Channa dal with sabudana kheer

Guest author: Gauri Karmali


1 cup channa dal/bengalgram dal
Half handful of sabudana/sago
1/2 coconut's extracted milk
1/2 cup jaggery - adjust jaggery as per taste
Pinch of ealichi powder

Soak channa dal for about 8-10 hrs. Soak the sabudana. Pressure cook the channa dal. Mix the channa dal, jaggery, sabudana and coconut milk and boil for sometime. Do not overcook as when it cools it becomes very thick. Add elaichi powder, dry fruits and serve hot.

This is her seventh entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog


Simplyfood said...

Interesting combination never tried chana dal with sabudana.

Roma said...

I will love this payasam, as I am fond of both channa dal and Sago.

Ash said...

Very unique combo..... Must be delicious too....


suvi said...

hey hi. sent you my entry for MLLA-19. Hope you have received the mail.

Spice said...

Totally new to me, but interesting....hey EC, btw did u get my entry for MLLA.

Ramya Vijaykumar said...

Its a good one combining both Channa dhal and Sago... Btw EC so nice of you to post recipes from guests and also I did see the promoting the new blogger thought wonderful gal!!!

Unknown said...

Hi All,

I agree with you all its a really delicious and mouth smacking dish.


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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at