Mangane

Ingredients 

1 cup chana dal (split gram)

2 tbsp sabudana 

2/3 cup jaggery

1/2 can coconut milk 

1/4 cup coconut slices

10 cashews

1 tsp cardamom powder

1/4 tsp nutmeg powder

Pinch of salt

Method

Soak chana dal & sabudana separately for 3 hours

Put the dal in instapot, add 2 cups water and salt.

Cook on high pressure for 12 mins

Release pressure after 15 mins and open instapot

Add in the soaked sabudana with half the coconut milk.

Mix in jaggery, cardamom, nutmeg powder and 1/2 cup water

Cook on sauté mode till the sabudana becomes transparent 

Add in the remaining coconut milk, coconut slices and cashews

Cook on low sauté mode for 10 mins

Add upto 1/2 cup water to adjust consistency as per choice