Manganem Recipe - Goan Style Chana Dal Payasam
A vegetarian Goan Recipes recipe with chana dal (bengal gram dal), sabudana (tapioca pearls), jaggery - grated. Ready in 5h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Manganem, wash and soak the chana dal for 4 hours in water
chana dal (bengal gram dal)(1 cup) - 2
Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through
- 3
Pressure cook for 4 whistles
- 4
The dal should be grainy and not mashed
- 5
Allow the pressure to release naturally
- 6
Drain any excess water and keep the dal aside
- 7
You can use the dal water in soups or a stock
- 8
Wash and soak the sabudana for 20 minutes
sabudana (tapioca pearls)(1/2 cup) - 9
Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp
cashew nuts - chopped(20)ghee(1 tablespoon) - 10
Keep this aside
- 11
Heat a heavy bottomed pan, add the cooked bengal gram dal, coconut milk, sabudana and jaggery
chana dal (bengal gram dal)(1 cup)sabudana (tapioca pearls)(1/2 cup)jaggery - grated(1 cup)coconut milk(240 ml) - 12
Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens
sabudana (tapioca pearls)(1/2 cup) - 13
Turn off the heat and transfer the dish to a serving bowl
- 14
Garnish with roasted cashewnuts
cashew nuts - chopped(20) - 15
Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties
- 16
Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Manganem Recipe - Goan Style Chana Dal Payasam
A vegetarian Goan Recipes recipe with chana dal (bengal gram dal), sabudana (tapioca pearls), jaggery - grated. Ready in 5h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Manganem, wash and soak the chana dal for 4 hours in water
chana dal (bengal gram dal)(1 cup) - 2
Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through
- 3
Pressure cook for 4 whistles
- 4
The dal should be grainy and not mashed
- 5
Allow the pressure to release naturally
- 6
Drain any excess water and keep the dal aside
- 7
You can use the dal water in soups or a stock
- 8
Wash and soak the sabudana for 20 minutes
sabudana (tapioca pearls)(1/2 cup) - 9
Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp
cashew nuts - chopped(20)ghee(1 tablespoon) - 10
Keep this aside
- 11
Heat a heavy bottomed pan, add the cooked bengal gram dal, coconut milk, sabudana and jaggery
chana dal (bengal gram dal)(1 cup)sabudana (tapioca pearls)(1/2 cup)jaggery - grated(1 cup)coconut milk(240 ml) - 12
Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens
sabudana (tapioca pearls)(1/2 cup) - 13
Turn off the heat and transfer the dish to a serving bowl
- 14
Garnish with roasted cashewnuts
cashew nuts - chopped(20) - 15
Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties
- 16
Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice
Rate this recipe
You might also like · Goan Recipes
Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry)
⏱️ 55 min
Homemade Whole Wheat Pav Recipe / Ladi Pav
⏱️ 100 min
Val Papdi Bhaji Recipe - Goan Style Flat Beans Dry Sabzi
⏱️ 30 min
Goan Style Dhayanche Fov Recipe (Curd Poha Recipe)
⏱️ 15 min
Goan Chana Ros Recipe (White Peas Curry)
⏱️ 530 min
Goan Style Bimblanche Sasav Recipe
⏱️ 15 min