Kadala Parippu Pradhaman (Channa Dal Kheer with Jaggery)

Recipe No: 222

Ingredients                                           Serves 6

• Channa Dal………………..3/4 Cup (Dry Split Chick Pea/ Kadala Parippu)
• Ghee………………………….2 Tablespoons
• Coconut Pieces…………..1 Tablespoon (sliced into very small pieces)
• Cashew Nuts……………...12 (split into two)
• Raisins/ Kismis...……….1 Tablespoon
• Jaggery…………………….1 heaped cup (cut into small pieces)
• Tapioca Pearls………….2 Tablespoons (Chavvari/ Sabudhana)
• Thin Coconut Milk….....1 Cup (I used diluted low fat Milk)
• Thick Coconut Milk……3/4 – 1 Cup (I used low fat Milk)
• Cardamom Powder…….1/2 Teaspoon
• Dry Ginger Powder…….1/4 Teaspoon (Chukku Podi)

Method of Preparation

1. Wash and drain the Channa Dal; keep aside till ready to be used.
2. Heat Ghee in a pan (pan of the pressure Cooker) on medium heat and fry the Coconut pieces. When it starts to brown, add the Cashew pieces and let it brown along the edges before adding the Raisins.
3. When the Raisins plump up, remove everything from the Ghee and keep it aside till ready to be used. Leave the extra Ghee in the pan itself.
4. To the remaining Ghee, add the Channa Dal and fry for 3-4 minutes.
5. Switch off the heat; pour 2 1/4 cups Water and let the Dal soak for 30 minutes.
6. Transfer it into a pressure cooker and cook till done. (I kept the cooker on high till 1 whistle and then lowered the heat to medium low and cooked for 15 minutes. After 15 minutes, raised the heat back to high for 2 whistles and switched off the heat)
7. In another small pan boil Tapioca Pearls/ Chavvari. Once boiled, off the heat and keep it covered till ready to be used.
8. In a big pan melt Jaggery with ½ cup Water. Once melted, strain it and pour it back to the pan on high heat.
9. To the Jaggery on high heat add cooked Channa Dal and let it cook together for 6-8 minutes. At first stir only now and then, but as the Water content reduces, stir often. Continue this until the Water is almost absorbed and the Dal is nicely cooked with Jaggery.
10. Add thin Coconut Milk (diluted regular Milk), fried Coconut Cashew mixture and the Tapioca Pearls (along with the cooking liquid); reduce the heat to medium and let it boil for 5 minutes stirring constantly.
11. Add thick Coconut Milk (or regular Milk), Dry Ginger Powder and Cardamom Powder; mix well and let it start to boil along the edges.
12. Switch off the heat and keep the pan covered for 30 minutes before serving.

Notes:

• The Channa Dal should be cooked until a semi mashed stage. Once it is added to the Jaggery it will not mash up. So I prefer it to cook well. If it is not mashed when you open the cooker please mash it a bit with a spatula. But take care not to puree it!!! There should be some whole pieces, some half mashed pieces and some mashed pieces.
• If you are making fresh Dry Ginger Powder, you may not need the amount given in the recipe. So adjust it accordingly.
• As per this recipe the sweetness will be moderate (In my opinion that is optimum). So add more Jaggery if you need more sweetness.
• If you use light brown Jaggery, then you may not get the traditional dark color for your Pradhaman.
• I feel that the light brown Jaggery has let sweetness when compared to the darker variety. So adjust the amount accordingly. If in case your Pradhaman  is short on sweetness (according to your preference), do add some brown Sugar or regular Sugar at the end to compensate.
• The 30 minutes resting time is very essential in this recipe. At the end of this time the Sabudhana/ Tapioca Pearls will swell and float to the top. It is also the time for 'Pathrapakam' which the elders refers to as the time the dish should sit in the pan it cooks to attain the maximum taste.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…