Wednesday, January 4, 2012

Paruppu Pradhaman (Sweet Dal Dessert)

Paruppu Pradhaman or Dal Dessert, a delicious soupy pudding, is one of the traditional payasams made for special occasions and feasts. Skinless, split yellow Chana or Mung dal are the dals of choice to make this payasam resulting in Kadala Paruppu (chana dal) or Pasi Paruppu (mung dal) Pradhaman respectively. Coconut milk, toasted coconut and cashews contribute to the rich and fabulous flavors of this delightful treat aromatic with cardamom and saffron.

Break up the cashews into small pieces about the size of the raisins - this is quite easy as cashews are soft and are easily broken with your fingers. The coconut should be cut about the size of baby teeth :D or 1/2 as big as corn kernels. Either dark or golden raisins may be used.

6-8 Servings


1/2 cup skinless split Mung or Chana dal, sorted
1 pinch Sea Salt
2 cups Jaggery or Brown Sugar
2 cups fresh or canned coconut milk (1 can)
1 tiny pinch Saffron (optional)
5 pods Cardamoms
1 Tbsp Ghee
2 Tbsp raw Cashew Pieces
2 Tbsp fresh Coconut pieces (about half the size of cut corn kernels)
2 Tbsp Raisins (optional)


1. Toast the dal in a dry skillet until fragrant and lightly golden. Alternately roast the dal in the oven; for instructions, click here. Let cool.

2. Wash the dal and cook in water to just cover until quite soft but not mushy with the salt.

3. Bring jaggery and 1/4 cup of water to a boil in a small pan; simmer gently until jaggery dissolves completely. Strain if necessary to remove any impurities and add to the cooked dal. If using brown sugar, just stir into the dal and simmer for about 10 minutes.

4. Add the coconut milk and heat gently until heated through. When hot, remove from heat.

5. Grind together the seeds from the cardamom pods and the saffron with a pinch or two of sugar; stir into the payasam. Allow payasam to rest covered for about 15 minutes.

6. Toast the cashew and coconut pieces in the ghee in a small pan until golden; add the raisins and cook until puffed. Pour into the payasam or reserve until ready to serve.

7. Serve hot, warm or at room temperature as you wish. If you have reserved the cashew mixture, top each serving with a little spoonful. Enjoy!!


Christine said...

Hi- is there any way I can contact you with a question about yogurt cured chilis? I haven't been able to find the information I need. Thanks!

Geetha said...

Hi Christine, One can make yogurt cured chilis from scratch or purchase them from Indian Markets. They are cooked until dark in a little hot oil before serving. If you have any questions, I will be happy to answer them if I can. You can post your questions here in the comment section or send it as an email. Happy cooking!

Christine said...

Thanks for the response. I can't find an email address on your blog so I'll ask here. I would love to try to make the chilis from scratch but haven't found a recipe or instructions online. Can you help? Thanks!

Geetha said...

Hi Christine, I have made Yogurt Chiles (Thayir Milagai in Tamil) from scratch and it is not difficult. I will do a post on that. My email is "mail dot geethaskitchen at gmail dot com".