MANGANE / KOKANI
CHANA DAL AND JAGGERY PAYASAM IN COCONUT MILK / मणगणं
INGREDIENTS
Chana dal
|
½ cup
|
Gul / jaggery
|
½ cup
|
Thin khopra / dry coconut slices
|
2 tbsp
|
Kaju / Cashewnuts
|
5 – 6 nos
|
Elaichi pdr
|
½ tsp
|
Rice soaked in water
|
2 tsp
|
Coconut milk thick + thin OR
Ready coconut milk
|
1 cup + 1 – 1 ½ cup OR
200 ml
|
METHOD:
1.
Soak the chana dal
and coconut cashew nut separately in water for 1 hour.
2.
Separately soak
the rice in water for 30 min. grind it to a smooth paste. You can also use rice
flour instead.
3.
Pressure cook
all together the dal, coconut and cashew nut along with a little water till
tender but the dal should still hold its shape.
4.
Transfer the
cooked dal to a pan. Add jaggery to it and bring to a boil again.
5.
Pour in the
rice flour paste and cook till the mixture turns a little thick.
7.
Gently pour in first
the thick coconut milk and then the thin coconut milk as required.
8.
Bring again to a
just boil and switch off the flame.
9.
Do not over
boil or the coconut milk will split.
10.
Allow to cool
and serve at room temp.
11.
Here I have
used 200 ml coconut milk from the tetra pack and it tastes as good as fresh
coconut milk. You may just have to add in a little more water to compensate for
the thin coconut milk.
No comments:
Post a Comment
Please leave here your comments and suggestions