Kadala Paruppu Pradhaman

Wishing all readers a very Happy New Year!!

It has been a really long time since I last posted a recipe on the blog. Life has become very busy and blog just took a back seat without me even realizing it. But I hope to be more regular this year. So here is to sweet beginnings. 

A delicious pradhaman - Kadala Paruppu Pradhaman. Jaggery and coconut milk like I always say are a match made it heaven, that with the bite of kadala paruppu/channa dal is just amazing. I took out the camera after a really long time and I have not done any justice to the pradhaman. You'll have to just take my word for it and try it out. And I am sure you will not regret it. Now off to the recipe.

Serves 3 to 4

What you’ll need

1. Kadala Paruppu/Channa Dal – 1/3^rd cup
2. Javvarisi/ Sago – 1/8^th cup
3. Powdered Jaggery – ¾ cup
4. Thin Coconut Milk – 1 cup
5. Thick Coconut Milk – ½ cup
6. Dry Ginger Powder – ¼ tsp
7. Cardamom Powder – ½ tsp
8. Ghee – 1 tbsp
9. Cashew nuts – few

Method

1. Dry roast the sago and channa dal till the raw smell disappears.
2. Soak these in water for 10 minutes.
3. Pressure cook the channa dal and sago with just enough water for 3 to 4 whistles. Let the water level be just above the dal.
4. Once, the pressure is released, open the cooker and mash the dal lightly.
5. Heat a heavy bottomed vessel, add the powdered jaggery, with ¼ cup of water. Once the jaggery dissolves, strain for impurities and pour it back in the vessel.
6. Add the mashed dal and sago to this jaggery syrup. Let it boil for a couple of minutes. Then add the thin coconut milk and boil for 5 to 6 minutes. Keep stirring once in a while.
7. Once the payasam thicken slightly, remove from heat.
8. Now add the thick coconut milk and mix well.
9. Heat a small frying pan with ghee, add the cashewnuts and fry until golden. Add this to the pradhman.
10. Also add the ginger powder and cardamom powder. Mix well.

Serve warm.

Notes:

1. Channa dal should be cooked till soft, the dal should easily crumble when pressed between fingers, but not mushy.
2. The pradhaman will thicken once it cools.
3. You can add boiled and cooled regular milk if the pradhaman is very thick.
4. Do not add more than the mentioned quantity of sago, it will thicken the pradhaman very much.
5. Traditionally, roasted coconut slivers are added to the pradhman, since I did not have coconut handy, I used cashewnuts.