using readymade store-bought coconut milk, add water instead of thin coconut milk. You must not boil or overheat after adding the coconut milk, as these will lead to the curdling of the coconut milk.
- In case the jaggery you are using has impurities in it, heat it in ⅓ cup water on a low flame. Keep stirring till it melts, then filter and use the syrup.
- For frying the dry fruits, you can use ghee or coconut oil.
More Payasam Varieties To Try!
South Indian Food
Sweets Recipes
Gluten Free Recipes
South Indian Food
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Chana Dal Payasam | Kadalai Paruppu Payasam
Chana Dal Payasam also called Kadalai Paruppu Payasam or Kadala Parippu Payasam in South Indian languages is a delicious sweet pudding made with chana dal, coconut milk, dry fruits, jaggery and some flavorings.
Prep Time 10 mins
Cook Time 25 mins
Lentils Soaking Time 2 hrs
Total Time 2 hrs 35 mins
For pressure cooking chana dal
Prevent your screen from going dark while making the recipe
cooking chana dal
- Rinse ½ cup chana dal a couple of times in water and then soak chana dal for 2 to 3 hours. You can even soak for 30 minutes and then pressure cook. Soaking for more time reduces the cooking time. You can also pressure cook the chana dal directly without soaking.
Then drain all the water from the soaked chana dal.
Take the chana dal in a pan or vessel which will fit inside the pressure cooker. Also add 1 cup water to the pan containing the lentils.
Add 1.5 cups water in the pressure cooker. Place a small trivet inside the cooker.
Then place this pan or vessel containing the chana dal and water on top the trivet in the pressure cooker
- Pressure cook the soaked chana dal for 4 to 5 whistles or for 9 to 10 minutes on medium heat. If you are pressure cooking the dal directly without soaking then cook for 6 to 7 whistles or for 11 to 12 minutes.
- You can also cook the lentils directly in the cooker itself. In this case add 1.5 cups of water to the lentils and then pressure cook for 3 to 4 whistles or 7 to 8 minutes on medium heat.The lentils can be cooked in a pan on the stovetop too but it will take a longer time.
When the pressure settle down on its own, remove the lid of pressure cooker and check the lentils. The lentils should be tender, softened and cooked thoroughly.
- If the chana dal is undercooked then add some more water to the lentils in the pan and in the pressure cooker and cook till done. But don’t over cook. The chana dal should not be too pasty or lumpy.
Making chana dal payasam
Pour the entire contents of the small pan (cooked chana dal + water) in another pan or kadai.
Mash the chana dal with a spoon.
Add ½ cup thin coconut milk. You can also add water instead of thin coconut milk.
Next add ¾ cup jaggery powder. For a less sweet taste, you can add ½ cup grated jaggery or jaggery powder, stir well.
Keep the pan or kadai on stove top on a low flame and begin to heat this mixture. Mix well and stir so that the jaggery dissolves.
Once all the jaggery dissolves, then add 1 cup thick coconut milk.
Mix very well and gently heat for a minute or two. Switch off the heat and place the pan aside. Do not over heat or boil as the coconut milk might curdle.
Frying Dry Fruits
In a small pan or tadka pan, heat 2 tablespoons coconut oil. Add 12 to 15 cashews. Fry till the cashews begin to get golden.
Once the cashews start becoming golden, add 1 tablespoon raisins and ½ teaspoon cardamom powder
Fry the raisins till they plump and swell.
Now pour the entire contents of the tadka pan (coconut oil+cashews+raisins) in the chana dal payasam.
Mix very well and serve chana dal payasam hot or warm or chilled. Leftover payasam can be refrigerated once it comes to room temperature.
- Make sure to use either freshly pressed/extracted homemade coconut milk or a good brand of canned coconut milk. Ensure that your packaged coconut milk is in good condition and not rancid or spoiled.
- Opt to add the nuts and dry fruits that you like.
- Feel free to add less or more of the jaggery according to the sweetness you prefer.
- Scale this recipe easily to make for a smaller batch of the payasam or in more quantities.
Nutrition Facts
Chana Dal Payasam | Kadalai Paruppu Payasam
Amount Per Serving
Calories 461 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 18g113%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 37mg2%
Potassium 185mg5%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 41g46%
Protein 6g12%
Vitamin B1 (Thiamine) 0.03mg2%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.5mg3%
Vitamin B6 0.05mg3%
Vitamin C 1mg1%
Vitamin E 0.1mg1%
Vitamin K 2µg2%
Calcium 72mg7%
Vitamin B9 (Folate) 9µg2%
Iron 4mg22%
Magnesium 42mg11%
Phosphorus 86mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Chana Dal Payasam recipe post from the archives first published in October 2017 has been republished and updated on November 2022.
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