Mangane or chana dal godshe or payasam

Mangane is a chana dal payasam also called godshe in Goa. Some make it using sago granules and some use rice flour as a thickening agent. It is usually prepared on the occasion of traditional festivals, wedding ceremonies and in remembrance of departed loved ones.

Ingredients:

Chana dal: 1 cup

Sago or rice flour : 1/2 or 1/4 cup respectively

Coconut : 3 cups

Water : 4 - 5 cups

Jaggery : 1 cup (adjust to taste)

Milk (dairy) : 1 cup

Cashew nuts : 1 - 2 tblsp 

Raisins : 1 - 2 tblsp 

Salt : to taste

Cardamom powder : 1 tsp

Fennel seeds : 1 tsp (optional)

Nutmeg powder : 1 tsp

Turmeric leaves : 1 or 2 (if available)

Procedure:

Wash and soak the sago granules in water for 3 - 4 hours. 

Wash the dal and soak it in water for 2 - 3 hours. 

Mean while grind coconut and fennel seeds and extract the milk (use water as required to grind the coconut.) Keep the first extract separately. Adding fennel seeds is optional,  it helps in digesting the dal and also gives it a nice flavour, this can be omitted if you do not like the flavour. 

Add more water and extract the thin milk two more times.

Add 2 cup water to the dal and kaffir lime leaves or lemongrass to suppress the adour of dal and cook it until it becomes soft and mushy. 

After the dal is cooked add the soaked sago and the coconut milk (second and third extract) to the dal and bring it to a boil. Do not stir it as the sago tends to sink and stick to the bottom. Stir only when it starts to boil and thicken up. Or you can cook the sago separately. 

When the sago is cooked and looks translucent, add grated jaggery, milk (dairy) and the first extract of coconut milk. Also add the turmeric leaves to add to the flavour, if available.

Bring this to a boil, add salt, cashew nuts and raisins and some cardamom and nutmeg powder for flavouring.

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