Kadala Parippu Pradhaman ~ Kerala Chana Dal Kheer
Servings 4
Ingredients
- 1 cup kadala parippu chana dal
- 1 block 200 gm approx jaggery
- 1 cup moonam paal really thin coconut milk
- 3/4 cup randaam paal thin coconut milk
- 1/2 cup onnaam paal thick coconut milk
- 1/4 tsp ginger powder
- 1/4 tsp cumin powder
- 2 tbsp ghee
- 3 tbsp coconut cuts
- 10 cashews
- 10 raisins
Instructions
- Wash the kadala parippu well. Heat 1 tbsp ghee in a pressure cooker and roast the dal till fragrant.
- Add a cup of water and pressure cook for 6 to 7 whistles. Switch off and allow the pressure to go by itself. At the end of the cooking, the dal would be mushy but not totally mashed.
- Meanwhile, add 1/2 cup of water to the jaggery and melt it completely.
- Drain the jaggery mixture for any impurities.
- Add to the cooked dal along with ginger and cumin powder and start boiling.
- Simmer for around 10 minutes till the mixture starts getting thick.
- Add in the moonaam paal and cook further for 10-15 minutes till the pradhaman starts to get thick.
- Add the randaam paal and cook further till it thickens.
- Finally add the onnam paal, cook for another minute and immediately switch off. Do not boil after adding the onnaam paal otherwise it will break.
- Heat remaining ghee. Fry the coconut pieces, then the cashews and raisins. Pour into the prepared pradhaman.
- Serve hot or cold as per your preference!
Notes
You can dry roast the dal instead of doing it in ghee.
I used karupatti/ palm jaggery in this recipe. You can use any type of jaggery as per your wish.
Ensure to cook the dal along with the thin coconut milks for sufficient time so that the dal gets cooked thoroughly. You need a bit of patience for this. Otherwise, when you serve, you will have the liquid on the top and the dal at the bottom of the pitcher, which is not a very interesting scene! Cook on low flame till you feel satisfied with the thickening.
As it cools, it tends to thicken. Add a bit of warm water to loosen up.
You can use fresh coconut milk. However, I resorted to the easier way of making it with coconut milk powder - for moonnaam paal, I used 1 tsp in 1 cup of water, for randaam paal, I used 1 tsp in 3/4 cup water and for the onnaam paal, I used 1 heaped tsp in 1/2 cup of water.
I used karupatti/ palm jaggery in this recipe. You can use any type of jaggery as per your wish.
Ensure to cook the dal along with the thin coconut milks for sufficient time so that the dal gets cooked thoroughly. You need a bit of patience for this. Otherwise, when you serve, you will have the liquid on the top and the dal at the bottom of the pitcher, which is not a very interesting scene! Cook on low flame till you feel satisfied with the thickening.
As it cools, it tends to thicken. Add a bit of warm water to loosen up.
You can use fresh coconut milk. However, I resorted to the easier way of making it with coconut milk powder - for moonnaam paal, I used 1 tsp in 1 cup of water, for randaam paal, I used 1 tsp in 3/4 cup water and for the onnaam paal, I used 1 heaped tsp in 1/2 cup of water.