Chana dal pudding (Or Madgane)

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About Madgane

Ready to serve Madgane

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

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

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


4 thoughts on “Chana dal pudding (Or Madgane)

    K-Boy said:
    March 30, 2011 at 11:21 am

    I was looking for a step by step recipe for Madgane (even though I have seen it some other Konkani blogs over two-three years who write many Konkani recipes), and you have described well, I will try in a few days. I just tasted a week ago where I and my wife attended Satyanarayan Vrata here in LA area.

      prathibalrao responded:
      March 30, 2011 at 8:50 pm

      Hi K-Boy,

      Actually i have not at all put up sufficient pictorials as i do these days. I will assure you to do the same in a couple of weeks for this recipe. I had put it up a couple of years back when i was very much new to the blogging world. I will ensure to serve you all better hence forth. Thanx a lot for ur comments.

    Nayana said:
    March 24, 2012 at 7:56 am

    Followed this recipe to celebrate my first Ugadi away from home, and it tasted just as good as my Mum would make it. Thanks for sharing! Thanks to you I started my new year on a great note 🙂

      prathibalrao responded:
      March 24, 2012 at 8:10 am

      Hi Nayana,

      Thanx a lot for your feed back which i always welcome from my viewers and is an encouragement and also confidence to me. Happy be-lated Ugadi wishes to you and your family.

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