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Mangodi ki sabzi
Moong dal nuggets in yogurt gravy
मंगोड़ी की सब्ज़ी: Marwari Jain moong dal nuggets in a spiced yoghurt gravy
Mangodi are little sun-dried nuggets of ground moong dal that Rajasthani women make in summer and store for months; during Paryushan, when Marwari Jain homes give up green vegetables, they become the sabzi itself. Here they are fried golden, then simmered in a spiced yoghurt gravy with no onion, garlic, fresh ginger or tomato, so the dish is fully Jain. The nuggets soak up the tangy gravy and turn soft but still a little chewy; serve with phulka or bajra roti. Use freshly set curd, as many Jains avoid curd kept overnight. Common mistake: pouring yoghurt straight into a hot pan, which makes it split into grainy curds; whisk it with gram flour first and keep stirring until it comes to the boil. Chef's tip: fry the mangodi until deep golden; pale ones stay hard in the middle however long they simmer.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the mangodi
- 3 ½ oz moong dal mangodi
- 3 tbsp peanut oil
For the gravy
- 9 oz plain yoghurtfreshly set
- 1 tbsp gram flour (besan)
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 2 tsp ground coriander
- 1 tsp salt
- 1 tsp cumin seeds
- 1 bay leaf
- 1 ¾ cups water
- ½ tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi) (optional)
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Method
0/6 doneStep 1: Heat 3 tbsp peanut oil in a kadhai over a medium-low heat and fry 3 ½ oz moong dal mangodi for 3–4 minutes, stirring, until evenly deep golden. Lift out and leave the oil in the pan.
4 minStep 2: Whisk 9 oz plain yoghurt with 1 tbsp gram flour (besan), ½ tsp ground turmeric, 1 tsp red chilli powder, 2 tsp ground coriander and 1 tsp salt until smooth.
Step 3: Reheat the oil. Add 1 tsp cumin seeds, ¼ tsp gluten-free asafoetida (hing) and 1 bay leaf and let the cumin crackle.
1 minStep 4: Lower the heat, pour in the yoghurt mixture and stir constantly for 3–4 minutes until it comes to the boil without splitting.
4 minStep 5: Add 1 ¾ cups water and the fried mangodi. Simmer, partly covered, for 15 minutes, stirring now and then, until the nuggets are soft right through and the gravy has thickened.
15 minStep 6: Stir in ½ tsp garam masala and 1 tsp dried fenugreek leaves (kasuri methi), crushing the leaves between your palms, and serve hot.
1 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 12 g
- Carbs
- 18 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mangodi ki sabzi take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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