Thursday 20 October 2011

Mangodi ki Sabzi (Sun Dried Lentil Dumplings Curry)

mangodi ki sabzi

Mangodi ki sabzi is made a lot in my mom’s home so I grew up eating this subzi. Mangodi is sun dried ground lentil dumpling. Split, skinless green gram (dhuli moong dal) is used for making mangodi. Some womenfolk in India grind dal and sun dry these dumplings at home but mangodi is also available at Indian grocery store.
Recipe of mangodi ki sabzi
1/2 cup mangodi (moong dal wadi)
2 tomatoes- pureed
1 onion
1/2 inch piece ginger
3-4 cloves garlic (optional)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp garam masala
1 tsp + 1 tbsp oil
1. Heat 1 tsp oil in a pressure cooker and add mangodi. Fry till mangodi gives roasted appearance. They should look reddish-brown. Drain onto a plate. Set aside.
2. Grind together onion, garlic and ginger.
3. Heat 1 tbsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing and fry for 2 seconds.
4. Add onion paste and sauté till brownish. Add tomato puree and salt. Add all the spices. Fry till oil begins to separate from the masala.
5. Add roasted mangodi and 3 cups of water. Pressure cook to 6-7 whistles. Turn off the heat and let the pressure drop down naturally before opening the lid of the cooker.
6. Transfer mangodi ki subzi to a serving bowl and serve hot with roti or paratha.

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