Friday, 15 January 2016

MANGANE / KONKANI CHANA DAL AND JAGGERY PAYASAM IN COCONUT MILK / मणगणं



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.


6.       Turn the flame to a simmer. Add in elaichi pdr.



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.





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