Akki Kadalebele Payasa | Rice-Channa Dal Kheer

Welcome to the 63rd edition of Blogging Marathon where a group of 28 bloggers are going to take you on a Journey Through The Cuisines.If you are puzzled as to what we are up to this month, take a look at the intro post and you will understand what this is all about.

The first post for this edition is a sweet dish / a dessert. Any new beginning invariably starts with a sweet note our culture and this mega marathon is no exception.

A - Akki Kadalebele Payasa 
Akki - Rice ; Kadalebele - Channa Dal ; Payasa - Kheer / dessert

While serving a traditional lunch, we start with a sweet / kheer. During functions, festivals or poojas, this dessert is often served. A simple dish that can be made in a few minutes is a favorite among many.

Mom makes this often but I have never attempted it at home.Then one fine day, I asked her the procedure and got down to prepare this dish. Lil Angel loved it and somehow Lil Dude is yet to develop a taste for such 'watery' desserts and I did not compel him to taste.

I used :

Akki / Rice - 3/4 cup
Kadalebele / Channa dal - 1/4 cup
Haalu / Milk- 2 cups or as needed
Bella / Jaggery. powdered - as needed
Thuppa / Ghee- 1 tablespoon

Roasted nuts to garnish - optional

Wash rice and dal and drain well. Heat ghee in a pan and add the rice and dal together. Saute till a nice aroma arises .Take care not to burn the mixture. Remove from pan and transfer onto a slightly big vessel.This step is optional but roasting the rice and lentil in ghee give the kheer a very good taste and aroma.

Add 3 cups of water and pressure cook for 7-8 hisses / 15 minutes, till the mixture is well cooked. If the mixture looks mushy and water, don't worry, that's how it is supposed to be. In my case, I misjudged the water quantity and added a little less, so though the rice and dal was cooked, it was not mushy so I churned it and added more hot water.

Once the pressure releases, transfer the mixture onto a pan and simmer.

After 5 minutes add milk and continue to simmer. Add powdered jaggery and mix well. Remove from heat after a couple of minutes. There is no need to overcook the mixture.

Serve warm/ chilled garnished with roasted nuts.


Other recipes from Karnataka beginning with A

Akki Shavige Uppitu - Seasoned rice noodles
Appe Huli - Raw Mango Rasam / soup
Avarekalu Thovvay -Seasoned Hyacinth bean dal

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to the A-Z Challenge 

An InLinkz Link-up

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