Konkani Madgane Recipe- Chana Daal Kheer-Payasam Recipe
Updated: Jun 30, 2021 | 22:53 IST
How about using lentil soups to prepare desserts? Festivals in India are incomplete without sweets. But cooking a dessert from lentil soups or stews is a great way to do it. Dal or lentil soups are one way to start the preparation. There are many kinds of dals – moon dal, tuar dal and chana dal – that dominate the Indian kitchens. They are the simplest version of a protein-rich diet. But in this dish, we use chana dal. Chana dal recipes are on the households' menu throughout the year. They are addictive and healthy. Madgane or Mangane made from chana dal is Konkani chana dal kheer made in almost all Konkani households during the festive season.
Ingredients
chana dal
1/2 cup
cashews
12 pieces
coconut milk
1.5 cup
semolina
1 tablespoon
cardamom powder
1 teaspoon
Preparation
Step 1
Soak the chana dal along with the cashews in water for 4-5 hours. Cook the dal and the cashews in a pressure cooker with 2 cups of water. Cook the mixture for about three whistles or until the mixture is cooked thoroughly. But not mushy.
Step 2
Drain out the water and add the cooked chana dal and cashew into a pan along with the thin coconut milk. You can also use water in place of thin, light coconut milk if you’re going to use canned coconut milk. Canned/tetra pack milk is usually thicker than the one extracted manually. Hence, it is better to dilute it.
Step 3
Add jaggery and a pinch of salt to the pan and let it all cook on low flame. Mash the dal lightly using the back of your spoon to thicken the mixture. Add more jaggery if you wish.
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