Mangane | Manganem | Goan Chana Dal Payas With Sabudana
Mangane or Manganem is a tradition Goan kheer made with sabudana or sago pearls, chana dal (split chickpeas), jaggery and coconut milk. This is garnished with cashewnuts making it rich and flavourful.
Servings 4 People
Ingredients
- 2 cups freshly grated coconut or 3 cups coconut milk
- 1 cup chana dal / Gram dal
- ½ cup sabudana / Sago pearls
- 1 cup jaggery grated
- 20 cashewnuts
- 1 tablespoon ghee
Instructions
- Wash and keep the sabudana aside for atleast 2 hours.
- Crush the cashewnuts into 2-3 pieces, roast it in ghee and keep them aside.
- Grind the grated coconut in 2 cups water. Pass it through strainer and extract thick coconut milk. Collect the residue.
- Now pass ½ cup water through the residue and extract thin coconut milk.
- Mix both thick and thin coconut milk and keep aside.
- If you are using readymade coconut milk, use it directly in this recipe.
- Pressure cook chana dal in 4 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal. Water can be used to make saar.
- Heat a thick bottomed pan, add cooked chana dal without water.
- Add coconut milk and sabudana and let it cook for 20 minutes on medium heat.
- After sago pearls turn transparent, add grated jaggery and mix well.
- Garnish with roasted cashewnuts and serve hot.
- Garnish with roasted cashewnuts and serve hot.
Notes
- After pressure cooking chana dal, do not discard water after draining dal. Use it to make saar or sambar.
- Add jaggery only after the sago pearls turn transparent.
- If manganey looks thin after cooking do not worry, it will become thick after some time.