Mangane | Chana Dal-Sabudana Payasam | Chana Dal Kheer | Split Gram-Sago Porridge (Authentic Goan-Style)

Mangane or Chana Dal-Sabudana Payasam/Kheer with step-by-step photos and instructions.

What is Mangane?

Mangane is a traditional, classic Goan sweet made using chana dal (split chickpeas), sabudana (sago or tapioca pearls), coconut milk, jaggery and cashewnuts. It is prepared during festivals (like Ganesh Chaturthi, Dussehra etc.), religious functions, ceremonies, poojas and special occasions. It is served with pooris or eaten on its own as a dessert.

Mangane is a thick, luscious and flavourful sweet. Whenever we have any pooja or festival at home I do prepare ‘Mangane’ as a part of the naivedhyam (prasad). The warm mangane with the mushy chana dal and the soft sabudana really makes it a comforting dessert. Do try out this authentic, flavoursome Goan sweet recipe.

Tips to prepare Mangane

1. Always use a fresh batch of chana dal and sabudana for the recipe. Aged or old chana dal and sago may take a longer time to cook.
2. Use freshly grated coconut. Do not use frozen or desiccated coconut as we need to extract coconut milk.
3. Adjust quantity of jaggery as per your taste. Quantity of jaggery used in my recipe gives a medium sweet taste.
4. You can serve it warm or chilled. Both taste awesome.
5. Do not skip the salt. A sweet dish that uses jaggery, has to be added with a little salt to enhance the taste.
6. Mangane starts thickening once it cools. So do not make it too thick initially. Adjust the consistency as required.
7. Water measurements given in the recipe will give you mangane of right consistency. Nevertheless, results may vary depending on the quality of chana dal and sabudana used. Add more water if it is too thick.

Also, do check out my rice payasam recipe below:-

Rice Payasam

How to prepare Mangane?

1. Clean and rinse the chana dal. Soak chana dal and sabudana in water for 1 hour. Soak sabudana, with water just enough to cover it. Do not add a lot of water.

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2. Pressure cook chana dal for 3-4 whistles. The dal should become soft, mushy and yet retain its shape. (see pic below).

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Extracting Coconut Milk

3. Take the grated coconut and 1 cup water in a mixer jar. Grind the coconut to a fine paste. Add 1 cup water again to the paste and pass it through a strainer to extract thick juice (coconut milk).

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4. Add 1 cup water to the residue and grind again in the mixie. To this again add 2 cups water and extract thin coconut milk. Note: Keep the extracted thick and thin coconut milk separate. Do not mix the two.

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5. Next, to the cooked chana dal add soaked sabudana (along with the water), cashewnuts and coconut pieces (slivers).

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6. Further, add thin coconut milk and jaggery.

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7. Also, add salt and mix everything well. Cook the mixture till the sabudana (sago) swells up and starts turning translucent.

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8. Once the sabudana cooks and the mixture starts thickening, add thick coconut milk. Mix well and add cardamom powder.

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9. Finally, add grated nutmeg (jaiphal) powder. Mix till it combines well and cook for another 5 mins. Switch off the gas. Check the consistency.

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10. Serve warm or chilled with pooris or on its own as a dessert.

Mangane is always of thick consistency. However, after cooling it becomes thicker. So if it looks a bit thinner do not worry. Water measurements given in the recipe will give you mangane of right consistency. Nevertheless, results may vary depending on the quality of chana dal and sabudana used. Add more water if it is too thick.