maDgaNe(kheer)

Porridge with lentilsThis is the traditional recipe in southern parts of India. Variations in dal can be made by using moog, toor dal,rest of the method remains the same.

Ingredients
1/2 cup chana DaL/bengal gram split
1/2 cup cashew nuts
1/2 cup grated jaggery or as per taste
1 tblsp. rice flour
1 cardamom( use whole or powder)
1/2 cup coconut milk


Method

• Cook dal and  cashew nuts in a pressure cooker in 3/4  cup of water. ( dal and cashews should not get overcooked and should retain their shape)You can soak dal and cashew nuts in water for half an hour and then cook on medium flame by adding warm water as required.
• Dissolve the jaggery in a cup of warm water and add it to the mixture.
• Make a thick paste of rice flour in 3-4 tblsp of water. Mix slowly in the mixture stirring continuously so that no lumps are formed.Let it cook .
• Grind freshly grated coconut in a grinder to extract coconut milk. (you can also use ready-made one but fresh tastes the best)
• Once the mixture becomes slightly thick add the coconut milk and cardamom powder. Mix well and turn off the gas.(Do not boil further  after adding coconut milk)