Tandul - rice, chane dali – chana dal, paays - pudding also called as madagane, is one of the offerings I made for the Ganesh festival. Infact I had this on my to-do list for a long time now. Since it is one of the dishes made for the festival at my in-laws’ home, I finally prepared it. My aayi makes this pudding frequently for different festivals at home. On one particular pooja(we call it devakarya), some rice vades - which are made soggy just to be paired with this pudding, are served with this. So while eating, you dip the vades in this paays and enjoy the combo. Ohh, this combination is just delicious. I didn’t have the patience of making vades, so I prepared this alone, without the combination of pays-vades
The traditional way is to soak rice for few hours, then grind it to a coarse or a smooth paste and then cook it with jaggery, cooked chana dal, coconut milk and cardamom. But these days people use either rice rava or rice flour to speed up cooking time. I like the rava/coarse paste version better because it gives a little body to the dish. The cooked chana dal that you bite into while having this pays, provides a very unique experience.
Ingredients:
1/2 cup rice
1/2 cup thick coconut milk(ready made) or milk from about 3/4 cup coconut
3-4 tbl spns jaggery(approx)
2 tbl spns chana dal
1 tea spn cashew pieces
1/2 tea spn cardamom powder
Method:
Soak the rice for about 4-5 hrs. Grind it to a coarse paste by adding enough water.
Cook chana dal and cashews in cooker with a little water. Dal should be completely cooked but should not be mashed.
Heat the rice paste with enough water on medium flame. Keep mixing it with a spoon (if you stop mixing, the paste becomes lumps. So take care). When the mixture is cooked, (when it is cooked the color becomes slightly transparent) add jaggery, chana dal, cashews, and mix well. Cook till all jaggery gets melted and mixed with it. Add more water if necessary, and do not let the mixture become too thick. Add coconut milk and cook for another 3-4 minutes. Take off the heat and add cardamom powder. Mix well.
Serves : 3-4
Preparation time : 30mins
Home made coconut milk:
Grind fresh/frozen coconut with a cup of water to a coarse paste. Sieve the paste and squeeze all the liquid off the particles. Again add little more water and repeat.
If you enjoyed this article, please consider sharing it!
21 Responses to Rice-chana dal pudding (Tandla-chane dali paays or Madagane)
Leave a Reply
Sponsored
Sponsored
This sweet is one of my favourite. My mother also added Katlyo flattish pieces of coconut and sometimes a little sabudana. The cooked cashewnuts really taste heavenly with the coconut milk. Thank you Shilpa
i also remembered that she did it without the tandul only chana dal and little sabudana and of course lots and lots of thick ambrosia of coconut milk
Oh yum! I love Kadalebele payasa, specially with Obbattu. Looks delicious Shilpa, hope you had a great Ganesha festival!:))
Hi shilpa….I was so wanting to have this madgane…thanks a ton for this recipe…I am surely going to try this…:)
A rice-dal, how interesting.
hey this is new to me shilpa… never had chana dal payasam… must be yummy… BTW, I have that same bowl… the first one
Hi,
I am new to this ,but can you please tell
me are this dishes from Maharashtra or
Karnataka. I am from Andhra and the names
sound new to me. So grateful if you can
add the english way the words are
pronounced.
for ex..how is Madgane pronounced ?
Thanks
Ashok
Hyderabad
20Sep 2007
Shilpa: Ashok, these are dishes from the Konkan belt of Karnataka. Its a small strip in the west coast of Karnataka just near Goa. Madagane is read as it is written (ma – da- ga – ne).
Thanks for sharing this one Shilpa! I can imagine the combo of this with the rice vadas would be very good- I’ll be letting you know when I try it.
Several years ago I made a similar paays using moong dhal and coconut milk- no rice in it that I recall, but finished with elaichi of course! 
Shilpa: Pelicano, we do make a similar paays with moong daal and coconut milk also. That version tastes completely different because of moong daal’s unique flavor. Both are very yummy
.
Ooops… I was curious and looked up that recipe: chane dhal as well.
I must have been unable to locate chane dhal at the time and used moong instead. The only differences are the lack of rice, plus a little grated coconut is fried in ghee and sprinkled at the end.
Hi! We make madgane without so much of rice hardly 1-2 tbsp. of rice [ washed ,soaked and finely ground ] is used for alavani [ to give thickness to madgane.
We prepare madgane for new year too. gudipadva or saunsar padva.
I am glad you have the patience of cooking traditional food inspite of your hectic schedule ,and no help. Keep it up! You are doing a wonderful job.
I agree that moong dhal is wonderful for sweets too! But I do love chane for anything…
Not sure if you know this: in Thailand there are similar paays, there is also one made of little red beans(“adzuki” in Japanese…”chori” in Hindi I think..not sure of the Konkani word?) This also sometimes has grains of yellow corn as a combo. Sometimes sago is used as well. Also, there is another made of fresh, sweet, water chestnuts dyed red- final dish is called “crisp rubies”.
. This is my lucky day. Now I will have to find more about all those dishes you have mentioned.Thanks a lot
I had not given a thought to these dishes for years- thank you so much for reminding me!
Shilpa: This is nice..You give me all info and above that you say thanks too
do you know the recipe for moong dhal payasam?
Shilpa: I know moong daal payasam. Not sure what is green moong payasam though, will find out
do you know the recipe for green moong dhal payasam?
Hey Shilpa,
wow superb ya,cant imagine that you actually made so many dishes for Ganpati festival,I also feel like eating chanedali payasu,probably will make this weekend.
Shilpa..
Thanks for the clarifications.
Your articles are all good and helpful.
Just wanted to know is it possible to put a
Glossary of all ingredients/Vegetables with
their other south Indian equivalents.
Also, if you have knowledge of some western
ingredients, it would be helpful to add
this in the glossary.
I came across ,elesewhere the words ,
canola oil and Pecans. What do they mean
and what are their nearest Indian
equivalents available generally.
Hope you dont feel bugged..
Thanks
Ashok
Hyderabad.
Shilpa: Ashok, I am working on the glossary. It is taking a long time because of my workload in office and home, hardly get time to post anything. But I will definitely need all your help with that since I know only 2-3 south Indian languages. Pecans are kind of dry fruits.Read more here. They are basically used in different deserts. I use almonds(badam) when pecans are not available(though they have very different taste). Read more about canola oil here. I use peanut oil when I don’t have canola oil at hand. These might not be the correct equivalents, but I have used them before and they work just fine.
Shilpa
Hi.
Thanks a lot. Hope to see the glossary soon,
I will send the details for some of the
Telugu names.
Meanwhile ,grateful if you can please
suggest Indian items typical
of the Dasara festival so that we can
prepare /procure the same.
Thanks
Best Wishes for Dasara.
Ashok
Shilpa: Ashok, please read Pelicano’s comment below. As he says, walnut(akhroat) has a taste similar to pecans.
Shilpa- walnuts are closely-related to pecans, so similar flavour if that helps Ashok. (English walnuts, black walnuts, butter-nuts, hickory nuts- all in the same family and have that “dusty” slightly-bitter taste)
I think peanut oil has a nicer flavour than canola- I side with you on that one! (But ghee is still the best of all; if only it could be eaten daily in large amounts without health problems)
Shilpa: Thanks Pelicano, infact I had thought about walnuts. But then again forgot to mention. Yes, they do taste like pecans.
Shilpa /Pelicano .
Thanks a ton for the valuable info.
Very simple but a tasty one isn’t it.
Shilpa ,
This is one of my favorite, Thanks a lot.
Hi Shilpa, We need to add just 2tbl spoon of chana daal for this???