Mangane | Chana Dal Payasam Konkani Recipe

Ingredients:                                                           Prep. Time: 1 hr, Serves: 4

2 cups freshly grated coconut
1 cup chana dal / Gram dal
½ cup sabudana / Sago pearls
1 cup grated jaggery
20 cashewnuts
1 tablespoon ghee

Procedure:
Soak the chana dal for 4 hours in water.
Wash and keep the sabudana aside.
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.

Pressure cook chana dal in 5 cups water. Do not over-cook the chana dal. It should not be mashed or mashy. Drain the chana dal.

Heat a thick bottomed pan, add pressure cooked chana dal by excluding water.
Add coconut milk and sabudana and let it cook for 20 Mins on medium heat.
Add grated jaggery and mix well.
Garnish with roasted cashewnuts and serve hot.

Note:
Some people love to eat it with pooris. Some just drink it as payasam.
Add jaggery only after the sago pearls turn transparent.