How to make Chana and Moong Payasam - Payasam prepared using Sugar Free Natura.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Milk (दूध)

Cuisine : Tamil Nadu, Kerala, Karnataka

Course : Desserts

Chana and Moong Payasam Recipe Card

Chana and Moong Payasam

Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.

For more recipes related to Chana and Moong Payasam checkout Madgane, Coconut Parippu Payasam. You can also find more Desserts recipes like Power Pudding, Sago Pudding, Kheer Kadam, Apricot Fool.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chana and Moong Payasam Recipe

  • Split Bengal gram (chana dal) soaked 2 tablespoons

  • Milk 1 1/2 cup

  • Ghee 4 tbsps + teaspoons

  • Cashewnuts 15-20

  • Scraped coconut 1/2 cup

  • Sugarfree Natura 2 tablespoons


Step 1

Heat two tablespoons ghee in a deep non-stick pan. Heat two tablespoons in another non-stick pan.

Step 2

Add the chana dal and moong dal to the deep pan and sauté. Add the cashewnuts to the other pan and sauté over low heat.

Step 3

Add one and a half cups water and milk to the dals, cover and let them cook on medium heat, stirring occasionally. You can also cook them in a pressure cooker.

Step 4

When the cashewnuts are golden, drain and transfer them into a bowl. Sauté the coconut in the ghee remaining in the till lightly browned and fragrant.

Step 5

Add the Sugarfree Natura to the cooked dals and mix. Add the coconut and mix well. Add the cashewnuts, keeping some for garnishing.

Step 6

Add two teaspoons ghee and cook for three to four minutes.

Step 7

Serve garnished with the reserved cashewnuts at room temperature.