Dried Dals are legumes and a variety of these are available in India. This recipe uses “chana” (pronounced chun-ah) dal – yellow in colour and similar to, but not exactly the same as dried yellow split peas.(White peas dal). Infact the flavor and texture of Chana dal is completely different from the yellow split peas. In Kerala people use more split peas dal than either Toor dal or Bengal Gram dal/Chana dal.
Chana dal is used in the preparation of many dishes like the kosambri, the Dal Vada (Chettambade), Panchakajjaya, etc. This dish I am describing here is a sweet pudding made from Chana Dal. Also called Madgane. Its a Ugadi special (never mind that one of the Ugadi is past) and its typically relished as a side-dish for Khotto. It is also prepared in many temples for their anniversery functions etc. Although it is generally popular dish, it is surprising that most modern restaurants do not serve this.
What you need to have:
Ingredients of Madgane
– Bengalgram Dal – 2-3 Tablespoons
– Tender Cashews – 25-30 (Tender ones)
– Raw rice – 2 Tablespoons
– Jaggery (Molasses) – 1 cup(As per one’s pallot)
– Fresh grated coconut – 1/3 cup
– Water – 700 Ml
– Resins a few
– Cardamom – 10
What you do with what you have:
1. Soak rice in water for about 1/2 an hour. Grate coconut and keep it aside. Peal cardamom as well.
2. Place a broad based bowl on medium flame with a teaspoon of ghee and on melting add 2 Tablespoons of Chan dal to it. Roast until you get a pleasant aroma.
Bengalgram dal being dry roasted
3. Transfer roasted dal into the cooker and add 1 cup of water to it and leave it for around 10 minutes. Cook it in the cooker as usual for 25-30 minutes till soft.
Cooked Bengalgram dal
4. Crush Molasses (Jaggery) and add some water to it and bring it to boil. While boiling add cashews and cook till done.
Cashews being cooked with jaggery
5. When cooked add cooked dal from the cooker to this mixture.
Cooked dal added to the jaggery-cashew mix
6. Grind grated coconut, soaked rice and cardamom from step-1 in the mixer adding water in steps to a medium fine consistency.
Ground mixture of coconut, rice and cardamom
7. Add ground mixture from step-6 to the cooked jaggery-dal mix from step-5 to it and bring it to boil adding water in steps and stiring continuously, so that it does not catch the bottom and burn the dish. You may need to add water to this but make sure that having added 1 cup of water in Step 3 and a small amount in Step 5, do not add more than 3-4 cups of water in Step 6/7. In other words, the whole dish should not use more than 4-5 cups of water.
Ground wet mixture being added
And the dish is now ready to be served .
Ready to serve Madgane/Bengalgram Dal Pudding
What to remember
1. Roast dal in such a way that it does not change its colour.
2. Keep stirring continuously after adding the ground rice coconut mixture to avoid sticking the bottom.
3. If too little water is used, the dish will turn into a cake in a few hours and lose taste if you try to dilute it later on. Of course, too much water will dilute it straight away !
4. Regarding Cashews even dry pealed cashews can be used for the dish. During this month tender Cashews are available afresh here so we use it.
5.It can serve as a party dish also if prepared on the previous day and served chill will be more yummy.
How long it takes: 60 mins
Number of Servings: 6-8