One of the payasams that gives a full meal satisfaction even when had a very little of it is Channa Dal or Bengal Gram Dal or Kadalai Paruppu payasam. This is made on many festival occassions. 

Bengal Gram - 1/2 cup

Grated coconut - 1/2 cup

Jaggery - 1 cup

Cardamom Powder - 1 tsp

Thinly sliced coconut - 2 tbsp (optional)

Cashew Nuts - 6 to 8

Ghee - 2 tbsp

Milk - 2 cups

Wash and soak the Bengal gram for about 30 mins. Grind the coconut to a fine paste. 

Heat 1 tbsp of ghee in a pan and add the coconut pieces. Fry them till they turn golden in colour. Remove from pan. In the same pan fry the cut cashew pieces to golden brown in colour. 

Boil or pressure cook the gram. If you are pressure cooking it then just steam it without putting the weight on. 

In a hard bottom pan add 1/4 cup of water and add add crushed jaggery to it. After the jaggery is dissolved in water completely, drain to remove the impurities. Wash the pan and pour the drained jaggery water and add cardamom powder to it. Add the coconut paste and bring it to boil again. Ensure it doesnot stick to the pan and get burned. Keep stirring completely. 

Once the jaggery mix begins to boil, add the cooked dal and mix well. Reduce the flame and bring it to boil again. When the mixture is thick enough, remove from flame. Let it cool and add the milk and mix again. 

Add the fried coconut pieces and cashew nuts on top. 

Serve hot or chilled.