Chana dal Halwa / Kadalai Parrupu Halwa

In South Vs North Challenge, for this month Kirti from northern team gave us this rich dish as challenge. You won’t believe before reading this e mail I was planning to try this chana dal halwa, but I haven’t seen any recipe or even I don’t know this is Mughal Cuisine. I know moong dal halwa, in that way I thought to try with kadalai parrupu. Finally tried this recipe and it turned out good thanks kirti for sharing your mom’s recipe.

Ingredients:

Split chana dal (Kadalai parrupu)	1 cup
Ghee	¾ cup
Sugar	½ cup
Cardamom powder	¼ tsp
Almonds Chopped	¼ cup
Milk	2 ½ cup

 

Directions:

 

Soak chana dal (kadalai parrupu) for 3 hours.

 

 

Pressure cook with one cup water for 3 whistles.

 

Once the pressure is released drain the excess water and mash it to course paste.

 

 

Heat ghee, in stick pan.

 

 

Once it’s hot, add dal and mix well.

 

 

Cook for 15 minutes on medium heat or until raw smell of dal leaves. By this time you can see ghee starts separating.

 

Add ½ cup of milk and mix well.

 

 

Continue cooking with in 4-5 minutes the milk will be absorbed.

 

 

Again add another ½ cup and repeat the same until milk is done.

 

 

When all milk is absorbed, add sugar and cardamom powder and mix well.

 

 

 

Cook for another 5 minutes or until the ghee oozes.

 

 

Finally add chopped almonds and mix well and serve hot.

 

 

Sending to:

 

 

 

Kadalai Parrupu Payasam

This is the last post for this weeks BM, Lets end with a dessert. Kadalai Parrupu payasam is one of the traditional payasam in Tamil Nadu. This is bit different than regular payasam it will be chewier; the grated coconut will be good for muching. This is my mom’s recipe.

Ingredients:

Split chana dal (Kadalai parrupu)	½ cup
Raw rice	¼ cup
Jaggery	¾ cup
Cardamom powder	¼ tsp
Cashew nut chopped	1 Tbsp
Ghee	2 tsp
Coconut grated	2 Tbsp

 

Directions:

1. Pressure cook chana dal and rice together with 3 cups of water for 3 whistles (Chana dal will be slightly overcooked and rice should be mushy).
2. Add little water to jaggery and heat until it dissolves, filter the syrup to cooked chana dal mixture and cook for 5 minutes.
3. Mean while heat ghee and roast cashew nut. Finally add grated coconut, cashew nut and cinnamon powder and cook for another 2 minutes.
4. Turn off the stove and enjoy warm.

Note:

You can add coconut milk after adding jaggery its optional.

 

 

Sharing to: Gayathri

 

Blogging Marathon page for the other Blogging Marathoners doing BM#26

 



 

 

Vadakari

This is one of the famous side dish for Idli in Tamil Nadu. But this is the first time I tried and it came out good. Its steam cooked version.

Ingredients:

 

Split channa dal/Kadalai Parrupu	½ cup
Onion chopped	1 cup
Tomato chopped	½ cup
Clove	4-5
Cinnamon	1 inch
Fennel seeds	1 tsp
Bay leaves	1-2
Dry red chili	1
Red chili powder	1 tsp
Turmeric powder	½ tsp
Coriander powder	1 tsp
Coconut milk	3 Tbsp
Asafetida	a pinch
Garlic pods	2
Ginger	½ inch
Curry leaves	few
Coriander chopped	few
Salt
Oil

 

 

 

Direction:

1. Soak dal for 2-3 hrs. Drain the water and grind to course paste with fennel seeds, garlic, ginger, asafetida, dry red chili and little salt.
2. Make small lemon size balls and steam cook for 12- 15 minutes or until it cooks.
3. Heat oil in a kadai splutters bay leaves, clove and cinnamon. Add onion and curry leaves sauté until soft.
4. Now add tomato and cook until it turns mushy. Add turmeric powder, chili powder and coriander powder cook this with enough water.
5. Once the vada balls are cooked take them out and crush them. Heat oil in a pan and add the crushed vada’s and roast for few minutes.
6. Now add this to the gravy and cook for few more minutes. Once you add the vada the gravy will starts to thicken. In this stage check for salt and add coconut milk cook for few more minutes.
7. Sprinkle some coriander leaves and turn off the stove.Serve with Idli.

 

 

 

 

 

 

 

 

Tips:  Don’t add water for grinding If needed sprinkle few drops. This gravy will turn thick once you add vada so add enough water before if not add boiling water when checking for salt.

Sending this to: www.youtoocancoookindianfood.blogspot.com, http://priyaeasyntastyrecipes.blogspot.fr