Mangane / Lentil Dessert

Mangane is another classic Konkani dessert. It is usually made during the Shravan month according to the Hindu calendar. Chana dal and sabudana(tapioca pearls) are cooked slowly in coconut milk to create a creamy, high -protein dessert.

Makes : for 5-6

1 cup chana dal
1/2 cup sabudana /tapioca pearls
2-3 tbsp. of jaggery
2-3 tbsp. of sugar
1 cup coconut milk (freshly squeezed or canned)*
1/4 tsp cardamom pdr
pinch of salt for flavor
1 tbsp. ghee
handful of raisins and cashew nuts

Wash and soak the chana dal in little water for about 30 mins.
Heat a saucepan and add the washed dal and salt and enough water to cover it.
Cook the dal till each grain can be easily mashed between your finger tips.
Take care not to overcook till it loses its shape.
In the meanwhile also soak sabudana for about 10 mins.
Add to the cooked dal.
Stir in the jaggery and sugar and taste to suit your level of sweetness.
Throw in the raisins and cashew nuts now.
Pour in the coconut milk and let the mixture simmer for about 5 mins.
Lastly drop a tbsp. of ghee and the cardamom pdr.
Mangane is ready to be served hot.
Leftovers also taste great when served cold.


  1. GramSave Tapioca may be a delicious starchy beverage made of cassava. Its commonest use is tapioca pudding; however, herbal ingredients also are employed in certain cultures like a delicious dessert or meal.
    GramSave Chia seeds (Salvia hispanica), also called Salba chia or Mexican chia, are the edible seeds of a flowering plant from the mint family.


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