Guest author: Gauri Karmali
Ingredients
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
Cashews
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.
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
Cashews
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
Interesting combination never tried chana dal with sabudana.
ReplyDeleteI will love this payasam, as I am fond of both channa dal and Sago.
ReplyDeleteVery unique combo..... Must be delicious too....
ReplyDeleteAsh...
(http://asha-oceanichope.blogspot.com/)
hey hi. sent you my entry for MLLA-19. Hope you have received the mail.
ReplyDeleteTotally new to me, but interesting....hey EC, btw did u get my entry for MLLA.
ReplyDeleteIts 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!!!
ReplyDeleteHi All,
ReplyDeleteI agree with you all its a really delicious and mouth smacking dish.
Regards
Gauri