Quinoa Payasam with Chana Dal

Name: Quinoa Payasam with Chana Dal
Yield: 4 to 6 servings
Cuisine: Indian
Ingredients: 1/2 cup quinoa, washed, drained and soaked for 5 minutes; 1/2 cup chana dal/split Bengal gram dal, washed and drained; 2 cups water; 1 1/2 cups coconut milk; 1/2 cup to ¾ cup powdered jaggery (or to taste); 8-10 green cardamoms, powdered; 2 tbsp oil/ghee; 2-3 tablespoons sliced or chopped almonds (you could use cashew too); 2 tablespoons raisins; 1 tablespoon oil (or ghee if not vegan)

Vanitha Bhat @cook_10017275

One of the easiest Indian vegan desserts you can make with just chana dal, coconut milk, jaggery and quinoa; made quicker in a pressure cooker!

Vanitha Bhat @cook_10017275

One of the easiest Indian vegan desserts you can make with just chana dal, coconut milk, jaggery and quinoa; made quicker in a pressure cooker!

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Ingredients

4 to 6 servings

1/2 cupquinoa, washed, drained and soaked for 5 minutes
1/2 cupchana dal/split Bengal gram dal, washed and drained
2 cupswater
1 1/2 cupscoconut milk
1/2 cup to ¾ cup powdered jaggery (or to taste)
8-10green cardamoms, powdered
2 tbspoil/ghee
2-3 tablespoonssliced or chopped almonds (you could use cashew too)
2 tablespoonsraisins
1 tablespoonoil (or ghee if not vegan)

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Steps

1

Wash quinoa in plenty of water, rubbing it thoroughly to remove the natural coating called “saponin” which can make any dish bitter. Soak for about 5 minutes, drain and keep aside.
2

Wash and drain chana dal. Set aside.
3

Grate or powder jaggery or use store bought powdered jaggery. If you feel jaggery has impurities (which some have), melt with a little water, strain to remove impurities and then use. Powder cardamom seeds until a coarse powder. Fry almonds and raisins in oil/ghee until light golden. Remove and set aside.
4

Heat a pressure cooker on medium heat and roast quinoa and chana dal in a little oil/ghee, stirring often until you get a lovely aroma of the chana dal; about 1 to 2 minutes.
5

Add 1 ½ cups water and ½ cup coconut milk, mix well and pressure cook for 4 whistles on medium high.
6

Once the pressure drops, add powdered jaggery (start with ½ cup) and mix well. Stir in 1 cup of coconut milk and give it a good mix. Bring to a boil and add more jaggery if needed.
7

Adjust thickness by adding more water or coconut milk. Stir in freshly ground cardamom powder. Simmer on medium low for 5 minutes.
8

Garnish with fried nuts and raisins and serve hot or even chilled!
9

Transfer rich, thick, scrumptious, and divine tasting quinoa payasam with chana dal to serving bowls and and serve hot or even chilled! Enjoy and Happy Eating!
10

You can adjust them amount of ingredients according to taste. We love chana dal in our payasams, but you could omit it if you like. Payasam thickens as it cool, so add water or coconut accordingly just before serving. Just mix, heat a bit and serve.