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Indian

Goan Mangane (Chana Dal Payasam)

Goan mangane is a chana dal and sabudana payasam simmered with jaggery, coconut milk, cardamom and cashews.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Goan Mangane (Chana Dal Payasam)

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop, Pressure Cooker.

Allow 2 hours for chana dal and sabudana to soak separately so both cook evenly in the coconut payasam.

Method

  1. Drain the soaked chana dal. In a pressure cooker, add the dal with a measured amount of water and cook for 2-3 whistles. The dal should be cooked soft but hold its shape (not mushy).

  2. In a thick bottomed pan, boil a sufficient amount of water. Add the soaked and drained sabudana. Cook until the pearls become completely transparent.

  3. Add the cooked chana dal to the pan with the transparent sabudana.

  4. Add the grated jaggery and stir well on medium heat until the jaggery completely melts and blends with the mixture.

  5. Lower the heat. Pour in the thick coconut milk, stir continuously and simmer gently for 3-4 minutes. Do not let it boil hard, or the coconut milk can split.

    3–4 min

  6. Add cardamom powder and cashew nuts. Mix well and turn off the heat.

How to tell it's done

Mangane should be creamy and pourable, with soft chana dal grains and translucent sabudana pearls.

Getting it right

Tip

Lower the heat before adding thick coconut milk. A hard boil after coconut milk goes in can split the payasam.

What to serve it with

Serve warm after a coastal meal, or at room temperature as part of a festive Goan spread.

Common mistakes

The coconut milk splits or the dal turns mushy.
Cook the dal until soft but still shaped, and simmer gently after adding coconut milk. Pressure cooking too long makes the dal collapse.

Storing and reheating

Refrigerate mangane covered for up to 2 days. Reheat gently on low heat; freezing is not recommended because coconut milk can separate.