The Lentil Challenge

Unlike popular Indian desserts, most Konkani desserts are not dairy-based. While the use ofcoconut, jaggery and cardamom is a given, they are usually combined with fruits, rice or lentils. Madgane is not a dessert in the traditional sense. We don't make it as a last course to a Sunday lunch for instance. It has rather richer associations - weddings, the Hindu New year and for me 'devasthan jewan' (meals eaten in a temple).

During the festival at our temple in Goa, after the puja was done, we would race to the lunch area a little distance away. This was not because we were very hungry (well not always) but because the road was blistering hot under the afternoon sun and we were barefoot. The entire lunch was delicious of course, but in my eyes it was the madgane that truly made the hotfooting (pun totally intended :-)) worthwhile.

Madgane is quite rich because it is made with a lot of coconut milk. I have reduced the amounts keeping in mind that I have indulged my sweet tooth a little too often in the past few weeks! I used a readymade tin of coconut milk; this obviously won't taste the same as freshly extracted milk but it sure cuts down the hassle and time.

MADGANE (Lentil Pudding)
(serves 2-3)
1/3 cup split bengal gram (chana dal)
6-8 cashews, halved
1/2 cup grated jaggery (adjust to taste)
1 cup coconut milk
1/2 tsp cardamom powder

Wash dal in 2-3 changes of water. Drain, then add about a cup of water and soak along with cashews for an hour.

Transfer to a deep bottom pan, add one more cup of water and cook until dal is tender. Do not overcook the dal; it should be soft but able to hold its shape. Add more water in batches if necessary.