Ariso Recipes
Goan Style Chana and Sabudana Payasam
Last update date: February 24, 2012
Step into the realm of Goan Style Chana and Sabudana Payasam. This dish is a sensory celebration of culinary finesse, featuring Chana Dal, Sabudana. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.5 hours
Goan
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Ingredients
2
How To Cook?
1
Commence the creation of the goan style chana and sabudana payasam by washing and soaking the chana dal in water for a span of 4 hours.
2
Upon the completion of its aqua embrace, drain the water and orchestrate the dal's transformation within the pressure cooker. add a symphony of 1-1/2 cups of water, allowing it to perform until achieving the pinnacle of softness and cooked elegance.
3
As the cooker echoes with four gentle whistles, unveil the treasure within – a chana dal that stands in grainy glory, unmarred by the touch of a masher.
4
As the pressure lets out a sigh of release, drain any lingering excess water and let the dal bask in its newfound glory.
5
And even as the dal takes its place of honor, the aqua that once cradled it may find its purpose as the foundation of soups or stock.
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