Easy Kadala Parippu Pradhaman Recipe

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This delicious and traditional Kerala dish, often served at special occasions like Onam Sadya, is a lentil pudding made with chickpeas (kadala parippu or chana dal), jaggery, and coconut milk. It is a rich and creamy dessert that combines the natural sweetness of jaggery with the comforting texture of coconut milk and the nutty flavour of chickpeas.

Details

Course Dessert
Cuisine Kerala, India
Servings 4-6 people
Preparation Time 20 minutes
Cooking Time 30 minutes
Calories Approximately 250-300 per serving

Ingredients

  • 1 cup kadala parippu / chana dal, washed and soaked
  • 2 ½ cups crushed jaggery
  • ½ teaspoon Dry Ginger Powder / Chukku Podi
  • ¼ teaspoon Cumin Powder / Jeeraka Podi
  • 1 teaspoon Cardamom Powder / Elakka Podi
  • 1 can coconut milk (in place of randaam paal)
  • 2-3 tablespoon coconut cream (in place of onnam paal)
  • 2 tablespoon + 3 tablespoon ghee
  • 1 tablespoon crushed cashews
  • 2 tablespoon dried coconut chips / copra bits

Method

  1. Cook the kadala parippu / chana dal in a pressure cooker with enough water, till it is soft and mushy. Once it has cooled down a bit, puree this coarsely in a blender.
  2. Heat the 2 tablespoon ghee in a heavy bottomed wide pan. Add the pureed dal / kadala to it. Cook with the ghee for 5-6 minutes over medium high heat, till the dal puree leaves the side of the pan and start to thicken up a little. Add the dry ginger powder, cumin powder and cardamom powder and mix well.
  3. Meanwhile, melt the jaggery with about 2 tablespoon water in another pan. Let it come to a boil. Pour this over the cooked kadala in the other pan. Continue to cook this over medium heat for 3-4 minutes more. Keep stirring constantly.
  4. Now add the coconut milk to this and lower the heat. Let it cook again for 4-5 minutes, while stirring constantly. Add the coconut cream, give it a quick mix and remove from heat.

Special Note

This Kadala Parippu Pradhaman is a staple dessert in Kerala cuisine, often served during special occasions and festivals. The combination of the sweet jaggery, creamy coconut milk, and the subtle spices creates a unique and delightful flavor profile that is both comforting and indulgent. It is a dish that not only satisfies the palate but also evokes a sense of tradition and cultural heritage.

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