Onam’s Special Recipe 3 - Paruppu Pradhaman

Time:

35 Mins & for 2 People

Ingredients:

• ½ cup Chana dal
• ½ cup powdered jaggery
• ½ cup thick coconut milk
• 2 teaspoon milk
• 7 cashews broken
• A small pinch of dry ginger powder
• 2 teaspoon ghee

Recipe:

1. Soak jaggery in warm water (till immersing level), crush it well.
2. Then heat it up until it is slightly thick (no string consistency needs to be checked). It should be of idly batter consistency. Strain and keep aside.
3. Dry roast chana dal until it turns golden brown.
4. In a pressure cooker add chana dal with water till immersing level and pressure cook for 3-4 whistles, don't make it too mushy, Set aside.
5. Heat ghee in a pan add cashews and fry till golden brown, set aside.
6. Heat jaggery syrup for 2mins until it starts thickening (no need to check for any consistency) add chana dal at this stage.
7. Mash it up with a ladle. Once jaggery syrup is well combined with the dal, add coconut milk.
8. Once it starts to boil, add dry ginger powder, milk and give a quick stir. Switch off and add ghee fried cashews.
9. Serve paruppu pradhaman hot / cold as per your preference.

Notes:

• Don't boil for more time after coconut milk is added else it will start to curdle.
• Adjust jaggery as per your sweet level, we liked ours a bit sweeter.
• After you add dhal to jaggery syrup do the whole process in low flame and keep stirring.
• As with any payasam it thickens with time so switch off a bit runny.
• Adding dry ginger powder gives a great flavour.

You can buy the all ingredients at FROMINDIA