Rice-chana dal pudding (Tandla-chane dali paays or Madagane)

Tandul - rice, chane dalichana 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.

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