Manganem Recipe – Goan Style Chana Dal Payasam
Experience the rich, comforting flavors of this traditional Goan dessert, Manganem, also known as Goan-style Chana Dal Payasam. This delightful dessert, made with chana dal (Bengal gram), sabudana (tapioca pearls), jaggery, and coconut milk, is perfect for festive occasions or a special treat after meals. Below is the complete recipe, including the preparation and cooking times, detailed instructions, and nutritional information.
Recipe Details
| Recipe Name | Manganem – Goan Style Chana Dal Payasam |
|---|---|
| Prep Time | 240 minutes |
| Cook Time | 60 minutes |
| Total Time | 300 minutes |
| Servings | 4 |
| Cuisine | Goan Recipes |
| Course | Dessert |
| Diet | Vegetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Jaggery (grated) | 1 cup |
| Coconut milk | 240 ml |
| Cashew nuts (chopped) | 20 pieces |
| Ghee | 1 tablespoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 12g |
| Fiber | 3g |
| Iron | 2mg |
| Calcium | 30mg |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the Chana Dal: Wash the chana dal thoroughly and soak it in water for about 4 hours to soften. |
| 2 | Cook the Dal: Drain the water and add the soaked dal to a pressure cooker with 1½ cups of water. Pressure cook for 4 whistles or until the dal is tender but not mushy. Let the pressure release naturally. Once done, drain any excess water and set aside the cooked dal. (The leftover dal water can be used in soups or as a stock for other dishes). |
| 3 | Soak the Sabudana: While the dal is cooking, wash the sabudana and soak it in water for about 20 minutes until it softens. |
| 4 | Roast the Cashews: In a small pan, heat ghee over low heat. Add the chopped cashew nuts and roast them on low to medium heat until they are golden brown and crispy. Set the roasted cashews aside for garnishing. |
| 5 | Combine Ingredients: In a heavy-bottomed pan, add the cooked chana dal, soaked sabudana, coconut milk, and grated jaggery. Stir well to combine. |
| 6 | Cook the Mixture: Cook the mixture over medium heat for about 20 minutes, stirring occasionally, until the sabudana is cooked through, the jaggery melts, and the mixture begins to thicken to a creamy consistency. |
| 7 | Garnish and Serve: Turn off the heat, transfer the Manganem to a serving bowl, and garnish with the roasted cashew nuts. Serve warm as a delightful dessert. |
Serving Suggestions
Enjoy Manganem as a delicious dessert during festive celebrations like Diwali or special family gatherings. For an authentic Goan meal, serve this dessert following a comforting plate of Goan Moolyacho Ross and steamed rice.
