Malathi Iyengar

For Malathi Iyengar, Kannamd Kadale (Chana) Parap—a variety of black chickpeas—is more than just a snack; it’s a dish filled with history, culture, and personal connection. Known for its slightly sweet and nutty flavor, this black chickpea dish holds a special place in Malathi’s heart, especially because of its deep-rooted connection to her heritage. Kannamd, also referred to by names like Payasam or Kheer depending on the region, can be made with various ingredients, but black chickpeas give it a unique and earthy taste.

Traditionally, it’s believed that Lord Krishna's favorite dish was Kannamd, and for Malathi, making and enjoying this snack is more than just a culinary delight—it’s a way to connect with her spiritual and cultural background. The preparation itself is meditative, and every bite carries a sense of nostalgia and reverence for the stories and traditions passed down through generations. Much like her work in dance, this snack reminds her of the beauty in simplicity and the power of cultural continuity.

Ingredients:

• Chana dal (Hulled split black chickpeas): 2 cups

• Jaggery (Unrefined cane sugar): 10–12 cubes (or adjust to taste)

• Grated coconut: ½ cup (fresh or frozen)

• Poppy seeds (Gasagase or Khus Khus): 1–2 tablespoons

• Whole almonds: ¼ cup (soaked in water and peeled)

• Ghee (Clarified butter): 2–3 tablespoons

• Cashews: 10–12 (for garnish)

• Raisins: 10–12 (for garnish)

• Cardamom powder: ½ teaspoon (for flavor)

• Saffron strands: A pinch (soaked in warm milk, optional)

Instructions:

1. Cook the Chana Dal: Rinse the chana dal thoroughly and cook it in a pot with water until it becomes soft. You can use a pressure cooker for faster results (2-3 whistles).

2. Prepare the Jaggery Syrup: In a separate pan, add 2 cups of water and the jaggery cubes. Bring it to a boil and allow the jaggery to dissolve completely. Once dissolved, strain the mixture through a fine mesh strainer to remove any impurities.

3. Blend Coconut, Poppy Seeds, and Almonds: In a blender, grind the grated coconut, poppy seeds, and soaked almonds into a smooth paste. Add a little water if needed.

4. Combine Ingredients: Add the blended coconut-poppy seed-almond mixture to the cooked chana dal. Pour in the jaggery syrup and mix well. Let the mixture simmer on low heat for 5–7 minutes, allowing the flavors to combine.

5. Prepare the Garnish: In a small pan, melt the ghee and roast the cashews and raisins until golden brown. Add this to the chana dal mixture.

6. Garnish and Serve: Sprinkle ground cardamom and saffron strands on top for added flavor. Serve warm.