Quinoa --1/4 cup
Channa dal -- 1/3 cup
Sabudana /Javvarisi -- 1/4 cup
Jaggery -- 1 to 1 1/2 cups (acc to taste)
Cardamom powder -- a pinch
For garnish :
Ghee -- 1 tsp
Cashews -- 2 tbsp , broken
Saara paruppu / Chironji seeds -- 2 tbsp
Raisins -- 1 tbsp
** All these nuts are optional ingredients, use either one of the nuts / raisin.
- Wash the quinoa as per the instructions mentioned in the back of the cover. Soak the quinoa for 15 minutes separately. Soak the channa dal for 15 minutes as well. Wash the sabudana once and add a tbsp or so of water and soak for 10 minutes.
- Pressure cook the channa dal along with sabudana for 2 whistles. ( U may do this as a stove top process as well . But this will take lots of time to get cooked. Since I used pressure cooker )
- Cook the quinoa with enough water until they fall flat. Will definitely take 10 to 12 minutes to cook.
- Transfer the cooked dal + sabudhana mixture to the cooked quinoa . Combine well. Add in the jaggery, cardamom powder and mix well. Cover the pan 3/4 th so that the jaggery melts and incorporates with the payasam. Bring the payasam to a boil and simmer for 2 minutes and switch off.
- Heat a frying pan with ghee and fry the nuts / raisins separately toa golden brown colour. Add the nuts mixture to the payasam and serve warm..
Notes / Suggestions :
- U may also add condensed milk instead of jaggery .
- Add oats instead of quinoa but do not cook it seperately. Add oats to the cooked dal mixture and do the remaining process as mentioned.
- U may also add dates puree instead of quinoa to have a rich iron supplement.
Sending this to Signature Recipes event hosting by Saras of Saras's kitchen
Also sending this to Cook it healthy event happening @ Good food blog , MLAA-- kicking off year 4
Happy eating guys,