Kadle Maddi/Bengal Gram Sweet Mash

This is a very simple and quick recipes from Sirsi - Uttara Kannada. It was one of the popular traditional Havyaka cuisines in olden days. However, I don't see this dish being made that often now.

My Gran used to make it in huge quantities during a couple of festivals in a year. It was fun watching her and my mum stand in front of the enormous Kadai and cook! And waiting to feast on the delectable dishes...It was only when I grew up I realised how much they contributed without expecting any appreciation. Unlike all other jobs cooking is also a tricky job! It needs as much attention and conviction as any other job. Cheers to all those who cook or even make an attempt!

Ingredients: Bengal Gram - 1 cup Jaggery - 3/4 cup Cardamom - 4 to 5 powdered Freshly grated coconut - 1/2 cup Salt - a generous pinch Ghee - 4 tablespoons Method: - Soak the bengal gram in 4 cups of water for 30 minutes - Pressure cook upto 4-5 whistles - mash the boiled dal a little bit if it is not cooked well - Heat a kadai/pan with 2 tblsp spoons of ghee and add the mashed dal. - Add the cardamom powder, jaggery, salt and mix. Once the jaggery is melted fully, add the grated coconut and cook until the mixture starts leaving the pan - Serve hot with generous amount of ghee on top!

Notes:

- You can add raisins and cashews to the recipe. I haven't added as I wanted to keep it really very simple :-)

- This recipe yields 2 servings as shown in the picture