Historically Rajasthan is an arid region & is not suitable for growing vegetables. The people hence preserve the vegetables and lentils by dehydrating them. They used this whenever vegetables were required. The times have changed now and due to the advancement in transportation and many modern amenities through the desert most of the vegetables are available throughout the year. But the dried food in their staple diet remains, but now mixed with some fresh vegetables.
One of the dried condiments of Rajasthanis especially a favorite of people of Jodhpur are Mangodis. These are prepared using either split Green Gram or split Black gram. These can either be made at home or can be bought from shops.
Moong Dal Mangodi is a pakoda or wadi like snack made with a batter of soaked and spiced moong dal. The batter is piped out as small pieces, sun-dried and preserved in airtight containers. These tasty and nutrient-packed mangodis are deep-fried/ sauted and added to dishes like dals, pulaos and even subzis like Mangodi ki Dal , Palak Mangodi , Papad Mangodi ki Subzi and Methi Mangodi . Mangodis are not only handy but also super-tasty!
First let’s start from the basic Moong Dal Mangodis.
Moong Dal Mangodi
1 Cup Moong Dal / Hesarubele / split Green Gram or Urad Dal / split Black Gram
4 Green Chilies or 2tsp Red Chili Powder or a few Red chillies
¼ tsp Hing / Asafoetida
½“ Ginger piece
½ tsp Salt
- Soak Moong Dal for 2 to 3 hours. Drain it and grind with Ginger, Chilies, Salt and Hing to a paste.
- Put drops of the paste on a polythene sheet using a spoon as shown in the picture or press the mixture in a “sev” press. Or Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
- Sun dry for a day or two. When mangodi dry up, detach them from the sheet but keep them in sunlight by spreading them in a plate or sheet for one more day so that they dry up properly.
- If you wish dry roast them in a pan for longer life. Store in airtight containers.
I tried this recipe from One of the food blogs I don’t remember which one exactly & kept tweaking it here & there & finally arrived on this.
Gram flour – 100 grams (1/2 cup)
Mangodi – 100 grams (1/2 cup)
Curd – 300 grams (1 1/2 cup)
Oil – 3 tbsp
Hing(asafoetida) – 1 to 2 pinch
Jeera(cumin seeds) – 1/2 tsp
Methi(fenugreek) seeds – 1/2 tsp
Green chillies – 2 (finely chopped)
Ginger – 1 inch long piece (finely chopped)
Turmeric powder – 1/2 tsp
Red chilly powder – 1/2 tsp (add to taste)
Salt- 1 1/2 tsp (add to taste)
Green coriander(dhaniya) – 1 tbsp
- Pour 2 tsp oil in a frying pan(kadhai) and heat, put Moong Dal Mangodi in hot oil and fry till it turns light brown. Take out fried Mangodi in a plate.
- Filter gram flour and keep in any utensil.
- Churn the curd then put it in a utensil, mix curd and gram flour till they blend in completely and become a homogeneous mixture. Add 1.25 litres or 6 cups of water in gram flour mixture. The mixture needed to make Kadi is ready.
- Heat 2 tbsp oil in a frying pan, put Heeng, Jeera and Methi in hot oil. After Jeera and Methi are roasted add turmeric powder, green chillies, red chillies and ginger. Put fried Mangodis in these spices along with 1 cup water, cover and cook on a low flame till Mangodis turn soft.
- After Mangodis are cooked, put the gram flour mixture and stir till it comes to boil(cook on a high flame so that Kadi comes to boil quickly). Add salt after Kadi comes to boil. Lower the flame, now allow Kadi to cook on a low flame for 15-20 minutes. Stir Kadi with a spoon every 3-4 minutes. You will see Gram flour Malai all over the surface of the Kadi. Kadi is ready. Do not forget to make rice along with Kadi, as the two taste awesome together.
- Take out Kadi in a bowl and garnish with green coriander or heat 2 tsp oil in a pan, put little Jeera in hot oil. Turn off the gas, now put very little red chilly powder in this oil and pour it this Tadka over the Kadi as garnish. Serve hot Kadi with rice, chapati or parantha.
Note:If curd is fresh then Kadi does not become very sour, to make Kadi sour squeeze the juice of one lemon and put in the Kadi after it is cooked. This makes Kadi sour and tasty.
This is my ode to Gatte ka pulao.
½ Cup Mangodi
¼ Cup Peas
1 Onion, sliced optional
3 Cups Basmathi Rice
Few Almonds, Chopped
2tsp Chili-Garlic-Ginger Paste optional
2 Bay leaves
2 pieces of Cinnamon
2 Cardamom, Crushed
(if you do not lik khada masala or whole spices to get into your morsel when you eat, take a piece of muslin cloth & put all the whole spices & tie it)
½ tsp Jeera / Cumin Seeds
½ tsp Saunf / Aniseed
Few Sprigs of Coriander leaves, Chopped finely
Salt to taste
Heat ½ tbsp Oil and add Mangodi. Fry until they change color. Remove and keep aside.
Heat the remaining Oil and Ghee in a kadai / pan. Add Bay leaves, Cinnamon, Cloves, Cardamom, ( or the bundle after the onions are sauteed optionally or just after adding jeera & saunf) Jeera, Saunf, Onion, and Chili-Garlic-Ginger paste and sauté until the Onions are translucent. Add Almonds and Raisins. Add Rice, Peas, and Salt and stir.
Add 6 Cups of water and close the pan and cook until done.
Garnish with coriander leaves. Serve with any raita of your choice. (Soon will have a blogpost on a variety of Raita).
Matar Mangodi ki Sabzi
Green peas – 2 cup
Moong dal mangodi – 100 grams (1 cup)
Tomato – 4 (medium size)
Green chilly – 2
Ginger – 1 inch piece
Peanuts – 2 tbsp (without skin)
Oil – 3-4 tbsp
Asafoetida – 1-2 pinch
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Red chilly powder – ¼ tsp
Salt – as per taste (1 tsp)
Garam masala – ¼ tsp
Green coriander – 2-3 tbsp (finely chopped)
- Wash peas thoroughly.
Wash tomatoes and cut into large pieces. Remove stalk from chilies and wash them as well. Peel ginger and rinse it too. Take 1 tbsp oil in pressure cooker and place it on flame for heating. Place mangodi in cooker and sauté until it becomes golden brown in color. Take it out in a bowl.
- Add rest of 2 tbsp oil in cooker and place it on flame for heating. Add cumin seeds and asafoetida and sauté or while. Now add turmeric powder, coriander powder, tomato-green chilly-peanut paste and red chilly powder. Stir after every 1-2 minutes and cook until oil starts floating on the surface.
- Add peas and roasted mangodi in the masala and mix all ingredients nicely.Add 2-3 cups of water in Sabzi and close the cooker. After it simmers once reduce the flame to minimum and cook for 2 more minutes on low flame only. Turn of the gas, matar mangodi Sabzi is ready.
- Open the cooker and add garam masala powder and green coriander leaves in the Sabzi. Matar mangodi Sabzi is ready.
- Garnish with green coriander leaves, serve piping hot matar mangodi Sabzi with chapatti, parantha, naan or rice.