Manganem Recipe - Goan Style Chana Dal Payasam

Step 1: To begin making the Manganem, wash and soak the chana dal for 4 hours in water

Step 2: Once soaked, drain the water and pressure cook the dal along with 1-1/2 cups of water until soft and cooked through

Step 3: Pressure cook for 4 whistles

Step 4: The dal should be grainy and not mashed

Step 5: Allow the pressure to release naturally

Step 6: Drain any excess water and keep the dal aside

Step 7: You can use the dal water in soups or a stock

Step 8: Wash and soak the sabudana for 20 minutes

Step 9: Heat a small pan on low flame, add the ghee and roast the cashew nuts on low to medium heat until golden brown and crisp

Step 10: Keep this aside

Step 11: Heat a heavy bottomed pan, add the cooked bengal gram dal,  coconut milk, sabudana and jaggery

Step 12: Cook them all in medium heat for about 20 minutes until the sabudana is cooked through and the mixture thickens

Step 13: Turn off the heat and transfer the dish to a serving bowl

Step 14: Garnish with roasted cashewnuts

Step 15: Serve Manganem as a delicious dessert during the festive occasions like diwali, or even for parties

Step 16: Serve Manganem as a dessert after a simple goan meal of Goan Moolyacho Ross Recipe and Steamed Rice