I was wandering through my kitchen shelf when I decided to make ‘moong dal ka halwa'(a type of lentils dessert) for the first time in my life.Don’t be so surprised!True.I haven’t thought of making moong dal ka halwa till now.Even I am a bit surprised! May be because I enjoyed slurping ‘mugachi kheer’ since my childhood,I liked it that way only.But that is just a “may be”. Ok..found it!!
Merely a disappointment..there was not enough lentils to make halwa.I had two options,either make halwa only for me or make mugachi kheer;as it requires less lentils than to make halwa. However,it would have been rude if I had made it only for me.So,I was preparing for mugachi kheer..until my mind wagon, travelling through north(mung dal ka halwa) then further below (west-mugachi kheer) landed a little further below than that..’Goa’.
Change of plan, I decided to make a goan delicacy..”mangane”or “mangan”.And I didn’t require mung dal for that.It asks for chana dal which I had in stock.I have been introduced to this dish recently when I was working in Mumbai.The company had a office canteen and almost all people from the office used to have lunch there.I was one of them. We had an innovative cook,he used to make something new for lunch and we used to play our little ‘guess’ game at table.One fine day we were keen to play our game looking at the bowl of dessert.we were about to start until one of my colleague said,’mangan!..this dish belongs to my place ,goa’.We enjoyed it without speaking even one word to each other. Then she explained what goes into it,how it is made etc.I couldn’t wait to go home on weekend and make it as I was staying in the hostel there.
It must be the part of menu of kubera’s feast he organised in order to impress shiva and parvati.Silky nectar fulfilled with richness of dryfruits and that hint of cardamom mingling with your senses take you to the new level of satisfaction. And looking at the tempting crystals of sago floating in golden liquid,you can’t resist yourself.I am sharing a recipe of mangane with you here to have that experience.Try it for yourself and you’ll believe that I am not exaggerating.
- Chana dal – soak overnight and then cook it in a pressure cooker.
- Sago(sabudana) – soaked overnight
- Dryfruits of your choice-crushed
- Freshly grated coconut
- Coconut milk
- Ghee(clarified butter)
- Cardamom powder
- Pinch of salt
- Heat ghee in a pot and fry dryfruit mix in it on a low to medium flame.
- Remove the fried dryfruit mix from the pot and keep it aside.
- Add cooked chana dal and some water in the pot and roast it for some time.
- Then add soaked sago in it.mix well.
- Add jaggery,freshly grated coconut.and close the lid.let it simmer for 5 mins.
- Then add coconut milk,cardamom powder,pinch of salt and roasted dryfruit mix.
- Keep it on a low to medium flame with lid on pot until the mixture come along together.It will take 4 to 5 mins.
- Serve it hot.