A balanced diet on plate needs to have proteins in the right qualtity. Among other food, lentils are a significantly rich in protein. In south India, lentils are known as ‘pappu’ or ‘pappulu’. While a lot of people relish new types of food, the good old lentils are always part of the diet in every Indian home. Senagapappu or chana dal/bengal gram is a well-known lentil used in making a variety of dishes. While it is commonly cooked as dal, soups, and curries, you can also use it to make sweets. Children love sweets. Try this senagapappu payasam today as a dessert, one that is both delicious and loaded with proteins.
Transfer the SenagaPappu Payasam into a tumbler and sip on! Also, store it in your flask, so you can have a cup when you feel like it.
Health Benefits
- Bengal gram is high in fiber and supports to reduce cholesterol. It also has a very low hypoglycemic index, which is good for people with diabetes.
- Most lentils are an excellent source of zinc, folate, calcium, and protein. It is low in fat, and most of it is polyunsaturated.
Ingredients
cup bengal gram/senagapappu/dal: 1
cup jaggery, grated: 3/4
thick coconut milk: 400 ml
large pinches edible camphor: 2
tsp ghee: 2
cashews, chopped: 10-12
tbsp coconut, chopped into small pieces: 1
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.
Trivia
- 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.