.....From My Palate

Fresh Mangodi

Fresh Mangodis – Dal Dumpling Curry

by

Fresh Mangodi

If we google fresh mangodis, there are hardly any post on this recipe. Most of the recipes are for sun-dried mangodis. I believe this recipe is from western UP or Rajasthan, I am not sure about!. But for sure, this is a very popular recipe on our dinner table. This dish is very light (if the dumplings are soft) and tastes good with roti or rice. On cold chilly nights this dish is a one pot meal like a soup with dal dumplings.

Dal Mangodis (Dumplings)

Ingredients

  • 1 cup Yellow Moong Dal
  • 2 tsp White Urad Dal
  • 1/2 tsp Hing (Asafetida ) generous amount helps enhancing the taste
  • Salt to taste
  • Oil for deep fry

Method

  • Wash both the dals thoroughly with water and soak overnight or for 5-6 hours.
  • Drain the water and grind dals with salt and asafetida. Try adding little water at a time (if needed ) while grinding.
  • Grind it in to think smooth batter.
  • Whisk the batter with hand or whisker for some time. The batter will become light and fluffy.
  • Put the drop of batter in a cup full of water, if the drop is floating nicely the batter is ready to fry.
  • Heat oil in a deep frying pan, take a scoop of a batter with wet fingers, and slide it gently in the oil.
  •  Fry both the sides on low/medium flame until golden brown in color.
  •  Remove them on the kitchen towel for some time to drain out the extra oil.

(For more flavor add green chilies, ginger, kasuri methi or spices of your choice.

IMG_9290

Curry

Ingredients

  • 1 Onion finely chopped
  • 1/2 cup Tomatoes crushed or grated
  • 2 Green Chilies finely chopped
  • 1/2 tsp Ginger grated
  • 1/2 tsp Jeera (Cumin Seeds)
  • 1 tsp Dhaniya Pd (Coriander Seeds Pd)
  • 1/2 tsp Haldi (Turmeric Pd)
  • Red Chili Pd to taste
  • Salt to taste
  • 2 tbsp oil

Method

  • Heat oil in a heavy bottom pan, add jeera.
  • When they start to splutter add g-chilies and ginger.
  • Add chopped onions and cook until light brown in color.
  • Now add tomato purée and cook for some time. When it begins to boil add all the masalas and cook until oil starts to separate.
  • Pour 2 cups of water and boil. Add salt and garam masala and cook for more 10 minutes.
  • Now add fresh mangodis and cook for more 2-3 minutes till they become soft.
  • Serve hot with a small dollop of pure ghee and garnished with fresh coriander.

Linking it to the event :

WTML- Jan,2014

WTML 2014

Thank you Gayathari

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