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A bowl of chana dal payasam is on the table with a spoon inserted.
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5 from 1 vote

Chana Dal Payasam (Instant Pot)

This Chana dal payasam is made in an instant pot pressure cooker with jaggery and coconut milk.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 6
Calories: 331kcal

Equipment

Ingredients

Instructions

  • Soak the chana dal for 30 minutes to an hour. After that, drain the water completely.
  • Place the washed and drained chana dal into the inner pot and add water.
    1 cup chana dal, 3 cups water
  • Close the lid and press pressure. Cook and cook for 10 minutes. Once it's cooked, let the pressure release naturally.
  • Open the lid after the pin drops, add grated jaggery to the cooked dal, and mix well.
    1 cup jaggery
  • Press the saute button and continue to cook.
  • Once the jaggery melts and starts to boil, add coconut milk and cardamom powder and mix well.
    1 cup coconut milk, 3 green cardamom crushed
  • Cook for a minute, and add a pinch of salt and roasted cashew nuts.
    2 tablespoon roasted cashews
  • Press 'cancel' to stop the cooking. You can drizzle a few teaspoons of vegan ghee or Kesar for aroma.
    1 teaspoon vegan ghee
  • Instant Pot Chana Dal is ready! Serve hot or cold!

Video

Notes

  • Soak the chana dal for them to cook rather quickly. Unsoaked dal takes a long time to cook.
  • Add the cashew nuts at the end for better texture and taste.
  • Crush the cardamom seeds with sugar granules in a pestle to get a fine powder and an even flavor in the recipe.

Nutrition

Calories: 331kcal | Carbohydrates: 54g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 99mg | Fiber: 7g | Sugar: 35g | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 3mg