How to make SenagaPappu Payasam
- In a wok, dry roast the dal until it turns light brown. Keep the flame medium.
- Soak the roasted dal in 1 cup water for 30 minutes.
- Pressure cook the dal for 2-3 whistles or until it is cooked but not mushy. Do not overcook it.
- Let the dal cool down.
- Using a heavy spoon, mash it and let some dal retain its shape.
- Set aside.
- In a heavy bottomed vessel, add 2/3 cup water and the jaggery.
- Let the jaggery melt over a medium flame.
- Add the crushed dal to the jaggery syrup. Mix well.
- Over a medium flame, cook for 5 minutes till the jaggery mixture starts to thicken.
- Lower the heat and add the coconut milk. Continue to mix well.
- Cook for 5 minutes more and turn off the heat.
- Add the edible camphor and mix well. Set aside.
- Stir-fry cashews and coconut pieces in ghee until they turn golden brown.
- Garnish the prepared payasam with fried cashews and coconut.
- Mix well and serve.
- Chana dal is the split kernel of a variety of chickpea known as desi or bengal gram.
- There are green and red lentils. Indians prefer the latter, while Europeansprefer the former in their salad.