Chana dal payasam is a popular south indian dessert recipe made with chana dal, jaggery, cardamom, ghee, nuts and coconut milk in an Instant Pot pressure cooker

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: South Indian

Ingredients

  • 1/2 cup chana dal
  • 2 cups water
  • 1/2 cup organic jaggery (or coconut sugar,adjust according to your taste)
  • 1 cup coconut milk
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon ghee ((or coconut oil if vegan))
  • 1/4 cup cashew nuts

Method

Instant Pot Method:

  1. Press SAUTE button. Add ghee into the pot. Once hot, add cashews, stir fry till they are light golden brown. Remove and keep aside.
  2. Add the chana dal (split chickpeas lentils) and roast with leftover ghee in the pot until you get a nice aroma in about 2 minutes, also you should not let it brown too much. Then add the water. Mix well & Deglaze the pot.
  3. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 10 minutes. Once the pot beeps, let it natural pressure release.
  4. Once done, mash it roughly, when it is hot.
  5. Add powdered jaggery to this and turn on the SAUTE button. Boil in for 2-3 minutes until the jaggery melts.
  6. Pour in the coconut milk, cardamom powder, and stir well. Cook for only 1-2 minutes to avoid curdling.
  7. Serve instant pot chana dal payasam/kheer warm or cold and garnish with roasted cashews.

Stovetop Pressure Cooker Method:

  1. Heat ghee in a pressure cooker pan. Once hot add cashews and stir fry till they are light golden brown in color. Remove and keep aside.
  2. Next, add chana dal and roast with leftover ghee in the pot till you get a nice aroma in about 2 minutes.
  3. Add water into the pan and pressure cook for 4-5 whistles.
  4. Once done, mash it roughly and add jaggery to this and turn on the gas again.
  5. Boil in for 2 minutes until the jaggery has been melted and then pour in the coconut milk, cardamom powder and cook for only 1-2 minutes to avoid curdling.
  6. Serve warm or cold and garnish with roasted cashews.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.