Mangane
Ingredients
¼ cup chana dal
2 tbsp sabudana/sago
¼ cup jaggery (adjust as per taste)
100 ml coconut milk
Cashew nuts, fried
Method
Soak the sabudana in ¼ cup water.
Soak the chana dal in sufficient water (the water is a little above the level of chana dal) and cook in the pressure cooker for 1 whistle. Let the pressure drop naturally.
Once the cooker is open check for the done (ness) of the dal. The dal should be cooked but should keep its shape.
Transfer the dal, sabudana and add 1/4cup water and cook the mixture on low flame till the sabudana is done. The sabudana becomes transparent when done. Add more water if needed about 1/8 cup at a time.
Now add the jaggery and cook for 5-10 minutes.
Add the coconut milk.
Cook on low flame stirring occasionally.
Remove from the flame cool and serve.
Ingredients
¼ cup chana dal
2 tbsp sabudana/sago
¼ cup jaggery (adjust as per taste)
100 ml coconut milk
Cashew nuts, fried
Method
Soak the sabudana in ¼ cup water.
Soak the chana dal in sufficient water (the water is a little above the level of chana dal) and cook in the pressure cooker for 1 whistle. Let the pressure drop naturally.
Once the cooker is open check for the done (ness) of the dal. The dal should be cooked but should keep its shape.
Transfer the dal, sabudana and add 1/4cup water and cook the mixture on low flame till the sabudana is done. The sabudana becomes transparent when done. Add more water if needed about 1/8 cup at a time.
Now add the jaggery and cook for 5-10 minutes.
Add the coconut milk.
Cook on low flame stirring occasionally.
Remove from the flame cool and serve.
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