An heirloom recipe for a delectable, vegetarian, vegan, dessert kheer.
This post is about the immense gratitude I feel as Indfused turns 3! A HUGE THANK YOU to all of you for making Indfused what it is today. I am genuinely humbled when I see that Indfused has over 83,500 followers. The number of views and unique visitors have almost doubled this past year to over 360,000 and 190, 000 respectively. And honestly, it is quite daunting to me when I see that Indfused has followers in over 190 countries now.
It is indeed rewarding that you all have encouraged and supported my drive to create healthier, easier, streamlined recipes for both authentic Indian, and Indian fusion recipes, with ingredients available locally. And gratifying takes on a whole new dimension for me to know that our next generation growing up in USA and elsewhere in the world are cooking and with recipes from Indfused and also presenting them just like my photo styling!
I feel truly blessed by all the love ❤ . I have been fortunate to have received from my Aai (mom) the passion, drive and training in cooking and I try to emulate my Pappa’s flair for writing and relaying anecdotes. I will always carry their unconditional love, support and blessings in my heart.
Indfused allows me to combine my education as an architect with my passion for cooking and communicating with you all. Each and every recipe on Indfused is tried, tested and of course, critiqued by my husband and children 🙂
I chose to share the recipe of Munganey today as it truly tastes heavenly; therefore it reaches my soul. It is an heirloom recipe from Goa, India.
My version is a streamlined recipe takes just a few minutes once the chana dal is cooked. Soaking the dal for a couple of hours and pressure cooking it helps. Instant Pot used on the ‘bean’ setting cooks the dal perfectly.
Ingredients- To make the Munganey-
To make the Munganey-
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I thank you once again from the bottom of my heart for being a part of the Indfused family ❤