Goa

Mangane

Name: Mangane
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 6 servings
Cuisine: Goan
Ingredients: 3/4 cup soaked chana dal (split chickpeas); 1/4 cup soaked sabudana (tapioca pearls); 1 cup grated jaggery; 3/4 cup thick coconut milk; 1 1/4 cups thin coconut milk; 1/2 tsp cardamom; 10 split cashews; 2 cups water; a pinch salt

Chana dal and sago pearls in jaggery and coconut milk. The sweet of Goan temple feasts.

60 minTime

7 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 60 minutes come after.

The temple feast sweet3 chapters · 2 min read

Make it your way

Grandma's wayGoan jaggery, freshly pressed coconut milk, served in leaf cups.

The original

379kcal

7 gprotein

4 gfibre

60minutes

Mangane as Goan temple feasts serve it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Chana dal (split chickpeas)¾ cup, soaked

Sabudana (tapioca pearls)¼ cup, soaked

Jaggery1 cup, grated

Thick coconut milk¾ cup

Thin coconut milk1¼ cups

Cardamom½ tsp

Cashews10, split

Water2 cups

Salta pinch

Method

5 steps

1Cook the soaked chana dal in water until soft but still holding its shape.
2Add the drained sabudana and thin coconut milk. Simmer, stirring, until the pearls are clear.
3Add the jaggery and stir until it melts and the mixture thickens.
4Lower the heat, stir in thick coconut milk, cardamom and salt and warm through without boiling.
5Top with cashews, toasted in a dry pan.

Serve it like this

Serve warm in small bowls or leaf cups with cashews on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mangane

Make it your way

Ingredients

Method

Make it a meal