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Mangane
Chana dal and sago pudding
मणगणें: Goan chana dal and sago pudding with jaggery and coconut milk
In Goan Hindu homes, especially around Ganesh Chaturthi, a pot of mangane is cooked for the naivedya and handed round warm after the aarti. Soft chana dal and glassy sago pearls sit in a thick, caramel-coloured sauce of coconut jaggery and fresh coconut milk, scented with cardamom and studded with cashews. The common mistake is boiling the dal hard after the thick coconut milk goes in, which splits it into oily curds; once the first milk is added the pot should only steam gently. Serve it warm in small bowls, or cool so it sets a little and spoon it up like a soft pudding. Chef's tip: soak the sago only until the pearls just give when pressed, or they melt into glue in the pot.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pudding
- 3 ½ oz chana dal (split Bengal gram)rinsed and soaked 1 hour
- 1 ¾ oz sago pearls (sabudana)rinsed and soaked 20 minutes
- 2 ½ cups water
- 6 ½ oz coconut or cane jaggerygrated
- 1 ¼ cups thin coconut milk
- ¾ cup thick coconut milk
- ½ tsp ground cardamom
- 1 pinch salt
To finish
- 1 oz cashew halves
- 1 tsp coconut oil
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Method
0/6 doneStep 1: Drain 3 ½ oz chana dal (split Bengal gram) and simmer it in 2 ½ cups water in a heavy pan over medium heat for 20–25 minutes, until each grain is soft when pressed but still holds its shape. Skim off any foam.
25 minStep 2: Drain 1 ¾ oz sago pearls (sabudana) and stir it in. Cook for 5–6 minutes, stirring so it doesn't catch, until most pearls turn translucent with only a pinhead of white in the centre.
6 minStep 3: Add 6 ½ oz coconut or cane jaggery and 1 pinch salt and stir until melted; the pot will turn a deep golden brown. Simmer 3 minutes.
3 minStep 4: Pour in 1 ¼ cups thin coconut milk and bring back to a gentle simmer for 4 minutes, stirring now and then, until slightly thickened.
4 minStep 5: Turn the heat to its lowest, add ¾ cup thick coconut milk and ½ tsp ground cardamom and stir for 2 minutes until steaming. Do not let it boil again or the coconut milk will split.
2 minStep 6: Fry 1 oz cashew halves in 1 tsp coconut oil in a small pan over medium heat for 1–2 minutes until golden, then tip them over the mangane. Serve warm or at room temperature; it thickens as it cools.
2 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mangane take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of coconut or cane jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
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